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Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese
INTRODUCTION: With the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885796/ https://www.ncbi.nlm.nih.gov/pubmed/36726372 http://dx.doi.org/10.3389/fmicb.2023.1112328 |
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author | Calabrese, Francesco Maria Russo, Nunziatina Celano, Giuseppe Pino, Alessandra Lopreiato, Vincenzo Litrenta, Federica Di Bella, Giuseppa Liotta, Luigi De Angelis, Maria Caggia, Cinzia Randazzo, Cinzia L. |
author_facet | Calabrese, Francesco Maria Russo, Nunziatina Celano, Giuseppe Pino, Alessandra Lopreiato, Vincenzo Litrenta, Federica Di Bella, Giuseppa Liotta, Luigi De Angelis, Maria Caggia, Cinzia Randazzo, Cinzia L. |
author_sort | Calabrese, Francesco Maria |
collection | PubMed |
description | INTRODUCTION: With the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared. METHODS: Our panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results. RESULTS AND DISCUSSION: Looking at the physicochemical variable’s profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems. |
format | Online Article Text |
id | pubmed-9885796 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-98857962023-01-31 Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese Calabrese, Francesco Maria Russo, Nunziatina Celano, Giuseppe Pino, Alessandra Lopreiato, Vincenzo Litrenta, Federica Di Bella, Giuseppa Liotta, Luigi De Angelis, Maria Caggia, Cinzia Randazzo, Cinzia L. Front Microbiol Microbiology INTRODUCTION: With the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared. METHODS: Our panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results. RESULTS AND DISCUSSION: Looking at the physicochemical variable’s profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems. Frontiers Media S.A. 2023-01-16 /pmc/articles/PMC9885796/ /pubmed/36726372 http://dx.doi.org/10.3389/fmicb.2023.1112328 Text en Copyright © 2023 Calabrese, Russo, Celano, Pino, Lopreiato, Litrenta, Di Bella, Liotta, De Angelis, Caggia and Randazzo. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Calabrese, Francesco Maria Russo, Nunziatina Celano, Giuseppe Pino, Alessandra Lopreiato, Vincenzo Litrenta, Federica Di Bella, Giuseppa Liotta, Luigi De Angelis, Maria Caggia, Cinzia Randazzo, Cinzia L. Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese |
title | Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese |
title_full | Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese |
title_fullStr | Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese |
title_full_unstemmed | Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese |
title_short | Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese |
title_sort | effect of olive by-products feed supplementation on physicochemical and microbiological profile of provola cheese |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885796/ https://www.ncbi.nlm.nih.gov/pubmed/36726372 http://dx.doi.org/10.3389/fmicb.2023.1112328 |
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