Browse > Article
http://dx.doi.org/10.5851/kosfa.2017.37.3.342

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts  

Jeong, Hyeon-Ju (Department of Food Science and Technology, Sejong University)
Lee, Yun-Kyung (Department of Food and Nutrition, Kyung Hee University)
Ganesan, Palanivel (Nanotechnology Research Center and Department of Applied Life Science and Biotechnology, College of Biomedical and Health Science, Konkuk University)
Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Food Science of Animal Resources / v.37, no.3, 2017 , pp. 342-350 More about this Journal
Abstract
The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at $7^{\circ}C$ for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.
Keywords
Queso Blanco cheese; powdered tomato extracts microcapsules; functional cheese; lycopene;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Mukhopadhyay, S., Ukuku, D. O., Juneja, V., and Fan, X. (2014) Effects of UV-C treatment on inactivation of Salmonella enterica and Escherichia coli O157: H7 on grape tomato surface and stem scars, microbial loads, and quality. Food Control 44, 110-117.   DOI
2 Nguyen, M. L. and Schwartz, S. J. (1999) Lycopene: Chemical and biological properties. Food Technol-Chicago 53, 38-45.
3 Oberoi, D. P. S. and Sogi, D. S. (2015) Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder. J. Food Eng. 165, 172-178.   DOI
4 Onwulata, C. I. (2013) Microencapsulation and functional bioactive foods. J. Food Process. Pres. 37, 510-532.   DOI
5 Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., and Everett, D. W. (2014) Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chem. 156, 176-183.   DOI
6 Rocha, G. A., Favaro-Trindade, C. S., and Grosso, C. R. F. (2012) Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. Food Bioprod. Process 90, 37-42.   DOI
7 Sandra, S., Stanford, M. A., and Goddik, L. M. (2004) The use of high-pressure processing in the production of Queso Fresco cheese. J. Food Sci. 69, 153-158.
8 Story, E. N., Kopec, R. E., Schwartz, S. J., and Harris, G. K. (2010) An update on the health effects of tomato lycopene. Ann. Rev. Food Sci. Technol. 1, 189-210.   DOI
9 Tunick, M. H., Van Hekken, D. L., and Cooke, P. H. (2008) Rheology and microstructure of Queso Blanco as affected by pressing procedure and storage conditions. Milchwissenschaft 63, 157-160.
10 Van Hekken, D. L., Tunick, M. H., Leggett, L. N., and Tomasula, P. M. (2012) Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco. J. Dairy Sci. 95, 5527-5535.   DOI
11 Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., and Saurel, R. (2007) Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res. Int. 40, 1107-1121.   DOI
12 Verma, A. and Singh, S. V. (2015) Spray drying of fruit and vegetable juices - A review. Crit. Rev. Food Sci. 55, 701-719.   DOI
13 Bermudez-Aguirre, D. and Barbosa-Canovas, G. V. (2012) Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches. Food Chem. 133, 787-797.   DOI
14 Chang, Y. H., Lee, S. Y., and Kwak, H. S. (2016) Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water-in-oil-in-water emulsion during storage. Int. J. Dairy. Technol. 69, 452-459.   DOI
15 Estrada, J. D., Boeneke, C., Bechtel, P., and Sathivel, S. (2011) Developing a strawberry yogurt fortified with marine fish oil. J. Dairy Sci. 94, 5760-5769.   DOI
16 Farkye, N. Y. (2004) Cheese technology. Int. J. Dairy Technol. 57, 91-98.   DOI
17 Ko, E. J., Chang, Y, H., and Kwak, H. S. (2017) Physicochemical and microbial properties of nanopowdered peanut sprout-supplemented Caciocavallo-like cheese during ripening. Int. J. Dairy Technol. 70, 84-91.   DOI
18 Lawrence, R. C., Creamer, L. K., and Gilles, J. (1987) Texture development during cheese ripening. J. Dairy Sci. 70, 1748-1760.   DOI
19 Kwak, H. S., Chimed, C., Yoo, S. H., and Chang, Y. H. (2016) Physicochemical and sensory properties of appenzeller cheese supplemented with powdered microcapsule of tomato extract during ripening. Korean J. Food Sci. An. 36, 244-253.   DOI
20 Kwak, H. S., Jeon, I. J., and Park, J. N. (1990) Effects of food grade porcine pancreatic lipase on the production of shortchain fatty acids and its contribution. Korean J. Food Sci. Technol. 22, 248-254.
21 Lee, Y. K., Al, Mijan. M., Ganesan, P., Yoo, S., and Kwak, H. S. (2013) The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient. Int J. Dairy Technol. 66, 417-423.   DOI
22 Li, W., Jiang, B., Cao, X., Xie, Y., and Huang, T. (2017) Protective effect of lycopene on fluoride-induced ameloblasts apoptosis and dental fluorosis through oxidative stress-mediated Caspase pathways. Chem-Biol. Interact. 261, 27-34.   DOI
23 Association of Official Analytical Chemists (AOAC). (2005) Official Method of Analysis of AOAC Intl, Gaithersburg (Method 996.11.), MD, USA; 18th ed.
24 Bartkiene, E., Juodeikiene, G., Zadeike, D., Viskelis, P., and Urbonaviciene, D. (2015) The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat quality improvement. Food Technol. Biotechnol. 53, 163-170.
25 Lin, J. C. C., Jeon, I. J., Roberts, H. A., and Milliken, G. A. (1987) Effects of commercial food grade enzymes on proteolysis and textural changes in granular Cheddar cheese. J. Food Sci. 52, 620-625.   DOI
26 Matioli, G. and Rodriguez-Amaya, D. B. (2002) Lycopene encapsulated with gum Arabic and maltodextrin: Stability study. Braz. J. Food Technol. 5, 197-203.