Application of Agri-Food By-Products in Cheesemaking
Abstract
:1. Introduction
2. Application of Fruit and Vegetable By-Products in Cheese Formulation
3. Functional Properties for Cheesemaking
3.1. Antioxidant Activity
3.2. Antimicrobial Activity
3.3. Texturizing and Sensory Quality
4. The Concept of Cheese Fortification
Health-Promoting Applications
5. Challenges and Future Perspectives on the Use of By-Products in Cheese Formulation
6. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Product | By-Product | Bioactive Compounds | Reference |
---|---|---|---|
Artichoke | Leaves | Dietary fibers, polyphenols, minerals | [28] |
Banana | Peel | Polyphenols, pectins, biogenic amines, phytosterols | [29] |
Broccoli | Stem, leaves | Nitrogen–sulphur compounds, polyphenols, vitamins, essential minerals, dietary fibers | [30] |
Cardoon | Root | Dietary fibers, minerals, polyphenols, sesquiterpene lactones | [31] |
Celery | Leaves | Polyphenols, vitamins, carotenoids, terpenes, coumarins, unsaturated fatty acids | [32] |
Chicory | Root | Inulin, chlorogenic acids, cinnarine, lignans, quercetin | [33] |
Corn | Bran, germ | Polyunsaturated fatty acids, polyphenols, tocopherols, tocotrienols, phytosterols | [34] |
Cucumber | Peel | Dietary fibers, polyphenols, minerals | [35] |
Garlic | Leaves | Polyphenols, vitamins, carotenoids, phytoestrogens, minerals | [36] |
Grain | Brewers’ spent grain | Phenolic acids, noncellulosic polysaccharides, β-glucan | [37] |
Grape | Skin, pomace, seed | Polyphenols, vitamins, stilbenes, dietary fibers | [38] |
Jabuticaba | Peel | Polyphenols, dietary fibers | [39] |
Lemon | Peel | Essential oils, dietary fibers, polyphenols, vitamin C | [40] |
Mandarin | Peel | Polyphenols, carotenoids, vitamins, dietary fibers | [40] |
Mango | Peel, kernel | PUFAs, polyphenols, carotenoids, minerals, vitamins | [41] |
Oat | Bran | Peptides, amino acids, β-glucans, dietary fibers, polyunsaturated fatty acids, vitamins, minerals, polyphenols | [42] |
Olive | Water, solid waste | Polyphenols, tocopherols, sterols, minerals, dietary fiber, β-carotene | [43] |
Orange | Peel | