Can lutein replace annatto in the manufacture of prato cheese?

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dc.creatorDenise Sobral
dc.creatorRenata Golin Bueno Costa
dc.creatorGisela de Magalhães Machado Moreira
dc.creatorJúnio César Jacinto de Paula
dc.creatorVanessa Aglaê Martins Teodoro
dc.creatorNatália Moreira Nunes
dc.creatorAna Clarissa dos Santos Pires
dc.creatorMaximiliano Soares Pinto
dc.date.accessioned2022-03-16T12:43:38Z
dc.date.accessioned2025-09-09T01:10:31Z
dc.date.available2022-03-16T12:43:38Z
dc.date.issued2016-05
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2015.12.051
dc.identifier.issn00236438
dc.identifier.urihttps://hdl.handle.net/1843/40142
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Restrito
dc.subjectQueijo prato
dc.subjectCarotenoides
dc.subjectLaticínios
dc.subjectUrucum
dc.subjectAntioxidantes
dc.subjectCorantes em alimentos
dc.titleCan lutein replace annatto in the manufacture of prato cheese?
dc.typeArtigo de periódico
local.citation.epage355
local.citation.spage349
local.citation.volume68
local.description.resumoPrato cheese is a Brazilian yellow-orange cheese traditionally colored with annatto. However, the aim of this study was to replace annatto with lutein, a natural yellow food pigment with potent antioxidant properties. Accordingly, we evaluated the maintenance of antioxidant activity of two concentrations of lutein (16 and 32 mg L−1) in Prato cheese throughout 60 days of ripening, as well as changes in color, pH, texture and ripening profiles, and sensory acceptance of lutein containing Prato cheese. We observed that lutein added to milk was transferred to the curd and antioxidant activity was maintained throughout ripening for both lutein concentrations. The cheese containing the higher concentration of lutein was slightly redder in color than the others; however, the main color changes were due to the ripening. In addition, Prato cheeses containing both lutein concentrations demonstrated similar sensory acceptance compared to cheese containing annatto. Ripening indexes (extension and depth), pH, and texture profile parameters were not affected (p ≥ 0.05) by addition of lutein. Therefore, Prato cheese was found to be a good matrix carrier for lutein, maintaining the antioxidant activity of the colorant. Furthermore, lutein can replace annatto without affecting the properties and acceptance of Prato cheese.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643815304084#!

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