Nutritional and technological implications of including antioxidants in dairy products

Authors

DOI:

https://doi.org/10.33448/rsd-v10i13.20866

Keywords:

Bioactive compounds; Cheeses; Food fortification; Free radicals; Yogurt.

Abstract

Biologically, antioxidants have the function of inhibiting or even slowing down oxidation processes naturally generated by the physiological system of cells. Technologically, they are widely added to foods, cosmetics, and pharmaceuticals, not only with the aim of delaying oxidation reactions and increasing their shelf life, but also to fight free radicals and protect the physiological system of the human body. The present work aimed to investigate, through a literature review, the use of natural antioxidants that can be technologically added to dairy products, as sources of aid, not only to the physiological system of the body, but also to the physical and chemical properties, rheological and sensory characteristics of products. The addition of antioxidants in any type of food, cosmetic or drug product must be carefully evaluated and tested, according to the desirable characteristics of the final product, always respecting current legislation. Several plant foods are used as sources of antioxidants for nutritional and technological enrichment of products. These functional ingredients can be obtained and applied by different techniques, depending on the purpose of the application. However, little is known about the in vivo effect of these foods when consumed, requiring further research to address the actual absorption of these compounds by the body.

References

Ahmed, Luma Majeed, Shaymaa Ibrahim Saaed, and Ashraff Aziz Marhoon. 2018. “Effect of Oxidation Agents on Photo-Decolorization of Vitamin B12 in the Presence of ZnO/UV-A System.” Indonesian Journal of Chemistry 18(2):272. doi: 10.22146/ijc.33470.

Alkadi, Hourieh. 2020. “A Review on Free Radicals and Antioxidants.” Infectious Disorders - Drug Targets 20(1):16–26. doi: 10.2174/1871526518666180628124323.

Amiri, Arman, and Armin Amiri. 2017. “Antioxidants and Disease Prevention; an Obscure Association with Great Significance.” Annals of Research in Antioxidants 2(1).

Aune, D., R. Lau, D. S. M. Chan, R. Vieira, D. C. Greenwood, E. Kampman, and T. Norat. 2012. “Dairy Products and Colorectal Cancer Risk: A Systematic Review and Meta-Analysis of Cohort Studies.” Annals of Oncology 23(1):37–45. doi: 10.1093/annonc/mdr269.

Carocho, Márcio, and Isabel C. F. R. Ferreira. 2013. “A Review on Antioxidants, Prooxidants and Related Controversy: Natural and Synthetic Compounds, Screening and Analysis Methodologies and Future Perspectives.” Food and Chemical Toxicology 51:15–25. doi: 10.1016/j.fct.2012.09.021.

Carocho, Márcio, Patricia Morales, and Isabel C. F. R. Ferreira. 2018. “Antioxidants: Reviewing the Chemistry, Food Applications, Legislation and Role as Preservatives.” Trends in Food Science & Technology 71:107–20. doi: 10.1016/j.tifs.2017.11.008.

Crowe-White, Kristi, J. Scott Parrott, Kim S. Stote, Melissa Gutschall, Sue Benson-Davies, Elizabeth Droke, Carol E. O’Neil, Taylor Wolfram, and Paula Ziegler. 2017. “Metabolic Impact of 100% Fruit Juice Consumption on Antioxidant/Oxidant Status and Lipid Profiles of Adults: An Evidence-Based Review.” Critical Reviews in Food Science and Nutrition 57(1):152–62. doi: 10.1080/10408398.2015.1102861.

Davoodi, H., S. Esmaeili, and A. M. Mortazavian. 2013. “Effects of Milk and Milk Products Consumption on Cancer: A Review.” Comprehensive Reviews in Food Science and Food Safety 12(3):249–64. doi: 10.1111/1541-4337.12011.

Demirkol, Melike & Tarakci, Zekai. (2018). Effect of grape ( Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT. 97. 10.1016/j.lwt.2018.07.058.

El-Galeel, Abd, A. A. Ali, and Kahled M. El-Zahar. 2018. “Production of White Soft Cheese Fortified with Natural Antioxidants as a Functional Dairy Food.” Zagazig Journal of Agricultural Research 45(2):637–56.

Fidelis, Marina, Stephanie Maiara Oliveira, Jânio Sousa Santos, Graziela Bragueto Escher, Ramon Silva Rocha, Adriano Gomes Cruz, Mariana Araújo Vieira Carmo, Luciana Azevedo, Tai Kaneshima, Won Young Oh, Fereidoon Shahidi, and Daniel Granato. 2020. “From Byproduct to a Functional Ingredient: Camu-Camu (Myrciaria Dubia) Seed Extract as an Antioxidant Agent in a Yogurt Model.” Journal of Dairy Science 103(2):1131–40. doi: 10.3168/jds.2019-17173.

