Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese?

Abstract

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast and oregano extract) on the bioaccessibility of five minerals (Mg, Ca, K, P and Zn) from potentially Probiotic Prato cheese was evaluated. After 1, 30, and 60 d of refrigerated storage (processing, ripening and refrigerated storage), total concentrations of Mg, Ca, K, P and Zn were determined by flame atomic absorption spectrometry (FAAS). In addition, bioaccessibility assay with a simulated (in vitro) gastrointestinal digestion model was used. Sodium reduction and the addition of flavor enhancers revealed some significant (p < 0.05) changes in the chemical composition and pH of potentially Probiotic Prato cheese. Overall, P was the least-available element (∼4.8%). The mean availability of Mg, Ca, K and Zn was significantly ∼42.4%, 12.7%, 10.9%, and 9.2%, respectively. Na reduction and addition of flavors enhancers increased the bioaccessibility of Mg (∼6.4%), Ca (∼2.5%), K (∼4.5%), Zn (∼6.0%) and P (∼2.5%). The in vitro method supports accurate determination of the effect of the sodium reduction and addition of flavor enhancers on availability of mineral compounds ingested from potentially probiotic Prato cheese during processing, ripening and refrigerated storage.