Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaiba, Rio Grande do Norte, Brazil.
Biosciences Center, Federal University of Pernambuco (UFPE), Recife, Pernambuco, Brazil.
PLoS One. 2024 Jul 8;19(7):e0306552. doi: 10.1371/journal.pone.0306552. eCollection 2024.
The present study aimed to investigate the influence of ripening on the physicochemical, microbiological aspects, and fatty acid profile of Artisanal Coalho Cheeses and to detect if there are peptides with bioactive potential in their composition. Artisanal Coalho Cheese samples were kindly provided by a dairy farm located in Brazil in the Rio Grande do Norte state. A completely randomized design was adopted, with four maturation periods (0, 30, 45, and 60 days). Physicochemical traits (pH, total solids, moisture, non-fat solids, fat in total solids, protein, ash, fatty acid profile) and microbiological characterization (Salmonella sp, Listeria monocytogenes, total and thermotolerant coliforms, Staphylococcus aureus) were analyzed on cheese samples. Additionally, assays were performed for antioxidant and antihypertensive bioactivity through ACE and antimicrobial inhibition of the peptides extracted from the samples. There was a linear increase in total solids and ash content and a decrease in moisture content with increasing maturation time. The matured cheese samples had a lower pH than fresh Artisanal Coalho Cheese. Twenty-seven fatty acids were identified in the cheeses: 15 saturated, 07 monounsaturated, and 05 polyunsaturated, with a linear reduction of essential fatty acids (n6 and n3) during maturation. The microbiological quality of the cheeses was satisfactory, with an absence of undesirable bacteria in 92% of the cheese samples. Water-soluble peptide fractions from all periods tested showed antioxidant and antihypertensive potential with ACE control, and the maturation process potentiated these capacities, with a decline in these activities observed at 60 days. The antimicrobial activity against Gram-positive and Gram-negative bacteria increased with maturation, reaching better results until 60 days. The maturation process on wooden planks in the periods of 30, 45, and 60 days allows the production of Artisanal Coalho Cheese of an innovative character, safe to consumers from the microbiological point of view, with differentiated physicochemical and functional characteristics and good quality of lipid fraction compared to fresh cheese, enabling the addition of value to the dairy chain.
本研究旨在探讨成熟过程对传统 Coalho 奶酪的理化特性、微生物学特性和脂肪酸组成的影响，并检测其组成中是否存在具有生物活性潜力的肽。传统 Coalho 奶酪样品由巴西巴伊亚州一家乳制品厂提供。采用完全随机设计，有四个成熟阶段（0、30、45 和 60 天）。对奶酪样品进行理化特性（pH 值、总固体、水分、非脂固体、总固体中的脂肪、蛋白质、灰分、脂肪酸组成）和微生物学特性（沙门氏菌、单核细胞增生李斯特菌、总耐热大肠菌群、金黄色葡萄球菌）分析。此外，还通过 ACE 和从样品中提取的肽的抑菌活性来测定抗氧化和降压生物活性。随着成熟时间的增加，总固体和灰分含量线性增加，水分含量降低。成熟奶酪样品的 pH 值低于新鲜传统 Coalho 奶酪。在奶酪中鉴定出 27 种脂肪酸：15 种饱和脂肪酸、07 种单不饱和脂肪酸和 05 种多不饱和脂肪酸，随着成熟过程中必需脂肪酸（n6 和 n3）的线性减少。奶酪的微生物质量令人满意，92%的奶酪样品中没有不良细菌。所有测试阶段的水溶性肽馏分均显示出具有 ACE 对照的抗氧化和降压潜力，并且成熟过程增强了这些能力，在 60 天时观察到这些活性下降。对革兰氏阳性和革兰氏阴性细菌的抗菌活性随着成熟度的增加而增加，在 60 天内达到更好的效果。在 30、45 和 60 天的木板成熟过程中，可以生产出具有创新性的传统 Coalho 奶酪，从微生物学角度来看对消费者是安全的，与新鲜奶酪相比具有不同的理化和功能特性以及良好的脂质部分质量，为乳制品链增加了附加值。
