Retention of vitamin A after goat milk processing into cheese: a nutritional strategy.

Autor: do Oriente SF; Programa de Pós-Graduação Em Engenharia E Gestão de Recursos Naturais, Universidade Federal de Campina Grande (UFCG), Unidade Acadêmica de Engenharia de Alimentos, Av. Aprigio Veloso 882, Campina Grande, Paraíba 58429-200 Brazil., Barreto F; Laboratório Nacional AgropecuárioLANAGRO/RS, Porto Alegre, RS Brazil., Tomaszewski CA; Laboratório Nacional AgropecuárioLANAGRO/RS, Porto Alegre, RS Brazil., Barnet LS; Laboratório Nacional AgropecuárioLANAGRO/RS, Porto Alegre, RS Brazil., Souza NC; Programa de Pós-Graduação Em Bioquímica, UFRN, Natal, RN Brazil., Oliveira HML; Programa de Pós-Graduação Em Engenharia de Alimentos, Universidade Federal de Campina Grande (UFCG), Unidade Acadêmica de Engenharia de Alimentos, Av. Aprigio Veloso 882, Campina Grande, Paraíba 58429-200 Brazil., de Bittencourt Pasquali MA; Programa de Pós-Graduação Em Engenharia E Gestão de Recursos Naturais, Universidade Federal de Campina Grande (UFCG), Unidade Acadêmica de Engenharia de Alimentos, Av. Aprigio Veloso 882, Campina Grande, Paraíba 58429-200 Brazil.; Programa de Pós-Graduação Em Bioquímica, UFRN, Natal, RN Brazil.; Programa de Pós-Graduação Em Engenharia de Alimentos, Universidade Federal de Campina Grande (UFCG), Unidade Acadêmica de Engenharia de Alimentos, Av. Aprigio Veloso 882, Campina Grande, Paraíba 58429-200 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2020 Dec; Vol. 57 (12), pp. 4364-4370. Date of Electronic Publication: 2020 Apr 28.
DOI: 10.1007/s13197-020-04473-8
Abstrakt: The deficiency in micronutrients is a public health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different tissues in the organism. Therefore, it is an essential micronutrient in the human diet. In these terms, goat milk is the leading food consumed to provide nutritional support in innumerous lower-middle-income countries. Here our work aimed to produce goat cheese studying strategies to promote the retention of VA. Our experiment design also explores the use of the salting process to evaluate the levels of VA retention. The level of VA in goat cheese was determined using LC-MS/MS analysis. Additionally, the redox status of the goat cheese in terms of lipid peroxidation and protein oxidation was determined. The texture analysis was also evaluated to verify if the redox status and salting process influence the texture profile. The results showed that the salting process during goat cheese production improves the retention of VA in goat cheese. Moreover, the salting process also is related to alterations in the status redox of the goat cheese and texture parameters. Therefore, our results show that goat cheese production can be an alternative to produced dairy derivates with recognized concentrations of VA for human nutrition.
(© Association of Food Scientists & Technologists (India) 2020.)
Databáze: MEDLINE
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