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Maria Maddalena Storelli - One of the best experts on this subject based on the ideXlab platform.
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traditional italian Cheeses trace element levels and estimation of dietary intake
Journal of Food Composition and Analysis, 2018Co-Authors: Grazia Barone, Angela Dambrosio, Antonio Busco, Federica Ioanna, N C Quaglia, R Giacominellistuffler, A. Storelli, Maria Maddalena StorelliAbstract:Abstract Concentrations of some toxic (Hg, Cd, Pb) and essential metals (Zn, Cu, Cr, Fe) relevant to human health were determined in different varieties of traditional Cheeses, included in Traditional Agricultural Food Products (TAP) list, sampled in various farms in Apulia and Sicily, two regions of Southern Italy. Among toxic metals, Pb showed the highest concentrations (Hard Cheese: 0.13 μg g−1 w.w.; fresh Cheese: 0.07 μg g−1 w.w.), while among essential element the most abundant was Fe (Hard Cheese: 2.86 μg g−1 w.w.; fresh Cheese: 2.23 μg g−1 w.w.). In terms of food safety, the toxic metal concentrations in the majority of the samples investigated were below the maximum permitted levels set by several non-European countries, except for Pb showing levels notably exceeding in some Hard Cheese (0.22–0.37 μg g−1 w.w.). Also the estimated intakes of toxic metals remained far below the provisional tolerable intakes and consequently no health risk is expected from the consumption of these Cheeses. However, for greater food safety, besides to a continuous surveillance it would be advisable to establish maximum limits for metals either in milk or products made of milk.
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traditional italian Cheeses trace element levels and estimation of dietary intake
Journal of Food Composition and Analysis, 2018Co-Authors: Grazia Barone, Angela Dambrosio, Antonio Busco, Federica Ioanna, N C Quaglia, R Giacominellistuffler, A. Storelli, Maria Maddalena StorelliAbstract:Abstract Concentrations of some toxic (Hg, Cd, Pb) and essential metals (Zn, Cu, Cr, Fe) relevant to human health were determined in different varieties of traditional Cheeses, included in Traditional Agricultural Food Products (TAP) list, sampled in various farms in Apulia and Sicily, two regions of Southern Italy. Among toxic metals, Pb showed the highest concentrations (Hard Cheese: 0.13 μg g−1 w.w.; fresh Cheese: 0.07 μg g−1 w.w.), while among essential element the most abundant was Fe (Hard Cheese: 2.86 μg g−1 w.w.; fresh Cheese: 2.23 μg g−1 w.w.). In terms of food safety, the toxic metal concentrations in the majority of the samples investigated were below the maximum permitted levels set by several non-European countries, except for Pb showing levels notably exceeding in some Hard Cheese (0.22–0.37 μg g−1 w.w.). Also the estimated intakes of toxic metals remained far below the provisional tolerable intakes and consequently no health risk is expected from the consumption of these Cheeses. However, for greater food safety, besides to a continuous surveillance it would be advisable to establish maximum limits for metals either in milk or products made of milk.
Ylva Ardo - One of the best experts on this subject based on the ideXlab platform.
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effect of heterofermentative lactic acid bacteria of dl starters in initial ripening of semi Hard Cheese
International Dairy Journal, 2016Co-Authors: Thomas B Pedersen, Finn K Vogensen, Ylva ArdoAbstract:Abstract The role of heterofermentative lactic acid bacteria from dl -starters in ripening of semi-Hard Cheese was investigated using the strains Leuconostoc pseudomesenteroides PS12 and 1159, Leuconostoc mesenteroides subsp. cremoris T26 and Lactobacillus danicus 13M1. Control Cheese was made with starter containing only homofermentative Lactococcus lactis subspecies. Leuc. mesenteroides subsp. cremoris T26 did not grow in Cheese and started to decrease in number early, whereas the others grew and remained at a high number throughout the nine-week ripening period. None of the added heterofermentative strains affected proteolysis and total amount of amino acids; however, differences in the composition of amino acids were observed, and caused significant differences in the composition of volatile aroma compounds. Added strains increased the amount of secondary alcohols and mediated decreases in the amount of corresponding methyl ketones, diacetyl and acetoin. Eye formation was only affected by Lb. danicus through stimulation of late gas formation in Cheeses.
