Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D
Subject Areas : Microbiology
1 - M. Sc. Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Keywords: β-cyclodextrin, Cream Cheese, Fortification, Inulin, Nano Emulsion, Vitamin D, Vitamin E,
Abstract :
Introduction: Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due to its wide range of uses. The aim of this study was to fortify the low-fat cream cheese based on β-cyclodextrin / inulin nano emulsions with vitamins D and E. Materials and Methods: Nano emulsions were prepared with 400, 450 and 500 units of vitamin E and 5, 10 and 15 micrograms per gram of vitamin D. Free radical scavenging tests (antioxidant activity), trapping rate, release rate and nano emulsions size were evaluated. The cream cheese tests consisted of the assessments regarding percent acidity, fat, moisture contents, textural properties (hardness, adhesion and elasticity) and peroxide index. Sensory characteristics (taste, texture, appearance, aroma and overall acceptance) were assessed by a 5-point Hedonic method. Results: The results showed that by increasing the use of these two vitamins, the morphological properties of nano emulsions changed and their size increased. Trapping rates ranged from 65 to 98% and release rates ranged from 61 to 84%. The results showed that during the storage period of the cheese in the time intervals of production days, fifteenth, thirtieth, forty-fifth and sixtieth day storage, the index of hardness, adhesion, acidity and peroxide number increased significantly (p≥0.05). Moisture content, elasticity index and sensory characteristics decreased significantly (p≥0.05). The fat content of treated cheese did not show significant differences with the control sample (p <0.05). Conclusion: Considering all physicochemical properties as well as the results of sensory evaluation, the treatment with 450 units of vitamin E and 5 micrograms per gram of vitamin D was selected as the optimal treatment.
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Anon. (2003). Institute of Standards and Industrial Research of Iran. Cream cheese - features and test methods, National Standard of Iran No.5881, First Edition.
Astray, G. (2009). A review on the use of cyclodextrin in foods. Journal of Food Hydrocolloids, 23(7), 1631-1640.
Beygomi, M., Qods Rouhani, M., Mohammadifar, M.A., Hashemi, M., Valizadeh, M. & Qanati, K. (2013). Evaluation of textural and sensory properties of refined white cheese produced with protease (Vitania Coagulans) in comparison with fungal yeast. Nutrition Sciences and Food Industry of Iran, 1(8), 262-271 [In Persian].
Bilek, S., Popescu, V., Dobrinas, S., Soceanu, A. & Oprea, C. (2009). Kinetic study of vitamin degradation from pharmaceutical products. Rom Journal of Physics, 53, (1–2), 343–351.
Carocho, L. & Subirade, M. (2015). Alginate–whey protein granular microspheres as oral delivery vehicles for bioactive compounds. Biomaterials, 27(1), 4646–4654.
Chen, R. (2006). Bioavailability of iron, zinc and other trace minerals from vegetarian diets. American Journal of Clinical Nutrition, 78(4), 633S–639S.
Codex Alimentarius commission C-31. (1973). Standard for cream cheese.
Diane, J. M. & Burgess, J. (2014). Vitamin E nanoemulsions characterization and analysis, International Journal of Pharmaceutics, 465(1–
2), 455-463.
Ghaemi, A., Hesari, J. & Pour Ahmad, R. (2010). Production of synbiotic ultra white cheese using probiotic strains of Lactobacillus Acidophilus and inulin. Electronic Journal of Food Preservation, 1(1), 81-92 [In Persian].
Hadian, Z., Moghimi, H. R., Sahari, M. A. & Barzegar, M. (2014). Preparation of nanoliposomes containing vitamin E as DHA and EPA carriers and evaluation of their physical stability, Iranian Journal of Nutrition Sciences and Food Industry, 9(4), 63-76 [In Persian].
Hassanzadeh, A., Amiri Raftani, Z. & Aminifar, M. (2017). The effect of inulin, sodium caseinate and ripening time on the quality characteristics of jar cheese made from cow's milk. Food Science and Technology, 14(72), 187-201 [In Persian].
