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Turkish Journal of Agriculture and Forestry

Abstract

This study aimed to explore the use of grape byproducts such as red grape pomace and elderberry, in the form of bioactive powders to obtain three-month old cheese assortments. Grape pomace powder (GPP) and elderberry fruit powder (EFP) contain antioxidant components such as phenols, anthocyanins and flavonoids, and compounds characterized by high bioactivity. This study investigated not only the potential of incorporating different percentages (1%, 2%, and 3%) of GPP and EFP in cheese, to increase its nutritional value, but also the changes that occur during the 2 months of ripening. The results indicated that the incorporation of GPP and EFP led to improvement in the nutritional composition, such as phenolics (5.201–6.62 mg of gallic acid equivalents (GAE) per gram of dry weight (DW)), anthocyanins (3.389–4.748 mg of cyanidin-3-glucoside (C3G) per gram of DW), and flavonoids (0.398–1.246 mg of catechin equivalents per gram of DW). The specific carbohydrates in cheese are lactose and galactose. The amount of carbohydrates in the ripened cheeses was lower than that for carbohydrates in fresh cheeses. The organic acids identified were citric acid, tartaric acid, succinic acid, and fumaric acid. Succinic acid represented the largest amount. Regarding the general perception, the cheese sample with 1% pomace and elderberry was the most appreciated. From a microbiological standpoint, the cheese did not undergo any significant undesirable changes. The use of GPP and EFP as bioactive powders in cheese presents a promising strategy to reduce food waste and create innovative, value-added dairy products. The development of such products can not only contribute to sustainable food production, but also provide consumers with more diverse food choices with improved characteristics.

Author ORCID Identifier

ANDREEA DODAN: 0000-0003-0549-4428

ROMINA MARC: 0000-0002-6409-6019

CRINA CARMEN MUREŞAN: 0000-0003-0571-0186

Carmen Rodica POP: 0009-0006-4108-0547

DELIA MICHIU: 0000-0001-8560-2227

MIUȚA FILIP: 0000-0001-6536-7696

ROXANA RAȚU: 0000-0001-5637-4376

FLORINA STOICA: 0000-0002-3841-3068

IOANA CRIVEI: 0000-0002-3048-5761

ALINA POSTOLACHE: 0000-0002-0059-8722

MELINDA KOVACS: 0000-0002-3358-9312

RODICA SIMA: 0000-0002-6816-3119

MIRCEA MUNTEAN: 0000-0001-6760-3058

DOI

10.55730/1300-011X.3253

Keywords

Byproducts, cheese, fatty acid, carbohydrates, organic acids, sensory analysis

First Page

125

Last Page

140

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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