Quality preservation of organic cottage cheese using oregano essential oils

Autores
Asensio, Claudia Mariana; Grosso, Nelson; Juliani, H. Rodolfo
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in the fatty acid and organic acid profiles were determined during 30 days under thermal storage. The samples flavoured with Cordobes EO and thymol presented lower conjugated dienes (15.94 and 15.53, respectively), whereas the control sample the maximum value (17.54). Values of unsaturated fatty acids decreased significantly (p < 0.05) in cottage cheese samples because of oxidation deterioration. Samples flavoured with Compacto, Cordobes, and Criollo EOs showed lower saturated/unsaturated fatty acid ratios than the control (1.67, 1.62, and 1.68, respectively). Samples flavoured with Cordobes and Compacto EOs significantly reduced the production of organic acids during storage. The addition of oregano essential oil in organic cottage cheese decrease the deterioration process of quality parameter during storage prolonging its shelf-life.
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Rutgers University; Estados Unidos
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Juliani, H. Rodolfo. Rutgers University; Estados Unidos
Materia
Antioxidant
Fatty Acids
Cheese
Oregano
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15990
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Quality preservation of organic cottage cheese using oregano essential oilsAsensio, Claudia MarianaGrosso, NelsonJuliani, H. RodolfoAntioxidantFatty AcidsCheeseOreganohttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in the fatty acid and organic acid profiles were determined during 30 days under thermal storage. The samples flavoured with Cordobes EO and thymol presented lower conjugated dienes (15.94 and 15.53, respectively), whereas the control sample the maximum value (17.54). Values of unsaturated fatty acids decreased significantly (p < 0.05) in cottage cheese samples because of oxidation deterioration. Samples flavoured with Compacto, Cordobes, and Criollo EOs showed lower saturated/unsaturated fatty acid ratios than the control (1.67, 1.62, and 1.68, respectively). Samples flavoured with Cordobes and Compacto EOs significantly reduced the production of organic acids during storage. The addition of oregano essential oil in organic cottage cheese decrease the deterioration process of quality parameter during storage prolonging its shelf-life.Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Rutgers University; Estados UnidosFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Juliani, H. Rodolfo. Rutgers University; Estados UnidosElsevier2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15990Asensio, Claudia Mariana; Grosso, Nelson; Juliani, H. Rodolfo; Quality preservation of organic cottage cheese using oregano essential oils; Elsevier; Lwt - Food Science And Technology; 60; 2; 3-2015; 664-6710023-6438enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814006896#info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.10.054info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:18Zoai:ri.conicet.gov.ar:11336/15990instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:18.279CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality preservation of organic cottage cheese using oregano essential oils
title Quality preservation of organic cottage cheese using oregano essential oils
spellingShingle Quality preservation of organic cottage cheese using oregano essential oils
Asensio, Claudia Mariana
Antioxidant
Fatty Acids
Cheese
Oregano
title_short Quality preservation of organic cottage cheese using oregano essential oils
title_full Quality preservation of organic cottage cheese using oregano essential oils
title_fullStr Quality preservation of organic cottage cheese using oregano essential oils
title_full_unstemmed Quality preservation of organic cottage cheese using oregano essential oils
title_sort Quality preservation of organic cottage cheese using oregano essential oils
dc.creator.none.fl_str_mv Asensio, Claudia Mariana
Grosso, Nelson
Juliani, H. Rodolfo
author Asensio, Claudia Mariana
author_facet Asensio, Claudia Mariana
Grosso, Nelson
Juliani, H. Rodolfo
author_role author
author2 Grosso, Nelson
Juliani, H. Rodolfo
author2_role author
author
dc.subject.none.fl_str_mv Antioxidant
Fatty Acids
Cheese
Oregano
topic Antioxidant
Fatty Acids
Cheese
Oregano
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in the fatty acid and organic acid profiles were determined during 30 days under thermal storage. The samples flavoured with Cordobes EO and thymol presented lower conjugated dienes (15.94 and 15.53, respectively), whereas the control sample the maximum value (17.54). Values of unsaturated fatty acids decreased significantly (p < 0.05) in cottage cheese samples because of oxidation deterioration. Samples flavoured with Compacto, Cordobes, and Criollo EOs showed lower saturated/unsaturated fatty acid ratios than the control (1.67, 1.62, and 1.68, respectively). Samples flavoured with Cordobes and Compacto EOs significantly reduced the production of organic acids during storage. The addition of oregano essential oil in organic cottage cheese decrease the deterioration process of quality parameter during storage prolonging its shelf-life.
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Rutgers University; Estados Unidos
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Juliani, H. Rodolfo. Rutgers University; Estados Unidos
description Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in the fatty acid and organic acid profiles were determined during 30 days under thermal storage. The samples flavoured with Cordobes EO and thymol presented lower conjugated dienes (15.94 and 15.53, respectively), whereas the control sample the maximum value (17.54). Values of unsaturated fatty acids decreased significantly (p < 0.05) in cottage cheese samples because of oxidation deterioration. Samples flavoured with Compacto, Cordobes, and Criollo EOs showed lower saturated/unsaturated fatty acid ratios than the control (1.67, 1.62, and 1.68, respectively). Samples flavoured with Cordobes and Compacto EOs significantly reduced the production of organic acids during storage. The addition of oregano essential oil in organic cottage cheese decrease the deterioration process of quality parameter during storage prolonging its shelf-life.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/15990
Asensio, Claudia Mariana; Grosso, Nelson; Juliani, H. Rodolfo; Quality preservation of organic cottage cheese using oregano essential oils; Elsevier; Lwt - Food Science And Technology; 60; 2; 3-2015; 664-671
0023-6438
url http://hdl.handle.net/11336/15990
identifier_str_mv Asensio, Claudia Mariana; Grosso, Nelson; Juliani, H. Rodolfo; Quality preservation of organic cottage cheese using oregano essential oils; Elsevier; Lwt - Food Science And Technology; 60; 2; 3-2015; 664-671
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814006896#
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.10.054
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269214667177984
score 13.13397

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