Hosseinchi Qareh Aghaj, H., Jalil Nejad, J. & Sheikh Louee, H. (2014). Enrichment of dairy products with vitamin D3. 22th. National Congress of Science and food Industry, Shiraz University [In Persian].
Jones, S., Oztop. M. H., McCarthy, K. L. & McCarthy, M. J. (2010). Whey protein/alginate beads as carriers of a bioactive component. Food Hydrocolloids, 33(1), 66-73.
Khosh Manzar, M., Ghanbarzadeh, B., Hamishe Kar, H., Soti Khiabani, M. & Rezaei Mokaram, R. (2012). Investigation of factors affecting particle size, zeta potential and stable rheological properties in a colloidal system containing capacaraginan-sodium caseinate nanoparticles, Research and innovation in food science and industry, 1(4), 255-272 [In Persian].
Khosravi Zanjani, M. A., Mohammadi, N., Behrooz Nasab, K. & Solati, A. A. (2013). The effect of microencapsulation on the survival of Lactobacillus casei and Bifidobacterium bifidum in simulated gastric and intestinal conditions. Veterinary Clinical Research, 1(4), 29-39 [In Persian].
Kiani, S., Fathi, M. & Ghasemi, S. M. (2017). Production of novel vitamin D3 loaded lipid nanocapsules for milk fortification,by Inulin and Beta-Cyclodextrin, Journal of Food Industry Research, 42(3), 325-334 [In Persian].
Hamishe Kar, H., Rezaei Mokaram, R. & Mohammadifar, M. A. (2013). Evaluation of Physical Properties of Nanoliposomes Carrying Vitamin D3 Produced by Thin Layer Hydration-Sonication Method, Iranian Journal of Nutrition Sciences and Food Industry, 8(4),
175-188 [In Persian].
Mottaghi, H., Mazaheri Tehrani, M., Razavi, M. A. & Qods Rouhani, M. (2013). Determination of coagulation and chemical properties of refined feta cheese obtained from retentate powder at different levels of fat and calcium chloride. Food Science and Technology, 9(35), 34-25 [In Persian].
Ovesen, H., Kirk, R. S. & Sawyer, R. (2003). Oils and fats. In H. Egan (Ed.), Pearson's chemical analysis of foods. Edinburgh, UK: Churchill Livingstone.
Pinto, L. & Subirade, M. (2004). Effect of preparation conditions on the nutrient release properties of alginate–whey protein granular microspheres. European Journal of Pharmaceutics and Biopharmaceutics, 65(2), 354–362.
Rafiei, S., Azizkhani, M. & Ariaei, P. (2015). The effect of antioxidant activity of cumin and tarragon essential oils on the quality of high-fat white cheese. Food Science and Nutrition, 4(14), 79-90 [In Persian].
Ramezani, A., Hesari, J. & Jalilzadeh, A. (2016). The effect of edible coating based on whey protein and natamycin on the quality and shelf life of Iranian white cheese. Food Hygiene, 6(3), 1-12 [In Persian].
Rashidinajad, A. (2013). Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese, International Journal of Food Science & Technology, 48(12), 2448-2455.
Rastmanesh, S.R. (2008). Food Enrichment with Micronutrients, Agricultural Science publication, 172 pages [In Persian].
Ritota, Y., Elias V., Loban A., Scrimgeour A. G. & Ho, E. (2018(. Marginal zinc deficiency increases oxidative DNA damage in the prostate after chronic exercise. Free Radic Biological Medicine, 48(1), 82–88.
Rostamabadi, H., Jouyandeh, H. & Hojjati, M. (2017). Sensory evaluation and color of Iranian low-fat white cheese containing fat substitutes using response surface method, Food Science and Industry, 14(63), 91-106 [In Persian].
o, J., Barrow Coleen, N., Bruce, A. & Holub, J. (2015). Bioequivalence of encapsulated and microencapsulated fish-oil supplementation. Journal of Functional Foods, 1, 38-43.
Sudheesh, L. (2013). Alginate–whey protein granular microspheres as oral delivery vehicles for bioactive compounds. Biomaterials, 27, 4646–4654.
