Cargando…
Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality
The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spi...
Autores principales: | , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670054/ https://www.ncbi.nlm.nih.gov/pubmed/38002153 http://dx.doi.org/10.3390/foods12224095 |
_version_ | 1785139833619873792 |
---|---|
author | Lambiase, Claudia Braghieri, Ada Barone, Carmela Maria Assunta Di Francia, Antonio Pacelli, Corrado Serrapica, Francesco Lorenzo, Jose Manuel De Rosa, Giuseppe |
author_facet | Lambiase, Claudia Braghieri, Ada Barone, Carmela Maria Assunta Di Francia, Antonio Pacelli, Corrado Serrapica, Francesco Lorenzo, Jose Manuel De Rosa, Giuseppe |
author_sort | Lambiase, Claudia |
collection | PubMed |
description | The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP). The trial was carried out on two groups of 12 buffaloes that differed in Spirulina integration: 50 g/head/d before calving (1 month) and 100 g/head/d after calving (2 months). Both the bulk milk and mozzarella cheese samples from the two groups did not differ in chemical composition. However, Spirulina inclusion influenced the sensory quality of mozzarella cheese, which resulted it being externally brighter, with a higher butter odour and whey flavour and greater sweetness, bitterness, juiciness, tenderness, oiliness, and buttermilk release than the control. The consumer test showed that information about Spirulina affected consumer liking, causing them to be in favour of the Spirulina group, leading to a higher price for it. In conclusion, Spirulina inclusion in buffalo diets affected the sensory quality of mozzarella cheese. The provision of product information to consumers can be a crucial factor in determining their liking and WTP. |
format | Online Article Text |
id | pubmed-10670054 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-106700542023-11-11 Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality Lambiase, Claudia Braghieri, Ada Barone, Carmela Maria Assunta Di Francia, Antonio Pacelli, Corrado Serrapica, Francesco Lorenzo, Jose Manuel De Rosa, Giuseppe Foods Article The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP). The trial was carried out on two groups of 12 buffaloes that differed in Spirulina integration: 50 g/head/d before calving (1 month) and 100 g/head/d after calving (2 months). Both the bulk milk and mozzarella cheese samples from the two groups did not differ in chemical composition. However, Spirulina inclusion influenced the sensory quality of mozzarella cheese, which resulted it being externally brighter, with a higher butter odour and whey flavour and greater sweetness, bitterness, juiciness, tenderness, oiliness, and buttermilk release than the control. The consumer test showed that information about Spirulina affected consumer liking, causing them to be in favour of the Spirulina group, leading to a higher price for it. In conclusion, Spirulina inclusion in buffalo diets affected the sensory quality of mozzarella cheese. The provision of product information to consumers can be a crucial factor in determining their liking and WTP. MDPI 2023-11-11 /pmc/articles/PMC10670054/ /pubmed/38002153 http://dx.doi.org/10.3390/foods12224095 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lambiase, Claudia Braghieri, Ada Barone, Carmela Maria Assunta Di Francia, Antonio Pacelli, Corrado Serrapica, Francesco Lorenzo, Jose Manuel De Rosa, Giuseppe Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality |
title | Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality |
title_full | Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality |
title_fullStr | Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality |
title_full_unstemmed | Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality |
title_short | Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality |
title_sort | use of cyanobacterium spirulina (arthrospira platensis) in buffalo feeding: effect on mozzarella cheese quality |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670054/ https://www.ncbi.nlm.nih.gov/pubmed/38002153 http://dx.doi.org/10.3390/foods12224095 |
work_keys_str_mv | AT lambiaseclaudia useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality AT braghieriada useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality AT baronecarmelamariaassunta useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality AT difranciaantonio useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality AT pacellicorrado useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality AT serrapicafrancesco useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality AT lorenzojosemanuel useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality AT derosagiuseppe useofcyanobacteriumspirulinaarthrospiraplatensisinbuffalofeedingeffectonmozzarellacheesequality |