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<p>This study aimed to develop and characterize a functional huauzontle-incorporated fresco-type cheese. For this, a fresco-type cheese was prepared, fermented huauzontle was incorporated (2%, w/w) and stored at refrigeration (4°C). The analysis performed included the percentage of lipoxygenase (LOX) and trypsin inhibition, lymphocyte proliferation (expressed as stimulation index), total phenolic content (gallic acid equivalents), microbiological and physicochemical analyses, as well as a consumer test. The findings showed that incorporating fermented huauzontle increased total phenolics content (1.66-fold higher), as well as the percentage of LOX and trypsin inhibition in 3.98% and 9.34%, respectively (p &lt; 0.05), while no differences (p &gt; 0.05) were observed in the stimulation index. Finally, the fresco-type cheese with fermented huauzontle had significantly different microbiological and physicochemical characteristics regarding dietary fiber, protein, and <i>Lactobacillus</i> content. Moreover, sensory acceptance was graded as “I like it very much” in terms of taste, texture, and global acceptability. Our findings proved the feasibility of using fermented huauzontle as a novel ingredient to supplement dairy products, particularly fresco-type cheese, with improved nutritional and anti-inflammatory properties.</p>

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Development of a functional fresco-type cheese added with fermented huauzontle (Chenopodium berlandieri spp. Nuttalliae)

  • 期刊论文

  • 发表日期：

    2025年2月25日

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  • Diana G. Hernández-Aguilar,
  • Lourdes Santiago-López,
  • Belinda Vallejo-Cordoba,
  • Aarón F. González-Córdova,
  • Hugo S. García,
  • Adrián Hernandez-Mendoza

摘要

This study aimed to develop and characterize a functional huauzontle-incorporated fresco-type cheese. For this, a fresco-type cheese was prepared, fermented huauzontle was incorporated (2%, w/w) and stored at refrigeration (4°C). The analysis performed included the percentage of lipoxygenase (LOX) and trypsin inhibition, lymphocyte proliferation (expressed as stimulation index), total phenolic content (gallic acid equivalents), microbiological and physicochemical analyses, as well as a consumer test. The findings showed that incorporating fermented huauzontle increased total phenolics content (1.66-fold higher), as well as the percentage of LOX and trypsin inhibition in 3.98% and 9.34%, respectively (p < 0.05), while no differences (p > 0.05) were observed in the stimulation index. Finally, the fresco-type cheese with fermented huauzontle had significantly different microbiological and physicochemical characteristics regarding dietary fiber, protein, and Lactobacillus content. Moreover, sensory acceptance was graded as “I like it very much” in terms of taste, texture, and global acceptability. Our findings proved the feasibility of using fermented huauzontle as a novel ingredient to supplement dairy products, particularly fresco-type cheese, with improved nutritional and anti-inflammatory properties.