Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese

ABSTRACT

Nutritionists recommend to consume 3 g Conjugated linoleic acid (CLA) to prevent cancers, cardiovascular diseases, diabetes, obesity and other lifestyle-related disorders. To fulfill the daily requirements of CLA, large proportions of dairy and meat products have to be included in the dietary plan that may have negative impacts such as excessive intake of fat, cholesterol, and lactose. Current investigation was aimed to determine the effect of safflower oil derived CLA on fatty acids composition, lipolysis and sensory properties of cheddar cheese. Safflower oil-derived conjugated linoleic acid (CLA) was added to cheddar cheese at four levels i.e. 1%, 2%, 3% and 4% concentrations (T₁, T₂, T₃ & T₄), cheese without CLA supplement was used as control, vacuum packaged samples were ripened at 6–8°C for 90 days. Analysis of CLA supplement revealed that concentrations of ∆9c,11 t-18:2, ∆10 t,12c-18:2, ∆9c,11c-18:2, ∆9 t, 11c-18:2 were 52.16, 44.37, 0.27 and 0.55 mg/100 g. In control, concentrations of ∆9c,11 t-18:2 and ∆10 t,12c-18:2 was 0.24% and 0.07% with a total CLA content of 0.31%. In T₃, concentrations of ∆9c,11 t-18:2, ∆10 t,12c-18:2, ∆9c,11c-18:2 and ∆9 t, 11c-18:2 were 1.12, 3.82, 1.63, 2.77 (total CLA 8.34mg100g). In T₄, concentrations of ∆9c,11 t-18:2, ∆10 t,12c-18:2, ∆9c,11c-18:2 and ∆9 t, 11c-18:2, were 1.47, 3.50, 3.25 and 3.44% (total CLA 11.67 mg/100 g). Supplementation of cheddar cheese at all four levels significantly increased the concentrations of lactic acid, citric acid, propionic and acetic acids. After 90 days of ripening, free fatty acids in control, T₁, T₂, T₃ and T₄ were 0.14, 0.19, 0.23, 0.29 and 0.37% with no difference in composition and sensory properties. These results suggested that CLA content of cheddar cheese can be successfully increased with safflower oil-derived CLA supplement.

KEYWORDS:

• CLA
• Cheddar cheese
• Lipolysis
• Sensory properties

Acknowledgments

The authors are highly obliged to the Library Department, University of Veterinary and Animal Sciences (UVAS), and IT Department, Higher Education Commission (HEC, Islamabad), for access to journals, books, and valuable database. The research was completed after utilizing the available resources in the Department and University. The authors are also grateful to Kampala International University, Kampala, Uganda, for helping in providing resources for literature collection.

Author’s contribution

Awais Khan performed the methods and investigation. Muhammad Nadeem conceptualization, funding acquisition and provided supervision in analysis while Muhammad Imran, Nabila Gulzar, Muhammad Haseeb Ahmad, Muhammad Tayyab, Muhammad Abdul Rahim and Chinaza Godswill Awuchi supported for original drafting of the manuscript

Consent for publication

All authors agreed for publication of this manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The dataset supporting the conclusions of this article is included within the article.

Additional information

Funding

This research work was funded by Higher Education Commission of Pakistan under National Research Program for Universities (Grant No. NRPU/6978).