Finco, Ana Maria Oliveira, Tábata Tayara Garmus, José Raniere Mazile Vidal Bezerra, and Katielle Rosalva Voncik Córdova. 2011. “Elaboração de Iogurte Com Adição de Farinha de Gergelim Yogurt-Making with Addition of Sesame Flour.” Ambiência 7(2):217–27.

Gargari, Bahram Pourghassem, Parvin Dehghan, Akbar Aliasgharzadeh, and Mohammad Asghari Jafar-abadi. 2013. “Effects of High Performance Inulin Supplementation on Glycemic Control and Antioxidant Status in Women with Type 2 Diabetes.” Diabetes & Metabolism Journal 37(2):140. doi: 10.4093/dmj.2013.37.2.140.

Golbidi, Saeid, Mohammad Badran, and Ismail Laher. 2011. “Diabetes and Alpha Lipoic Acid.” Frontiers in Pharmacology 2. doi: 10.3389/fphar.2011.00069.

Granato, Daniel, Francisco J. Barba, Danijela Bursać Kovačević, José M. Lorenzo, Adriano G. Cruz, and Predrag Putnik. 2020. “Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.” Annual Review of Food Science and Technology 11(1):93–118. doi: 10.1146/annurev-food-032519-051708.

Griffiths, Keith, Bharat B. Aggarwal, Ram B. Singh, Harpal S. Buttar, Douglas Wilson, and Fabien Meester. 2016. “Food Antioxidants and Their Anti-Inflammatory Properties: A Potential Role in Cardiovascular Diseases and Cancer Prevention.” Diseases 4(3):28.

Halliwell, B., and J. M. C. Gutteridge. 2015. Free Radicals in Biology and Medicine. Oxford University Press.

Halliwell, Barry. 2011. “Free Radicals and Antioxidants – Quo Vadis?” Trends in Pharmacological Sciences 32(3):125–30. doi: 10.1016/j.tips.2010.12.002.

Halliwell, Barry. 2012. “Free Radicals and Antioxidants: Updating a Personal View.” Nutrition Reviews 70(5):257–65. doi: 10.1111/j.1753-4887.2012.00476.x.

Hu, M., and C. Jacobsen. 2016. Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Elsevier Science.

Khalil, Merehan, Abd El-Wahed, Hanan S. Shalaby, and A. S. Gaballa. 2019. “Production of Feta like Cheese Fortified with Pomegranate and Lemon Peels Extract as Natural Antioxidants.” Zagazig Journal of Agricultural Research 46(3):710–20.

Khan IT, Nadeem M, Imran M, Ajmal M, Ali S. 2018. Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangifera indica L.) kernel fat. J Food Sci Technol. 55(3):992-1002. doi: 10.1007/s13197-017-3012-y.

Khan, Imran Taj, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Ajmal, and Muhammad Hayat Jaspal. 2019. “Antioxidant Properties of Milk and Dairy Products: A Comprehensive Review of the Current Knowledge.” Lipids in Health and Disease 18(1):41. doi: 10.1186/s12944-019-0969-8.

Krinsky, Norman I. 1992. “Mechanism of Action of Biological Antioxidants.” Experimental Biology and Medicine 200(2):248–54.

Kwon HC, Bae H, Seo HG, Han SG. Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt. J Dairy Sci. 2019 Jun;102(6):4870-4876. doi: 10.3168/jds.2018-16129. Epub 2019 Apr 17. PMID: 31005316.

Laganà, Pasqualina, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, and Santi Delia. 2017. “Classification and Technological Purposes of Food Additives: The European Point of View.” Pp. 1–21 in SpringerBriefs in Molecular Science.

Lasaite, Lina, Asta Spadiene, Nijole Savickiene, Andrejs Skesters, and Alise Silova. 2014. “The Effect of Ginkgo Biloba and Camellia Sinensis Extracts on Psychological State and Glycemic Control in Patients with Type 2 Diabetes Mellitus.” Natural Product Communications 9(9):1934578X1400900. doi: 10.1177/1934578X1400900931.

Lorenzo, Jose Manuel, Marco Antonio Trindade, Dong Uk Ahn, and Francisco J. Barba. 2019. “Natural Antioxidants to Reduce the Oxidation Process of Meat and Meat Products.” Food Research International 115:377–78. doi: 10.1016/j.foodres.2018.11.015.

Lucera, Annalisa, Cristina Costa, Valeria Marinelli, Maria Antonietta Saccotelli, Matteo Alessandro Del Nobile, and Amalia Conte. 2018. “Fruit and Vegetable By-Products to Fortify Spreadable Cheese.” Antioxidants 7(5). doi: 10.3390/antiox7050061.

MAPA. 2020. “Legislação Produtos Lácteos.” Ministério Da Agricultura, Pecuária e Abastecimento, 1–2.

