Starkute Vytaute, Lukseviciute Justina, Klupsaite Dovile, Mockus Ernestas, Klementaviciute Jolita, Rocha João Miguel, Özogul Fatih, Ruzauskas Modestas, Viskelis Pranas, Bartkiene Elena
Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Foods. 2023 Jul 27;12(15):2860. doi: 10.3390/foods12152860.
The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized () and agar-immobilized () BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-Ra 184.5 mg/100 g, and strong positive correlation between TPC and DPPH of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-Eld samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-Eld (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-Blu (1.88 log CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-Eld. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
本研究的目的是将树莓（Ras）、蓝莓（Blu）和接骨木果（Eld）的工业副产品（BIB）用于未成熟牛乳凝乳奶酪（U-CC）的强化。首先，测试了BIBs的抗菌性能，并评估了琼脂技术固定化对BIB性能的影响。此外，将未固定化（）和琼脂固定化（）的BIBs用于U-CC的强化，并分析了它们对U-CC参数的影响。结果表明，所测试的BIBs具有理想的抗菌性能（树莓BIB抑制了10种测试病原体中的7种）和抗氧化活性（接骨木果BIB的总酚化合物（TPC）含量最高，为143.6 mg GAE/100 g）。向U-CC中添加BIBs可提高U-CC的TPC含量和DPPH（2,2-二苯基-1-苦基肼）自由基清除活性（C-Ra中TPC含量最高，为184.5 mg/100 g，且U-CC的TPC与DPPH之间存在强正相关，r = 0.658）。U-CC中主要的脂肪酸组是饱和脂肪酸（SFA）；然而，C-Eld样品中SFA含量最低（与C相比，平均低1.6倍）。C-Eld中的生物胺含量最高（104.1 mg/kg）。总共在U-CC中鉴定出43种挥发性化合物（VC），在所有情况下，富含BIBs的U-CC中观察到的VC谱更宽。储存10天后，C-Blu中的肠杆菌数量最高（1.88 log CFU/g）。所有U-CC的总体可接受性相似（平均8.34分）；然而，测试C-Eld时表达的“快乐”情绪强度最高。最后，BIBs是以可持续方式强化U-CC并改善营养特性的潜在成分。
