THE PROCESS AND MATURATION STABILITY OF CHIHUAHUA CHEESE WITH ANTIOXIDANTS IN MULTIPLE EMULSIONS

摘要

The protection of antioxidants compounds with multiple emulsions (ME) duringrnthe process of cheese and its maturation were evaluated. The treatments of Chihuahua cheeses were: traditional Chihuahua cheese (TC), Chihuahua cheese withrnME without solution of polyphenols from grape (CC), cheese with ME grapernpolyphenols encapsulated (EC) and Chihuahua cheese with free grape polyphenols (FC). The physicochemical analysis showed that the TC was similar (P>0.05)rnto the EC in pH, moisture and protein for 45 days. The EC showed a higherrn(P<0.05) content of phenols, 1, 1-diphenyl-2-picrilhidrazil and 2,2′-azino-bis(3-etilbenzotiazolin)–6-sulfonic acid than the TC, the CC and the FC. Texture analysis showed similar results (P>0.05) between the TC and the EC. Differences in thernmicrostructure of the cheese were observed between TC and CC with EC and FC.