Abstract
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.
Highlights
The production of wine generates a large amount of by-products, known as grape pomace, that are composed by a mix of grape skins and seeds [1]
Grape pomace constitutes a relevant environmental issue related to the production of wine [2] even though it represents a consistent source of functional compounds such as polyphenols and dietary fiber [3]
Contribution of grape pomace powder (GPP) components to the reducing potential of the cheese was estimated while evaluating the antioxidant capacity of GPP-fortified primosale EPC94 compared to the unenriched cheese CPC94, which were found to be the most appreciated by the judges
Summary
The production of wine generates a large amount of by-products, known as grape pomace, that are composed by a mix of grape skins and seeds [1]. Grape pomace constitutes a relevant environmental issue related to the production of wine [2] even though it represents a consistent source of functional compounds such as polyphenols and dietary fiber [3]. Recognized As Safe (GRAS) matrix by the U.S Food and Drug Administration [7], this byproduct possess a high potential to be used as alternative to synthetic antioxidants in food processing such as butylated hydroxytoluene and butylated hydroxyanisole, coinciding with consumers demand for healthy and functional foods with no chemical additives [8] For this reason, academic and industrial research is focusing on the use of grape pomace powder (GPP) as a food additive or novel ingredient in different food productions [9]
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