Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Milk and NEC
2.2. Manufacturing of Mexican Manchego-Style Cheese
2.3. Chemical Composition of Cheeses
2.4. Total Phenolic Content (TPC) and Antioxidant Activity (AA) in Cheeses
2.5. Color in Manchego-Style Cheeses
2.6. Fatty Acid Composition of Cheeses
2.7. Lipolysis
2.8. Proteolysis
2.9. Data Analysis
3. Results and Discussion
3.1. Chemical Composition of Cheeses
3.2. Total Phenolic Content (TPC) and Antioxidant Activity (AA) in Cheeses
Cheese Samples | Ripening Time (days) | Total Phenolic Content | Antioxidant Activity by DPPH | Antioxidant Activity by FRAP |
---|---|---|---|---|
B 10 ppm | 0 | 104.62 ± 4.37 a1 | 10.24 ± 0.08 a1 | 2.67 ± 0.18 a1 |
20 | 171.95 ± 7.71 b1 | 10.79 ± 0.23 ab1 | 2.78 ± 0.21 a1 | |
40 | 206.30 ± 3.33 c1 | 10.95 ± 0.17 b1 | 3.33 ± 0.19 b1 | |
60 | 213.49 ± 3.56 c1 | 11.66 ± 0.81 c1 | 3.45 ± 0.03 bc1 | |
80 | 251.53 ± 13.81 d1 | 10.62 ± 0.42 ab1 | 3.61 ± 0.12 c1 | |
C 5 ppm | 0 | 111.96 ± 2.98 a12 | 10.57 ± 0.37 a12 | 2.98 ± 0.05 a2 |
20 | 183.62 ± 3.31 b2 | 11.30 ± 0.10 b12 | 3.44 ± 0.10 b2 | |
40 | 241.84 ± 3.85 c2 | 11.48 ± 0.14 b12 | 3.58 ± 0.08 bc12 | |
60 | 245.65 ± 8.81 c2 | 11.90 ± 0.39 b1 | 3.74 ± 0.30 c2 | |
80 | 286.04 ± 14.66 d2 | 11.28 ± 0.27 b2 | 3.82 ± 0.12 c2 | |
C 7.5 ppm | 0 | 119.23 ± 0.06 a2 | 11.04 ± 0.27 a23 | 3.27 ± 0.01 a3 |
20 | 187.73 ± 4.58 b23 | 11.51 ± 0.04 ab2 | 3.63 ± 0.05 b23 | |
40 | 253.29 ± 7.41 c2 | 11.91 ± 0.17 b23 | 3.90 ± 0.11 c2 | |
60 | 280.90 ± 3.13 d3 | 12.66 ± 0.47 c2 | 4.27 ± 0.09 d3 | |
80 | 309.68 ± 5.44 e3 | 11.75 ± 0.14 b23 | 4.27 ± 0.03 d3 | |
C 10 ppm | 0 | 137.22 ± 7.41 a3 | 11.44 ± 0.17 a3 | 3.59 ± 0.12 a4 |
20 | 197.20 ± 6.00 b3 | 12.22 ± 0.41 b3 | 3.89 ± 0.24 b3 | |
40 | 267.24 ± 1.02 c3 | 12.41 ± 0.20 b3 | 4.55 ± 0.10 c3 | |
60 | 307.91 ± 4.41 d4 | 13.73 ± 0.64 c3 | 4.73 ± 0.10 c4 | |
80 | 318.34 ± 8.03 d3 | 12.30 ± 0.54 b3 | 4.64 ± 0.11 c4 |
3.3. Color in Manchego-Style Cheeses
Cheese Samples | Ripening Time (days) | L* | a* | b* |
---|---|---|---|---|
B 10 ppm | 0 | 78.27 ± 0.85 a | − 2.27 ± 0.15 a1 | 6.00 ± 0.75 a1 |
20 | 77.67 ± 0.45 a | 0.23 ± 0.49 b1 | 9.93 ± 0.90 b1 | |
40 | 77.90 ± 0.70 a1 | 0.67 ± 0.12 b1 | 9.73 ± 1.65 b1 | |
60 | 77.13 ± 1.51 ab1 | 0.57 ± 0.67 b1 | 11.57 ± 1.66 c1 | |
80 | 75.33 ± 1.27 b12 | 0.43 ± 0.29 b1 | 11.70 ± 2.29 c1 | |
C 5 ppm | 0 | 76.57 ± 1.50 a | − 3.17 ± 0.15 a1 | 10.53 ± 0.98 a2 |
20 | 76.43 ± 1.50 a | − 3.20 ± 0.69 a2 | 13.57 ± 0.99 b2 | |
40 | 74.80 ± 0.96 ab2 | − 1.47 ± 0.83 b2 | 18.90 ± 0.82 c3 | |
60 | 75.03 ± 0.49 ab12 | − 0.90 ± 0.78 bc23 | 18.07 ± 2.12 c2 | |
80 | 72.97 ± 0.35 b3 | − 0.27 ± 0.50 c1 | 17.70 ± 2.21 c2 | |
