Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics.
Staphylococcus aureus
antioxidant compounds
bacterial food pathogens
byproducts reuse
polyphenol profile
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
03 Nov 2021
03 Nov 2021
Historique:
received:
24
09
2021
revised:
26
10
2021
accepted:
01
11
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for improving the overall quality of food products. In the present study, extracts from pomegranate peel (PPW) and mesocarp (PMW) were obtained through a water extraction method and evaluated for in vitro antimicrobial activity and polyphenol content. The two extracts were then added during the cheese-making process in order to create a new functional cheese with improved microbiological and physico-chemical characteristics. Antimicrobial in vitro assays evidenced a substantial efficacy of both extracts against
Identifiants
pubmed: 34828950
pii: foods10112669
doi: 10.3390/foods10112669
pmc: PMC8621625
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : University of Catania
ID : Programma ricerca di ateneo UNICT 2020-22 linea 2, Project title "SicurNaturBio - Sicurezza e attività funzionale su sistemi biologici di estratti naturali da impiegare in formulazioni alimentari".
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