Abstract
A standardized whole cranberry extract (WCE) was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids (20% w/w) and polyphenols (5%), the latter consisting of total anthocyanins (10%, w/w) and proanthocyanidins (12% w/w). Antioxidant capacity of the WCE was determined by ORAC, (hydrophilic ORAC = 348.31 ± 33.45 µmol of Trolox equivalents/g; lipophilic ORAC = 11.02 ± 0.85 µmol of Trolox equivalents/g). WCE was effective at stabilizing the model emulsion at a level of 0.375% (w/w), yielding a final pH of 5.6. Generation of initial lipid peroxidation products, hexanal and pentanal was inhibited by 92.4% ± 3.9% and 66.6% ± 5.3% (n = 3), respectively, when emulsions containing WCE were incubated at 50 °C for 90 h. This information was useful for formulating a fresh cream cheese product containing WCE to produce value-added potential and good self-life. The standardized WCE gave a final pH of 5.6 for the cheese premix and also significantly (P < 0.05) lowered both the PV and CD after 28 and 21 days at 4 °C storage, respectively, compared to untreated control. We conclude that there are important functional role(s) for cranberry constituents when presented as a standardized ingredient for producing value-added, stable fresh dairy products.
Highlights
Fresh dairy products, such as yogurt and cream cheese are foods that are being constantly innovated with regard to new flavors, texture and the addition of value-added components, such as natural antioxidants, omega-3 fatty acids, probiotics and soluble fibers [1,2]
This study found that a fraction containing all classes of polyphenols most effectively enhanced anti-proliferative activity relative to the individual phytochemicals, thereby suggesting synergistic or additive anti-proliferative interactions of the anthocyanins, proanthocyanidins, and flavonol glycosides within the cranberry extract
The yield of total phenolics present in the final whole cranberry extract (WCE) recovered from frozen cranberries was correlated to the level of total soluble solids generally found in cranberries
Summary
Fresh dairy products, such as yogurt and cream cheese are foods that are being constantly innovated with regard to new flavors, texture and the addition of value-added components, such as natural antioxidants, omega-3 fatty acids, probiotics and soluble fibers [1,2]. A limited number of natural antioxidants, such as ascorbic acid, tocopherols are added to fat-containing foods to prevent rancidity and extend shelf-life through a variety of different mechanisms [8]. There is high demand from the consumer for food ingredients to contain natural constituents, the result being that the food industry has to look for effective alternatives to the synthetic stabilizers presently in use. Soft fruits, such as berries contain a diverse mixture of polyphenols that in addition to being an excellent source of natural antioxidants, will contribute to both color and flavor [10,11,12,13]
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