Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time.

Detalhes bibliográficos
Autor(a) principal: PEREIRA, J. P. F.
Data de Publicação: 2019
Outros Autores: 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
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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spelling 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
institution 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)
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