与成熟相关的脂肪酸成分和营养指数的变化在Cacciocavallo Silano原标志PDO奶酪中
Giuseppe Tardiolo1, Eleonora Di Salvo1, Simona Tringali2
1Department of Biomedical, Dental Sciences, Morphological and Functional Imaging, University of Messina, Via Consolare Valeria 1, 98125 Messina, Italy.
Foods (Basel, Switzerland)
|May 14, 2025
概括
成熟的Caciocavallo Silano原产地注册注册的奶酪显著改变了其营养特征,增加了有益的多不和脂肪酸 (PUFA) 并提高了其健康潜力. 这项研究追踪了成熟期间的化学变化,长达120天.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品科学 乳制品科学
- 营养生物化学 营养生物化学
背景情况:
- 卡西奥卡瓦洛·西拉诺 (Caciocavallo Silano PDO) 是一款传统的意大利拉伸奶酪.
- 它经历了至少30天的成熟期.
- 了解其成熟期间的组成变化对于营养评估至关重要.
研究的目的:
- 在不同的成熟阶段 (30,60,120天) 进行Caciocavallo Silano原产地注册的化学特征.
- 为了分析近距离的组成,脂肪酸 (FA) 概况和乳糖含量.
- 评估成熟对奶酪营养价值和潜在健康益处的影响.
主要方法:
- 大致分析 (水分,蛋白质,脂肪).
- 用于脂肪酸分析的气体染色学 (SFAs,MUFAs,PUFAs).
- 使用标准分析方法确定乳糖含量.
主要成果:
- 随着成熟,水分和乳糖含量显著下降.
- 在成熟过程中增加蛋白质和总脂肪含量.
- 多不和脂肪酸 (PUFA) 显著增加,包括烯酸和α-烯酸,以及更好的omega-6/omega-3比率.
- 劳里克酸和米里斯酸的增加,而油酸略有下降.
结论:
- 奶酪的成熟显著影响了Caciocavallo Silano PDO的化学和脂质特征.
- 增加的PUFA含量和有利的omega-6/omega-3比率表明潜在的心血管健康益处.
- 建议进一步研究养策略和生产方法,以优化FA的组成.
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