title: Storage stability of lutein during ripening of cheddar cheese.
abstract: Lutein (3,3'-dihydroxy-alpha-carotene) has been identified as a dietary factor that can delay the onset of age-related macular degeneration (AMD). However, available food sources of lutein contain only modest amounts of the carotenoid. Food fortification with lutein extract has been identified as a low-budget approach to prevent the onset or progression of AMD. The objectives of this study were to 1) incorporate various amounts of lutein into Cheddar cheese; 2) examine the color, pH, microbiological, and sensory characteristics of the Cheddar cheese during storage; and 3) analyze the stability of lutein during the cheese maturation process. Lutein extracted from corn was added to Cheddar cheese in quantities of 1, 3, and 6 mg per serving size. Measurements of the lutein stability were carried out by HPLC using a YMC C30 carotenoid column. Microbiological analyses of cheese samples included aerobic plate count, coliform, and yeast/mold counts. The color attributes a* and b* were significantly different between the treatment and control groups; however, no significant difference was observed in L* value and pH. Significant differences among 1, 3, and 6 mg lutein-enriched cheeses were observed in the aerobic plate count and yeast/mold compared with the control. Cheese samples contained no detectable levels of coliforms (< 10 cfu/g). The HPLC data showed quantitative recovery of lutein during the storage period, and no lutein degradation products were identified. These results indicate that lutein, a functional additive with purported ability to prevent or reduce the onset of AMD, can be incorporated into cheese adding value to this product.
authors.affiliation: Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge 70803, USA.
authors.forename: S T
authors.initials: ST
authors.lastname: Jones
authors.forename: K J
authors.initials: KJ
authors.lastname: Aryana
authors.forename: J N
authors.initials: JN
authors.lastname: Losso
mesh_terms: D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D003116:Color; D004355:Drug Stability; D005511:Food Handling; D005519:Food Preservation; D005527:Food, Fortified; D006801:Humans; D006863:Hydrogen-Ion Concentration; D014975:Lutein / Q000032:analysis / Q000737:chemistry*; D012677:Sensation
chemical_list: D014975:Lutein