Zohri, M., Shafiee Alavidjeh M., Haririan. I., Shafiee Ardestani, M., Sadat Ebrahimi, S. E., Tarighati Sani, H. & Sadjadi, S.K. (2010). A comparative study between the antibacterial effect of nisin and nisin-loaded chitosan/alginate nanoparticles on the growth of Staphylococcus aureus in raw and pasteurized milk samples. Probiotics Antimicrobial Proteins, 2, 258–266
Zohri, M., Nomani, A.R., Gazori, T., Haririan, I. Mirdamadi, S. S., Sadjadi, S. S. & Ehsani, M. R. (2011). Characterization of chitosan/alginate self-assembled nanoparticles as protein carrier. Journal of Dispersion Science and Technology, 32, 576–582.
_||_Anon. (1999). Institute of Standards and Industrial Research of Iran. Measurement of total fat (Van Golic method, National Standard of Iran No.8785, Third edition.
Anon. (2003). Institute of Standards and Industrial Research of Iran. Cream cheese - features and test methods, National Standard of Iran No.5881, First Edition.
Astray, G. (2009). A review on the use of cyclodextrin in foods. Journal of Food Hydrocolloids, 23(7), 1631-1640.
Beygomi, M., Qods Rouhani, M., Mohammadifar, M.A., Hashemi, M., Valizadeh, M. & Qanati, K. (2013). Evaluation of textural and sensory properties of refined white cheese produced with protease (Vitania Coagulans) in comparison with fungal yeast. Nutrition Sciences and Food Industry of Iran, 1(8), 262-271 [In Persian].
Bilek, S., Popescu, V., Dobrinas, S., Soceanu, A. & Oprea, C. (2009). Kinetic study of vitamin degradation from pharmaceutical products. Rom Journal of Physics, 53, (1–2), 343–351.
Carocho, L. & Subirade, M. (2015). Alginate–whey protein granular microspheres as oral delivery vehicles for bioactive compounds. Biomaterials, 27(1), 4646–4654.
Chen, R. (2006). Bioavailability of iron, zinc and other trace minerals from vegetarian diets. American Journal of Clinical Nutrition, 78(4), 633S–639S.
Codex Alimentarius commission C-31. (1973). Standard for cream cheese.
Diane, J. M. & Burgess, J. (2014). Vitamin E nanoemulsions characterization and analysis, International Journal of Pharmaceutics, 465(1–
2), 455-463.
Ghaemi, A., Hesari, J. & Pour Ahmad, R. (2010). Production of synbiotic ultra white cheese using probiotic strains of Lactobacillus Acidophilus and inulin. Electronic Journal of Food Preservation, 1(1), 81-92 [In Persian].
Hadian, Z., Moghimi, H. R., Sahari, M. A. & Barzegar, M. (2014). Preparation of nanoliposomes containing vitamin E as DHA and EPA carriers and evaluation of their physical stability, Iranian Journal of Nutrition Sciences and Food Industry, 9(4), 63-76 [In Persian].
Hassanzadeh, A., Amiri Raftani, Z. & Aminifar, M. (2017). The effect of inulin, sodium caseinate and ripening time on the quality characteristics of jar cheese made from cow's milk. Food Science and Technology, 14(72), 187-201 [In Persian].
Hosseinchi Qareh Aghaj, H., Jalil Nejad, J. & Sheikh Louee, H. (2014). Enrichment of dairy products with vitamin D3. 22th. National Congress of Science and food Industry, Shiraz University [In Persian].
Jones, S., Oztop. M. H., McCarthy, K. L. & McCarthy, M. J. (2010). Whey protein/alginate beads as carriers of a bioactive component. Food Hydrocolloids, 33(1), 66-73.
Khosh Manzar, M., Ghanbarzadeh, B., Hamishe Kar, H., Soti Khiabani, M. & Rezaei Mokaram, R. (2012). Investigation of factors affecting particle size, zeta potential and stable rheological properties in a colloidal system containing capacaraginan-sodium caseinate nanoparticles, Research and innovation in food science and industry, 1(4), 255-272 [In Persian].
