TY - JOUR
T1 - Cheese fortification through the incorporation of UFA-rich sources
T2 - A review of recent (2010-2020) evidence
AU - Villamil, Ruby Alejandra
AU - Guzmán, Maria Paula
AU - Ojeda-Arredondo, Myriam
AU - Cortés, Lilia Yadira
AU - Gil Archila, Elizabeth
AU - Giraldo, Andrés
AU - Mondragón, Alexandra Idalia
N1 - Publisher Copyright:
© 2020
PY - 2021/1
Y1 - 2021/1
N2 - Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.
AB - Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.
KW - Cheese
KW - Fortification
KW - Functional food
KW - Lipid oxidation
KW - Microencapsulation
KW - Quality parameters
KW - Unsaturated fatty acids
UR - http://www.scopus.com/inward/record.url?scp=85100002489&partnerID=8YFLogxK
U2 - 10.1016/j.heliyon.2020.e05785
DO - 10.1016/j.heliyon.2020.e05785
M3 - Review article
AN - SCOPUS:85100002489
SN - 2405-8440
VL - 7
JO - Heliyon
JF - Heliyon
IS - 1
M1 - e05785
ER -