Recent applications of grapes and their derivatives in dairy products

Kandylis, Panagiotis; Dimitrellou, Dimitra; Moschakis, Thomas

doi:10.1016/j.tifs.2021.05.029

Cited by 42 publications

(27 citation statements)

References 121 publications

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“…The enrichment of dairy products with GPP is not completely new. The fortification with GPP in yoghurt has been reported in recent review articles (Iriondo‐DeHond et al, 2020; Kandylis, 2021; Kandylis et al, 2021) highlighting their positive effect on the nutritional quality of dairy products. Regarding ovine dairy products, although Gaglio, Barbaccia, et al (2021) and Gaglio, Restivo, et al (2021) performed studies on the enrichment of pressed and stretched cheeses with GPP, they provided data on cheeses processed at pilot plant scale level using selected individual Lactococcus lactis strains.…”

Section: Introductionmentioning

confidence: 93%

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

Barbaccia

Busetta

Barbera

et al. 2022

Journal of Applied Microbiology

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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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Section: Introductionmentioning

confidence: 93%

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

Barbaccia

Busetta

Barbera

et al. 2022

Journal of Applied Microbiology

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“…Recently, the exploitation and application of grape pomace in the production of fortified foods has gained increasing scientific and industrial interest, owing to its considerable promise. Many studies have revealed that the addition of grape pomace to a wide range of food products, such as plant, dairy and meat products, could improve the nutritional composition of the final products and increase their values [ 18 , 101 ]. For example, some plant foods (such as muffins, biscuits, bread, cookies, extruded cereals, noodles, pasta and pancakes) with grape pomace inclusion showed increased contents of dietary fiber and polyphenols, as well as improved antioxidant activity [ 101 ].…”

Section: Applications Of Grape In the Food Industrymentioning

confidence: 99%

“…Grape is eaten as fresh fruit, with a variety of applications in the food industry. Many grape-derived products are manufactured and sold, such as wine, grape juice, grape jam and raisins [ 18 ]. Winemaking is the most prominent application of grape, consuming approximately 50% of grape crops [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds, Health Benefits and Food Applications of Grape

Zhou

Xiong

et al. 2022

Foods

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Grape (Vitis vinifera L.) is one of the most popular fruits worldwide. It contains various bioactive compounds, such as proanthocyanidins, anthocyanins, flavonols, phenolic acids and stilbenes, the contents of which could vary considerably in grape skin, pulp and seed. Many studies have revealed that grape possesses a variety of health benefits, such as antioxidant, anti-inflammatory, gut-microbiota-modulating, anticancer and cardioprotective effects. Grape is eaten as fresh fruit and is also used as raw material to produce various products, such as wine, grape juice and raisins. Moreover, the byproducts of grape, such as grape pomace and grape seed, have many applications in the food industry. In this paper, the bioactive compounds in grape are briefly summarized based on literature published in recent years. In addition, the health benefits of grape and its bioactive components are discussed, with special attention paid to the underlying mechanisms. Furthermore, the applications of grape in the food industry are elucidated, especially the applications of grape pomace and grape seed. This paper can contribute to understanding the health benefits and mechanisms of grape and its bioactive compounds, as well as the promotion of the use of grape in the food industry.

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“…The commercial potentials of wine byproducts and their rich-in-natural-compounds extracts are gaining attention. Wine lees and other wine residues can be used as (a) ingredients of novel functional foods [ 1 , 10 ], (b) fortification agents that furnish high nutritional value and stability to the final products, (c) antioxidant and antimicrobial factors, (d) industrial enzymes [ 11 , 12 ], (e) substrates for novel mushroom cultivars [ 13 ], (f) bioactive microencapsulated components [ 14 ] and biopolymers [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts

et al. 2022

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Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost importance. Towards this direction, microwave-assisted extraction (MAE) factors (i.e., extraction time, microwave power and solvent/material ratio) were optimized using experimental design models in order to maximize the (poly)phenolic yield of the extracts. After optimizing the MAE process, the total phenolic content (TPC) as well as the antiradical, antioxidant and antimicrobial activity of the extracts were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR) was employed to investigate the chemical profile of wine lees extracts. Red varieties exhibited higher biological activity than white varieties. The geographical origin and fermentation stage were also considered as critical factors. The white variety Moschofilero presented the highest antioxidant, antiradical and antimicrobial activity, while Merlot and Agiorgitiko samples showed noteworthy activities among red varieties. Moreover, IR spectra confirmed the presence of sugars, amino acids, organic acids and aromatic compounds. Thus, an efficient, rapid and eco-friendly process was proposed for further valorization of wine lees extracts.

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Recent applications of grapes and their derivatives in dairy products

Cited by 42 publications

References 121 publications

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

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

Bioactive Compounds, Health Benefits and Food Applications of Grape

Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts

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