Optimization of UF-Feta cheese preparation, enriched by peppermint extract

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 952-959

  Fadavi, Abolfazl ^a   Beglaryan, Razmic ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ARMENIAN NATIONAL AGRARIAN UNIVERSITY   (Armenia)

Author keywords

Antioxidant activity; Peppermint extract; Response surface methodology; UF Feta cheese

Indexed keywords

ANTIOXIDANTS; DAIRIES; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; FETA CHEESE; PEPPERMINT EXTRACT; PHENOLIC CONTENT; RESPONSE SURFACE METHODOLOGY; RIPENING TIME; SENSORY SCORES; SIMULTANEOUS EFFECTS;

CHEESES;

EID: 84922834607     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1051-6     Document Type: Article

References (24)

1. Apostolidis E, Kwon Y-I, Shetty K (2007) Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Innov Food Sci Emerg Technol 8:46–54
2. Arteaga G-E, Li-Chan E, Vazquez M-C, Nakai S (1994) Systematic experimental designs for product formula optimization. Trends Food Sci Technol 5:243–254
3. Badings HT, Vanderpol JJ (1973) Effects of cooling milk on the heat-release of hydrogen sulfide from the fat-globule membrane. Neth Milk Dairy J 27:45–53
4. Bartolome B, Estrella I, Hernandez M-T (2000) Interaction of low molecular weight phenolics with proteins (BSA). J Food Sci 65:617–621
5. Box G-E, Behnken DW (1960) Some new three level designs for the study of quantitative variables. Technometrics 7:455–475
6. Crouzet J, Sakho M, Chassagne D (1997) Fruit aroma precursors with special reference to phenolics, in phytochemistry of fruit and vegetables. In: Tomas-Barberan FA, Robins RJ (eds) Proceedings of the phytochemical society of Europe. Clarendon, Oxford, pp 109–124
7. Dairy-sector (2011) Dairy production statistics in milk industry. Ministry of Jahad-e –Keshavarzi, Tehran
8. Das L, Bhaumik E, Raychauduri U, Chakraborty R (2012) Role of nutraceuticals in human health. J Food Sci Technol 49(2):173–183
9. Fadavi A, Beglaryan R (2010) Investigation of antioxidant activity and total phenolic content of extracs from various plant leaves. Bull State Agrar Univ Armenia 3(31):153–157
10. Fox P-F (2004) Cheese: chemistry, physics, and microbiology, vol 1, 3rd edn. Elsevier Academic, London, pp 19–45
11. Hagerman AE (1992) Tannin-protein interactions. In: Ho CT, Lee CY, Huang MT (eds) Phenolic compounds in food and their effects on health I. Analysis, Occurrence, and Chemistry, American Chemical Society, Washington D.C, pp 236–248
12. Lee H, Song M, Hwang S (2003) Optimizing bioconversion of deproteinated cheese whey to mycelia of Ganoderma lucidum. Process Biochem 38:1685–1693
13. Li C, Bai J, Cai Z, Ouwang F (2002) Optimization of a cultural medium for bacteriocin production by Lactococcus lactis using response surface methodology. J Biotechnol 93:27–34
14. Liu BL, Tzeng Y-M (1998) Optimization of growth medium for the production of spores from Bacillus thuringiensis using response surface methodology. Bioprocess Eng 18:413–418
15. Mayer A-M, Harel E (1979) Review: polyphenol oxidase in plants. Phytochemistry 18:193–225
16. McKay L-D, Blumberg J-B (2006) A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.). Phytother Res 20:619–633
17. Patrick PS, Swaisgood HE (1976) Sulfhydryl and disulfide groups in skim milk as affected by direct UHT-heating and subsequent storage. J Dairy Sci 59:594–600
18. Reddy PRM, Mrudula S, Ramesh B, Reddy G, Seenayya G (2000) Production of thermostable pullulanase by Clostridium thermosulfurogenes SV2 in solid-state fermentation: optimization of enzyme leaching conditions using response surface methodology. Bioprocess Eng 23:107–112
19. Shahidi F, Naczk M (2006) Phenolics in food and nutraceuticals. CRC Press LLC, Boca Raton, pp 439–478
20. Shetty K, Curtis O-F, Levin RE, Witkwosky R, Ang W (1995) Prevention of vitrification associated with in vitro shoot culture of oregano (Origanum vulgare) by Pseudomonas spp. J Plant Physiol 147:447–451
21. 2 properties of polyphenolic compounds from an aqueous peppermint extract. Z Naturforsch [C] 60(11–12):826–832
22. Stone H, Sidel JL (1993) Sensory evaluation practices, 2nd edn. Academic, San Diego
23. Teranishi R, Buttery RG, Shahidi F (1989) Flavor chemistry: trends and developments. American Chemical Society, Washington, D.C
24. Thomas EL, Burton H, Ford J-E, Perkin A-G (1975) The effect of oxygen content on flavor and chemical changes during aseptic storage of whole milk after UHT-processing. J Dairy Res 42:285–295