Article (Scientific journals)
Reuse of Dairy Product: Evaluation of the Lipid Profile Evolution During and After Their Shelf-Life
Beccaria, M.; Oteri, M.; Micalizzi, G. et al.
2016In Food Analytical Methods, 9 (11), p. 3143-3154
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Keywords :
Dairy products; Fatty acids; Gas chromatography; Lipid; Mass spectrometry; Non-aqueous reversed-phase liquid chromatography; Triacylglycerols; Digital storage; Glycerol; Lipids; Liquid chromatography; Principal component analysis; Extraction method; Feed chains; Lipid fractions; Lipid profile; Nutritional value; Reversed phase liquid-chromatography; Three-way principal component analysis
Abstract :
[en] The aim of the present work was the characterization of best-by-date dairy products to evaluate their nutritional value for possible re-introduction in the food or feed chain. The attention was devoted to fatty acids and triacylglycerols characterization and their variation during storage of fresh-cheese products before and after their best-by-date. Three kinds of cheese were selected, namely a classic stracchino, stracchino with the addition of yogurt, and one with the addition of probiotic. The variation of FAMEs and TAGs profiles were studied in order to evaluate the degree of variation occurring in the lipid fraction during storage and after the best-by-date. The extraction method was simply scaled-down by ten-fold, starting from the classical Schmid–Bondzynski–Ratzlaff method. The GC run was sped up after a careful comparison of the result with a conventional analysis. The entire data set of results was evaluated performing both a three-way principal component analysis and a traditional two-way one. The three kinds of samples were well discriminated while a change of the lipid profile over the best-by-date period was particularly significant only for the stracchino added with a probiotic. © 2016, Springer Science+Business Media New York.
Disciplines :
Food science
Chemistry
Author, co-author :
Beccaria, M.;  Chromaleont s.r.l., c/o University of Messina, Polo Annunziata, viale Annunziata, Messina, 98168, Italy, Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina—Polo Annunziata, Viale Annunziata, Messina, 98168, Italy
Oteri, M.;  Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina—Polo Annunziata, Viale Annunziata, Messina, 98168, Italy
Micalizzi, G.;  Chromaleont s.r.l., c/o University of Messina, Polo Annunziata, viale Annunziata, Messina, 98168, Italy
Bonaccorsi, I. L.;  Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina—Polo Annunziata, Viale Annunziata, Messina, 98168, Italy
Purcaro, Giorgia  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Dugo, P.;  Chromaleont s.r.l., c/o University of Messina, Polo Annunziata, viale Annunziata, Messina, 98168, Italy, Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina—Polo Annunziata, Viale Annunziata, Messina, 98168, Italy
Mondello, L.;  Chromaleont s.r.l., c/o University of Messina, Polo Annunziata, viale Annunziata, Messina, 98168, Italy, Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina—Polo Annunziata, Viale Annunziata, Messina, 98168, Italy
Language :
English
Title :
Reuse of Dairy Product: Evaluation of the Lipid Profile Evolution During and After Their Shelf-Life
Publication date :
2016
Journal title :
Food Analytical Methods
ISSN :
1936-9751
eISSN :
1936-976X
Publisher :
Springer New York LLC
Volume :
9
Issue :
11
Pages :
3143-3154
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 17 January 2019

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