热压对米纳斯弗雷斯卡尔奶酪的生物活性肽特征、挥发性化合物和脂肪酸特征的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-06-08 DOI:10.1016/j.idairyj.2024.106009

Hugo Scudino , Tatiana C. Pimentel , Jonas T. Guimarães , Rafaella S. Moura , Eliane T. Mársico , Erick A. Esmerino , Monica Q. Freitas , Adrieli A. Souza , Fabio C.S. Nogueira , Adriano G. Cruz

{"title":"热压对米纳斯弗雷斯卡尔奶酪的生物活性肽特征、挥发性化合物和脂肪酸特征的影响","authors":"Hugo Scudino , Tatiana C. Pimentel , Jonas T. Guimarães , Rafaella S. Moura , Eliane T. Mársico , Erick A. Esmerino , Monica Q. Freitas , Adrieli A. Souza , Fabio C.S. Nogueira , Adriano G. Cruz","doi":"10.1016/j.idairyj.2024.106009","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the effect of thermosonication (TS) of milk on the bioactive peptide profile, fatty acid composition, and volatile compounds of Minas Frescal cheese. Five cheese formulations were prepared: raw milk (Control), pasteurized milk (High-Temperature Short-Time or HTST) (72–75 °C/15 s), and milk treated by TS at nominal powers of 160 W (TS160), 400 W (TS400), and 640 W (TS640). The fatty acid profile and health indices did not change significantly after HTST or TS. TS, mainly TS400 treatment, increased the number of bioactive peptides with antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities and promoted the formation of unique volatile organic compounds, mainly from the ester and fatty acid groups. In conclusion, TS can be considered by the dairy industry as an interesting alternative for manufacturing Minas Frescal cheese, resulting in products with greater functional potential and unique volatile compounds and keeping the fatty acid profile unchanged.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese\",\"authors\":\"Hugo Scudino , Tatiana C. Pimentel , Jonas T. Guimarães , Rafaella S. Moura , Eliane T. Mársico , Erick A. Esmerino , Monica Q. Freitas , Adrieli A. Souza , Fabio C.S. Nogueira , Adriano G. Cruz\",\"doi\":\"10.1016/j.idairyj.2024.106009\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the effect of thermosonication (TS) of milk on the bioactive peptide profile, fatty acid composition, and volatile compounds of Minas Frescal cheese. Five cheese formulations were prepared: raw milk (Control), pasteurized milk (High-Temperature Short-Time or HTST) (72–75 °C/15 s), and milk treated by TS at nominal powers of 160 W (TS160), 400 W (TS400), and 640 W (TS640). The fatty acid profile and health indices did not change significantly after HTST or TS. TS, mainly TS400 treatment, increased the number of bioactive peptides with antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities and promoted the formation of unique volatile organic compounds, mainly from the ester and fatty acid groups. In conclusion, TS can be considered by the dairy industry as an interesting alternative for manufacturing Minas Frescal cheese, resulting in products with greater functional potential and unique volatile compounds and keeping the fatty acid profile unchanged.</p></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-06-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694624001298\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624001298","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

本研究调查了牛奶热声波处理（TS）对米纳斯弗雷斯卡尔奶酪的生物活性肽、脂肪酸组成和挥发性化合物的影响。研究人员制备了五种奶酪配方：生乳（对照组）、巴氏杀菌乳（高温短时或 HTST）（72-75 °C/15 秒），以及经标称功率为 160 W（TS160）、400 W（TS400）和 640 W（TS640）的热渗处理乳。经 HTST 或 TS 处理后，脂肪酸谱和健康指数没有显著变化。TS （主要是 TS400 处理）增加了具有抗高血压、抗氧化、免疫调节和抗菌活性的生物活性肽的数量，并促进了独特的挥发性有机化合物的形成，这些化合物主要来自酯和脂肪酸基团。总之，乳制品行业可以考虑将 TS 作为生产米纳斯弗雷斯卡尔奶酪的一种有趣的替代方法，这样生产出的产品具有更大的功能潜力和独特的挥发性化合物，同时脂肪酸含量保持不变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese

This study investigated the effect of thermosonication (TS) of milk on the bioactive peptide profile, fatty acid composition, and volatile compounds of Minas Frescal cheese. Five cheese formulations were prepared: raw milk (Control), pasteurized milk (High-Temperature Short-Time or HTST) (72–75 °C/15 s), and milk treated by TS at nominal powers of 160 W (TS160), 400 W (TS400), and 640 W (TS640). The fatty acid profile and health indices did not change significantly after HTST or TS. TS, mainly TS400 treatment, increased the number of bioactive peptides with antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities and promoted the formation of unique volatile organic compounds, mainly from the ester and fatty acid groups. In conclusion, TS can be considered by the dairy industry as an interesting alternative for manufacturing Minas Frescal cheese, resulting in products with greater functional potential and unique volatile compounds and keeping the fatty acid profile unchanged.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.