Jabuticaba (Myrciaria cauliflora) peel extract increases bioactive compounds in petit-suisse cheese

Saito T., . and Martins-Madalão M. C., . and Bernardes P. C., . and Bosi M. G., . and Della Lucia S. M., . and Saraiva S. H., . and Ibrahim Silva P., . Jabuticaba (Myrciaria cauliflora) peel extract increases bioactive compounds in petit-suisse cheese. pp. 277-285. ISSN 2231-7546

Food supplementation with natural dyes and extracts has been steadily increasing and this is done to add value to food products improve food quality and present technological attractions. The present work aimed to evaluate the effects of adding inulin:oligofructose 1:1 (w/w) and natural dye (0 to 3.0 of jabuticaba peel extract) on physicochemical and sensory characteristics of petit-suisse cheese during 28 days of storage. It was found that anthocyanins phenolic contents and antioxidant activity increased with increasing concentrations of jabuticaba peel extracts but anthocyanins content decreased along the storage time. Antioxidant activity remained stable throughout the storage time. All formulations were well accepted by panellists in sensory evaluation. In conclusion the addition of inulin:oligofructose mixture and a natural dye into petit-suisse cheese have been demonstrated to provide an attractive colour to it and did not change its basic characteristics.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(01)%202019/(31).p...

Abstract

Food supplementation with natural dyes and extracts has been steadily increasing and this is done to add value to food products improve food quality and present technological attractions. The present work aimed to evaluate the effects of adding inulin:oligofructose 1:1 (w/w) and natural dye (0 to 3.0 of jabuticaba peel extract) on physicochemical and sensory characteristics of petit-suisse cheese during 28 days of storage. It was found that anthocyanins phenolic contents and antioxidant activity increased with increasing concentrations of jabuticaba peel extracts but anthocyanins content decreased along the storage time. Antioxidant activity remained stable throughout the storage time. All formulations were well accepted by panellists in sensory evaluation. In conclusion the addition of inulin:oligofructose mixture and a natural dye into petit-suisse cheese have been demonstrated to provide an attractive colour to it and did not change its basic characteristics.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Cheesemaking
AGROVOC Term:	Food supplementation
AGROVOC Term:	Myrciaria cauliflora
AGROVOC Term:	Peel
AGROVOC Term:	Extract
AGROVOC Term:	Inulin
AGROVOC Term:	Dyes
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:53
URI:	http://webagris.upm.edu.my/id/eprint/7787

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