Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
commercial starter culture
functional dairy product
grape pomace powder
ovine stretched cheese
physicochemical properties
polyphenolic profile
Journal
Journal of applied microbiology
ISSN: 1365-2672
Titre abrégé: J Appl Microbiol
Pays: England
ID NLM: 9706280
Informations de publication
Date de publication:
Jul 2022
Jul 2022
Historique:
revised:
12
10
2021
received:
15
09
2021
accepted:
01
11
2021
pubmed:
5
11
2021
medline:
16
7
2022
entrez:
4
11
2021
Statut:
ppublish
Résumé
The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were identified. Two cheeses [0 and 1% (w w GPP addition to cheese represents an optimal strategy for the valorization of winemaking by-products and to obtain polyphenol-enriched cheese. This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.
Substances chimiques
Polyphenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
130-144Subventions
Organisme : Integrated approach to product development innovations in the leading sectors of the Sicilian agri-food sector
ID : B78I17000260008
Informations de copyright
© 2021 The Society for Applied Microbiology.
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