Busetta Gabriele, Ponte Marialetizia, Barbera Marcella, Alfonzo Antonio, Ioppolo Antonino, Maniaci Giuseppe, Guarcello Rosa, Francesca Nicola, Palazzolo Eristanna, Bonanno Adriana, Moschetti Giancarlo, Settanni Luca, Gaglio Raimondo
Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.
Antioxidants (Basel). 2022 Oct 10;11(10):2004. doi: 10.3390/antiox11102004.
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino "Primosale" typology with the addition of citrus essential oils (EOs). For this purpose, ewe's pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) around 10 CFU/g, indicating that citrus EOs did not negatively influence the starter evolution. The addition of citrus EOs did not determine significant variations for dry matter, fat and protein percentages but increased the antioxidant capacity of all the experimental cheeses of about 50% in comparison to the control trial. The citrus EOs impacted cheese VOCs, especially for terpene class (limonene, β-pinene, myrcene, carene, linalool and α-terpineol). The sensory evaluation showed that cheeses enriched with 100 µL/L of citrus EOs were mostly appreciated by the panelists.
本研究的目的是在“Primosale”佩科里诺干酪类型中添加柑橘属植物精油（EOs）来生产一种新鲜的绵羊压制干酪。为此，在巴氏杀菌的母羊乳中添加了来自柠檬、橙子和橘子果皮的精油。在中试工厂规模下进行了七次干酪生产，包括一次不添加精油的对照生产（CP）以及通过向牛奶中添加两种精油浓度（100和200 μL/L）获得的六次实验性生产。酸化过程通过发酵剂CAG4和PON36实现。所有干酪的乳酸菌（LAB）水平均在10 CFU/g左右，表明柑橘属植物精油不会对发酵剂的生长产生负面影响。柑橘属植物精油的添加并未导致干物质、脂肪和蛋白质百分比出现显著变化，但与对照试验相比，所有实验性干酪的抗氧化能力提高了约50%。柑橘属植物精油影响了干酪的挥发性有机化合物（VOCs），尤其是萜烯类（柠檬烯、β-蒎烯、月桂烯、蒈烯、芳樟醇和α-松油醇）。感官评价表明，添加100 μL/L柑橘属植物精油的干酪最受评审员喜爱。
