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Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide

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Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide

dc.contributor.author	Chailangka, Auengploy
dc.contributor.author	Leksawasdi, Noppol
dc.contributor.author	Seesuriyachan, Phisit
dc.contributor.author	Ruksiriwanich, Warintorn
dc.contributor.author	Sommano, Sarana Rose
dc.contributor.author	Jantanasakulwong, Kittisak
dc.contributor.author	Rachtanapun, Pornchai
dc.contributor.author	Castagnini, Juan Manuel
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Phimolsiripol, Yuthana
dc.date.accessioned	2023-09-06T10:30:47Z
dc.date.available	2023-09-06T10:30:47Z
dc.date.issued	2023
dc.identifier.citation	Chailangka, Auengploy Leksawasdi, Noppol Seesuriyachan, Phisit Ruksiriwanich, Warintorn Sommano, Sarana Rose Jantanasakulwong, Kittisak Rachtanapun, Pornchai Castagnini, Juan Manuel Barba Orellana, Francisco José Phimolsiripol, Yuthana 2023 Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide Lwt-Food Science And Technology 183 114898
dc.identifier.uri	https://hdl.handle.net/10550/89118
dc.description.abstract	Conjugated cricket protein with fructooligosaccharide (FOS), called CPF, is a new alternative protein ingredient with great potential for food industry applications. This study aimed to investigate the effect of CPF as a partial substitute for rennet casein on the composition, appearance, color, antioxidant activities, sensory characteristics, and functional characteristics of imitated mozzarella cheese. The effect of CPF on vitamin D retention of cheese after processing and 28 subsequent days of storage was also studied. Incorporation of CPF by 10-40 g/100g resulted in significantly increased FOS as prebiotic fibers by about 0.1-4.2 g/100g in imitation mozzarella cheese, but slightly decreased the protein content and shifted color balance darker, with more yellow and red. The addition of CPF reduced hardness, cohesiveness, springiness, and stretchability (25.0-3.6 cm) but increased meltability, adhesiveness, and free oil release (2.0-9.3 cm) of cheeses. In addition, CPF enhanced vitamin D stability in the cheese matrix by about 3 times after heat treatment and 2.8 times after 28 days of storage (4 °C) when compared to the control. It is concluded that adding 10-20 g/100g CPF in imitation cheese improved vitamin D stability and provided acceptable sensory scores for consumers (like moderately, 7.1-7.3).
dc.language.iso	eng
dc.relation.ispartof	Lwt-Food Science And Technology, 2023, vol. 183, num. 114898
dc.subject	Tecnologia dels aliments
dc.title	Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide
dc.type	journal article
dc.date.updated	2023-09-06T10:30:47Z
dc.identifier.doi	10.1016/j.lwt.2023.114898
dc.identifier.idgrec	160923
dc.rights.accessRights	open access