This study aims to evaluate the suitability of whey cheese (ricotta) and whey cheese production process for phytosterols-enrichment. Therefore, the phytosterols stability of ricotta cheese was assessed during cheese processing (85 ◦C for 60 min) and storage (4 ◦C for 4 weeks). Given the novelty of the food matrix used, it was necessary to develop an innovative analytical method for sterols determination in enriched ricotta cheese. The developed HPLC-DAD method showed good linearity (R2 ≥ 0.9956) and reproducibility (0.4–7.6%), while extraction recoveries ranged between 83.7% and 84.6%. Phytosterols showed a good heat-stability in ricotta cheese matrix during cheese processing (87.0–89.7) %. Moreover, the functional cheese showed a homogeneous phytosterols distribution and maintained its potential bioactivity during its shelf-life since no significant variation of phytosterols levels was observed during storage (0.83 ± 0.03) g/100 g.

Development of a functional whey cheese (ricotta) enriched in phytosterols: Evaluation of the suitability of whey cheese matrix and processing for phytosterols supplementation

Franks Kamgang Nzekoue;Sauro Vittori;Gianni Sagratini;Giovanni Caprioli
2021-01-01

Abstract

This study aims to evaluate the suitability of whey cheese (ricotta) and whey cheese production process for phytosterols-enrichment. Therefore, the phytosterols stability of ricotta cheese was assessed during cheese processing (85 ◦C for 60 min) and storage (4 ◦C for 4 weeks). Given the novelty of the food matrix used, it was necessary to develop an innovative analytical method for sterols determination in enriched ricotta cheese. The developed HPLC-DAD method showed good linearity (R2 ≥ 0.9956) and reproducibility (0.4–7.6%), while extraction recoveries ranged between 83.7% and 84.6%. Phytosterols showed a good heat-stability in ricotta cheese matrix during cheese processing (87.0–89.7) %. Moreover, the functional cheese showed a homogeneous phytosterols distribution and maintained its potential bioactivity during its shelf-life since no significant variation of phytosterols levels was observed during storage (0.83 ± 0.03) g/100 g.
2021
262
File in questo prodotto:
File Dimensione Formato  
phytosterols LWT Food Sci Techn.pdf

solo gestori di archivio

Tipologia: Versione Editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 1.09 MB
Formato Adobe PDF
1.09 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/446688
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 22
  • ???jsp.display-item.citation.isi??? 18
social impact