do Oriente Suelma Ferreira, Barreto Fabiano, Tomaszewski Caroline Andrade, Barnet Luca Suchecki, Souza Natália Cabral, Oliveira Hugo Miguel Lisboa, de Bittencourt Pasquali Matheus Augusto
Programa de Pós-Graduação Em Engenharia E Gestão de Recursos Naturais, Universidade Federal de Campina Grande (UFCG), Unidade Acadêmica de Engenharia de Alimentos, Av. Aprigio Veloso 882, Campina Grande, Paraíba 58429-200 Brazil.
Laboratório Nacional AgropecuárioLANAGRO/RS, Porto Alegre, RS Brazil.
J Food Sci Technol. 2020 Dec;57(12):4364-4370. doi: 10.1007/s13197-020-04473-8. Epub 2020 Apr 28.
The deficiency in micronutrients is a public health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different tissues in the organism. Therefore, it is an essential micronutrient in the human diet. In these terms, goat milk is the leading food consumed to provide nutritional support in innumerous lower-middle-income countries. Here our work aimed to produce goat cheese studying strategies to promote the retention of VA. Our experiment design also explores the use of the salting process to evaluate the levels of VA retention. The level of VA in goat cheese was determined using LC-MS/MS analysis. Additionally, the redox status of the goat cheese in terms of lipid peroxidation and protein oxidation was determined. The texture analysis was also evaluated to verify if the redox status and salting process influence the texture profile. The results showed that the salting process during goat cheese production improves the retention of VA in goat cheese. Moreover, the salting process also is related to alterations in the status redox of the goat cheese and texture parameters. Therefore, our results show that goat cheese production can be an alternative to produced dairy derivates with recognized concentrations of VA for human nutrition.
微量营养素缺乏是一个公共卫生问题，主要存在于中低收入国家。维生素A（VA）被认为是机体中不同组织维持和发育所必需的微量营养素。因此，它是人类饮食中必不可少的微量营养素。就此而言，在众多中低收入国家，山羊奶是提供营养支持的主要食用食品。在此，我们的工作旨在通过研究促进VA保留的策略来生产山羊奶酪。我们的实验设计还探索了使用腌制过程来评估VA保留水平。使用LC-MS/MS分析测定山羊奶酪中VA的含量。此外，还测定了山羊奶酪在脂质过氧化和蛋白质氧化方面的氧化还原状态。还进行了质地分析，以验证氧化还原状态和腌制过程是否会影响质地特征。结果表明，山羊奶酪生产过程中的腌制过程提高了VA在山羊奶酪中的保留率。此外，腌制过程还与山羊奶酪氧化还原状态和质地参数的变化有关。因此，我们的结果表明，山羊奶酪生产可以成为生产具有公认VA浓度的人类营养乳制品衍生物的一种替代方法。
