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. 2021 Jul 7;10(7):1579.
doi: 10.3390/foods10071579.

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Mariam Sardiñas-Valdés  1 , Hugo Sergio García-Galindo  2 , Alfonso Juventino Chay-Canul  1 , José Rodolfo Velázquez-Martínez  1 , Josafat Alberto Hernández-Becerra  3 , Angélica Alejandra Ochoa-Flores  1
Affiliations

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Mariam Sardiñas-Valdés et al. Foods. .

Abstract

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

Keywords: Pelibuey ewes; curcumin; lipolysis; manchego cheese; proteolysis; ripening.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Proportion of fatty acid groups in Manchego-style cheeses at different ripening times; (a) saturated (SFA), (b) mono-unsaturated (MUFA), (c) polyunsaturated (PUFA), (d) short-chain (SCFA), (e) medium-chain (MCFA), and (f) long-chain (LCFA) fatty acids. SCFA = C4-C8; MCFA = C10–C15; LCFA = C16–C18. B = bixin, C = curcumin.
Figure 2
Figure 2
Lipolysis of manchego-style cheeses ripened at 10 °C, expressed as free fatty acids (FFAs) content. B = bixin, C = curcumin.
Figure 3
Figure 3
Proteolysis of manchego-style cheeses ripened at 10 °C, expressed as (a) soluble nitrogen (SN) at pH 4.6 (pH 4.6-SN)/total nitrogen (TN), (b) in trichloroacetic acid (TCA-SN)/TN and (c) in phosphotungstic acid (PTA-SN)/TN. B = bixin, C = curcumin.
Figure 4
Figure 4
Loading plot (a) and score plot (b) obtained by principal component analysis (PCA) from different variables of manchego-style cheeses added with bixin 10 ppm (⯃), NEC 5 ppm (□), NEC 7.5 ppm (⯁), and NEC 10 ppm (▽), throughout 0, 20, 40, 60, and 80 days of ripening.
See this image and copyright information in PMC

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