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Ripening of extra-Hard Cheese made with mesophilic DL-starter
International Dairy Journal, 2010Co-Authors: U. Rehn, Mikael Agerlin Petersen, K. Hallin Saedén, Ylva ArdoAbstract:Abstract Extra Hard Cheese is commonly made with thermophilic starters using high temperatures to stimulate expulsion of whey. In this work, microflora, proteolysis and volatiles were investigated in an extra-Hard Cheese made with mesophilic DL-starter, produced using challenging cooking temperatures for the starter bacteria over several hours. Cheese from six commercially produced vats was investigated over 56 weeks. The number of starter bacteria decreased after three weeks of ripening. Casein breakdown was characterised by chymosin and plasmin activity on α s1 - and β-caseins, respectively. Peptide profiles showed accumulation of Lactococcus derived peptides from α s1 -CN f1–23, and the peptide β-CN 29–93 as a result of joint plasmin and chymosin activity and absence of highly proteolytic thermophilic Lactobacillus , commonly present in extra-Hard Cheese. The composition of amino acids depended mainly on starter during the first 26 weeks of ripening. The content of volatiles depended both on ripening time and the starter used.
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screening and selection of lactobacillus strains for use as adjunct cultures in production of semi Hard Cheese
Journal of Dairy Research, 2002Co-Authors: Martin Antonsson, Ylva Ardo, Bengt Frans Nilsson, Goran MolinAbstract:Thirty-three Lactobacillus strains were tested as adjuncts in a Cheese model system. Eighteen strains originated from Cheese (nine Lactobacillus spp. and nine Lb. paracasei/casei) and 15 from human intestinal mucosa (11 Lb. rhamnosus; three Lb. paracasei; one Lb. plantarum). Model Cheeses weighing 120 g were made of Cheese grains from full-scale production of washed curd semi-Hard Cheese (Herrgard). The model system was reproducible and similar to full-scale production with respect to moisture, salt content, pH and microbial flora. The model Cheeses were sampled for aerobic and anaerobic plate count and viable counts of Lactobacillus and Lactococcus. The presence of adjuncts in the model Cheeses was confirmed by typing isolates with Randomly Amplified Polymorphic DNA (RAPD). The sensory properties of model Cheeses were described. In a first trial 23 of the 33 adjuncts were re-isolated from the corresponding model Cheeses after 9 or 13 weeks. Adjuncts of Lb. paracasei were re-isolated more frequently than adjuncts of Lb. rhamnosus. Nine strains were selected, on the basis of their ability to grow and be a dominating part of the microflora of model Cheese with interesting sensory properties. These strains were further studied together with two commercial cultures. The sensory influences on model Cheeses of six of the adjuncts were confirmed, and flavour scores were in the range of 2(.)9-7(.)1 for model Cheeses with different adjuncts while the control had a flavour score of 5(.)6 (0-10 scale). Survival and growth of seven out of the nine strains correlated with the results of the first trial. Growth and influence on flavour of four adjunct cultures were confirmed in experimental Cheese manufactured in a 400-1 open vat.
David W. Everett - One of the best experts on this subject based on the ideXlab platform.
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Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a Hard low-fat Cheese following in vitro simulated gastrointestinal digestion
Food and Bioproducts Processing, 2016Co-Authors: Ali Rashidinejad, E. John Birch, Dongxiao Sun-waterhouse, David W. EverettAbstract:Abstract Two green tea polyphenols, catechin and epigallocatechin gallate (EGCG), were encapsulated in soy lecithin liposomes before being incorporated into low-fat Hard Cheese that was ripened for 90 days at 8 °C. Fortification of low-fat Cheese with liposome-encapsulated catechin or EGCG led to a significant increase ( p in vitro gastrointestinal digestion. There was no significant effect of encapsulation on Cheese composition, pH, or Cheese yield from milk. Catechin and EGCG were not detected in the Cheese whey, indicating complete retention in the Cheese structure. About half of the initial catechin and one-third of EGCG were recovered from the Cheese digesta. The process of liposomal encapsulation of phenolic compounds enabled a high level of retention in low-fat Cheese with release under gastrointestinal digestive conditions to increase the antioxidative functionality of Cheese.
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delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low fat Hard Cheese
Food Chemistry, 2014Co-Authors: Ali Rashidinejad, John E Birch, Dongxiao Sunwaterhouse, David W. EverettAbstract:The encapsulation of green tea catechin and epigallocatechin gallate (EGCG) in soy lecithin liposomes was examined at four concentrations (0%, 0.125%, 0.25% and 0.5% w/v), and inclusion in Cheese at 0% and 0.25% w/v. The empty capsules had a mean diameter of 133 nm and significantly (p 70%) and yield (� 80%) were achieved from the incorporation of catechin or EGCG inside the liposome structure. Addition of either antioxidant increased the liposome phase transition temperature (>50 C). Nanocapsules containing these antioxidants were effectively retained within a low-fat Hard Cheese, presenting a simple and effective delivery vesicle for antioxidants.
