In Europe alone, 22.4 million tonnes of food by-products (BPs) are generated each year. However, they still contain valuable compounds, which can be valorised by the food industry. For this reason, some BPs have been selected to be used as ingredients for the production of “Primo Sale” cheese. Orange peels (Citrus) and Equisetum arvense (Eq), a weed plant, were chemically and functionally characterised and used for the formulation (2 % and 1 % w/w, respectively) of “Primo Sale” cheese. Three functional Lactic Acid Bacteria (LAB) were also used in addition to the starters. The cheese samples were monitored over 29 days at 4 °C for the indigenous microbiota, starters’ viability, volatile compounds and antioxidant activity. Results showed that the addition of the BPs did not affect the starters’ viability, which was higher than 8 Log units, while growth of spoilage microbiota was inhibited. Inhibition of Pseudomonas sp. was observed in the cheeses added with the LAB. Moreover, Citrus and Eq had a synergic effect resulting in 2 Log units lower than the control with LAB. Antioxidant activity of the cheeses increased with the addition of both BPs compared to the controls, with the best results observed for the Citrus-added cheeses. Furthermore, all the matrices showed a significant increase of the antioxidant activity over time (p<0.05), doubling at the end of storage. The analysis of volatile compounds showed that the content of the organic acids increased overtime for the samples with the presence of residues, and particularly for short-chain fatty acids. In conclusion, the addition of BPs to the cheeses positively impacted the shelf-life without affecting the growth of the LAB strains. In addition, they improved certain properties such as the antioxidant one and allowed differentiation in the volatile profile. Finally, the use of these substances can increase the prebiotic effect and fibre content.
Cellini B., V.L. (2023). Agri-food by-products and lactic acid bacteria as a strategy to improve the quality and functionality of “Primo Sale” cheese..
Agri-food by-products and lactic acid bacteria as a strategy to improve the quality and functionality of “Primo Sale” cheese.
Cellini B.
Primo
;Vannini L.
2023
Abstract
In Europe alone, 22.4 million tonnes of food by-products (BPs) are generated each year. However, they still contain valuable compounds, which can be valorised by the food industry. For this reason, some BPs have been selected to be used as ingredients for the production of “Primo Sale” cheese. Orange peels (Citrus) and Equisetum arvense (Eq), a weed plant, were chemically and functionally characterised and used for the formulation (2 % and 1 % w/w, respectively) of “Primo Sale” cheese. Three functional Lactic Acid Bacteria (LAB) were also used in addition to the starters. The cheese samples were monitored over 29 days at 4 °C for the indigenous microbiota, starters’ viability, volatile compounds and antioxidant activity. Results showed that the addition of the BPs did not affect the starters’ viability, which was higher than 8 Log units, while growth of spoilage microbiota was inhibited. Inhibition of Pseudomonas sp. was observed in the cheeses added with the LAB. Moreover, Citrus and Eq had a synergic effect resulting in 2 Log units lower than the control with LAB. Antioxidant activity of the cheeses increased with the addition of both BPs compared to the controls, with the best results observed for the Citrus-added cheeses. Furthermore, all the matrices showed a significant increase of the antioxidant activity over time (p<0.05), doubling at the end of storage. The analysis of volatile compounds showed that the content of the organic acids increased overtime for the samples with the presence of residues, and particularly for short-chain fatty acids. In conclusion, the addition of BPs to the cheeses positively impacted the shelf-life without affecting the growth of the LAB strains. In addition, they improved certain properties such as the antioxidant one and allowed differentiation in the volatile profile. Finally, the use of these substances can increase the prebiotic effect and fibre content.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
