Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
| Title: | Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese |
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| Authors: | Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo, Giuseppe Maniaci, Rosa Guarcello, Nicola Francesca, Eristanna Palazzolo, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio |
| Source: | Antioxidants, Vol 11, Iss 10, p 2004 (2022) |
| Publisher Information: | MDPI AG, 2022. |
| Publication Year: | 2022 |
| Collection: | LCC:Therapeutics. Pharmacology |
| Subject Terms: | ovine cheese, citrus essential oils, Lactococcus lactis, physicochemical properties, volatile organic compounds, antioxidant capacity, Therapeutics. Pharmacology, RM1-950 |
| More Details: | 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 Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) around 109 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. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 11102004 2076-3921 |
| Relation: | https://www.mdpi.com/2076-3921/11/10/2004; https://doaj.org/toc/2076-3921 |
| DOI: | 10.3390/antiox11102004 |
| Access URL: | https://doaj.org/article/d5b663da9f4943cabbf741cceabb3146 |
| Accession Number: | edsdoj.5b663da9f4943cabbf741cceabb3146 |
| Database: | Directory of Open Access Journals |
| ISSN: | 11102004 20763921 |
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| DOI: | 10.3390/antiox11102004 |
| Published in: | Antioxidants |
| Language: | English |