Use of natural antioxidants in Minas Frescal cheese - Review

• Autor(a) principal: da Silva, Tatiana Labre
• Data de Publicação: 2024
• Outros Autores: Gouvêa, Fernanda de Jorge
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/943
• topic: cholesterol; fatty acids; lipid oxidation; preservative.; ácidos graxos; colesterol; conservante; oxidação lipídica.

Minas Frescal cheese is a relevant nutritional source in the diet, and its consumption is expressive and growing. However, the unsaturated fatty acids and cholesterol present in its lipid fraction are susceptible to oxidation, with implications for health issues, due to quality losses and the formation of harmful compounds for consumers. Due to the importance of dairy products associated with the enhancement of food quality and clean production practices, it is important to the lipid fraction, identifying the composition of fatty acids and cholesterol content. The food industry uses different strategies for the use of antioxidants to reduce lipid oxidation and increase shelf life. Herbs and spices are natural ingredients widely used not only as a food flavoring but also for their health attributes. The present study is a literature review on the lipid composition of Minas Frescal cheese and the use of natural additives to protect against lipid oxidation. Thus, the use of vegetable sources in Minas Frescal cheese, in addition to providing flavor, aroma, and color, is an option for natural preservatives to replace synthetic additives, and presents antioxidant, antimicrobial, and anticancer compounds, with protective potential against undesirable reactions, corroborating to consumer demand for healthy food.