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Cela N, Giorgione V, Fassio F, Torri L. Impact of circular economy information on sensory acceptability, purchase intention and perceived value of upcycled foods by young consumers. Food Res Int 2024; 175:113765. [PMID: 38129001 DOI: 10.1016/j.foodres.2023.113765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 11/07/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The acceptability of upcycled foods is influenced by individual, context and product-related factors. This study aimed at investigating the impact of circular economy (CE) information on consumers' sensory acceptability, purchase intention and perceived value of upcycled foods, taking into account eating behaviours and personality traits that could be related to the consumers' sustainable consumption habits. To this aim, a group of young subjects (n = 80, 18-35 years old) participated in a two-step study. Firstly, an online questionnaire was administered to participants to gather information about their individual characteristics. Then, participants were divided into two groups, one receiving CE information (CE+) and one not receiving it (CE-), and they were asked to indicate the sensory acceptability, purchase intention and the perceived value of three upcycled foods, such as biscuits with grape pomace flour, beer brewed with leftover bread and a dairy product made from recovered crushed cheese. Questionnaire results showed that high individual responsibility, interest in healthy foods and high awareness of the social impact of their behaviours could be linked to a positive purchase intention for upcycled foods, as opposed to individual disgust sensitivity. No significant effect of CE information (p > 0.05) on sensory acceptability and purchase intention of all three upcycled foods was observed. Moreover, application of Principal Component Analysis (PCA) to the sensory data resulted in satisfactory classification of upcycled foods in terms of perceived values, explaining 86.83 % of data variability: the first principal component discriminated samples according to product category whereas the second principal component was able to clearly separate products according to CE information. Findings from this study provided valuable insights into the key individual characteristics that impact sustainable consumption habits, also highlighting the role of communication strategies in shaping consumer perceptions of upcycled foods so as to encourage a more sustainable consumption behaviour.
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Affiliation(s)
| | | | | | - Luisa Torri
- University of Gastronomic Sciences, Bra, CN, Italy.
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2
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Rosa MC, Mahieu B, Rogério Tavares Filho E, Cavalcanti RN, Martins M, Sobral LA, Sant'Anna C, Esmerino EA, Goldbeck R, Pimentel TC, Cristina Silva M, Cruz AG. Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects. Food Res Int 2023; 170:113003. [PMID: 37316072 DOI: 10.1016/j.foodres.2023.113003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: BCONT: 0 % w/w XOS (control); BXOS: 20% w/w free XOS; BXOS-ALG: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and BXOS-GEL: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w). The microparticles showed a bimodal distribution, low size and low span values, demonstrating physical stability to be included in emulsions. The XOS-ALG presented surface weighted mean diameter (D3.2) of 90.24 µm, volume-weighted mean diameter (D4.3) of 131.8 µm, and Span of 2.14. In contrast, the XOS-GEL presented D3.2 of 82.80 µm, D4.3 of 141.0 µm, and a Span of 2.46. Products with XOS were characterized by higher creaminess, sweet taste, and lower salty taste than the control. However, the addition form significantly impacted the other evaluated parameters. The utilization of XOS in a free form (BXOS) resulted in smaller droplet sizes (1.26 μm) than encapsulated XOS and control (XOS-ALG = 1.32 µm / XOS-GEL = 1.58 µm, / BCONT = 1.59 µm), and changes in the rheological parameters (higher values of shear stress, viscosity, consistency index, rigidity (J0), and Newtonian viscosity (ηN) and lower elasticity (τ)). Furthermore, it changed the color parameters (more yellow and dark color, lower L* and higher b* values). On the other hand, the utilization of micropaticles of XOS (BXOS-ALG and BXOS-GEL) kept shear stress, viscosity, consistency index, rigidity (J0), and elasticity (τ) more similar to control. The products had a less intense yellow color (lower b* values) and was perceived with more consistency and butter taste. However, the presence of particles was perceived by consumers. The results suggest that consumers were more attentive to reporting flavor-related attributes than texture. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties.
