Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

Abstract

SummaryAqueous extract rich in phenolic compounds and carbohydrates obtained as a co‐product during the trub debittering process can be used as a new sustainable ingredient to improve food quality properties. This water‐soluble extract (WE) was used for evaluating its own antioxidant capacity when added to processed cheese at up to 1.00% (w/w); and were also evaluated for total phenolic compounds, antioxidant activity, FTIR spectroscopy, lipid oxidation, oxidative stability, texture, and rheological properties. WE addition increased the antioxidant activity of processed cheese by up to 88.40 and 81.90% for DPPH and ABTS, reduced the product lipid oxidation by up to 54.31% and showed greater oxidative stability (Rancimat) compared to the Control. Samples melting property was not changed, and samples with WE showed a more stable structure after melting. Use of WE showed that it can be used as natural antioxidant in processed cheese, improving its quality and texture properties.