Abstract
ABSTRACT The purpose of our study was to evaluate the effect of the addition of Lactobacillus casei and Lactobacillus plantarum to Cheddar cheese on the antioxidant properties during its ripening time and after simulated gastrointestinal conditions. During the whole ripening time, the scavenging of DPPH and hydroxyl radicals both reached their maximum activity at the 16th week, while reducing power activity was reached at the 20th week. The antioxidant values of probiotics cheese were significantly higher than that of control (p< 0.05). Similar results were found after simulated gastrointestinal conditions. The simulated gastric digestion can significantly reduce the activity of DPPH radicals-scavenging (p< 0.05), but after intestinal condition, the values came back to the same level compared with that before digestion. The electrophoretic patterns indicated that adding probiotic to cheese could promote the hydrolysis of protein to enhance the antioxidant activity, especially with mixed probiotics. The addition of probiotic bacteria to Cheddar cheese had nearly no effect on its composition, texture profile analysis, and sensory analysis.
Highlights
Nowadays, people draw more attention to probiotic food for their healthy functions
The purpose of our study was to evaluate the effect of the addition of Lactobacillus casei and Lactobacillus plantarum to Cheddar cheese on the antioxidant properties during its ripening time and after simulated gastrointestinal conditions
During the whole ripening time, the scavenging of DPPH and hydroxyl radicals both reached their maximum activity at the 16th week, while reducing power activity was reached at the 20th week
Summary
People draw more attention to probiotic food for their healthy functions. Probiotics are living microorganisms, which upon ingestion in certain numbers, exert health benefits on the host upon ingestion.[1]. Probiotics are pretty sensitive to adverse conditions, and their survival rates are relatively poor in food products[4]. Cheese’s compact structure, higher fat content, and lower oxygen content make it a perfect carrier for probiotics application.[5] Numerous researches have indicated the development of probiotic cheeses, including cottage cheese[6], crescenza cheese[7], Cheddar cheese[8], gouda cheese[9], fresh cheese[10], semi-hard cheese[11], and white-brined cheese.[12] Cheddar cheese was selected for this research because of the high popularity of this product[13]
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