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effects of catechin on the phenolic content and antioxidant properties of low fat Cheese
International Journal of Food Science and Technology, 2013Co-Authors: Ali Rashidinejad, John E Birch, Dongxiao Sunwaterhouse, David W. EverettAbstract:Summary The effect of (+)-catechin on total phenolic content (TPC) and antioxidant properties in low-fat Hard Cheese were examined over a 90-day ripening period at 8 °C. Antioxidant activity (AA) in Cheese was measured by ferric reducing antioxidant power, oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl assays and compared with TPC. Catechin retention coefficients in Cheese curds were in the range of 0.63–0.75 and decreased the pH of Cheese without affecting protein, fat or moisture content. Both TPC and AA increased during the 90-day ripening period. Oxygen radical absorbance capacity was the most suitable technique for evaluating AA in Cheese due to the high correlation with TPC and suitability in both lipophilic and hydrophilic systems.
Grazia Barone - One of the best experts on this subject based on the ideXlab platform.
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traditional italian Cheeses trace element levels and estimation of dietary intake
Journal of Food Composition and Analysis, 2018Co-Authors: Grazia Barone, Angela Dambrosio, Antonio Busco, Federica Ioanna, N C Quaglia, R Giacominellistuffler, A. Storelli, Maria Maddalena StorelliAbstract:Abstract Concentrations of some toxic (Hg, Cd, Pb) and essential metals (Zn, Cu, Cr, Fe) relevant to human health were determined in different varieties of traditional Cheeses, included in Traditional Agricultural Food Products (TAP) list, sampled in various farms in Apulia and Sicily, two regions of Southern Italy. Among toxic metals, Pb showed the highest concentrations (Hard Cheese: 0.13 μg g−1 w.w.; fresh Cheese: 0.07 μg g−1 w.w.), while among essential element the most abundant was Fe (Hard Cheese: 2.86 μg g−1 w.w.; fresh Cheese: 2.23 μg g−1 w.w.). In terms of food safety, the toxic metal concentrations in the majority of the samples investigated were below the maximum permitted levels set by several non-European countries, except for Pb showing levels notably exceeding in some Hard Cheese (0.22–0.37 μg g−1 w.w.). Also the estimated intakes of toxic metals remained far below the provisional tolerable intakes and consequently no health risk is expected from the consumption of these Cheeses. However, for greater food safety, besides to a continuous surveillance it would be advisable to establish maximum limits for metals either in milk or products made of milk.
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traditional italian Cheeses trace element levels and estimation of dietary intake
Journal of Food Composition and Analysis, 2018Co-Authors: Grazia Barone, Angela Dambrosio, Antonio Busco, Federica Ioanna, N C Quaglia, R Giacominellistuffler, A. Storelli, Maria Maddalena StorelliAbstract:Abstract Concentrations of some toxic (Hg, Cd, Pb) and essential metals (Zn, Cu, Cr, Fe) relevant to human health were determined in different varieties of traditional Cheeses, included in Traditional Agricultural Food Products (TAP) list, sampled in various farms in Apulia and Sicily, two regions of Southern Italy. Among toxic metals, Pb showed the highest concentrations (Hard Cheese: 0.13 μg g−1 w.w.; fresh Cheese: 0.07 μg g−1 w.w.), while among essential element the most abundant was Fe (Hard Cheese: 2.86 μg g−1 w.w.; fresh Cheese: 2.23 μg g−1 w.w.). In terms of food safety, the toxic metal concentrations in the majority of the samples investigated were below the maximum permitted levels set by several non-European countries, except for Pb showing levels notably exceeding in some Hard Cheese (0.22–0.37 μg g−1 w.w.). Also the estimated intakes of toxic metals remained far below the provisional tolerable intakes and consequently no health risk is expected from the consumption of these Cheeses. However, for greater food safety, besides to a continuous surveillance it would be advisable to establish maximum limits for metals either in milk or products made of milk.
T Komprda - One of the best experts on this subject based on the ideXlab platform.