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Affiliation(s)
- Mariana C Rosa
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | - Elson Rogério Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Rodrigo N Cavalcanti
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Manoela Martins
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Química, Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, RJ, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, Niterói, Niterói, Brazil
| | - Rosana Goldbeck
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
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Difonzo G, Antonino C, Squeo G, Caponio F, Faccia M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel) 2023; 12:antiox12030660. [PMID: 36978908 PMCID: PMC10045188 DOI: 10.3390/antiox12030660] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023] Open
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.
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Andersen J, Bosetti M, Mancini A, Solovyev P, Nardin T, Bontempo L, Larcher R, Franciosi E. Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant ( Ribes nigrum) and Cornelian cherry ( Cornus mas). Front Nutr 2023; 9:1023490. [PMID: 36846023 PMCID: PMC9950642 DOI: 10.3389/fnut.2022.1023490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Accepted: 12/08/2022] [Indexed: 02/12/2023] Open
Abstract
Introduction In this study, we supplemented models of Caciotta-like cheese with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas), as they have a high content of polyphenols, known as phytochemicals associated with health benefits. We evaluated the microbial composition, organoleptic aspects, total phenolic content, and chemical composition of model cheeses enriched with blackcurrant and Cornelian cherry. Methods Two different suppliers have been tested: a conventional and an organic one. Two different conditions of preparation (freeze-dried and not freeze-dried) were tested in two different amounts (0.3 and 0.6% dry weight w/v milk volume). Polyphenols were determined using Folin-Ciocalteu reaction and spectrometry; microbial community was determined with selective 24 media and plate counts; composition was determined using nuclear magnetic resonance spectrometry. Organoleptic tests with an untrained panel have been performed. Results The enrichments with blackcurrant and Cornelian cherry increased the total polyphenol content in model cheeses, in particular, when blackcurrant and Cornelian cherry were from conventional farming. Blackcurrant-enriched cheeses showed higher counts of lactic acid bacteria, higher levels of organic acids, amino acids, gamma-aminobutyric acid, histamine, and lower amount of monosaccharides deriving from bacterial lactose fermentation in cheese, suggesting a positive effect of blackcurrant compounds on the growth and activity of lactic acid bacteria. The enrichments did not affect the acceptance of the cheese, neither by blackcurrant nor by Cornelian cherry incorporation, with the exception of the appearance. Discussion Overall, we showed that cheeses enriched with blackcurrant or Cornelian cherry from conventional farming increased the bioactive potential of the dairy product without having an adverse effect on the microbial community, physiochemical properties, or organoleptic properties.
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Affiliation(s)
- Jonas Andersen
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Maddalena Bosetti
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Andrea Mancini
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Pavel Solovyev
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Tiziana Nardin
- Technology Transfer Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Luana Bontempo
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Roberto Larcher
- Technology Transfer Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy,*Correspondence: Elena Franciosi ✉
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Yousaf NY, Tepper BJ. The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191911995. [PMID: 36231300 PMCID: PMC9565834 DOI: 10.3390/ijerph191911995] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 05/11/2023]
Abstract
This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.5 and 0.75 g/L), as well as control samples, unsweetened cranberry juice (CJ) and an aqueous solution of 0.75 g/L CPE. Subjects evaluated samples for key sensory attributes and overall liking using a 15 cm line scale. The data were analyzed using ANCOVA and machine learning tools (regression trees and random forest modeling) to examine if the latter approach would extract more meaningful insights about the roles of personal factors in sensory perceptions of cranberry-derived stimuli. ANCOVA revealed robust stimulus effects, but no effect of PROP taster status on astringency perception was observed. Several effects of PROP×gender, ethnicity, and other factors were observed on other sensory attributes and liking. ANCOVA and machine learning tools yielded similar findings, but regression trees provided a more visualized framework. These data show that PROP taster status has a limited role in astringency perception in complex samples and that other personal factors deserve greater focus in future research on astringency perception.
