Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

Marchiani, Roberta; Bertolino, Marta; Ghirardello, Daniela; McSweeney, P.L.H.; Zeppa, Giuseppe

doi:10.1007/s13197-015-2105-8

Cited by 80 publications

(75 citation statements)

References 31 publications

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“…29 Exhausted grape marc showed the highest ash content, possibly due to the high level of crystallization and precipitation of tartrates during winemaking process. 32 The ash content was about twice as high in COP than in EOP, and this may be caused by the washing effect of minerals during the second extraction of residual olive oil. The lower ash content was observed in VTS, and this is in agreement with results obtained with several vine shoots from different grape varieties.…”

Section: Resultsmentioning

confidence: 98%

Improved lignocellulolytic enzyme production and antioxidant extraction using solid‐state fermentation of olive pomace mixed with winery waste

Filipe¹,

Fernandes²,

Castro³

et al. 2019

Biofuels Bioprod Bioref

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Olive pomace is characterized by its low nutritional value and high phenolic content, which hinders its direct use as animal feed, fertilizer, or as a substrate in bioprocesses such as solid-state fermentation (SSF). A possible strategy for bioprocessing olive pomace by SSF is the mixture of olive mill wastes with other wastes produced in the same region, such as winery wastes. This may improve the production of bioactive compounds like enzymes and antioxidant phenolics. A simplex-centroid design was used to evaluate the use of olive mill and winery wastes alone or in combination as a substrate for SSF with Aspergillus niger and Aspergillus ibericus. Synergistic effects of combinations of crude olive pomace (COP), exhausted olive pomace (EOP), vine trimming shoots (VTS), and exhausted grape marc (EGM) were observed in the production of xylanases, cellulases, β-glucosidases, and in the variation in total phenolics and antioxidant activity of SFF extracts. A multiple response optimization was carried out, leading to the following optimal mixture of substrates: for A. niger, 23% (w/w) COP, 30% EGM, 33% VTS, 14% EOP; for A. ibericus, 30% EGM, 36% VTS, 34% EOP. The scale-up to tray bioreactor with optimal substrate made it possible to achieve the maximum xylanase, cellulase, and β-glucosidase production of 189.1 ± 26.7, 56.3 ± 2.1 and 10.9 ± 0.8 U/g, respectively. The antioxidant activity of fermented wastes was also improved 2.2-fold as compared with unfermented wastes. Thus, a combination of olive mill and winery wastes in SSF is a potential strategy to increase their value and to develop a circular strategy in these industries.

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Section: Resultsmentioning

confidence: 98%

Improved lignocellulolytic enzyme production and antioxidant extraction using solid‐state fermentation of olive pomace mixed with winery waste

Filipe¹,

Fernandes²,

Castro³

et al. 2019

Biofuels Bioprod Bioref

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“…Several studies have also been conducted on the characterization of chemical and nutritional quality of fresh and ripened dairy products fortified with GP powders. Marchiani et al [77] added GP powders from three grape varieties to semi-hard (Italian Toma-like) and hard cheeses (Cheddar). The authors evidenced no variations in proteolysis, microbial counts and physicochemical parameters; however, an increase of total phenolic content and radical scavenging activity was observed in ripened cheeses.…”

Section: Food and Beverages Fortificationmentioning

confidence: 99%

Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products

Ianni

Martino

2020

Foods

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Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases. Several studies have proposed the use of GP as a macro-ingredient to obtain economically worthwhile animal feedstuffs naturally enriched by polyphenols and dietary fibers. Moreover, the research carried out in this field in the last two decades evidences the ability of GP to induce beneficial effects in cow milk and its derived dairy products. First of all, a general increase in concentration of polyunsaturated fatty acids (PUFA) was observed, and this could be considered the reflection of the high content of these compounds in the by-product. Furthermore, an improvement in the oxidative stability of dairy products was observed, presumably as a direct consequence of the high content of bioactive compounds in GP that are credited with high and well-characterized antioxidant functions. Last but not least, particularly in ripened cheeses, volatile compounds (VOCs) were identified, arising both from lipolytic and proteolytic processes and commonly associated with pleasant aromatic notes. In conclusion, the GP introduction in the diet of lactating cows made it possible to obtain dairy products characterized by improved nutritional properties and high health functionality. Furthermore, the presumable improvement of organoleptic properties seems to be effective in contributing to an increase in the consumer acceptability of the novel products. This review aims to evaluate the effect of the dietary GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows.

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“…Grape seed extract was satisfactorily used in cheese manufacturing, where hydrophobic interactions between caseins and phenols contributed to retention of phenols in the curd, reducing the losses of phenolic compounds (levels in whey around 20%) (Han and others ), although the kinetics of gel formation were retarded due to the decrease in the pH. The pH decrease caused by the incorporation of organic acids from grape pomace also induces the degradation of casein at the end of ripening of Toma‐like cheeses (Marchiani and others ). Similarly, the incorporation of pomace extracts and flours into milk delayed milk clotting and decreased the clotting rate and syneresis, which was explained by hydrophobic interactions between proteins and polyphenols that reduce the amount of hydrophobic groups in casein (Felix da Silva and others ).…”

Section: Functions In the Food Industrymentioning

confidence: 99%

Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

280

191

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Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.

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Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

Cited by 80 publications

References 31 publications

Improved lignocellulolytic enzyme production and antioxidant extraction using solid‐state fermentation of olive pomace mixed with winery waste

Improved lignocellulolytic enzyme production and antioxidant extraction using solid‐state fermentation of olive pomace mixed with winery waste

Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products

Applications of Wine Pomace in the Food Industry: Approaches and Functions

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