Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2024-09-01 DOI:10.17113/ftb.62.03.24.8434
Valerija Majetić Germek, Ivana Gobin, Doris Franjković, Marija Marković, Olivera Koprivnjak
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Abstract

Research background: Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared.

Experimental approach: Pieces of skuta or tofu immersed in virgin olive oil at different food-to-oil mass ratios were stored in the refrigerator for up to 21 days. The oil quality indices, water content and the total count of aerobic mesophilic bacteria in the immersed materials were monitored. To determine the total phenols in the oil, the optimal conditions of the Fast Blue BB test, which is a suitable alternative to the standard method, were tested and selected.

Results and conclusions: The effect of both materials on the indicators of hydrolytic and oxidative deterioration of the oil is almost identical (a gradual decrease), which is most likely due to the continuous release of water from the immersed food. A sharp decrease in total phenols in the oil (by about 50 %) after seven days of storage in contact with both materials indicates a combination of causes (water-to-oil migration and phenol-protein interactions). The form of the rational function is highly representative of the decrease in total phenols during the first seven days of tofu/oil storage, indicating a very rapid interaction with tofu proteins. The preservative effect of virgin olive oil in terms of microbiological spoilage was not observed.

Novelty and scientific contribution: The results of this study contribute to the knowledge on the dynamics of phenol-protein interactions and emphasise the need for further investigations on traditional or newly used protein-rich foods preserved in direct contact with virgin olive oil, taking into account possible changes in the functional, nutritional and sensory properties of phenols and proteins.

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乳清奶酪和豆腐冷藏期间作为保存介质的初榨橄榄油中总酚类物质的减少。
研究背景:初榨橄榄油是促进健康的亲水酚的良好来源,传统上被用作保存各种食品的介质。一般来说,酚类物质可以与蛋白质形成复合物,但有关初榨橄榄油在长期储存过程中与富含蛋白质的食物直接接触的信息却很少。在这项研究中,我们比较了作为传统(乳清奶酪 Skuta)和现代产品(豆腐)保存介质的橄榄油中总酚的下降动态:实验方法:将浸泡在初榨橄榄油中的乳清奶酪或豆腐块按不同的食物与油的质量比在冰箱中保存 21 天。对浸泡材料中的油质指数、含水量和需氧中嗜热细菌总数进行监测。为了测定油中的总酚,测试并选择了可替代标准方法的快速蓝 BB 测试的最佳条件:两种材料对油的水解和氧化变质指标的影响几乎相同(逐渐降低),这很可能是由于浸入食品中的水分不断释放所致。在与这两种材料接触存放七天后,油中的总酚急剧下降(约 50%),这表明原因是多方面的(水到油的迁移和酚与蛋白质的相互作用)。有理函数的形式高度代表了豆腐/橄榄油储存头七天期间总酚的减少,表明与豆腐蛋白质的相互作用非常迅速。没有观察到初榨橄榄油对微生物腐败的防腐作用:新颖性和科学贡献:这项研究的结果有助于人们了解酚与蛋白质相互作用的动态,并强调有必要进一步研究与初榨橄榄油直接接触保存的传统或新使用的富含蛋白质的食品,同时考虑到酚和蛋白质的功能、营养和感官特性可能发生的变化。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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