Fruit and Vegetable By-Products to Fortify Spreadable Cheese

被引：67

作者：

Lucera, Annalisa ^{[1
]}

Costa, Cristina ^{[1
]}

Marinelli, Valeria ^{[1
]}

Saccotelli, Maria Antonietta ^{[1
]}

Del Nobile, Matteo Alessandro ^{[1
]}

Conte, Amalia ^{[1
]}

机构：

[1] Univ Foggia, Dept Agr Sci Food & Environm, Via Napoli 25, I-71121 Foggia, Italy

来源：

ANTIOXIDANTS | 2018年 / 7卷 / 05期

关键词：

by-products; bioactive compounds; spreadable cheese; functional food; waste reduction; DIETARY FIBER; ANTIOXIDANT PROPERTIES; POMACE;

D O I：

10.3390/antiox7050061

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese. Specifically, cheeses containing white and red grape pomace recorded high phenolic content (2.74 +/- 0.04 and 2.34 +/- 0.15 mg GAEs/g dw, respectively) compared to the control (0.66 mg GAEs/g dw).

引用

页数：10

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