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Antioxidants 2018, 7(5), 61; https://doi.org/10.3390/antiox7050061

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25–71121 Foggia, Italy
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Received: 21 March 2018 / Revised: 17 April 2018 / Accepted: 19 April 2018 / Published: 25 April 2018
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Abstract

In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese. Specifically, cheeses containing white and red grape pomace recorded high phenolic content (2.74 ± 0.04 and 2.34 ± 0.15 mg GAEs/g dw, respectively) compared to the control (0.66 mg GAEs/g dw). View Full-Text
Keywords: by-products; bioactive compounds; spreadable cheese; functional food; waste reduction by-products; bioactive compounds; spreadable cheese; functional food; waste reduction
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Lucera, A.; Costa, C.; Marinelli, V.; Saccotelli, M.A.; Del Nobile, M.A.; Conte, A. Fruit and Vegetable By-Products to Fortify Spreadable Cheese. Antioxidants 2018, 7, 61.

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