| Title: | "Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition" |
| Author(s): | Gaglio R; Restivo I; Barbera M; Barbaccia P; Ponte M; Tesoriere L; Bonanno A; Attanzio A; Di Grigoli A; Francesca N; Moschetti G; Settanni L; |
| Address: | "Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Universita degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy. Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Universita degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy" |
| ISSN/ISBN: | 2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking) |
| Abstract: | "An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe's milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products" |
| Keywords: | Lactococcus lactis antioxidants grape pomace powder lipoperoxyl radical scavenger capacity ovine stretched cheese polyphenols volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEGaglio, Raimondo Restivo, Ignazio Barbera, Marcella Barbaccia, Pietro Ponte, Marialetizia Tesoriere, Luisa Bonanno, Adriana Attanzio, Alessandro Di Grigoli, Antonino Francesca, Nicola Moschetti, Giancarlo Settanni, Luca eng project for industrial research 'Integrated approach to product development innovations in the leading sectors of the Sicilian agri-food sector' Prog. F/050267/03/X32 - COR 109494 - CUP: B78I17000260008/Ministry of the Economic Development, General Management for Business Incentives/ Switzerland 2021/03/07 Antioxidants (Basel). 2021 Feb 17; 10(2):306. doi: 10.3390/antiox10020306" |
