Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin.

Mariam Sardiñas-Valdés,Hugo Sergio García-Galindo,José Rodolfo Velázquez-Martínez,Alfonso Juventino Chay-Canul,Angélica Alejandra Ochoa-Flores,Josafat Alberto Hernández-Becerra

doi:10.3390/foods10071579

Mariam Sardiñas-Valdés, Hugo Sergio García-Galindo + Show 4 more

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https://doi.org/10.3390/foods10071579

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Abstract

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

Highlights

In the last few decades, food products with healthy functionalities have gained more importance among consumers [1]
The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of nano-emulsified curcumin (NEC) did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05)
The levels of pH 4.6-soluble nitrogen (SN)/total nitrogen (TN) at 0, 20, 40, 60, and 80 days did not differ significantly (p > 0.05) between cheeses with and without added NEC; see Figure 3a. These results show that no influence of NEC was detected on primary proteolysis, which is not surprising taking into account that this process is mainly catalyzed by residual chymosin and, to a lower degree, by other proteinases present in the curd such as plasmin or cell envelope proteases from the starter [64]

Summary

Introduction

In the last few decades, food products with healthy functionalities have gained more importance among consumers [1]. This has motivated the food industries to develop food products with health benefits. These food products are called functional foods, similar in appearance to conventional foods but beyond their basic nutritional functions, have demonstrated physiological benefits and can reduce the risk of chronic disease [2]. Polyphenols, flavonoids, carotenoids, terpenoids, vitamins, and fibers are some bioactive compounds used to fortify food products to enhance their functionality [3,4]. Some studies have evidenced that the polyphenol ingestion of more than 1 g/day is correlated with diminished onset and progress of chronic diseases related to oxidative stress, such as type 2 diabetes mellitus and several forms of cancer [6,7]

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