Abstract
In this study, the effect of a composition (protein to fat (P/F) ratio) and a processing condition (homogenization pressure for emulsification of cheese milk) on the texture, microstructure, and bioaccessibility of vitamin D3 of a model acid coagulated fresh cheese was evaluated. It was hypothesized that increasing P/F ratios (0.9, 1.3, 1.7, and 2) and homogenization pressures (17, 50, 75, and 150 MPa) will decrease the particle size of the cheese milk emulsion. The decreased emulsion particle size will result in a more rigid and elastic cheese matrix with smaller pore sizes, with an increased interfacial surface area of fat particles, which will then improve the bioaccessibility of vitamin D3. The P/F ratio exhibited a positive impact on the texture in a large deformation analysis. On the other hand, the effect of the P/F ratio and homogenization pressure was not significant on rheological properties of the cheese using a small deformation by means of a frequency sweep test, nor the porosity determined by environmental scanning electron microscopy (ESEM). These results suggested that the modification of the microstructure of acid coagulated fresh cheeses required other variables than P/F ratio and homogenization pressure probably due to a compression step after curd formation. Interestingly, the bioaccessibility of vitamin D3 measured by in vitro digestion was reduced as P/F ratio and homogenization pressure increased, which may indicate a reinforced protein–protein interaction that affected protein hydrolysis.
Highlights
The interactions between food components at micro- and nano-scales dictate the physical, chemical, and nutritional characteristics of a processed food product
The same quantity of vitamin D3 was added to all cheese milk samples, but the state of the emulsified matrix containing smaller particle sizes at higher protein to fat (P/F) ratios and homogenization pressures created a very stable interface of caseins and whey proteins [33,34] that might have hindered the extraction of vitamin D3 from the lipid phase
The model fresh cheese elaborated with various various P/F
Summary
The interactions between food components at micro- and nano-scales dictate the physical, chemical, and nutritional characteristics of a processed food product. In cheese matrices, aggregated casein micelles create a microstructural network with entrapped solid fat globules and serum [10], and their digestion is directly related to their physical characteristics, textural. In cheese matrices, aggregated casein micelles create a microstructural network with entrapped solid fat globules and serum [10], and their digestion is directly related to their physical characteristics, textural and structural properties [11]. It has been milk proteins and structural properties [11].
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