Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese

被引：4

作者：

Parafati, Lucia ^{[1
]}

Siracusa, Laura ^{[2
]}

Pesce, Fabiola ^{[1
]}

Restuccia, Cristina ^{[1
]}

Fallico, Biagio ^{[1
]}

Palmeri, Rosa ^{[1
]}

机构：

[1] Univ Catania, Dipartimento Agr Alimentaz & Ambiente, Di3A, Via S Sofia 100, I-95123 Catania, Italy

[2] Consiglio Nazl Ric Ist Chim Biomol, CNR ICB, Via Paolo Gaifami 18, I-95126 Catania, Italy

来源：

FOOD CHEMISTRY | 2023年 / 425卷

关键词：

Mango red leaf extract; Mozzarella brine; Functional foods; Microbial populations; ANTIOXIDANT ACTIVITY; KONJAC GLUCOMANNAN; CALCIUM; LEAVES;

D O I：

10.1016/j.foodchem.2023.136474

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Mango (Mangifera indica L.) has been an important plant in traditional medicine for over 4000 years, probably because of its remarkable antioxidant activity. In this study, an aqueous extract from mango red leaves (M-RLE) was evaluated for its polyphenol profile and antioxidant activity. The extract was used as brine replacement (at 5%, 10% and 20% v/v) in fresh mozzarella cheese for improving its functional properties. During storage (12 d at 4 & PLUSMN; degrees C), compositional analysis performed on mozzarella has shown a progressive increase of iriflophenone 3-Cglucoside and mangiferin, the compounds most present in the extract, with a noticeable preference for the benzophenone. At the same time, the antioxidant activity of mozzarella peaked at 12 d of storage, suggesting a binding action of that matrix for the M-RLE bioactive compounds. Moreover, the use of the M-RLE has not negatively influenced the Lactobacillus spp. population of mozzarella, even at the highest concentration.

引用

页数：10

共 43 条

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