EFFECT OF THERMOSONICATION ON PROTEOMICS, FATTY ACIDS AND VOLATILE COMPOUNDS IN MINAS FRESCAL CHEESE

Minas Frescal cheese is a high-moisture cheese very popular in Brazil, presenting a soft texture, white appearance, fresh aroma, and slightly salty taste. In this study, the proteomics, fatty acids and volatile organic compounds of Minas Frescal cheese produced with thermosonicated raw milk (160, 400, 640 W, 72-75 °C/15 s, TS160, TS400, TS640) and pasteurized raw milk (HTST) were evaluated. In addition, the analyzes were evaluated in a sample produced with untreated milk (control). In proteomics, 59 bioactive peptides were identified, 26 in control sample, 25 in HTST, 20 in TS160, 30 in TS400 and 24 in TS640. More peptides were identified with increasing power up to 400 W. The most frequent biological activities were antihypertensive, antioxidant, immunomodulatory and antimicrobial. Therefore, TS increased the functional potential of Minas Frescal cheese. The fatty acid profile was not modified (p > 0.05) by the treatments. The fatty acids present in higher concentrations were palmitic acid, oleic acid, stearic acid and myristic acid. Health indices were also not modified (p > 0.05) by treatments. Atherogenic index ranged from 2.38 to 2.77 and thrombogenic index from 3.66 to 4.1. 158 volatile organic compounds were identified, 66 in control, 89 in HTST, 109 in TS160, 98 in TS400 and 98 in TS640. TS treatments produced 49 unique compounds, which can modify the aroma and flavor of the cheese, such as Ethyl butanoate (fruity flavor) which reduces bitter in cheeses. Although TS160 produced more compounds, there is a higher concentration of hydrocarbons and ketones, known for their negative effects on aroma and flavor. TS400 obtained the best results, producing a Minas Frescal cheese with higher functional potential and new volatile compounds capable to improve the flavor and aroma. Therefore, TS must be considered as an interesting alternative to manufacturing fresh cheese.