Effect of polyphenolic ingredients on physical characteristics of cheese

Jaejoon Han; Michel Britten; Daniel St-Gelais; Claude P. Champagne; Patrick Fustier; Stéphane Salmieri; Monique Lacroix

doi:10.1016/j.foodres.2010.10.026

Effect of polyphenolic ingredients on physical characteristics of cheese

Jaejoon Han, Michel Britten, Daniel St-Gelais, Claude P. Champagne, Patrick Fustier, Stéphane Salmieri, Monique Lacroix

Research output: Contribution to journal › Article › peer-review

80 Citations (Scopus)

Abstract

A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5. mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future.

Original language	English
Pages (from-to)	494-497
Number of pages	4
Journal	Food Research International
Volume	44
Issue number	1
DOIs	https://doi.org/10.1016/j.foodres.2010.10.026
Publication status	Published - 2011 Jan
Externally published	Yes

Bibliographical note

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 . The authors are also very thankful to Mrs. Line Mongeon for the SEM support in the Facility for Electron Microscopy Research (FEMR), at the Biomedical Engineering Department of McGill University.

Keywords

Cheese
Curd moisture content
Gel strength
Nutraceutical compound
Polyphenols
Scanning electron microscopy

ASJC Scopus subject areas

Food Science

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10.1016/j.foodres.2010.10.026

Cite this

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title = "Effect of polyphenolic ingredients on physical characteristics of cheese",

abstract = "A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5. mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future.",

keywords = "Cheese, Curd moisture content, Gel strength, Nutraceutical compound, Polyphenols, Scanning electron microscopy",

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AU - Salmieri, Stéphane

AU - Lacroix, Monique

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Effect of polyphenolic ingredients on physical characteristics of cheese

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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