Marangoni, Franca, Luisa Pellegrino, Elvira Verduci, Andrea Ghiselli, Roberto Bernabei, Riccardo Calvani, Irene Cetin, Michelangelo Giampietro, Francesco Perticone, Luca Piretta, Rosalba Giacco, Carlo La Vecchia, Maria Luisa Brandi, Donatella Ballardini, Giuseppe Banderali, Stefano Bellentani, Giuseppe Canzone, Claudio Cricelli, Pompilio Faggiano, Nicola Ferrara, Evelina Flachi, Stefano Gonnelli, Claudio Macca, Paolo Magni, Giuseppe Marelli, Walter Marrocco, Vito Leonardo Miniello, Carlo Origo, Filomena Pietrantonio, Paolo Silvestri, Roberto Stella, Pasquale Strazzullo, Ersilia Troiano, and Andrea Poli. 2019. “Cow’s Milk Consumption and Health: A Health Professional’s Guide.” Journal of the American College of Nutrition 38(3):197–208. doi: 10.1080/07315724.2018.1491016.

Muniandy, Premalatha, Amal Bakr Shori, and Ahmad Salihin Baba. 2016. “Influence of Green, White and Black Tea Addition on the Antioxidant Activity of Probiotic Yogurt during Refrigerated Storage.” Food Packaging and Shelf Life 8:1–8. doi: 10.1016/j.fpsl.2016.02.002.

Neha, Kumari, Md Rafi Haider, Ankita Pathak, and M. Shahar Yar. 2019. “Medicinal Prospects of Antioxidants: A Review.” European Journal of Medicinal Chemistry 178:687–704. doi: 10.1016/j.ejmech.2019.06.010.

Nimse, Satish Balasaheb, and Dilipkumar Pal. 2015. “Free Radicals, Natural Antioxidants, and Their Reaction Mechanisms.” RSC Advances 5(35):27986–6.

Pereira, E. P. R., R. N. Cavalcanti, E. A. Esmerino, R. Silva, L. R. M. Guerreiro, R. L. Cunha, H. M. A. Bolini, M. A. Meireles, J. A. F. Faria, and A. G. Cruz. 2016. “Effect of Incorporation of Antioxidants on the Chemical, Rheological, and Sensory Properties of Probiotic Petit Suisse Cheese.” Journal of Dairy Science 99(3):1762–72. doi: 10.3168/jds.2015-9701.

Phaniendra, Alugoju, Dinesh Babu Jestadi, and Latha Periyasamy. 2015. “Free Radicals: Properties, Sources, Targets, and Their Implication in Various Diseases.” Indian Journal of Clinical Biochemistry 30(1):11–26. doi: 10.1007/s12291-014-0446-0.

Pisoschi, Aurelia Magdalena, and Aneta Pop. 2015. “The Role of Antioxidants in the Chemistry of Oxidative Stress: A Review.” European Journal of Medicinal Chemistry 97:55–74. doi: 10.1016/j.ejmech.2015.04.040.

Pluta-Kubica, Agnieszka, Ewelina Jamróz, Agnieszka Kawecka, Lesław Juszczak, and Paweł Krzyściak. 2020. “Active Edible Furcellaran/Whey Protein Films with Yerba Mate and White Tea Extracts: Preparation, Characterization and Its Application to Fresh Soft Rennet-Curd Cheese.” International Journal of Biological Macromolecules 155:1307–16. doi: 10.1016/j.ijbiomac.2019.11.102.

Poprac, Patrik, Klaudia Jomova, Miriama Simunkova, Vojtech Kollar, Christopher J. Rhodes, and Marian Valko. 2017. “Targeting Free Radicals in Oxidative Stress-Related Human Diseases.” Trends in Pharmacological Sciences 38(7):592–607. doi: 10.1016/j.tips.2017.04.005.

Prodanov, Cleber Cristiano, and Ernani Cesar Freitas. 2013. Metodologia Do Trabalho Científico: Métodos e Técnicas Da Pesquisa e Do Trabalho Acadêmico - 2a Edição. Editora Feevale.

Ribas, Jessyca C. R., Paula T. Matumoto-Pintro, Ana Carolina P. Vital, Bianka R. Saraiva, Fernando A. Anjo, Ruth L. B. Alves, Nadine W. Santos, Erica Machado, Bruna C. Agustinho, and Lúcia M. Zeoula. 2019. “Influence of Basil (Ocimum Basilicum Lamiaceae) Addition on Functional, Technological and Sensorial Characteristics of Fresh Cheeses Made with Organic Buffalo Milk.” Journal of Food Science and Technology 56(12):5214–24. doi: 10.1007/s13197-019-03990-5.

