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

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Abstract

Powders obtained from three grape pomaces (Barbera, Chardonnay before distillation, Chardonnay after distillation) were added at two concentration levels (0.8 and 1.6 % w/w) into semi-hard and hard cheeses (Italian Toma-like and Cheddar, respectively) to increase their polyphenol content. Effects on physicochemical characteristics, total phenolic content (TPC), radical scavenging activity (RSA), proteolysis, organic acids content, starter and non-starter bacteria were evaluated during ripening. The amount and the type of powder used did not significantly affect the physicochemical parameters of cheese with the exception of pH their values. Italian Toma-like and Cheddar cheeses fortified with Chardonnay after distillation powder showed at the end of ripening (30 days and 120 days respectively) the highest TPC and RSA values. Proteolysis and microbial counts did not show statistically significant differences between fortified and control cheeses. This study demonstrated that grape pomace powder can be a functional ingredient to increase TPC and RSA in consumers' diets and the addition of this by-product to cheese is an environmentally friendly way to manage winemaking wastes.

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Acknowledgments

Research supported by AGER (project No. 2010-2222). We would kindly thank Mr. David Waldron for cheesemaking and all the staff of University College Cork (UCC).

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Authors and Affiliations

  1. Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Torino, Grugliasco, Italy

    Roberta Marchiani, Marta Bertolino, Daniela Ghirardello & Giuseppe Zeppa

  2. School of Food and Nutritional Science, University College of Cork, Western Road, Cork, Ireland

    Paul L. H. McSweeney

Authors
  1. Roberta Marchiani
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  2. Marta Bertolino
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  3. Daniela Ghirardello
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  4. Paul L. H. McSweeney
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  5. Giuseppe Zeppa
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Corresponding author

Correspondence to Giuseppe Zeppa.

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Highlights

1. Grape pomace powder can be used as raw material in cheese making process.

2. Grape pomace powder increase cheese total phenolic content and antioxidant activity.

3. Grape distillation process allows a major release of bioactive compound.

4. Addition of grape pomace powder has not effect on cheese proteolysis.

5. Grape pomace powder did not interfere with lactic bacteria growth during ripening.

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Marchiani, R., Bertolino, M., Ghirardello, D. et al. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. J Food Sci Technol 53, 1585–1596 (2016). https://doi.org/10.1007/s13197-015-2105-8

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  • DOI: https://doi.org/10.1007/s13197-015-2105-8

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