Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese
Minas Frescal cheese is one of the most commercialized products in Brazil, but due to its high moisture, it is very perishable. To increase the shelf life of foods, many bioactive extracts have been used as preservatives, as they have antimicrobial action. The mango peel and kernel are industrial re...
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| Format: | Article |
| Language: | English |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2021-09-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/832 |
| _version_ | 1819072011001921536 |
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| author | Taila Posseti Wanderson de Oliveira Santos Geoffroy Roger Pointer Malpass Mônica Hitomi Okura Ana Cláudia Granato |
| author_facet | Taila Posseti Wanderson de Oliveira Santos Geoffroy Roger Pointer Malpass Mônica Hitomi Okura Ana Cláudia Granato |
| author_sort | Taila Posseti |
| collection | DOAJ |
| description | Minas Frescal cheese is one of the most commercialized products in Brazil, but due to its high moisture, it is very perishable. To increase the shelf life of foods, many bioactive extracts have been used as preservatives, as they have antimicrobial action. The mango peel and kernel are industrial residues and have phenolic compounds with antimicrobial activity. This study aimed to develop Minas Frescal cheeses incorporating both peel and kernel mango extracts, to evaluate their physical-chemical and microbiological characteristics, as well as their sensory acceptance. The addition of the extracts did not change the physical-chemical characteristics of the product, except for the pH that showed a significant reduction and an increase in the titratable acidity. Thus, it is concluded that the lower the pH and the greater the number of phenolic compounds present in the extract, the greater the effect of antimicrobial activity will be. The averages attributed by the participants in the sensory analysis indicated a preference for cheeses with Espada and Tommy Atkins mango extract, demonstrating the potential use of these extracts in the production of Minas Frescal cheese. |
| first_indexed | 2024-12-21T17:30:56Z |
| format | Article |
| id | doaj.art-f36f038f8c01411fa001c17178e6cb14 |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-12-21T17:30:56Z |
| publishDate | 2021-09-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-f36f038f8c01411fa001c17178e6cb142022-12-21T18:55:55ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162021-09-0175425126510.14295/2238-6416.v75i4.832464Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheeseTaila PossetiWanderson de Oliveira SantosGeoffroy Roger Pointer MalpassMônica Hitomi OkuraAna Cláudia GranatoMinas Frescal cheese is one of the most commercialized products in Brazil, but due to its high moisture, it is very perishable. To increase the shelf life of foods, many bioactive extracts have been used as preservatives, as they have antimicrobial action. The mango peel and kernel are industrial residues and have phenolic compounds with antimicrobial activity. This study aimed to develop Minas Frescal cheeses incorporating both peel and kernel mango extracts, to evaluate their physical-chemical and microbiological characteristics, as well as their sensory acceptance. The addition of the extracts did not change the physical-chemical characteristics of the product, except for the pH that showed a significant reduction and an increase in the titratable acidity. Thus, it is concluded that the lower the pH and the greater the number of phenolic compounds present in the extract, the greater the effect of antimicrobial activity will be. The averages attributed by the participants in the sensory analysis indicated a preference for cheeses with Espada and Tommy Atkins mango extract, demonstrating the potential use of these extracts in the production of Minas Frescal cheese.https://www.revistadoilct.com.br/rilct/article/view/832antimicrobial extractssensorial analysesmilk. |
| spellingShingle | Taila Posseti Wanderson de Oliveira Santos Geoffroy Roger Pointer Malpass Mônica Hitomi Okura Ana Cláudia Granato Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese Revista do Instituto de Latícinios Cândido Tostes antimicrobial extracts sensorial analyses milk. |
| title | Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese |
| title_full | Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese |
| title_fullStr | Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese |
| title_full_unstemmed | Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese |
| title_short | Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese |
| title_sort | extraction chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of minas frescal cheese |
| topic | antimicrobial extracts sensorial analyses milk. |
| url | https://www.revistadoilct.com.br/rilct/article/view/832 |
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