Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Lucera, Annalisa; Costa, Cristina; Marinelli, Valeria; Saccotelli, Maria Antonietta; Nobile, Matteo Alessandro Del; Conte, Amalia

doi:10.3390/antiox7050061

Cited by 67 publications

(58 citation statements)

References 24 publications

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“…Based on the olive content, increase in olive level resulted in a slight TS increase. Furthermore, pH value of FC was 4.43, similar to the results published by Lucera et al (2018), while olives showed larger differences. Sample B had a higher pH value (7.55), opposite to G (3.63).…”

Section: Resultssupporting

confidence: 88%

“…The Quantitative Descriptive Analysis (QDA) was applied for SCO sensory evaluation, where following sensory properties attributed to SCO were examined: appearance, taste (saltiness, sourness, bitterness, off-taste), flavour (cheese flavour, olive flavour, flavour harmony), odour (cheese odour, olive odour, off-odour), spreadability and the overall acceptance (Lucera et al, 2018). The procedure was conducted by a trained group of thirteen people (n=13) (eight females and five males, 22-59 years old) using a 10-point scale (0 = none, 10 = extremely strong) in a sensory laboratory equipped according to ISO 8589 (2007).…”

Section: Sensory Analysismentioning

confidence: 99%

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Functional and sensory properties of olives fortified spreadable cheese

2019

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The aim of this work was to investigate the influence of olive type (green and black) and content on quality and sensory properties of spreadable cheese with olives. Total solids, pH value, colour (colourimetric), total phenols by Folin-Ciocalteau method and antioxidant capacity (FRAP) of the raw materials as well as of the prepared samples were examined. Furthermore, samples of spreadable cheese with olives were sensory evaluated using the Quantitative Descriptive Analysis (QDA). ANOVA showed that the applied sources of variation significantly affected the majority of investigated parameters. Samples with black olives had slightly higher dry matter content and pH value, and were characterized by darker and dull colour. The determined total phenols contents and antioxidant capacity showed a good potential of spreadable cheese with olives as a functional food, whereby green olives samples had higher total phenols content as well as antioxidant capacity. Generally, sensory properties of all samples were very well scored, indicating their good acceptability by consumers. Samples with black olives accomplished higher scores for flavour harmony and overall acceptability, where spreadable cheese with the highest olive content emphasized with the highest scores for these properties.

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Section: Resultssupporting

confidence: 88%

Section: Sensory Analysismentioning

confidence: 99%

Functional and sensory properties of olives fortified spreadable cheese

2019

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“…In the 1990s, these by-products were not considered to be a rich and potential sources of antioxidant compounds but, over the last 20 years, agro-industrial by-products with recognised TAC have been incorporated into a varied number of foods. [62][63][64][65][66][67] Because the research on antioxidants suggested beneficial effects on human health, it moved in a direction that aimed to develop and expand knowledge on the concentrations of antioxidants in food sources: in the 2000s, the era of food antioxidants databases arrived.…”

Section: Development Of Rapid In Vitro Methods For Tac Assessmentmentioning

confidence: 99%

Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

et al. 2019

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This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced regarding the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and has led to several cases of consumer deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well-constructed TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples. The in vivo TAC measurement, usually performed in plasma, is influenced by many external factors, such as dietary habits, as well as environmental and behavioural factors, which are integrated towards homeostatic control by fine physiological mechanisms with high inter-individual variability. Therefore, plasma TAC cannot be considered as a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation and genetics, as well as with markers of gut microbiota composition and activity, may lead to the identification of populations that are more responsive to food/diet TAC. In this framework, the appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations.

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“…The addition of polyphenols to dairy foods other than yogurt and fermented milks has received less attention. Wine pomace byproducts have also been the major source of polyphenols used to formulate cheese [ 53 , 56 , 58 , 59 ] and ice-cream [ 50 ], although other phenol byproduct sources have recently been studied in spreadable cheese (tomato peels, broccoli stems and leaves, corn bran and artichoke external leaves) [ 53 ]. The application of broccoli stems in spreadable cheese is particularly interesting, as it could increase glucosinolate content in the product, which are compounds also associated with beneficial health properties [ 117 ].…”

Section: Approaches In the Application Of Food Byproducts In The Dmentioning

confidence: 99%

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Iriondo-DeHond

Miguel²,

Castillo

2018

Nutrients

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The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

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Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Cited by 67 publications

References 24 publications

Functional and sensory properties of olives fortified spreadable cheese

Functional and sensory properties of olives fortified spreadable cheese

Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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