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Storage stability of lutein during ripening of cheddar cheese.

S T Jones1, K J Aryana, J N Losso

  • 1Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge 70803, USA.

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|April 15, 2005
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Summary

This study successfully incorporated lutein into Cheddar cheese, demonstrating its stability during maturation. This fortification offers a promising dietary strategy to help prevent age-related macular degeneration (AMD).

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Area of Science:

  • Food Science
  • Nutritional Science
  • Carotenoid Chemistry

Background:

  • Lutein is a key dietary carotenoid linked to delaying age-related macular degeneration (AMD).
  • Current food sources offer limited lutein content, necessitating fortification strategies.
  • Food fortification with lutein extract is a cost-effective approach for AMD prevention.

Purpose of the Study:

  • To incorporate varying levels of lutein into Cheddar cheese.
  • To evaluate the impact of lutein fortification on cheese characteristics (color, pH, microbiology, sensory) during storage.
  • To determine the stability of lutein throughout the cheese maturation process.

Main Methods:

  • Lutein extracted from corn was added to Cheddar cheese at 1, 3, and 6 mg per serving.
  • Cheese quality was assessed via colorimetry, pH measurements, and microbiological analyses (aerobic plate count, coliform, yeast/mold).
  • Lutein stability was quantified using High-Performance Liquid Chromatography (HPLC) with a YMC C30 carotenoid column.

Main Results:

  • Lutein fortification significantly altered 'a*' and 'b*' color attributes but not L* or pH.
  • Microbiological analysis showed significant differences in aerobic plate and yeast/mold counts in lutein-enriched cheeses compared to controls.
  • No coliforms were detected (< 10 cfu/g) in any cheese samples.
  • HPLC analysis confirmed quantitative recovery of lutein with no degradation products identified during storage.

Conclusions:

  • Lutein can be effectively incorporated into Cheddar cheese without degradation.
  • Lutein-fortified cheese maintains acceptable microbiological and physicochemical properties.
  • This study validates lutein-enriched cheese as a valuable functional food for potential AMD prevention.