摘要
This study aimed to enhance“Pecorino”type ovine cheese by adding Moringa oleifera leaves powder(MOLP).Cheese-making trials,conducted at industrial level,used raw ewes’milk and two selected Lactococcus lactis strains.The experimental plan included a control production(CTR),and two experimental productions with 1%or 2%MOLP addition(1-MOLP and 2-MOLP,respectively).MOLP did not hinder starters development,which reached about 8.0 Log CFU/g in 2-month ripened cheeses.Illumina results highlighted lactococci dominance in all trials[45.98%-62.48%of relative abundance(RA)].Physicochemical analysis showed that MOLP-enriched cheeses had higher protein content and lower secondary lipid oxidation.The addition of MOLP increased total phenolic compounds in cheese,reaching 3.64 mg GAE/g in the 2-MOLP sample.MOLP-enriched cheeses showed significantly higher radical scavenging activity than CTR production(p<0.0001).Ultrahigh-performance liquid chromatography-electrospray ionization tandem mass spectrometry(UHPLC-ESI-MS/MS)revealed increased levels of chlorogenic acid,protocatechuic acid,caffeic acid,and ferulic acid due to MOLP enrichment.In the presence of MOLP,cheese volatile organic compounds were affected by compounds like 2-octanone,3-hexen-2-one,heptane,nonanol,and linalool.1-MOLP cheese was comparable to CTR production in overall satisfaction(sensory evaluation).Including MOLP in cheese production offers exciting opportunities for functional Sicilian ewes’milk products.
基金
supported by“Pr.e.va.n.i.a-Prodotti ad elevato valore nutrizionale ed a impatto ridotto”Project-PSR Sicilia 2014-2022-Sub-measure 16.1.
