Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese
Lactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese. Cheddar cheese was supplemented with lactoferrin at 5, 10, 15, 20, and 0 mg/100 g concentration...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2166953 |
| _version_ | 1826908932157734912 |
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| author | Ali Adnan Muhammad Nadeem Muhammad Haseeb Ahmad Muhammad Tayyab Muhammad Kamran Khan Muhammad Imran Aamir Iqbal Muhammad Abdul Rahim Chinaza Godswill Awuchi |
| author_facet | Ali Adnan Muhammad Nadeem Muhammad Haseeb Ahmad Muhammad Tayyab Muhammad Kamran Khan Muhammad Imran Aamir Iqbal Muhammad Abdul Rahim Chinaza Godswill Awuchi |
| author_sort | Ali Adnan |
| collection | DOAJ |
| description | Lactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese. Cheddar cheese was supplemented with lactoferrin at 5, 10, 15, 20, and 0 mg/100 g concentrations (T1, T2, T3, T4, and control) and matured for 90 days. The supplementation of lactoferrin at all four concentrations did not affect the compositional attributes of cheddar cheese. In mature cheddar cheese, values of log-colony forming units in T1, T2, T3, T4, and control per mL were 7.82, 7.77, 6.51, 6.21, and 7.95, respectively. Lactoferrin contents of T1, T2, T3, T4, and control were 4.98, 9.89, 14.91, 19.88, and 0.11 mg/100 g cheese. In vitro total antioxidant capacity of mature T1, T2, T3, T4, and control were 32.47%, 47.68%, 65.37%, 78.82%, and 45.79%. High-performance liquid chromatography (HPLC) analysis revealed that concentrations of citric acid, lactic acid, acetic acid, and propionic acid in mature T4 were 2389, 16,468, 126, and 141 mg/kg. Analysis of cheese samples on gas chromatography–mass spectrometry (GC-MS) showed that fatty acids composition was not influenced by the supplementation of lactoferrin. Peroxide value of matured T1, T2, T3, T4, and control was 0.31, 0.30, 0.28, 0.35, and 0.28 (meqO2/kg) with no variation in color, flavor and texture score. The results of the current investigation proved that lactoferrin can be used for the supplementation of cheddar cheese. |
| first_indexed | 2024-03-11T18:20:33Z |
| format | Article |
| id | doaj.art-df942e33ed28496683617120587adb76 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2025-02-17T09:31:55Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-df942e33ed28496683617120587adb762025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126143745210.1080/10942912.2023.2166953Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheeseAli Adnan0Muhammad Nadeem1Muhammad Haseeb Ahmad2Muhammad Tayyab3Muhammad Kamran Khan4Muhammad Imran5Aamir Iqbal6Muhammad Abdul Rahim7Chinaza Godswill Awuchi8Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanDepartment of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanInstitute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USADepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanSchool of Natural and Applied Sciences, Kampala International University, Kampala, UgandaLactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese. Cheddar cheese was supplemented with lactoferrin at 5, 10, 15, 20, and 0 mg/100 g concentrations (T1, T2, T3, T4, and control) and matured for 90 days. The supplementation of lactoferrin at all four concentrations did not affect the compositional attributes of cheddar cheese. In mature cheddar cheese, values of log-colony forming units in T1, T2, T3, T4, and control per mL were 7.82, 7.77, 6.51, 6.21, and 7.95, respectively. Lactoferrin contents of T1, T2, T3, T4, and control were 4.98, 9.89, 14.91, 19.88, and 0.11 mg/100 g cheese. In vitro total antioxidant capacity of mature T1, T2, T3, T4, and control were 32.47%, 47.68%, 65.37%, 78.82%, and 45.79%. High-performance liquid chromatography (HPLC) analysis revealed that concentrations of citric acid, lactic acid, acetic acid, and propionic acid in mature T4 were 2389, 16,468, 126, and 141 mg/kg. Analysis of cheese samples on gas chromatography–mass spectrometry (GC-MS) showed that fatty acids composition was not influenced by the supplementation of lactoferrin. Peroxide value of matured T1, T2, T3, T4, and control was 0.31, 0.30, 0.28, 0.35, and 0.28 (meqO2/kg) with no variation in color, flavor and texture score. The results of the current investigation proved that lactoferrin can be used for the supplementation of cheddar cheese.https://www.tandfonline.com/doi/10.1080/10942912.2023.2166953Cheddar cheeseLactoferrin supplementationAntioxidantsFatty acids compositionLipolysis |
| spellingShingle | Ali Adnan Muhammad Nadeem Muhammad Haseeb Ahmad Muhammad Tayyab Muhammad Kamran Khan Muhammad Imran Aamir Iqbal Muhammad Abdul Rahim Chinaza Godswill Awuchi Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese International Journal of Food Properties Cheddar cheese Lactoferrin supplementation Antioxidants Fatty acids composition Lipolysis |
| title | Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese |
| title_full | Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese |
| title_fullStr | Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese |
| title_full_unstemmed | Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese |
| title_short | Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese |
| title_sort | effect of lactoferrin supplementation on composition fatty acids composition lipolysis and sensory characteristics of cheddar cheese |
| topic | Cheddar cheese Lactoferrin supplementation Antioxidants Fatty acids composition Lipolysis |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2166953 |
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