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Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 2022; 161:111841. [DOI: 10.1016/j.foodres.2022.111841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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7
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Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese. J Appl Microbiol 2021; 133:130-144. [PMID: 34735730 DOI: 10.1111/jam.15354] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/12/2021] [Accepted: 11/01/2021] [Indexed: 02/04/2023]
Abstract
AIMS The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. METHODS AND RESULTS Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were identified. Two cheeses [0 and 1% (w w-1 ) of GPP] were produced with pasteurized ewe's milk and commercial starter cultures. Plate counts and randomly amplified polymorphic DNA analysis demonstrated the ability of the starter strains to drive the fermentation process in the presence of GPP. GPP enrichment resulted in an increase of protein, phenolic compounds, sensory traits and reduced fat. CONCLUSIONS GPP addition to cheese represents an optimal strategy for the valorization of winemaking by-products and to obtain polyphenol-enriched cheese. SIGNIFICANCE AND IMPACT OF THE STUDY This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.
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Affiliation(s)
- Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Angelo Moscarelli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy
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Pagliarini E, Spinelli S, Proserpio C, Monteleone E, Fia G, Laureati M, Gallina Toschi T, Dinnella C. Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. J SENS STUD 2021. [DOI: 10.1111/joss.12710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL) Alma Mater Studiorum—University of Bologna Cesena Italy
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
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10
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Sridhar K, Charles AL. Fortification using grape extract polyphenols – a review on functional food regulations. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Kandi Sridhar
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
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11
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Marino VM, Rapisarda T, Caccamo M, Valenti B, Priolo A, Luciano G, Natalello A, Campione A, Pauselli M. Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese. Antioxidants (Basel) 2021; 10:antiox10040538. [PMID: 33808344 PMCID: PMC8065772 DOI: 10.3390/antiox10040538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 11/16/2022] Open
Abstract
Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened cheese quality, including fatty acid (FA) profile, cholesterol, and tocopherol content, as well as stability during storage under commercial conditions. In total, 10 experimental cheeses were produced with bulk milk obtained from ewes fed a commercial concentrate (C group; n = 5) or a concentrate containing 36% HNP in dry matter (HNP group; n = 5). After 40 days of aging, each cheese was sub-sampled into three slices: one was analyzed immediately (C0 and HNP0), and the other two were refrigerated and analyzed after seven days (C7 and HNP7) and 14 days (C14 and HNP14), respectively. Compared to C, HNP cheese had more than twice as many tocopherols and mono-unsaturated FA and respectively 38% and 24% less of cholesterol and saturated FA. Tocopherols and cholesterol levels remained rather stable up to 14 days of storage regardless of the experimental group, suggesting no cholesterol oxidation. Therefore, the inclusion of HNP in ewe diets could be a valid resource to produce cheese with a healthier lipid profile and higher tocopherols content.
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Affiliation(s)
- Vita Maria Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), S.P. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy; (V.M.M.); (T.R.); (M.C.)
| | - Teresa Rapisarda
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), S.P. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy; (V.M.M.); (T.R.); (M.C.)
| | - Margherita Caccamo
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell’agroalimentare (CoRFiLaC), S.P. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy; (V.M.M.); (T.R.); (M.C.)
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli Studi di Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy; (B.V.); (A.C.)
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
- Correspondence:
| | - Adriana Campione
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università degli Studi di Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy; (B.V.); (A.C.)
| | - Mariano Pauselli
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Via Valdisavoia 5, 95123 Catania, Italy; (A.P.); (G.L.); (M.P.)
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Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.
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The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese. Foods 2021; 10:foods10020461. [PMID: 33672473 PMCID: PMC7923417 DOI: 10.3390/foods10020461] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 02/15/2021] [Accepted: 02/16/2021] [Indexed: 12/18/2022] Open
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 109 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.
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14
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Gaglio R, Restivo I, Barbera M, Barbaccia P, Ponte M, Tesoriere L, Bonanno A, Attanzio A, Di Grigoli A, Francesca N, Moschetti G, Settanni L. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants (Basel) 2021; 10:antiox10020306. [PMID: 33671122 PMCID: PMC7922181 DOI: 10.3390/antiox10020306] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 12/18/2022] Open
Abstract
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe's milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.