C 7.5 ppm | 0 | 76.57 ± 0.25 ab | − 4.93 ± 0.15 a2 | 12.37 ± 1.05 a23 |
20 | 78.27 ± 1.31 a | − 4.87 ± 1.12 a3 | 15.20 ± 1.11 b23 | |
40 | 74.80 ± 1.23 bc2 | − 1.40 ± 0.72 b2 | 19.00 ± 1.84 c3 | |
60 | 74.03 ± 1.04 c2 | − 0.73 ± 0.76 b2 | 18.80 ± 1.77 c2 | |
80 | 74.77 ± 1.40 bc23 | − 0.43 ± 0.55 b1 | 22.60 ± 2.51 d3 | |
C 10 ppm | 0 | 77.63 ± 0.78 | − 5.17 ± 0.21 a2 | 14.17 ± 0.75 a3 |
20 | 76.73 ± 2.12 | − 5.80 ± 0.46 a3 | 18.43 ± 1.95 b3 | |
40 | 77.37 ± 1.02 1 | − 2.13 ± 0.47 b2 | 13.80 ± 0.95 a2 | |
60 | 76.50 ± 0.36 1 | − 1.90 ± 0.78 b3 | 20.30 ± 0.90 b2 | |
80 | 77.27 ± 1.12 1 | − 2.10 ± 0.70 b2 | 24.10 ± 3.73 c3 |
3.4. Fatty Acid Composition of Cheeses
Fatty Acid | Cheese Samples | |||
---|---|---|---|---|
B 10 ppm | C 5 ppm | C 7.5 ppm | C 10 ppm | |
4:0 | 5.49 ± 2.08 a | 11.90 ± 2.02 b | 8.14 ± 2.81 ab | 6.63 ± 2.66 ab |
6:0 | 3.94 ± 1.67 a | 4.84 ± 0.51 a | 5.74 ± 1.12 a | 5.11 ± 1.56 a |
8:0 | 2.97 ± 0.53 a | 2.98 ± 0.28 a | 4.67 ± 1.48 a | 4.41 ± 1.19 a |
10:0 | 7.07 ± 0.68 a | 6.72 ± 0.75 a | 6.34 ± 0.43 a | 7.43 ± 0.68 a |
12:0 | 4.59 ± 0.30 a | 4.13 ± 0.46 ab | 3.98 ± 0.01 b | 4.68 ± 0.27 a |
14:0 | 10.44 ± 0.50 a | 9.27 ± 0.57 b | 9.59 ± 0.17 b | 10.75 ± 0.65 a |
14:1 n-9 | 0.21 ± 0.01 a | 0.20 ± 0.01 a | 0.21 ± 0.01 a | 0.22 ± 0.02 a |
14:1 n-7 | 0.22 ± 0.02 a | 0.19 ± 0.02 a | 0.19 ± 0.02 a | 0.22 ± 0.01 a |
14:1 n-5 | 0.40 ± 0.02 a | 0.36 ± 0.01 b | 0.36 ± 0.01 b | 0.42 ± 0.03 a |
15:0 | 0.75 ± 0.07 ab | 0.65 ± 0.05 a | 0.71 ± 0.02 a | 0.79 ± 0.04 b |
15:1 n-7 | 0.22 ± 0.01 a | 0.22 ± 0.01 a | 0.23 ± 0.01 a | 0.24 ± 0.01 a |
16:0 | 25.48 ± 1.68 a | 23.22 ± 1.01 a | 22.80 ± 2.56 a | 23.36 ± 2.79 a |
16:1 n-9 | 0.45 ± 0.02 a | 0.40 ± 0.03 a | 0.39 ± 0.06 a | 0.41 ± 0.07 a |
16:1 n-7 | 0.52 ± 0.14 a | 0.70 ± 0.15 a | 0.41 ± 0.14 a | 0.46 ± 0.15 a |
16:1 n-3 | 0.32 ± 0.01 a | 0.32 ± 0.01 a | 0.29 ± 0.04 a | 0.30 ± 0.06 a |
17:0 | 0.49 ± 0.03 a | 0.45 ± 0.03 a | 0.44 ± 0.05 a | 0.45 ± 0.09 a |
17:1 n-8 | 0.22 ± 0.01 a | 0.22 ± 0.01 a | 0.23 ± 0.02 a | 0.28 ± 0.07 a |
18:0 | 9.97 ± 0.70 a | 9.54 ± 0.31 a | 8.84 ± 0.80 a | 9.20 ± 0.91 a |
18:1 n-9 | 23.03 ± 1.81 a | 21.25 ± 0.66 a | 20.61 ± 2.78 a | 21.42 ± 2.86 a |
18:2 n-6 | 2.22 ± 0.22 a | 2.01 ± 0.10 a | 2.05 ± 0.26 a | 2.05 ± 0.25 a |
18:3 n-3 | 0.45 ± 0.05 a | 0.35 ± 0.05 ab | 0.32 ± 0.11 ab | 0.29 ± 0.06 b |
3.5. Lipolysis
3.6. Proteolysis
3.7. Principal Component Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Cheese Samples | Ripening Time (Days) | Moisture (%) | Fat (%) | Total Protein (%) | Ash (%) | aw |
---|---|---|---|---|---|---|
B 10 ppm | 0 | 46.66 ± 0.77 a | 27.20 ± 0.43 b | 22.09 ± 0.26 a | 3.40 ± 0.03 a | 0.973 ± 0.002 |
