Abstract
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese. Specifically, cheeses containing white and red grape pomace recorded high phenolic content (2.74 ± 0.04 and 2.34 ± 0.15 mg GAEs/g dw, respectively) compared to the control (0.66 mg GAEs/g dw).
Highlights
Nowadays, about one-third of fruit and vegetables in the form of peels, pips, and skins can be discarded during preparation and processing, producing significant wastes that represent one of the major problems of the food industry
The objective of the present study was to evaluate the influence of the supplementation of different by-products on physicochemical and sensory quality of spreadable cheese
Chemical characterization of flours from by-products and of fortified spreadable cheese, in terms of total phenolic content, flavonoids, and antioxidant activity measured by ABTS and FRAP
Summary
About one-third of fruit and vegetables in the form of peels, pips, and skins can be discarded during preparation and processing, producing significant wastes that represent one of the major problems of the food industry. Fruit and vegetable by-products can be promising sources of functional compounds, being rich in carotenoids, dietary fibres, polyphenols, tocopherols, vitamins, and other substances [1]. For this reason, several works deal with the use of vegetable by-products to enhance the nutritional value or the technological properties of food. Grape marc extract was used in substitution of water to produce spaghetti, obtaining a food characterized by high content of phenolic compounds, flavonoids, and high antioxidant activity [4]. Boubaker et al [5] used artichoke stem powder as a source of dietary fibre and polyphenols to partially substitute wheat flour during bread making. Broccoli by-products were added in gluten-free mini sponge cakes to increase the polyphenolic and glucosinolates content [6]
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