Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time.
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118149 https://doi.org/10.1590/fst.12518 |
Resumo: | Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100 g-1 – A and 404 mg⋅100 g-1 – B. These and other changes found are possibly due to physicochemical and biochemical changes, especially with respect to pH variations. Calcium bioaccessibility decreased in the beginning and then incresed in the end of the ripening period. The results obtained in this work hopefully may allow further studies and the development of products in which calcium bioaccessibility might be indicated on the product`s label accordingly to its ripening time. |
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Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time.MineralsCheesesCalciumNutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100 g-1 – A and 404 mg⋅100 g-1 – B. These and other changes found are possibly due to physicochemical and biochemical changes, especially with respect to pH variations. Calcium bioaccessibility decreased in the beginning and then incresed in the end of the ripening period. The results obtained in this work hopefully may allow further studies and the development of products in which calcium bioaccessibility might be indicated on the product`s label accordingly to its ripening time.João Pablo Fortes PEREIRA; Ana Carolina MAGESTE; Náira da Silva CAMPOS; Rafael Arromba de SOUSA; Júlia d'Almeida FRANCISQUINI; Ítalo Tuler PERRONE; Antônio Fernandes de CARVALHO; Renato Moreira NUNES; MARTA FONSECA MARTINS, CNPGL; Paulo Henrique da Fonseca da SILVA.PEREIRA, J. P. F.MAGESTE, A. C.CAMPOS, N. DA S.SOUSA, R. A. DEFRANCISQUINI, J. A.PERRONE, I. T.CARVALHO, A. F. DENUNES, R. M.MARTINS, M. F.SILVA, P. H. DA F. DA2020-01-06T18:22:56Z2020-01-06T18:22:56Z2020-01-0520192020-01-06T18:22:56Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, v. 39, n. 4, p. 859-866, 2019.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118149https://doi.org/10.1590/fst.12518enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-01-06T18:23:03Zoai:www.alice.cnptia.embrapa.br:doc/1118149Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-01-06T18:23:03falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-01-06T18:23:03Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. |
title |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. |
spellingShingle |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. PEREIRA, J. P. F. Minerals Cheeses Calcium |
title_short |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. |
title_full |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. |
title_fullStr |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. |
title_full_unstemmed |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. |
title_sort |
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. |
author |
PEREIRA, J. P. F. |
author_facet |
PEREIRA, J. P. F. MAGESTE, A. C. CAMPOS, N. DA S. SOUSA, R. A. DE FRANCISQUINI, J. A. PERRONE, I. T. CARVALHO, A. F. DE NUNES, R. M. MARTINS, M. F. SILVA, P. H. DA F. DA |
author_role |
author |
author2 |
MAGESTE, A. C. CAMPOS, N. DA S. SOUSA, R. A. DE FRANCISQUINI, J. A. PERRONE, I. T. CARVALHO, A. F. DE NUNES, R. M. MARTINS, M. F. SILVA, P. H. DA F. DA |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
João Pablo Fortes PEREIRA; Ana Carolina MAGESTE; Náira da Silva CAMPOS; Rafael Arromba de SOUSA; Júlia d'Almeida FRANCISQUINI; Ítalo Tuler PERRONE; Antônio Fernandes de CARVALHO; Renato Moreira NUNES; MARTA FONSECA MARTINS, CNPGL; Paulo Henrique da Fonseca da SILVA. |
dc.contributor.author.fl_str_mv |
PEREIRA, J. P. F. MAGESTE, A. C. CAMPOS, N. DA S. SOUSA, R. A. DE FRANCISQUINI, J. A. PERRONE, I. T. CARVALHO, A. F. DE NUNES, R. M. MARTINS, M. F. SILVA, P. H. DA F. DA |
dc.subject.por.fl_str_mv |
Minerals Cheeses Calcium |
topic |
Minerals Cheeses Calcium |
description |
Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100 g-1 – A and 404 mg⋅100 g-1 – B. These and other changes found are possibly due to physicochemical and biochemical changes, especially with respect to pH variations. Calcium bioaccessibility decreased in the beginning and then incresed in the end of the ripening period. The results obtained in this work hopefully may allow further studies and the development of products in which calcium bioaccessibility might be indicated on the product`s label accordingly to its ripening time. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 2020-01-06T18:22:56Z 2020-01-06T18:22:56Z 2020-01-05 2020-01-06T18:22:56Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science and Technology, v. 39, n. 4, p. 859-866, 2019. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118149 https://doi.org/10.1590/fst.12518 |
identifier_str_mv |
Food Science and Technology, v. 39, n. 4, p. 859-866, 2019. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118149 https://doi.org/10.1590/fst.12518 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
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EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503487217729536 |