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Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Ignazio Restivo
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Marialetizia Ponte
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Luisa Tesoriere
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Alessandro Attanzio
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
- Correspondence: ; Tel.: +39-091-23896043; Fax: +39-091-6515531
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15
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Picciotti U, Massaro A, Galiano A, Garganese F. Cheese Fortification: Review and Possible Improvements. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874411] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ugo Picciotti
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
| | | | - Angelo Galiano
- Dyrecta Lab s.r.l., MIUR Research Institute, Conversano (Ba), Italy
| | - Francesca Garganese
- Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), University of Bari “Aldo Moro“ (Ba), Italy
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16
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Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status. Nutrients 2020; 12:nu12092878. [PMID: 32967117 PMCID: PMC7551352 DOI: 10.3390/nu12092878] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 12/12/2022] Open
Abstract
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min period. Whole saliva from healthy subjects (n = 60) was collected at baseline and after 5 and 10 min following either stimulus. Five families of proteins: basic proline-rich proteins (bPRPs); acidic proline-rich proteins (aPRPs); histatins; statherin; and S-type cystatins, were analyzed in whole saliva via HPLC-low resolution-ESI-IT-MS, using the area of the extracted ion current (XIC) peaks. Amylase was quantified via immunoblotting. In comparison to baseline (resting), both stimuli led to a rise in levels of aPRPs (p < 0.000) at 5 min which remained elevated at 10 min after stimulation. Additionally, an interaction of PROP taster status and time was observed, wherein super-tasters had higher levels of amylase in comparison to non-tasters after stimulation with CJ at both timepoints (p = 0.014–0.000). Further, male super-tasters had higher levels of bPRPs at 5 min after stimulation with both CJ and CPE (p = 0.015–0.007) in comparison to baseline. These data provide novel findings of interindividual differences in the salivary proteome that may influence the development of astringency and that help inform the design of sensory experiments of astringency.
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Proserpio C, Fia G, Bucalossi G, Zanoni B, Spinelli S, Dinnella C, Monteleone E, Pagliarini E. Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants (Basel) 2020; 9:E661. [PMID: 32722311 PMCID: PMC7465955 DOI: 10.3390/antiox9080661] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 11/16/2022] Open
Abstract
One of the food industry's priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree-BP); (2) evaluate consumers' acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers' responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0-1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.
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Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ginevra Bucalossi
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy; (G.F.); (G.B.); (B.Z.); (S.S.); (C.D.); (E.M.)
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
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18
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Bucalossi G, Fia G, Dinnella C, De Toffoli A, Canuti V, Zanoni B, Servili M, Pagliarini E, Gallina Toschi T, Monteleone E. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chem 2020; 315:126291. [PMID: 32018082 DOI: 10.1016/j.foodchem.2020.126291] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/09/2020] [Accepted: 01/22/2020] [Indexed: 11/20/2022]
Abstract
Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/acidic pH/sweet - beetroot purée, proteins/neutral pH/sweet - pea purée and starch/neutral pH - potato purée. Functional and sensory properties of phenol-enriched foods varied as a function of their composition and original taste. The amount of UG phenols recovered from potato purée was higher than that recovered from beetroot and pea purée, while the antioxidant activity detected in beetroot purée was higher than that in potato and pea purée. Significant variations of sourness, saltiness, bitterness and astringency were induced by UG phenols added to food models. Beetroot purée resulted more appropriate to counteract the negative sensations induced by UG phenols.
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Affiliation(s)
- Ginevra Bucalossi
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Alessandra De Toffoli
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Valentina Canuti
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Giovanni Celoria, 2, 20133 Milano, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum - University of Bologna, Italy.
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
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19
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Frühbauerová M, Červenka L, Hájek T, Salek RN, Velichová H, Buňka F. Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. POTRAVINARSTVO 2020. [DOI: 10.5219/1310] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.
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20
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Chen G, Hu R, Li Y. Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten. Food Chem X 2020; 5:100075. [PMID: 31891157 PMCID: PMC6928305 DOI: 10.1016/j.fochx.2019.100075] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 11/22/2019] [Accepted: 12/11/2019] [Indexed: 12/01/2022] Open
Abstract
KHCO3 enhanced the macromolecular polymerization of wheat gluten. KHCO3 increased the content of β-sheet structure in gluten. Non-redox reaction may induce the increase of free SH group in gluten. Adding KHCO3 didn’t adversely affect baking and sensory properties of cookies.
