Retention of vitamin A after goat milk processing into cheese: a nutritional strategy
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ORIGINAL ARTICLE
Retention of vitamin A after goat milk processing into cheese: a nutritional strategy Suelma Ferreira do Oriente1 • Fabiano Barreto2 • Caroline Andrade Tomaszewski2 Luca Suchecki Barnet2 • Nata´lia Cabral Souza3 • Hugo Miguel Lisboa Oliveira4 • Matheus Augusto de Bittencourt Pasquali1,3,4
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Revised: 17 February 2020 / Accepted: 23 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The deficiency in micronutrients is a public health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different tissues in the organism. Therefore, it is an essential micronutrient in the human diet. In these terms, goat milk is the leading food consumed to provide nutritional support in innumerous lower-middle-income countries. Here our work aimed to produce goat cheese studying strategies to promote the retention of VA. Our experiment design also explores the use of the salting process to evaluate the levels of VA retention. The level of VA in goat cheese was determined using LC–MS/MS analysis. Additionally, the redox status of the goat cheese in terms of lipid peroxidation and protein oxidation was determined. The texture analysis was also evaluated to verify if the redox status and salting process influence the texture profile. The results showed that the salting process during goat cheese production improves the retention of VA in goat cheese. & Matheus Augusto de Bittencourt Pasquali [email protected] 1
Programa de Po´s-Graduac¸a˜o Em Engenharia E Gesta˜o de Recursos Naturais, Universidade Federal de Campina Grande (UFCG), Unidade Acadeˆmica de Engenharia de Alimentos, Av. Aprigio Veloso 882, Campina Grande, Paraı´ba 58429-200, Brazil
2
Laborato´rio Nacional Agropecua´rioLANAGRO/RS, Porto Alegre, RS, Brazil
3
Programa de Po´s-Graduac¸a˜o Em Bioquı´mica, UFRN, Natal, RN, Brazil
4
Programa de Po´s-Graduac¸a˜o Em Engenharia de Alimentos, Universidade Federal de Campina Grande (UFCG), Unidade Acadeˆmica de Engenharia de Alimentos, Av. Aprigio Veloso 882, Campina Grande, Paraı´ba 58429-200, Brazil
Moreover, the salting process also is related to alterations in the status redox of the goat cheese and texture parameters. Therefore, our results show that goat cheese production can be an alternative to produced dairy derivates with recognized concentrations of VA for human nutrition. Keywords Goat cheese Vitamin a Salting process Goat milk
Introduction Vitamin A (VA) is an essential nutrient which represents a group of fat-soluble molecules (de Miranda Ramos et al. 2016). These molecules participate in different cellular processes that play an essential role in homeostasis and in cellular metabolism (Bastos Maia et al. 2019). Retinol and retinoic acid are the main actives metabolites of VA that can be found in different foods of human diet (Tozer et al. 2019). Even though it is an essential nutrient for human metabolism, the VA is not synthesized in the human body (da C
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