: The present study aims to characterize the artisanal saffron ricotta cheese, produced from the whey of Piacentinu Ennese PDO cheesemaking, including the detection of technological parameters detected during the production process, and the assessment of the main physical-chemical, microbial, sensory, and antioxidant characteristics. A survey on the manufacture process of saffron and control ricotta cheese was conducted on 3 farms, located in the production area of the Piacentinu Ennese PDO cheese. pH and temperature followed a specific behavior, characterized by an inverse trend where pH decreased and temperature increased, playing an important role in the making process. All the analytical parameters were affected by the saffron presence, showing also high between-farm variability, with significantly higher total solid and fat content in saffron ricotta cheese compared with control one (28.68% vs 23.86% and 19.83% vs 14.22%, respectively). Microbial analysis showed significantly lower values in saffron compared with control ricotta cheese, for coliforms (1.51 vs 1.91 log10 cfu/g, respectively), yeasts (1.55 vs 2.06 log10 cfu/g, respectively), and molds (1.03 vs 1.30 log10 cfu/g, respectively), denoting the potential reduction of the microbial growth asserted by saffron. E. coli concentration (1.26 log10 cfu/g) in saffron ricotta cheese was in accordance with the REG (EU) 2073/2005 and then safe for consumption. Saffron presence influenced all the sensory attributes, particularly the color and the aroma. Interesting high total antioxidant activity was found in saffron ricotta cheese (372 e-BQC) compared with control one. Thus, this artisanal dairy production could be considered a suitable option of functional foods with antimicrobial propriety, due to the saffron presence, which may contribute to extend the shelf life of the product. Further studies need to focus on the bioactive compounds that affect the antioxidant proprieties, the characterization of the microbiota of the saffron ricotta cheese, and the evaluation of consumers' acceptance and perception as well as market demand.

Characterization of the artisanal saffron ricotta cheese produced in Sicily: physicochemical, microbiological, sensory and antioxidant characteristics

Mangione, Guido
Primo
;
Licitra, Giuseppe
Ultimo
2023-01-01

Abstract

: The present study aims to characterize the artisanal saffron ricotta cheese, produced from the whey of Piacentinu Ennese PDO cheesemaking, including the detection of technological parameters detected during the production process, and the assessment of the main physical-chemical, microbial, sensory, and antioxidant characteristics. A survey on the manufacture process of saffron and control ricotta cheese was conducted on 3 farms, located in the production area of the Piacentinu Ennese PDO cheese. pH and temperature followed a specific behavior, characterized by an inverse trend where pH decreased and temperature increased, playing an important role in the making process. All the analytical parameters were affected by the saffron presence, showing also high between-farm variability, with significantly higher total solid and fat content in saffron ricotta cheese compared with control one (28.68% vs 23.86% and 19.83% vs 14.22%, respectively). Microbial analysis showed significantly lower values in saffron compared with control ricotta cheese, for coliforms (1.51 vs 1.91 log10 cfu/g, respectively), yeasts (1.55 vs 2.06 log10 cfu/g, respectively), and molds (1.03 vs 1.30 log10 cfu/g, respectively), denoting the potential reduction of the microbial growth asserted by saffron. E. coli concentration (1.26 log10 cfu/g) in saffron ricotta cheese was in accordance with the REG (EU) 2073/2005 and then safe for consumption. Saffron presence influenced all the sensory attributes, particularly the color and the aroma. Interesting high total antioxidant activity was found in saffron ricotta cheese (372 e-BQC) compared with control one. Thus, this artisanal dairy production could be considered a suitable option of functional foods with antimicrobial propriety, due to the saffron presence, which may contribute to extend the shelf life of the product. Further studies need to focus on the bioactive compounds that affect the antioxidant proprieties, the characterization of the microbiota of the saffron ricotta cheese, and the evaluation of consumers' acceptance and perception as well as market demand.
2023
Functional foods
Piacentinu Ennese
Saffron ricotta cheese
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/574929
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