| Title: | "Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese" |
| Author(s): | Busetta G; Ponte M; Barbera M; Alfonzo A; Ioppolo A; Maniaci G; Guarcello R; Francesca N; Palazzolo E; Bonanno A; Moschetti G; Settanni L; Gaglio R; |
| Address: | "Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy" |
| ISSN/ISBN: | 2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking) |
| Abstract: | "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 microL/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 10(9) 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, beta-pinene, myrcene, carene, linalool and alpha-terpineol). The sensory evaluation showed that cheeses enriched with 100 microL/L of citrus EOs were mostly appreciated by the panelists" |
| Keywords: | Lactococcus lactis antioxidant capacity citrus essential oils ovine cheese physicochemical properties volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEBusetta, Gabriele Ponte, Marialetizia Barbera, Marcella Alfonzo, Antonio Ioppolo, Antonino Maniaci, Giuseppe Guarcello, Rosa Francesca, Nicola Palazzolo, Eristanna Bonanno, Adriana Moschetti, Giancarlo Settanni, Luca Gaglio, Raimondo eng B78I17000260008/This work was financially supported by the project for industrial research 'Integrated approach to product development innovations in the leading sectors of the Sicilian agri-food sector" Prog. F/050267/03/X32-COR 109494/ Switzerland 2022/10/28 Antioxidants (Basel). 2022 Oct 10; 11(10):2004. doi: 10.3390/antiox11102004" |