Baking soda (NaHCO3) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products. This study investigated the impact of KHCO3 on the technological behaviors of cookie dough and end-uses in comparison with control samples prepared with NaHCO3 and explore the changes of physicochemical and conformation properties of soft wheat gluten during the process. Dough rheological measurements demonstrated that addition of KHCO3 reduced dough stickiness, and adding KHCO3 achieved similar dough and baking performances as using NaHCO3, which were partially attributed to the decrease of gliadin to glutenin ratio, changes of secondary structure, and intensive aggregation of gluten by introducing KHCO3. Cookie sensory attributes were also not adversely affected by using KHCO3. Therefore, partially replacing NaHCO3 with KHCO3 in cookie products can be an effective approach for sodium reduction.
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21
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Caccamo M, Valenti B, Luciano G, Priolo A, Rapisarda T, Belvedere G, Marino VM, Esposto S, Taticchi A, Servili M, Pauselli M. Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese. Front Nutr 2019; 6:125. [PMID: 31440514 PMCID: PMC6694457 DOI: 10.3389/fnut.2019.00125] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 07/26/2019] [Indexed: 12/04/2022] Open
Abstract
The opportunity of replacing expensive feedstuffs with agro-industrial by-products in the diet of food producing animals is raising increasing interest while addressing global concern for the scarcity of natural resources and environmental impact of livestock farming. Hazelnut peels, rich in fiber and vitamins and characterized by a high concentration of fats, is considered a suitable ingredient to be included in the diet of ruminants. The aim of this research was to assess the effect of dietary hazelnut peels on the chemical and sensory properties of sheep cheese during refrigerated storage. To this purpose, 20 Comisana lactating ewes were randomly assigned to two experimental groups, control (C) and hazelnut peels (HP), balanced for parity, milk yield and body weight. Bulk milk collected from the 2 groups was used to produce 5 Pecorino cheeses for each group. After 40 d of aging, each cheese of each experimental group was divided into 3 pieces: 1 piece was sampled for analyses (C0, HP0) and 2 were wrapped in PVC film, simulating the condition of pre-wrapped products, and analyzed after 7 (C7, HP7) and 14 days of storage (C14, HP14) at 8°C with 80% moisture. The cheeses were analyzed for chemical and fatty acid composition, sensory analysis, odor active compounds and SmartNose. As expected, HP cheeses presented a higher lipid content compared to C, a lower content in SFA and PUFA, and a greater content in MUFA. A triangle test revealed a clear distinction between the 2 groups (α = 0.01) The sensory profile showed a significant effect on holes (P < 0.05) and a marginal production of off-flavors linked to spicy and acid attributes for HP cheeses The volatile profile of C and HP cheese samples showed a good similarity, partially explained by the short ripening time and the absence of 2-nonanone in HP7, suggesting a higher antioxidant protection grade of this cheese compared to the others. These results were confirmed by Smart Nose analysis. Further studies on vitamin content should be conducted in order to investigate the interactions between the presence of antioxidant volatile compounds and the oxidative stability of ewe cheese.
