EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE-Reference-Cited by-同舟云学术

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

Published:2023-06-22 Issue:1(193) Volume:56 Page:41-58
ISSN:2784-0360
Container-title:March
language:en
Short-container-title:JALSE

Author:

RATU Roxana Nicoleta¹^ORCID,USTUROI Marius Giorgi²^ORCID,RADU RUSU Razvan Mihail²^ORCID,VELESCU Ionut Dumitru¹^ORCID,LIPSA Florin Daniel¹^ORCID,ARSENOAIA Vlad Nicolae³^ORCID,POSTOLACHE Alina Narcisa⁴^ORCID,CRIVEI Ioana Cristina⁵^ORCID,CARLESCU Petru Marian¹^ORCID

Affiliation:

1. Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3, Mihail Sadoveanu Alley, 700489, Iasi, Romania

2. Department of Animal Resources and Technology, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 8, Mihail Sadoveanu Alley, 700489, Iasi, Romania

3. Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3, Mihail Sadoveanu Alley, 700489, Iasi, Romania

4. Research and Development Station for Cattle Breeding Dancu, 707252, Iasi, Romania

5. Department of Public Health, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 6, Mihail Sadoveanu Alley, 700449, Iasi, Romania

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.

Publisher

University of Life Sciences in lasi

Link

https://jurnalalse.com/wp-content/uploads/ALSE1-2023-04.pdf

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