Abstract
Parmigiano–Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano–Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO2 extraction) were tested, and the obtained products were compared in the composition of their nitrogen fraction, responsible for their nutritional, organoleptic, and bioactive functions. Free amino acids were quantified, and other nitrogen compounds (peptides, proteins, and non-proteolytic aminoacyl derivatives) were identified in the extracts and the mixtures obtained after simulated gastrointestinal digestion. Moreover, antioxidant and angiotensin converting enzyme (ACE) inhibition capacities of the digests were tested. Results obtained from the molecular and biofunctional characterization of the nitrogen fraction, show that both the defatted products keep the same nutritional properties of the whole cheese.
Highlights
Parmigiano–Reggiano (PR) is a worldwide known Italian hard-cooked and slowly-matured cheese
Samples revealed that the defatting procedures seem to enhance the digestibility of PR
The tested samples revealed that the defatting procedures seem to enhance the studies will be performed to test other PR cheeses with different aging, and the consumer attitudes digestibility of PR
Summary
Parmigiano–Reggiano (PR) is a worldwide known Italian hard-cooked and slowly-matured cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. The milk may not undergo any heat treatment, and no additives may be used [1]. It is a highly concentrated cheese and contains only 30% water and 70% nutrients: 30% protein, 30%. The remaining 10% is composed of vitamins, mineral salts, and free amino acids. Free amino acid fraction, which generally increases during cheese maturation, gives an essential contribution to the original taste of the product [2]. The fat content of dairy products is a crucial feature since many
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