TY - JOUR
T1 - Polyphenolic compounds as functional ingredients in cheese
AU - Han, Jaejoon
AU - Britten, Michel
AU - St-Gelais, Daniel
AU - Champagne, Claude P.
AU - Fustier, Patrick
AU - Salmieri, Stéphane
AU - Lacroix, Monique
N1 - Funding Information:
This research was supported by a grant from the Fonds Québécois de Recherche sur la Nature et les Technologies (FQRNT), the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ), Novalait, Inc. as well as Agriculture and Agri-Food Canada.
Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.
PY - 2011/2
Y1 - 2011/2
N2 - A functional cheese product containing polyphenolic compounds was developed, and the polyphenolic retention efficiency and antioxidant property of the product evaluated. Single phenolic compounds, including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavones, and natural crude compounds, such as grape extract, green tea extract, and dehydrated cranberry powder, were added as functional ingredients to the prepared cheese. They evidenced different levels of retention in the cheese curds which varied widely in terms of their effects on gel-formation behaviours, depending on their molecular properties and their hydrophobicity was particularly relevant. Cheese curds with polyphenolic compounds at a concentration of 0.5 mg/mL showed effective free radical-scavenging activity. The nutritional value of cheese product was improved by adding bioactive phenolic compounds to the cheese curd. These results suggest that we may apply this approach to other dairy products for better quality and functionality of the products.
AB - A functional cheese product containing polyphenolic compounds was developed, and the polyphenolic retention efficiency and antioxidant property of the product evaluated. Single phenolic compounds, including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavones, and natural crude compounds, such as grape extract, green tea extract, and dehydrated cranberry powder, were added as functional ingredients to the prepared cheese. They evidenced different levels of retention in the cheese curds which varied widely in terms of their effects on gel-formation behaviours, depending on their molecular properties and their hydrophobicity was particularly relevant. Cheese curds with polyphenolic compounds at a concentration of 0.5 mg/mL showed effective free radical-scavenging activity. The nutritional value of cheese product was improved by adding bioactive phenolic compounds to the cheese curd. These results suggest that we may apply this approach to other dairy products for better quality and functionality of the products.
KW - Antioxidant property
KW - Cheese
KW - Gel-forming kinetics
KW - Polyphenols
KW - Retention coefficient
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U2 - 10.1016/j.foodchem.2010.08.021
DO - 10.1016/j.foodchem.2010.08.021
M3 - Article
AN - SCOPUS:77957017960
SN - 0308-8146
VL - 124
SP - 1589
EP - 1594
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -