Estabilidade oxidativa de queijo prato adicionado de luteína / Oxidative stability of cheese prato added with lutein

AUTOR(ES)

Diogo Maus

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

20/04/2011

RESUMO

Lutein is associated with the reduction and prevention of age-related macular degeneration (ARMD), the main cause of irreversible blindness in the elderly. As this carotenoid is not synthesized by the human organism, its addition in cheese Prato is an option to lutein supplementation in the diet, beyond being able to act in the prevention of photo-oxidation. The storage conditions of cheeses in supermarkets can lead to changes in the product due to presence of riboflavin (RBF), which under light stimulus promotes oxidation of lipids and proteins, leading to the formation of off-flavors. The present work evaluated the oxidative stability of cheese Prato added with lutein in pigmented and transparent packaging, in the presence and absence of light, during 56 days of refrigerated storage. The cheeses were analyzed with regard to the degradation of the riboflavin, stability of lutein and formation of compounds from the lipid oxidation (conjugated dienes, peroxides and TBARS) during the storage. There was riboflavin degradation in cheeses without lutein and exposed to light. In cheeses with lutein addition, there was not riboflavin degradation and the lutein was stable during the storage in presence and absence of light. The type of packing did not influence on the oxidative stability of the cheeses Prato with or without lutein. The results shown that lutein prevented the riboflavin degradation in Prato cheese exposed to light, regardless of the type of packaging used. In all the cheeses, the lutein contents were fairly constants throughout the period of refrigerated storage, allowing the assumption that all the added lutein remained available until the end of the storage period. Adjustments in the amount of lutein to be added to cheese can be a good option to increase the sensorial acceptance and the intention of purchase of the cheese Prato with lutein, which was lower than the commercial Prato cheese

ASSUNTO(S)

queijo prato luteína embalagem estabilidade oxidativa cheese prato lutein packaging oxidative stability

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