Page 305 - Natural Antioxidants, Applications in Foods of Animal Origin

284 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Gad and Abd El-Salam (2010) monitored the effect of addition of different

concentration of rosemary extract (RE) to skim milk during processing for
production of soft cheese. The antioxidant activity of the blends of skim milk
and REs was improved by heat treatment. The addition of calcium chloride
and pasteurization further significantly increased the phenol content and the
antioxidant activity of skim milk, whereas addition of sodium chloride and
homogenization of the skim milk-REs did not affect antioxidant activity.
Skim milk with high rosemary concentration was reported to have high
antioxidant activity.
In a subsequent study, ultra-filtered (UF)-soft cheese was prepared from
UF milk retentate (1.5% fat) and supplemented with 1–5% RE and cold
stored for 30 days (El-Din et al., 2010). The TPC and antioxidant capacity
were evaluated using DPPH and FRAP methods in retentate before and after
pasteurization and salting along with the resultant cheese. Fortification of
retentate with RE increased its phenolic content and consequently, its anti-
oxidant activity. Pasteurization increased the TPC and antioxidant activity.
It was observed that addition of 3% NaCl reduced slightly the radical scav-
enging activity (RSA), TPC, and FRAP values. Moreover, it was noticed
that UF-soft cheese fortified with 1% RE retained more TPC and antioxidant
activity; also, increasing the concentration of RE to 5% had more acceptable
flavor, body and texture, and antioxidant activity until 30 days. Furthermore,
the rate of decrease in TPC, RSA (%), and FRAP values in cheese samples
containing RE after 30 days of storage were less as compared to control
cheese (without RE) (El-Din et al., 2010).
A functional cheese product containing polyphenolic compounds
was developed, and the polyphenolic retention efficiency and antioxi-
dant property of the product was evaluated by Han et al. (2011). Single
phenolic compounds, including catechin, epigallocatechin gallate (EGCG),
tannic acid, homovanillic acid, hesperetin and flavones, and natural crude
compounds, such as grape extract, green tea extract, and dehydrated cran-
berry powder, were added as functional ingredients to the prepared cheese.
Cheese curds with polyphenolic compounds at a concentration of 0.5 mg/
mL showed effective free radical-scavenging activity and showed high
retention coefficient ranging between 0.74 and 0.87. The nutritional value
of cheese product was reported to be improved by adding bioactive phenolic
compounds to the cheese curd.
Olmedo et al. (2013) evaluated the preservative effect of oregano and
rosemary essential oils on the oxidative and fermentative stabilities of
flavored cheese prepared with cream cheese base. The addition of oregano
and rosemary essential oils was reported to improve the oxidative and