Polyphenolic compounds as functional ingredients in cheese

A functional cheese product containing polyphenolic compounds was developed, and the polyphenolic retention efficiency and antioxidant property of the product evaluated. Single phenolic compounds, including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and fla...

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Bibliographic Details
Published in:Food chemistry 2011-02, Vol.124 (4), p.1589-1594
Main Authors: Han, Jaejoon, Britten, Michel, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Salmieri, Stéphane, Lacroix, Monique
Format: Article
Language:English
Subjects:
Antioxidant property
Biological and medical sciences
Cheese
cheeses
chemical compounds
food analysis
food composition
Food industries
free radical scavengers
functional foods
Fundamental and applied biological sciences. Psychology
Gel-forming kinetics
Human health and pathology
Infectious diseases
ingredients
Life Sciences
Milk and cheese industries. Ice creams
novel foods
Polyphenols
Retention coefficient
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Summary:A functional cheese product containing polyphenolic compounds was developed, and the polyphenolic retention efficiency and antioxidant property of the product evaluated. Single phenolic compounds, including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavones, and natural crude compounds, such as grape extract, green tea extract, and dehydrated cranberry powder, were added as functional ingredients to the prepared cheese. They evidenced different levels of retention in the cheese curds which varied widely in terms of their effects on gel-formation behaviours, depending on their molecular properties and their hydrophobicity was particularly relevant. Cheese curds with polyphenolic compounds at a concentration of 0.5 mg/mL showed effective free radical-scavenging activity. The nutritional value of cheese product was improved by adding bioactive phenolic compounds to the cheese curd. These results suggest that we may apply this approach to other dairy products for better quality and functionality of the products.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.08.021