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A preliminary investigation into the enhancement of cheese with grape skin powder

Show simple item record Rațu, Roxana-Nicoleta Stoica, Florina Usturoi, Marius-Giorgi Veleșcu, Ionuț-Dumitru Arsenoaia, Vlad-Nicolae Cârlescu, Petru-Marian Postolache, Alina-Narcisa 2024-05-29T11:04:25Z 2024-05-29T11:04:25Z 2023
dc.identifier.citation Ratu R.N., Stoica F., Usturoi M.G., Velescu I.D., Arsenoaia V.N., Carlescu P.M., Postolache A.N., Rapeanu G. 2023, A Preliminary Investigation Into The Enhancement Of Cheese With Grape Skin Powder. Scientific Papers. Series D. Animal Science, Vol. Lxvi, Issue 1, Issn 2285-5750, 484-496. en_US
dc.description.abstract Improving management and making the food industry more sustainable requires a focus on reducing waste and finding uses for by-products. In the case of grapes, by-products account for approximately 20%. It is worth noting that these by-products contain beneficial phenolic compounds that have anti-allergenic, antibacterial, anti-carcinogenic, anti-inflammatory, antioxidant, and cardioprotective effects. For these reasons, the food industry sector must turn its attention to them and use them as functional ingredients. In this study, grape skin powder (GSP) was added to cheese to increase its antioxidant and bioactive compounds content. The enriched cheese contained significantly higher levels of total phenolic content (TPC) and antioxidant activity compared to the control sample. Adding 2% grape skin powder resulted in an increase of 1.927 mg GAE/g DW (mg gallic acid equivalents (GAE) per gram of dry weight (DW)) of TPC in cheese formulation. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese. en_US
dc.language.iso en en_US
dc.publisher University of Agronomic Sciences and Veterinary Medicine of Bucharest en_US
dc.rights Attribution 4.0 International
dc.subject by-products en_US
dc.subject cheese en_US
dc.subject food en_US
dc.subject quality en_US
dc.title A preliminary investigation into the enhancement of cheese with grape skin powder en_US
dc.type Article en_US Roxana Nicoleta Rațu, , Marius Giorgi Usturoi, Ionuț Dumitru Veleșcu, Vlad Nicolae Arsenoaia, Petru Marian Cârlescu, “Ion Ionescu de la Brad” University of Life Sciences Iasi, 3 Mihail Sadoveanu Alley, Iasi, 700490, Romania Roxana Nicoleta RAȚU, Florina Stoica, Gabriela Râpeanu, Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati, Romania Alina Narcisa Postolache, Research and Development Station for Cattle Breeding Dancu, 707252, Iasi, Romania
dc.publicationName Scientific Papers. Series D. Animal Science
dc.volume 66
dc.issue 1
dc.publicationDate 2023
dc.startingPage 484
dc.endingPage 496
dc.identifier.eissn 2393 – 2260

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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International