Rochette, Luc, Steliana Ghibu, Adriana Muresan, and Catherine Vergely. 2015. “Alpha-Lipoic Acid: Molecular Mechanisms and Therapeutic Potential in Diabetes.” Canadian Journal of Physiology and Pharmacology 93(12):1021–27. doi: 10.1139/cjpp-2014-0353.

Saraiva, B.R., Vital, A.C.P., Anjo, F.A., Ribas, Jessyca C. R., Paula T. Matumoto-Pintro. 2019. Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese. J Food Sci Technol 56, 1256–1265. doi:10.1007/s13197-019-03589-w

Sharma, Ganesh N., Gaurav Gupta, and Piyush Sharma. 2018. “A Comprehensive Review of Free Radicals, Antioxidants, and Their Relationship with Human Ailments.” Critical ReviewsTM in Eukaryotic Gene Expression 28(2).

Shidfar, Farzad, Shima Seyyed Ebrahimi, Sharieh Hosseini, Iraj Heydari, Shahrzad Shidfar, and Giti Hajhassani. 2012. “The Effects of Berberis Vulgaris Fruit Extract on Serum Lipoproteins, ApoB, ApoA-I, Homocysteine, Glycemic Control and Total Antioxidant Capacity in Type 2 Diabetic Patients.” Iranian Journal of Pharmaceutical Research : IJPR 11(2):643–52.

Surai, Peter F. 2020. “Antioxidants in Poultry Nutrition and Reproduction: An Update.”

Szymanska, Renata, Pavel Pospíšil, and Jerzy Kruk. 2018. “Plant-Derived Antioxidants in Disease Prevention 2018.” Oxidative Medicine and Cellular Longevity 2018:1–2. doi: 10.1155/2018/2068370.

Thakur, Parul, Ashwini Kumar, and Awanish Kumar. 2018. “Targeting Oxidative Stress through Antioxidants in Diabetes Mellitus.” Journal of Drug Targeting 26(9):766–76. doi: 10.1080/1061186X.2017.1419478.

Tian, Fang, Eric A. Decker, and Julie M. Goddard. 2013. “Controlling Lipid Oxidation of Food by Active Packaging Technologies.” Food & Function 4(5):669. doi: 10.1039/c3fo30360h.

Tureck, Camila, Gelvani Locateli, Vanesa Gesser Corrêa, and Eloá Angélica Koehnlein. 2017. “Avaliação Da Ingestão de Nutrientes Antioxidantes Pela População Brasileira e Sua Relação Com o Estado Nutricional.” Revista Brasileira de Epidemiologia 20:30–42.

Vandamme, E. J., and J. L. Revuelta. 2016. Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants. Wiley.

Varadharaj, Saradhadevi, Owen J. Kelly, Rami N. Khayat, Purnima S. Kumar, Naseer Ahmed, and Jay L. Zweier. 2017. “Role of Dietary Antioxidants in the Preservation of Vascular Function and the Modulation of Health and Disease.” Frontiers in Cardiovascular Medicine 4:64. doi: 10.3389/fcvm.2017.00064.

Vassalle, C., Lorien Sabatino, A. Pingitore, K. Chatzianagnostou, F. Mastorci, and R. Ceravolo. 2017. “Antioxidants in the Diet and Cognitive Function: Which Role for the Mediterranean Life-Style?” The Journal of Prevention of Alzheimer’s Disease 4(1):58–64.

Zehiroglu, Cuma, and Sevim Beyza Ozturk Sarikaya. 2019. “The Importance of Antioxidants and Place in Today’s Scientific and Technological Studies.” Journal of Food Science and Technology 56(11):4757–74. doi: 10.1007/s13197-019-03952-x.

Zemestani, Maryam, Maryam Rafraf, and Mohammad Asghari-Jafarabadi. 2016. “Chamomile Tea Improves Glycemic Indices and Antioxidants Status in Patients with Type 2 Diabetes Mellitus.” Nutrition 32(1):66–72. doi: 10.1016/j.nut.2015.07.011.

Zhao, Xiuzhen, Ming Zhang, Chunxiao Li, Xue Jiang, Yana Su, and Ying Zhang. 2019. “Benefits of Vitamins in the Treatment of Parkinson’s Disease.” Oxidative Medicine and Cellular Longevity 2019:1–14. doi: 10.1155/2019/9426867.

Published

03/10/2021

How to Cite

CARDOSO, M. A. P. .; CARVALHO, V. M. .; RIBAS, J. C. R. .; SARAIVA, B. R. .; ANJO, F. A. . Nutritional and technological implications of including antioxidants in dairy products . Research, Society and Development, [S. l.], v. 10, n. 13, p. e11101320866, 2021. DOI: 10.33448/rsd-v10i13.20866. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/20866. Acesso em: 2 dec. 2021.

Issue

Section

Review Article