Sardiñas-Valdés Mariam, García-Galindo Hugo Sergio, Chay-Canul Alfonso Juventino, Velázquez-Martínez José Rodolfo, Hernández-Becerra Josafat Alberto, Ochoa-Flores Angélica Alejandra
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico.
Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, 91897 Veracruz, Veracruz, Mexico.
Foods. 2021 Jul 7;10(7):1579. doi: 10.3390/foods10071579.
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) ( > 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 ( < 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 ( < 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 ( < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis ( < 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.
在制作奶酪前，向毛用绵羊奶中添加纳米乳化姜黄素（NEC），并在80天的成熟过程中评估其对曼彻格风格奶酪的化学成分、脂肪分解和蛋白质分解的影响。向牛奶中添加NEC后制成的奶酪，其水分含量（42.23%）、总蛋白含量（23.16%）和水分活度（0.969）相同（P>0.05）。然而，在成熟结束时，其脂肪和灰分含量分别从B组（10 ppm）的26.82%和3.64%增加到C组（10 ppm）的30.08%和3.85%（P<0.05）。实验奶酪的总酚含量和抗氧化活性在成熟过程中增加，脂肪酸基团在成熟初期发生了更显著的变化（P<0.05）。所有奶酪的脂肪分解在成熟第40天前持续增加，最后下降，而所有样品在整个成熟期间蛋白质分解均增加（P<0.05）；添加NEC并未改变曼彻格风格奶酪的一级蛋白质分解，但改变了二级蛋白质分解和脂肪分解（P<0.05）。主成分分析有助于根据奶酪的化学成分对其进行区分，并根据成熟时间将其分为四组。本研究突出了CNE强化乳制品以增强其功能的潜力。
