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Reuse of Dairy Product: Evaluation of the Lipid Profile Evolution During and After Their Shelf-Life

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Abstract

The aim of the present work was the characterization of best-by-date dairy products to evaluate their nutritional value for possible re-introduction in the food or feed chain. The attention was devoted to fatty acids and triacylglycerols characterization and their variation during storage of fresh-cheese products before and after their best-by-date. Three kinds of cheese were selected, namely a classic stracchino, stracchino with the addition of yogurt, and one with the addition of probiotic. The variation of FAMEs and TAGs profiles were studied in order to evaluate the degree of variation occurring in the lipid fraction during storage and after the best-by-date. The extraction method was simply scaled-down by ten-fold, starting from the classical Schmid–Bondzynski–Ratzlaff method. The GC run was sped up after a careful comparison of the result with a conventional analysis. The entire data set of results was evaluated performing both a three-way principal component analysis and a traditional two-way one. The three kinds of samples were well discriminated while a change of the lipid profile over the best-by-date period was particularly significant only for the stracchino added with a probiotic.

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Acknowledgments

The Project was funded by the “Italian Ministry for the University and Research (MIUR)” within the National Operative ProjectPON04a2_F “BE&SAVE” “Technologies and operational models for the sustainable food chain management through the valorization of the Biological waste for Energy use and the reduction of the Scraps generated by the Alimentary distribution and consumers, treatment for the Valorization of the Edible part of the urban solid waste and experimental development”.

The authors wish to thanks Dr. Paolo Oliveri for the chemometrics support.

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Authors and Affiliations

  1. Chromaleont s.r.l., c/o University of Messina, Polo Annunziata, viale Annunziata, 98168, Messina, Italy

    Marco Beccaria, Giuseppe Micalizzi, Giorgia Purcaro, Paola Dugo & Luigi Mondello

  2. “Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali”, University of Messina—Polo Annunziata, Viale Annunziata, 98168, Messina, Italy

    Marco Beccaria, Marianna Oteri, Ivana Lidia Bonaccorsi, Paola Dugo & Luigi Mondello

Authors
  1. Marco Beccaria
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  2. Marianna Oteri
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  3. Giuseppe Micalizzi
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  4. Ivana Lidia Bonaccorsi
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  5. Giorgia Purcaro
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  6. Paola Dugo
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  7. Luigi Mondello
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Corresponding author

Correspondence to Giorgia Purcaro.

Ethics declarations

This article does not contain any studies with human participants or animals performed by any of the authors.

Conflict of Interest

Marco Beccaria declares that he has no conflict of interest; Marianna Oteri declares that she has no conflict of interest; Giuseppe Micalizzi declares that he has no conflict of interest; Ivana Lidia Bonaccorsi declares that she has no conflict of interest, Giorgia Purcaro declares that she has no conflict of interest; Paola Dugo declares that she has no conflict of interest; Luigi Mondello declares that he has no conflict of interest.

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Electronic supplementary material

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Supplementary Fig. 1

GC-FID FAMEs profile of SY sample, obtained using different chromatographic conditions. A) conventional run (80 min); B) fast run (8 min); and C) faster run (5 min). (PDF 730 KB)

Supplementary Fig. 2

GC-FID FAMEs profile of SP sample, obtained using different chromatographic conditions. A) conventional run (80 min); B) fast run (8 min); and C) faster run (5 min). (PDF 730 KB)

Supplementary Fig. 3

Enlargement of TIC chromatogram of SY sample by NARP-HPLC-APCI-MS. a) min 5.0-29.5; b) min 29.5-55.0. (TIF 26367 kb)

High resolution image (GIF 89 kb)

Supplementary Fig. 4

Enlargement of TIC chromatogram of SP sample by NARP-HPLC-APCI-MS. a) min 5.0-29.5; b) min 29.5-55.0. (TIF 26367 kb)

High resolution image (GIF 83 kb)

Supplementary Fig. 5

Plot of Variables obtained by performing the three-way PCA on the entire data set of FAMEs and TAGs. (TIF 2702 kb)

High resolution image (GIF 263 kb)

Supplementary Fig. 6

Loading plot on PC1 and PC3 of FAMEs and TAGs of the SC, SY, and SP samples analyzed during the project. (TIF 2702 kb)

High resolution image (GIF 273 kb)

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Beccaria, M., Oteri, M., Micalizzi, G. et al. Reuse of Dairy Product: Evaluation of the Lipid Profile Evolution During and After Their Shelf-Life. Food Anal. Methods 9, 3143–3154 (2016). https://doi.org/10.1007/s12161-016-0466-x

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  • DOI: https://doi.org/10.1007/s12161-016-0466-x

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