Symbiotic sheep milk cheese containing Moringa oleifera extract and Bifidobacterium pseudolongum INIA P2

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY International journal of food microbiology Pub Date : 2024-10-16 DOI:10.1016/j.ijfoodmicro.2024.110942
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Abstract

Healthy non-bovine functional dairy products are reaching high interest among consumers. In the present study, an aqueous polyphenol-rich Moringa oleifera extract (MoE) and a Bifidobacterium strain of human origin (B. pseudolongum INIA P2) were added, alone or in combination, for the manufacture of three experimental and one control sheep milk cheeses. In general, addition of 2.05 g of lyophilized MoE per 100 g of curd did not affect cheese dry matter or lactococci starter counts during ripening. B. pseudolongum INIA P2 showed good viability in cheese during ripening, and after simulated major gastrointestinal conditions, reaching levels above 7 log CFU / g of cheese. Cheeses with MoE showed lower pH, higher proteolysis and aminopeptidase activity than control cheese. MoE impoved functional properties, significantly (P < 0.01) increasing total phenolic content (TPC) and, especially, antioxidant capacity, with respect to control cheese. MoE modified cheese colour and volatile profile. Cheeses with MoE were darker in colour with higher red and yellow components than control cheese. Several volatile compounds were only detected in cheeses with MoE, indicating their plant origin. On top of that, increased levels of compounds originating from amino acid catabolism were present in these cheeses, as a result of their higher proteolytic and peptidolytic indexes. The symbiotic cheese with MoE and B. pseudolongum INIA P2 could confer beneficial effects on consumers' health by increasing polyphenol bioavailability and contributing to the host antioxidant capacity.
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含油辣木提取物和 INIA P2 假隆双歧杆菌的共生绵羊奶奶酪。
健康的非牛功能性乳制品正受到消费者的高度关注。在本研究中,在生产三种实验绵羊奶奶酪和一种对照绵羊奶奶酪时,单独或混合添加了富含水性多酚的辣木油橄榄提取物(MoE)和人源双歧杆菌菌株(B. pseudolongum INIA P2)。一般来说,每 100 克凝乳中添加 2.05 克冻干摩尔菌不会影响奶酪干物质或成熟过程中的乳球菌起始菌计数。假龙胆杆菌 INIA P2 在奶酪成熟期和模拟主要胃肠道条件后显示出良好的活力,达到每克奶酪 7 log CFU 以上的水平。与对照组相比,添加了 MoE 的奶酪显示出更低的 pH 值、更高的蛋白分解率和氨肽酶活性。MoE 对功能特性的影响显著(P
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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