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Foods

Title:		The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine 'Primosale' Cheese
Author(s):		Gaglio R; Barbaccia P; Barbera M; Restivo I; Attanzio A; Maniaci G; Di Grigoli A; Francesca N; Tesoriere L; Bonanno A; 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"
Journal Title:		Foods
Year:		2021
Volume:		20210220
Issue:		2
Page Number:		-
DOI:		10.3390/foods10020461
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Fresh ovine 'primosale' cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes' milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 10(9) CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products"
Keywords:		Lactococcus lactis antioxidant properties functional ovine cheese grape pomace powder physicochemical properties polyphenols volatile organic compounds;
Notes:		"PubMed-not-MEDLINEGaglio, Raimondo Barbaccia, Pietro Barbera, Marcella Restivo, Ignazio Attanzio, Alessandro Maniaci, Giuseppe Di Grigoli, Antonino Francesca, Nicola Tesoriere, Luisa Bonanno, Adriana Moschetti, Giancarlo Settanni, Luca eng B78I17000260008/Ministry of the Economic Development, General Management for Business Incentives: 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/ Switzerland 2021/03/07 Foods. 2021 Feb 20; 10(2):461. doi: 10.3390/foods10020461"