RESUMO
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.
Assuntos
Queijo/análise , Manipulação de Alimentos/métodos , Leite/química , Reologia , AnimaisRESUMO
RESUMEN El grupo de la leche y sus derivados ha sido ampliamente estudiado, debido a su alta calidad nutricional y sus potenciales beneficios en salud, contribuyendo así a la modulación y prevención de enfermedades no transmisibles (ENT). Además, son productos de gran aceptación por la población mundial y poseen una alta versatilidad tecnológica. Por lo anterior, se buscó establecer un marco de referencia en torno a la investigación en el desarrollo de alimentos funcionales derivados de la matriz láctea. En la actualidad, los principales compuestos bioactivos adicionados en el desarrollo de derivados lácteos funcionales son prebióticos, probióticos, fibra, antioxidantes y ácidos grasos insaturados y la principal estrategia tecnológica empleada para su adición es la encapsulación, debido a que promueve la retención de nutrientes en la matriz láctea, su estabilidad y biodisponibilidad en el organismo, potenciando los beneficios en salud de los mismos. Se ha visto que los beneficios en salud de los lácteos funcionales se centran en la mejora de biomarcadores de salud cardio-metabólica, regulación del apetito y la saciedad y modulación de la microbiota intestinal, dependiendo del compuesto adicionado. En conclusión, el desarrollo de productos lácteos funcionales hoy en día se constituye como una tendencia mundial de exploración científica, que ha evolucionado debido a su versatilidad como vehículo de compuestos bioactivos con potenciales efectos benéficos en la salud de los individuos y de las poblaciones, sin embargo, es necesario realizar más estudios que respalden los beneficios en salud de estos alimentos sobre diferentes enfermedades.
ABSTRACT Milk and dairy products have been studied in food processing due to their high nutritional quality and potential health benefits, contributing to the modulation and prevention of non-communicable diseases. In addition, these products have great acceptance by the population, are frequently consumed and have high technological versatility. As a result, they have been widely studied in the field of functional foods. The aim of this review was to compile information on the development of functional dairy foods. Currently, the main bioactive compounds added in the development of functional dairy products are prebiotics, probiotics, fiber, antioxidants and unsaturated fatty acids. Encapsulation is the main technological strategy used for incorporation because it improves nutrient retention and stability in the dairy matrix and promotes bioavailability in the body, enhancing the potential health benefits. The main health benefits of functional dairy products are the improvement of cardio-metabolic health biomarkers, appetite and satiety regulation, and gut microbiota modulation, depending on the added compound. In conclusion, the development of functional dairy products is a global trend of scientific exploration, which has evolved due to its versatility as a vehicle for bioactive compounds with potential health benefits for consumers. However, more studies are needed to evaluate the health benefits of these foods for the prevention of different diseases.