20 | 46.40 ± 3.31 ab1 | 26.72 ± 0.80 b | 22.32 ± 0.09 ab12 | 3.53 ± 0.02 bc | 0.972 ± 0.001 | |
40 | 45.41 ± 1.56 ab | 23.41 ± 1.45 a | 22.24 ± 0.15 ab | 3.50 ± 0.02 b1 | 0.972 ± 0.001 | |
60 | 44.89 ± 2.18 ab | 25.25 ± 0.79 ab1 | 22.47 ± 0.43 ab | 3.60 ± 0.03 cd1 | 0.970 ± 0.002 | |
80 | 43.48 ± 1.60 b | 26.82 ± 1.22 b1 | 22.91 ± 0.41 b | 3.64 ± 0.03 d1 | 0.970 ± 0.001 | |
C 5 ppm | 0 | 46.58 ± 2.36 a | 27.37 ± 0.55 bc | 22.20 ± 0.18 | 3.38 ± 0.11 a | 0.975 ± 0.001 a |
20 | 46.61 ± 0.88 a1 | 24.68 ± 1.25 ab | 22.41 ± 0.38 12 | 3.58 ± 0.03 b | 0.973 ± 0.003 a | |
40 | 44.92 ± 2.18 ab | 24.29 ± 2.23 a | 22.54 ± 0.23 | 3.57 ± 0.05 b1 | 0.973 ± 0.001 a | |
60 | 42.73 ± 1.85 b | 27.49 ± 1.47 bc12 | 22.89 ± 0.41 | 3.62 ± 0.06 b1 | 0.972 ± 0.003 ab | |
80 | 42.57 ± 2.69 b | 28.91 ± 2.47 c12 | 22.73 ± 0.29 | 3.71 ± 0.01 c1 | 0.969 ± 0.002 b | |
C 7.5 ppm | 0 | 45.70 ± 1.18 a | 26.89 ± 0.54 b | 22.17 ± 0.19 a | 3.45 ± 0.04 a | 0.974 ± 0.001 a |
20 | 45.13 ± 0.94 a12 | 26.01 ± 2.12 b | 21.89 ± 0.34 a1 | 3.58 ± 0.02 b | 0.973 ± 0.003 ab | |
40 | 43.68 ± 2.80 ab | 25.09 ± 2.65 a | 22.77 ± 0.53 ab | 3.61 ± 0.07 b12 | 0.973 ± 0.004 ab | |
60 | 42.69 ± 2.50 ab | 28.57 ± 0.61 c2 | 23.34 ± 0.12 b | 3.60 ± 0.02 b1 | 0.970 ± 0.001 b | |
80 | 41.13 ± 1.29 b | 27.63 ± 1.17 b12 | 23.44 ± 0.37 b | 3.66 ± 0.03 b1 | 0.971 ± 0.001 ab | |
C 10 ppm | 0 | 45.34 ± 1.95 a | 28.12 ± 1.22 b | 22.40 ± 0.61 a | 3.47 ± 0.09 a | 0.973 ± 0.001 a |
20 | 42.42 ± 0.11 b2 | 27.58 ± 2.31 b | 23.13 ± 0.37 ab2 | 3.60 ± 0.03 b | 0.972 ± 0.000 a | |
40 | 42.44 ± 1.17 ab | 24.41 ± 0.72 a | 22.79 ± 0.63 ab | 3.72 ± 0.06 c2 | 0.972 ± 0.003 ab | |
60 | 42.51 ± 0.44 b | 29.46 ± 2.00 b2 | 23.42 ± 1.40 b | 3.71 ± 0.06 c2 | 0.971 ± 0.002 ab | |
80 | 41.72 ± 1.63 b | 30.08 ± 1.31 b2 | 23.55 ± 0.62 b | 3.85 ± 0.04 d2 | 0.968 ± 0.003 b |
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Sardiñas-Valdés, M.; García-Galindo, H.S.; Chay-Canul, A.J.; Velázquez-Martínez, J.R.; Hernández-Becerra, J.A.; Ochoa-Flores, A.A. Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin. Foods 2021, 10, 1579. https://doi.org/10.3390/foods10071579
Sardiñas-Valdés M, García-Galindo HS, Chay-Canul AJ, Velázquez-Martínez JR, Hernández-Becerra JA, Ochoa-Flores AA. Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin. Foods. 2021; 10(7):1579. https://doi.org/10.3390/foods10071579
Chicago/Turabian StyleSardiñas-Valdés, Mariam, Hugo Sergio García-Galindo, Alfonso Juventino Chay-Canul, José Rodolfo Velázquez-Martínez, Josafat Alberto Hernández-Becerra, and Angélica Alejandra Ochoa-Flores. 2021. "Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin" Foods 10, no. 7: 1579. https://doi.org/10.3390/foods10071579