Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics

Červenka, Libor; Hájek, Tomáš; Salek, Richardos-Nicolaos; Černíková, Michaela; Velichová, Helena; Buňka, František

dc.title	Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics	en
dc.contributor.author	Červenka, Libor
dc.contributor.author	Hájek, Tomáš
dc.contributor.author	Salek, Richardos-Nicolaos
dc.contributor.author	Černíková, Michaela
dc.contributor.author	Velichová, Helena
dc.contributor.author	Buňka, František
dc.relation.ispartof	Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn	1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	12
utb.relation.issue	1
dc.citation.spage	129
dc.citation.epage	134
dc.type	article
dc.language.iso	en
dc.publisher	HACCP Consulting
dc.identifier.doi	10.5219/872
dc.relation.uri	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/872
dc.subject	Antioxidant	en
dc.subject	Flavonoid	en
dc.subject	Processed cheese	en
dc.subject	Rheometry	en
dc.subject	Technology	en
dc.description.abstract	Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared spreadable processed cheese with new functional properties. Spreadable processed cheese enriched with the mixture (1:1) of rutin and quercetin (1.0 g.100g-1) was prepared at two melting temperature (80°C and 90°C) for three holding times (1, 5 and 10 min). The effect of melting temperature and holding time on the quercetin and rutin content was assessed using liquid chromatography with UV detection after ultrasonic-assissted extraction to methanol. The corresponding antioxidant characteristics were determined using spectrophotometric assays for total phenolics (TPC) and radical scavenging activities DPPH and ABTS. The extraction yield for quercetin varied from 45.8 to 66.4% and from 12.8 to 40.8% for rutin. The level of quercetin significantly descrased with the increase of holding time, while rutin content has increased with the increase of melting temperature. TPC values ranged from 10.8. to 14.8 mg GAE·g-1 in SPC sample enriched with rutin/quercetin mixture, and the increase of melting temperature resulted in the decrease of TPC values. DPPH and ABTS assays did not reveal any statistically significant pattern using Kruskal-Wallis ANOVA. The addition of the mixture of flavonoids into the processed cheese significantly reduced the complex modulus in comparison with the control sample (without flavonoids). This indicate that the structure of enriched SPC sample was more flexible than those in control processed cheese samples. Both melting temperature and holding time increased the complex modulus. Spreadable processed cheese are scarcely used as a carrier of flavonoids in scientific researches probably due to very complex matrices. Our research proved that spreadable processed cheese containing rutin/quercetin mixture can be used as a functional food. © 2018 Potravinarstvo Slovak Journal of Food Sciences.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007801
utb.identifier.obdid	43878912
utb.identifier.scopus	2-s2.0-85043462892
utb.source	j-scopus
dc.date.accessioned	2018-04-23T15:01:45Z
dc.date.available	2018-04-23T15:01:45Z
dc.rights	Attribution 3.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Salek, Richardos-Nicolaos
utb.contributor.internalauthor	Černíková, Michaela
utb.contributor.internalauthor	Velichová, Helena
utb.contributor.internalauthor	Buňka, František
utb.fulltext.affiliation	Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Michaela Černíková, Helena Velichová, František Buňka Contact address: Libor Červenka, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, 532 10 Pardubice, Czechia, E-mail: libor.cervenka@upce.cz Tomáš Hájek, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, 532 10 Pardubice, Czechia, E-mail: tomas.hajek@upce.cz Richardos Nikolaos Salek, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: r.salek@utb.cz Michaela Černíková, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: cernikova@utb.cz Helena Velichová, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: velichova@ft.utb.cz František Buňka, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlín, Czechia, E-mail: bunka@utb.cz
utb.fulltext.dates	Received: 29 January 2018. Accepted: 28 February 2018. Available online: 21 March 2018 at www.potravinarstvo.com
