EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE

March 16 Pub Date : 2023-06-22 DOI:10.46909/alse-561084

R. Ratu, M. Usturoi, Razvan Mihail RADU RUSU, I. Veleșcu, F. Lipșa, V. Arsenoaia, A. Postolache, I. Crivei, P. Cârlescu

{"title":"EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE","authors":"R. Ratu, M. Usturoi, Razvan Mihail RADU RUSU, I. Veleșcu, F. Lipșa, V. Arsenoaia, A. Postolache, I. Crivei, P. Cârlescu","doi":"10.46909/alse-561084","DOIUrl":null,"url":null,"abstract":"Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities of dairy products and lessen environmental damage. As a result, the goal of this research is to provide crucial information on the use of grape skin powder as a helpful ingredient in the manufacture of cheese. In this study, grape skin powder (GSP) was added to cheese to increase its bioactive compounds content and antioxidant activity. Total phenolic content (TPC) was significantly greater in the enriched cheese (5.483±0.443 mg C3G/100 g DW). Adding 2% grape skin powder to the cheese formulation gave an increase of 0.295 mg CE/g DW of TFC and 2.046 mg GAE/g DW of TPC. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese.","PeriodicalId":18217,"journal":{"name":"March 16","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"March 16","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46909/alse-561084","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities of dairy products and lessen environmental damage. As a result, the goal of this research is to provide crucial information on the use of grape skin powder as a helpful ingredient in the manufacture of cheese. In this study, grape skin powder (GSP) was added to cheese to increase its bioactive compounds content and antioxidant activity. Total phenolic content (TPC) was significantly greater in the enriched cheese (5.483±0.443 mg C3G/100 g DW). Adding 2% grape skin powder to the cheese formulation gave an increase of 0.295 mg CE/g DW of TFC and 2.046 mg GAE/g DW of TPC. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese.

查看原文本刊更多论文

葡萄皮粉添加对奶酪化学、营养和工艺性能的影响

在葡萄加工的副产品中可以发现大量具有有用特性的化学物质。最近，消费者对功能性食品的兴趣有所增加，乳制品主导了这一市场。天然存在于葡萄中的葡萄副产品成分有可能提高乳制品的功能质量并减少对环境的破坏。因此，这项研究的目的是提供关于在奶酪生产中使用葡萄皮粉作为有益成分的关键信息。本研究在奶酪中添加葡萄皮粉(GSP)，以提高奶酪的生物活性成分含量和抗氧化活性。总酚含量(TPC)显著高于富集奶酪(5.483±0.443 mg C3G/100 g DW)。在奶酪配方中添加2%葡萄皮粉，TFC含量增加0.295 mg CE/g DW, TPC含量增加2.046 mg GAE/g DW。添加gsp的奶酪也显示出比对照组更强的抗氧化活性。这项研究表明，葡萄副产品可以有效地将有益化合物转移到奶酪中。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

March 16

自引率

0.00%

发文量