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Affiliation(s)
- Margherita Caccamo
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, Perugia, Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Teresa Rapisarda
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Giovanni Belvedere
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Vita Maria Marino
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Sonia Esposto
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Agnese Taticchi
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Maurizio Servili
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Mariano Pauselli
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
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22
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Moriano ME, Cappa C, Casiraghi MC, Ciappellano S, Romano A, Torri L, Alamprese C. Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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23
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Ianni A, Di Maio G, Pittia P, Grotta L, Perpetuini G, Tofalo R, Cichelli A, Martino G. Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3635-3643. [PMID: 30629293 DOI: 10.1002/jsfa.9584] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 10/29/2018] [Accepted: 01/05/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The aim of the study was to evaluate the nutritional properties of milk and cheese obtained from Friesian cows fed with a diet supplemented with dried grape pomace, a by-product of the oenological industry, which is very rich in polyphenols. This approach is inspired by the increasing interest in foods containing functional ingredients that may have beneficial effects on human health. During the testing period, analyses of the chemical and nutritional properties of milk and dairy products derived from it were performed; particular attention was given to the effect of cheese ripening on the oxidative stability and fermentation process, evaluating respectively the presence of malondialdehyde and γ-aminobutyric acid. RESULTS Dietary enrichment with grape pomace did not affect the milk composition but induced modifications in the fatty acid profiles in both milk and cheese with an increase in concentration of linoleic acid, trans-vaccenic acid, rumenic acid and total n-6 fatty acids. Moreover, after 30 days of cheese ripening, an increased oxidative stability and an increased concentration of γ-aminobutyric acid were found. CONCLUSIONS Our results indicated a general improvement in nutritional parameters of milk and related cheese obtained from Friesian cows that received the feeding enrichment with dried grape pomace. Further analysis should be performed to improve knowledge of the chemical and microbiological mechanisms at the source of these findings. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Andrea Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Gaetano Di Maio
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Paola Pittia
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giorgia Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Angelo Cichelli
- Department of Medical, Oral and Biotechnological Sciences, G. D'Annunzio University, Chieti, Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage. Nutrients 2019; 11:nu11040867. [PMID: 30999654 PMCID: PMC6520814 DOI: 10.3390/nu11040867] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 11/16/2022] Open
Abstract
One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12-20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.
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25
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De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E, Gallina Toschi T, Dinnella C. Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Res Int 2019; 119:236-243. [PMID: 30884654 DOI: 10.1016/j.foodres.2019.02.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 01/28/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
Phenols from olive mill waste water (OMWW) represent valuable functional ingredients. The negative impact on sensory quality limits their use in functional food formulations. Chemical interactions phenols/biopolymers and their consequences on bioactivity in plant-base foods have been widely investigated, but no studies to date have explored the variation of bitterness, astringency and pungency induced by OMWW phenols as a function of the food composition. The aim of the paper was to profile the sensory and chemical properties of phenols from OMWW in plant-base foods varied in their macro-composition. Four phenol concentrations were selected (0.44, 1.00, 2.25, 5.06 g/kg) to induce significant variations of bitterness, sourness, astringency and pungency in three plant-base food: proteins/neutral pH - bean purée (BP), starch/neutral pH - potato purée (PP), fiber/low pH - tomato juice (TJ). The macro-composition affected the amount of the phenols recovered from functionalized food. The highest recovery was from TJ and the lowest from BP. Two groups of 29 and 27 subjects, trained to general Labelled Magnitude Scale and target sensations, participated in the evaluation of psychophysical curves of OMWW phenols and of functionalized plant-base foods, respectively. Target sensations were affected by the food macro-composition. Bitterness increased with phenol concentration in all foods. Astringency and sourness slightly increased with concentration, reaching the weak-moderate intensity at the highest phenol concentration in PP and TJ only. Pungency was suppressed in BP and perceived at weak-moderate intensity in PP and TJ sample at the highest phenol concentration. Proteins/neutral pH plant-food (BP) resulted more appropriate to counteract the impact of added phenol on negative sensory properties thus allowing to optimize the balance between health and sensory properties.
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Affiliation(s)
| | | | | | - G Veneziani
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - G Fia
- Dept.GESAAF, University of Florence, Italy
| | - M Servili
- Dept. Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - B Zanoni
- Dept.GESAAF, University of Florence, Italy
| | | | - T Gallina Toschi
- Dep. DiSTAL, Alma Mater Studiorum, - University of Bologna, Italy
| | - C Dinnella
- Dept.GESAAF, University of Florence, Italy
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Cutrim CS, Cortez MAS. A review on polyphenols: Classification, beneficial effects and their application in dairy products. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12515] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Camila Sampaio Cutrim
- Laboratory of Technology of Dairy Products; Food Technology Department; Faculty of Veterinary Medicine; Fluminense Federal University; 24230-340 Niterói Rio de Janeiro Brazil
| | - Marco Antonio Sloboda Cortez
- Laboratory of Technology of Dairy Products; Food Technology Department; Faculty of Veterinary Medicine; Fluminense Federal University; 24230-340 Niterói Rio de Janeiro Brazil
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