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some factors influencing biogenic amines and polyamines content in dutch type semi Hard Cheese
European Food Research and Technology, 2008Co-Authors: T Komprda, Radka Burdychova, Vlastimil Dohnal, Olga Cwikova, Pavla SladkovaAbstract:Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-Hard Cheese (ripening 176 days) using an experimental design two producers × two starter cultures × two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the Cheese samples at the end of ripening varied in the range 5–392 and 22–59, and 1–132 mg kg−1, respectively. Time of ripening accounted for (P < 0.01) 67, 67 and 76% of the explained variability of histamine, tyramine, and putrescine content, respectively. Histamine, tyramine, and putrescine content in Cheese (Y, mg kg−1) increased (P < 0.01) linearly with increasing time of ripening (X, days): Y = 0.24X−1.3 (R 2 = 0.28), Y = 0.69X−18.9 (R 2 = 0.24) and Y = 0.16X−1.3 (R 2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing time of ripening in the edge part of the Cheese than in the core part. Both histamine and tyramine content in Cheese was negatively correlated (P < 0.01) with counts of lactic acid bacteria (LAB) and counts of total anaerobes, respectively. Accordingly, only 3% of both LAB and enterococci (established tyramine producers) isolates were positive on tyrosine decarboxylase gene sequences using the PCR method.
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tyramine production in dutch type semi Hard Cheese from two different producers
Food Microbiology, 2008Co-Authors: T Komprda, Radka Burdychova, Vlastimil Dohnal, Olga Cwikova, Pavla Sladkova, H DvorackovaAbstract:Tyramine content and counts of lactic acid bacteria (LAB) and enterococci were measured (including tyrosine-decarboxylase activity testing, and testing of the presence of the tyrosine-decarboxylase gene sequence, tyrdc, by PCR) during ripening (0, 26, 54, 88, 119, 146, and 176 days) in the core (C)- and edge (E)-samples of Dutch-type semi-Hard Cheese produced from pasteurized milk by two dairies (R, H) with two levels of fat content (30 and 45%) using two different starter cultures (Y, L), respectively. Tyramine content (y, mgkg(-1)) increased (P<0.001) with increasing time of ripening (x, days) in the Cheeses of both producers (R: y=0.88x-31.4, R(2)=0.30; H: y=0.50x-6.3, R(2)=0.18), and its content was higher (P<0.01) in E-samples in comparison with C-samples. Time of ripening, part of the Cheese and starter culture accounted for 67%, 28%, and 4% of explained variability of tyramine content in the Cheese, respectively. After 26 days of ripening, using decarboxylase screening medium (DCM), tyrosine-decarboxylase positive LAB isolates constituted 7-27% and 6-32% of the square root of total countable colonies of LAB isolates of the producer R and H, respectively; tyrosine-decarboxylase positive enterococci were present only in R-Cheeses (4-26% of the square root of total countable colonies). Tyrdc was confirmed only in 13% and 42% of the tyrosine-decarboxylase positive LAB and enterococci isolates, respectively (presumably due to the tendency of DCM to give false-positive results). Lactobacillus curvatus subsp. curvatus and Enterococcus durans, Enterococcus faecalis, and Enterococcus casseliflavus were identified as tyrdc-positive LAB and enterococci in the Cheeses, respectively.
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content and distribution of biogenic amines in dutch type Hard Cheese
Food Chemistry, 2007Co-Authors: T Komprda, D Směla, K Novicka, L Kalhotka, K Sustova, P PechovaAbstract:Abstract Content of biogenic amines (BA; histamine, tyramine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, spermidine, spermine) and counts of microorganisms (total aerobic and facultative anaerobic mesophilic microorganisms, TAC; lactic acid bacteria, LAB; coliforms; total anaerobic microorganisms, TAN; yeasts + moulds), were evaluated within the ripening interval of 1–6 months in Dutch-type Hard Cheese, produced by two different producers (the Cheeses designated as R30 and R45) using pasteurized milk and different starter cultures (designated as R30-FD and R30-CH in the case of the R30 Cheeses). The Cheeses from the two producers differed in their fat content (30% and 45% of fat in dry matter, respectively). Substantially higher ( P P Tyramine content increased linearly ( P −1 ) exceeded a toxicological limit. Also putrescine content and sum of all BA increased significantly ( P Tyramine, putrescine and phenylethylamine contents, and sum of all biogenic amines and sum of polyamines in R45 Cheese (299.8, 60.8, 54.3, 419.0 and 63.2 mg kg −1 of the fresh matter, respectively) were significantly higher ( P −1 , respectively). However, TAC, TAN and LAB counts tended to be higher ( P > 0.05) in R30-FD and R30-CH samples than in R45 Cheeses in this time interval. The microbiological analysis based only on basic groups of microorganisms was inconclusive regarding differences in BA content in the Cheeses.