utb.fulltext.references	Çekiç, S. D., Demir, A., Başkan, A. S., Tütem, E., Apak, R. 2015. Determination of total antioxidant capacity of milk by CUPRAC and ABTS method with separate characterisation of milk protein fraction. Journal of Dairy Research, vol. 82, p. 177-184. https://doi.org/10.1017/S0022029915000114 Černíková M., Salek, R. N., Kozáčková, D., Běhalová, H., Luňáková, L., Buňka, F. 2017. The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads. International Dairy Journal, vol. 66, p. 84-90. https://doi.org/10.1016/j.idairyj.2016.11.007 Chaaban, H., Ioannou, I., Chebil, L., Slimane, M., Gérardin, C., Paris, C., Charbonnel, C., Chekir, L., Ghoul, M. 2016. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation, vol. 41, e13203. https://doi.org/10.1111/jfpp.13203 Cho, I. J., Lee, S. 2015. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system. Food Chemistry, vol. 176, p. 40-44. https://doi.org/10.1016/j.foodchem.2014.12.020 Giri, A., Kanawjia, S. K., Rajoria, A. 2014. Effect of phytosterols on textural and melting characteristics of cheese spread. Food Chemistry, vol. 157, p. 240-245. https://doi.org/10.1016/j.foodchem.2014.01.127 Han, J., Britten, M., St-Gelais, D., Champagne, C. P., Fustier, P., Salmieri, S., Lacroix, M. 2011. Polyphenolic compounds as functional ingredients in cheese. Food Chemistry, vol. 124, p. 1589-1594. https://doi.org/10.1016/j.foodchem.2010.08.021 He, C., Zhang, Z., Liu, H., Gao, J., Li, Y., Wang, M. 2018. Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch. Starch/Stärke vol. 70, 1700038. https://doi.org/10.1002/star.201700038 Jambrec, D., Sakač, M., Mišan, A., Mandić, A., Pestorić, M. 2015. Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle. Journal of Cereal Science, vol. 66, p. 1-9. https://doi.org/10.1016/j.jcs.2015.09.004 Krejzová, E., Bittová, M., Kráčmar, S., Vojtíšková, P., Kubáň, V, Golian, J. 2017. Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer. Potravinarstvo Slovak Journal of Food Science, vol. 11, no. 1, p. 679-684. https://doi.org/10.5219/853 Lamothe, S., Langlois, A., Bazinet, L., Couillard, C., Britten, M. 2016. Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment. Food and Functions, vol. 7, p. 1634-1644. https://doi.org/10.1039/c5fo01287b Lesjak, M., Beara, I., Simin, N., Pintać, D., Majkić, T., Bekvalac, K., Orčić, D., Mimica-Dukić, N. 2018. Antioxidant and anti-inflammatory activities of quercetin and its derivates. Journal of Functional Foods, vol. 40, p. 68-75. https://doi.org/10.1016/j.jff.2017.10.047 Lin, J., Zhou, W. 2018. Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities in bread. Journal of Functional Food, vol. 40, p. 299-306. https://doi.org/10.1016/j.jff.2017.11.018 Pereira, A. B., da Silva, A. M., Barroca, M. J., Marques, M. P. M., Braga, S. S. 2017. Physicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound γ-cyclodextrin·quercetin, in comparison with β-cyclodextrin·quercetin. Arabian Journal of Chemistry, in press. https://doi.org/10.1016/j.arabjc.2017.04.001 Přikryl, J., Hájek, T., Švecová, B., Salek, R. N., Černíková, M., Červenka, L., Buňka, F. 2018. Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin and quercetin: The effect of processing conditions. LWT-Food Science and Technology, vol. 87, p. 266-271. https://doi.org/10.1016/j.lwt.2017.08.093 Ramírez-Anaya, J. P., Samaniego-Sánchez, C., Castaneda-Saucedo, M. C., Villalón-Mir, M., Serrana, H. L.-G. 2015. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin oil using different domestic cooking techniques. Food Chemistry, vol. 188, p. 430-438. https://doi.org/10.1016/j.foodchem.2015.04.124 Rashidinejad, A., Birch, E. J., Everett, D. W. 2016. Antioxidant activity and recovery of green teen catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition and Analysis, vol. 48, p. 13-24. https://doi.org/10.1016/j.jfca.2016.02.004 Rauf, A., Imran, M., Patel, S., Muzaffar, R., Bawazeer, S. S. 2017. Rutin: Exploitation of the flavonols for health and homeostasis. Biomedicine and Pharmacotherapy, vol. 96, p. 1559-1561. https://doi.org/10.1016/j.biopha.2017.08.136 Segade, S. R., Torchio, F., Gerbi, V., Quijada-Morín, N., García-Estévez, I., Giacosa, S., Escribano-Bailón, M. T., Rolle, L. 2016. Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration. Food Chemistry, vol. 199, p. 893-901. https://doi.org/10.1016/j.foodchem/2015.12.072 Schaich, K. M., Tian, X., Xie, J. 2015. Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assay. Journal of Functional Foods, vol. 14, p. 111-125. https://doi.org/10.1016/j.jff.2015.01.043 Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C. P. & Lacroix, M. 2014. Enrichment of cheese with bioactive lipophilic compounds. Journal of Functional Foods, vol. 6, 48-59. https://doi.org/10.1016/j.jff.2013.11.023 Wang, X., Fan. D., Zhang, T. 2017. Effects of hydrothermal processing on rutin retention and physicochemical properties of Tartary buckwheat enriched dough and Chinese steamed bread. International Journal of Food Science and Technology, vol. 52, p. 2180-2190. https://doi.org/10.1111/ijfs.13497
utb.fulltext.sponsorship	This work was supported by grant SGS_2017_001 provided by the Faculty of Chemical Technology, University of Pardubice.
utb.scopus.affiliation	University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 95, Pardubice, Czech Republic; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, Zlín, Czech Republic; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Nám. T. G. Masaryka 5555, Zlín, Czech Republic
utb.fulltext.projects	SGS_2017_001