Abstract
A concentrated form of cell free extract (CFE) derived from attenuated Lactococcus lactis supsb. lactis 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14.0 % (Prolipo Duo) were achieved and the preparations mixed in the ratio 4 (Prolipo Duo):1 (Prolipo S). Cheddar cheese trials were undertaken evaluating the performance of CFE entrapped in liposomes, empty liposomes and free CFE in comparison to a control cheese without any CFE or liposomes. Identical volumes of liposome and amounts of CFE were used in triplicate trials. The inclusion of liposomes did not adversely impact on cheese composition water activity, or microbiology. Entrapment of CFE in liposomes reduced loss of CFE to the whey. No significant differences were evident in proteolysis or expressed PepX activity during ripening in comparison to the cheeses containing free CFE, empty liposomes or the control, as the liposomes did not degrade during ripening. This result highlights the potential of liposomes to minimize losses of encapsulated enzymes into the whey during cheese production but also highlights the need to optimize the hydrophobicity, zeta potential, size and composition of the liposomes to maximize their use as vectors for enzyme addition in cheese to augment ripening.
Highlights
Acceleration of cheese ripening has been proposed as a way to produce a fast ripening curd for processed cheese or to reduce costs associated with cheese manufacture [1]
A cell-free extract (CFE) from Lactococcus lactis supsb. lactis 303 encapsulated in liposomes partitioned with the curd during Cheddar cheese production, and prevented excessive losses of CFE into the whey during production
Even though flavor development as quantified by sensory and volatile attributes were more profound in the liposomal encapsulated CFE cheeses in comparison to the Control cheeses, no differences were evident to cheeses containing only empty liposomes at 112 days
Summary
Acceleration of cheese ripening has been proposed as a way to produce a fast ripening curd for processed cheese or to reduce costs associated with cheese manufacture [1]. Different strategies for acceleration of cheese ripening have been described with the addition of exogenous enzymes being the most studied technique [1,2,3]. Previous studies have identified liposomes as suitable vectors for the inclusion of enzymes into cheese as they have a high affinity for milk fat and can encapsulate sufficiently large quantities of water soluble material [6]. Previous studies have described the acceleration of cheese ripening with enzymes encapsulated in liposomes [7,8,9,10,11,12,13]. Microfluidization, is a homogenization method based on the use of relatively high pressures, and has been described in the manufacture of liposomes [7,14,15,16]. In contrast with other liposome preparation methods, microfluidization does not require organic solvents and is easy to scale up, making it suitable for large scale food grade applications [7,15,17]
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