Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata

被引：3

作者：

Santanatoglia, Agnese ^{[1
]}

Nzekoue, Franks Kamgang ^{[1
]}

Alesi, Alessandro ^{[2
]}

Ricciutelli, Massimo ^{[1
]}

Sagratini, Gianni ^{[1
]}

Suo, Xinying ^{[3
]}

Torregiani, Elisabetta ^{[1
]}

Vittori, Sauro ^{[1
]}

Caprioli, Giovanni ^{[1
]}

机构：

[1] Univ Camerino, Sch Pharm, Via St Agostino 1, I-62032 Camerino, Italy

[2] Sabelli Grp, Basso Marino, I-63100 Ascoli Piceno, Italy

[3] Univ Camerino, Sch Biosci & Vet Med, Via Gentile III da Varano, I-62032 Camerino, Italy

来源：

MOLECULES | 2023年 / 28卷 / 03期

关键词：

vitamin D-3; fortification design; cheese; giuncata; burrata; formulation; quality assurance; D DEFICIENCY; BIOAVAILABILITY; FORTIFICATION;

D O I：

10.3390/molecules28031049

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The aim of this research was to develop innovative cheeses fortified with vitamin D3 (VD3). Formulation studies and analyses of textural properties and chemicals were carried out for these developments. Two traditional Italian varieties of cheese (giuncata and burrata) were studied. For giuncata, the fortification of milk for cheese production provided a VD3 retention level of 43.9 +/- 0.6% in the food matrix. For burrata, the VD3 ingredient was incorporated into the creamy inner part after mixing, maintaining the textural quality of the product (adhesiveness 4.3 +/- 0.4 J x 10(-3); firmness 0.7 +/- 0.0 N; and cohesiveness 0.8 +/- 0.2). The optimized enrichment designs allowed to obtain homogenous contents of VD3 during the production of giuncata (0.48 +/- 0.01 mu g/g) and burrata cheeses (0.32 +/- 0.02 mu g/g). Moreover, analyses revealed the high stability of VD3 during the storage of the two fortified cheese types (2 weeks, 4 degrees C). These fortification designs could be implemented at an industrial scale to obtain new cheese types enriched in VD3 and thus contribute to the reduction in VD deficiency prevalence.

引用

页数：10