Application of Agri-Food By-Products in Cheesemaking

Abstract

Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively impacting their shelf life. Contrasting results have been obtained regarding the color and sensory properties of enriched cheeses depending on the selected by-products and on the technology adopted for the extract preparation. Furthermore, functional compounds in cheeses perform a prebiotic function and their bioavailability improves human health. Overall, the use of agri-food by-products in cheese formulation can offer benefits for agri-food chain sustainability and consumer health.

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

“…Fruit and vegetable industry produces a significant quantity of waste and byproducts, representing 10% to 35% of the gross mass (Majerska et al, 2019). The potential of byproducts refers to the presence of bioactive compounds to be added in food formulation (Difonzo et al, 2023). Cucumber peel is a good source of dietary fiber and phytochemicals compounds such as polyphenols (8.51 mg/g), glycosides (32.23 mg/g), terpenoids (26.27 mg/g), and steroids (11.69 mg/g).…”

“…Fruit and vegetable industry produces a significant quantity of waste and byproducts, representing 10% to 35% of the gross mass (Majerska et al., 2019). The potential of byproducts refers to the presence of bioactive compounds to be added in food formulation (Difonzo et al., 2023).…”

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

“…In fact, different studies reported that these matrices are a food source of antioxidant compounds, such as polyphenols [42][43][44][45][46][47][48]. Table 4 shows the antioxidant activity and the total phenol content of the extracts from VS and GS; the extracts obtained with an aqueous solution showed the highest ABTS and DPPH values and total polyphenols content (65.67 and 250.14 µmol TE/g, and 58.03 mg GAE/g respectively).…”

Production of functional Karish cheese using mango and pomegranate peel powders

“…Mango peel which is agood sources of numerous phenolic compounds and phytochemicals; is considered one ofantioxidant agents. It contains carotenoids, enzymes, minerals, pectin, lipids, proteins and dietary fibers beside its content of vitamins E and C (Difonzo et al, 2023). Due to its content of dietary fibers and pectin, mango peels can improvethe texture and physical properties of food (owing to the water and oil holding capacities) and might be used as prebiotic for enhancing the growth of probiotic bacteria (Hussein et al, 2020;Thambi et al, 2016).…”

“…Due to its content of dietary fibers and pectin, mango peels can improvethe texture and physical properties of food (owing to the water and oil holding capacities) and might be used as prebiotic for enhancing the growth of probiotic bacteria (Hussein et al, 2020;Thambi et al, 2016). It was reported that mango peels have antioxidant activity and antimicrobial action against numerous pathogenic bacteria such as E.coli, Staphylococcus, Salmonella and Listeria monocytogenes (Cheng et al, 2022;Difonzo et al, 2023).…”