Abstract
Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases. Several studies have proposed the use of GP as a macro-ingredient to obtain economically worthwhile animal feedstuffs naturally enriched by polyphenols and dietary fibers. Moreover, the research carried out in this field in the last two decades evidences the ability of GP to induce beneficial effects in cow milk and its derived dairy products. First of all, a general increase in concentration of polyunsaturated fatty acids (PUFA) was observed, and this could be considered the reflection of the high content of these compounds in the by-product. Furthermore, an improvement in the oxidative stability of dairy products was observed, presumably as a direct consequence of the high content of bioactive compounds in GP that are credited with high and well-characterized antioxidant functions. Last but not least, particularly in ripened cheeses, volatile compounds (VOCs) were identified, arising both from lipolytic and proteolytic processes and commonly associated with pleasant aromatic notes. In conclusion, the GP introduction in the diet of lactating cows made it possible to obtain dairy products characterized by improved nutritional properties and high health functionality. Furthermore, the presumable improvement of organoleptic properties seems to be effective in contributing to an increase in the consumer acceptability of the novel products. This review aims to evaluate the effect of the dietary GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows.
Highlights
Grape (Vitis spp.) represents one of the most consumed and appreciated fruits in the world.As previously reported by Zhu et al [1], approximately 75% of the entire production is utilized for wine-making, which accounts an annual worldwide production of just under 30 billion liters, mainly from Vitis vinifera, with Italy, France and Spain that, in that order, representing the main producers [2].As in all agro-industrial sectors, a significant production is generally associated with the relevant accumulation of difficult-to-degrade by-products, management of which represents an issue of great importance due to its environmental impact [3]
Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases
GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows
Summary
Grape (Vitis spp.) represents one of the most consumed and appreciated fruits in the world. Particular interest has been given to the recovery of antioxidant fibers from skin [11,12], as well as oil extraction from seeds [13] Over time, all these matrices have undergone a thorough characterization with a view to evaluating their possible use as macro-ingredients for the production of novel functional food products enriched with bioactive compounds [14,15,16]. To highlight the wide range of experimentation carried out by feeding farm animals with GP, an interesting finding was represented by the role of this agro-industrial by-product in improving the membrane integrity and overall quality of boar semen during storage, presumably as a consequence of reduced lipid peroxidation of ejaculated spermatozoa induced by GP polyphenols [22]. The objective of this review is to briefly recall the main properties of GP, and to focus attention on its use as a dietary supplement in ruminants, giving particular emphasis to the effect that these feeding strategies have on the quality of dairy products, both fresh and ripened
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