Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition
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...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2020-04-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310 |
| _version_ | 1811279559498137600 |
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| author | Michaela Frühbauerová Libor Červenka Tomáš Hájek Richardos Nikolaos Salek Helena Velichová František Buňka |
| author_facet | Michaela Frühbauerová Libor Červenka Tomáš Hájek Richardos Nikolaos Salek Helena Velichová František Buňka |
| author_sort | Michaela Frühbauerová |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T00:56:41Z |
| format | Article |
| id | doaj.art-aaa64882bcfc4e0284b855a80b5f8a76 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-13T00:56:41Z |
| publishDate | 2020-04-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-aaa64882bcfc4e0284b855a80b5f8a762022-12-22T03:09:38ZengHACCP ConsultingPotravinarstvo1337-09602020-04-011423023810.5219/1310948Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder additionMichaela Frühbauerová0https://orcid.org/0000-0003-1286-7341Libor Červenka1https://orcid.org/0000-0003-2316-8765Tomáš Hájek2https://orcid.org/0000-0002-8791-6163Richardos Nikolaos Salek3https://orcid.org/0000-0001-5129-5329Helena Velichová4František Buňka5https://orcid.org/0000-0002-1960-8505University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037038Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576038087Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic and College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, Czech Republic, Tel.: +420576031542Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576033011Processed 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.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310grapevalorisationprocessed cheeseantioxidantchromatography |
| spellingShingle | Michaela Frühbauerová Libor Červenka Tomáš Hájek Richardos Nikolaos Salek Helena Velichová František Buňka Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition Potravinarstvo grape valorisation processed cheese antioxidant chromatography |
| title | Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition |
| title_full | Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition |
| title_fullStr | Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition |
| title_full_unstemmed | Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition |
| title_short | Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition |
| title_sort | antioxidant properties of processed cheese spread after freeze dried and oven dried grape skin powder addition |
| topic | grape valorisation processed cheese antioxidant chromatography |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310 |
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