Khosravi Zanjani, M. A., Mohammadi, N., Behrooz Nasab, K. & Solati, A. A. (2013). The effect of microencapsulation on the survival of Lactobacillus casei and Bifidobacterium bifidum in simulated gastric and intestinal conditions. Veterinary Clinical Research, 1(4), 29-39 [In Persian].
Kiani, S., Fathi, M. & Ghasemi, S. M. (2017). Production of novel vitamin D3 loaded lipid nanocapsules for milk fortification,by Inulin and Beta-Cyclodextrin, Journal of Food Industry Research, 42(3), 325-334 [In Persian].
Hamishe Kar, H., Rezaei Mokaram, R. & Mohammadifar, M. A. (2013). Evaluation of Physical Properties of Nanoliposomes Carrying Vitamin D3 Produced by Thin Layer Hydration-Sonication Method, Iranian Journal of Nutrition Sciences and Food Industry, 8(4),
175-188 [In Persian].
Mottaghi, H., Mazaheri Tehrani, M., Razavi, M. A. & Qods Rouhani, M. (2013). Determination of coagulation and chemical properties of refined feta cheese obtained from retentate powder at different levels of fat and calcium chloride. Food Science and Technology, 9(35), 34-25 [In Persian].
Ovesen, H., Kirk, R. S. & Sawyer, R. (2003). Oils and fats. In H. Egan (Ed.), Pearson's chemical analysis of foods. Edinburgh, UK: Churchill Livingstone.
Pinto, L. & Subirade, M. (2004). Effect of preparation conditions on the nutrient release properties of alginate–whey protein granular microspheres. European Journal of Pharmaceutics and Biopharmaceutics, 65(2), 354–362.
Rafiei, S., Azizkhani, M. & Ariaei, P. (2015). The effect of antioxidant activity of cumin and tarragon essential oils on the quality of high-fat white cheese. Food Science and Nutrition, 4(14), 79-90 [In Persian].
Ramezani, A., Hesari, J. & Jalilzadeh, A. (2016). The effect of edible coating based on whey protein and natamycin on the quality and shelf life of Iranian white cheese. Food Hygiene, 6(3), 1-12 [In Persian].
Rashidinajad, A. (2013). Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese, International Journal of Food Science & Technology, 48(12), 2448-2455.
Rastmanesh, S.R. (2008). Food Enrichment with Micronutrients, Agricultural Science publication, 172 pages [In Persian].
Ritota, Y., Elias V., Loban A., Scrimgeour A. G. & Ho, E. (2018(. Marginal zinc deficiency increases oxidative DNA damage in the prostate after chronic exercise. Free Radic Biological Medicine, 48(1), 82–88.
Rostamabadi, H., Jouyandeh, H. & Hojjati, M. (2017). Sensory evaluation and color of Iranian low-fat white cheese containing fat substitutes using response surface method, Food Science and Industry, 14(63), 91-106 [In Persian].
o, J., Barrow Coleen, N., Bruce, A. & Holub, J. (2015). Bioequivalence of encapsulated and microencapsulated fish-oil supplementation. Journal of Functional Foods, 1, 38-43.
Sudheesh, L. (2013). Alginate–whey protein granular microspheres as oral delivery vehicles for bioactive compounds. Biomaterials, 27, 4646–4654.
Zohri, M., Shafiee Alavidjeh M., Haririan. I., Shafiee Ardestani, M., Sadat Ebrahimi, S. E., Tarighati Sani, H. & Sadjadi, S.K. (2010). A comparative study between the antibacterial effect of nisin and nisin-loaded chitosan/alginate nanoparticles on the growth of Staphylococcus aureus in raw and pasteurized milk samples. Probiotics Antimicrobial Proteins, 2, 258–266
Zohri, M., Nomani, A.R., Gazori, T., Haririan, I. Mirdamadi, S. S., Sadjadi, S. S. & Ehsani, M. R. (2011). Characterization of chitosan/alginate self-assembled nanoparticles as protein carrier. Journal of Dispersion Science and Technology, 32, 576–582.