Document Detail


Storage stability of lutein during ripening of cheddar cheese.
MedLine Citation:
PMID:  15829657     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Lutein (3,3'-dihydroxy-alpha-carotene) has been identified as a dietary factor that can delay the onset of age-related macular degeneration (AMD). However, available food sources of lutein contain only modest amounts of the carotenoid. Food fortification with lutein extract has been identified as a low-budget approach to prevent the onset or progression of AMD. The objectives of this study were to 1) incorporate various amounts of lutein into Cheddar cheese; 2) examine the color, pH, microbiological, and sensory characteristics of the Cheddar cheese during storage; and 3) analyze the stability of lutein during the cheese maturation process. Lutein extracted from corn was added to Cheddar cheese in quantities of 1, 3, and 6 mg per serving size. Measurements of the lutein stability were carried out by HPLC using a YMC C30 carotenoid column. Microbiological analyses of cheese samples included aerobic plate count, coliform, and yeast/mold counts. The color attributes a* and b* were significantly different between the treatment and control groups; however, no significant difference was observed in L* value and pH. Significant differences among 1, 3, and 6 mg lutein-enriched cheeses were observed in the aerobic plate count and yeast/mold compared with the control. Cheese samples contained no detectable levels of coliforms (< 10 cfu/g). The HPLC data showed quantitative recovery of lutein during the storage period, and no lutein degradation products were identified. These results indicate that lutein, a functional additive with purported ability to prevent or reduce the onset of AMD, can be incorporated into cheese adding value to this product.
Authors:
S T Jones; K J Aryana; J N Losso
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  88     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2005 May 
Date Detail:
Created Date:  2005-04-14     Completed Date:  2005-06-30     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1661-70     Citation Subset:  IM    
Affiliation:
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge 70803, USA.
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MeSH Terms
Descriptor/Qualifier:
Cheese / analysis*,  microbiology
Chromatography, High Pressure Liquid
Colony Count, Microbial
Color
Drug Stability
Food Handling*
Food Preservation
Food, Fortified*
Humans
Hydrogen-Ion Concentration
Lutein / analysis,  chemistry*
Sensation
Chemical
Reg. No./Substance:
127-40-2/Lutein

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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