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Characteristics of unripened cow milk curd cheese enriched with raspberry (Rubus idaeus), blueberry (Vaccinium myrtillus) and elderberry (Sambucus nigra) industry by-products

2023-07-27Journal article Open access
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dc.contributor.authorStarkute, Vytaute
dc.contributor.authorLukseviciute, Justina
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorMockus, Ernestas
dc.contributor.authorKlementaviciute, Jolita
dc.contributor.authorRocha, João Miguel
dc.contributor.authorÖzogul, Fatih
dc.contributor.authorRuzauskas, Modestas
dc.contributor.authorViskelis, Pranas
dc.contributor.authorBartkiene, Elena
dc.date.accessioned2023-09-18T11:56:46Z
dc.date.available2023-09-18T11:56:46Z
dc.date.issued2023-07-27
dc.description.abstractThe aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH− (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH− of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods12152860pt_PT
dc.identifier.eid85167426351
dc.identifier.issn2304-8158
dc.identifier.pmcPMC10417324
dc.identifier.pmid37569128
dc.identifier.urihttp://hdl.handle.net/10400.14/42425
dc.identifier.wos001046138200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobial propertiespt_PT
dc.subjectAntioxidant characteristicspt_PT
dc.subjectBerry industry by-productpt_PT
dc.subjectBiogenic aminept_PT
dc.subjectNutritionpt_PT
dc.subjectUnripened cow milk curd cheesept_PT
dc.subjectVolatile compoundspt_PT
dc.titleCharacteristics of unripened cow milk curd cheese enriched with raspberry (Rubus idaeus), blueberry (Vaccinium myrtillus) and elderberry (Sambucus nigra) industry by-productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue15pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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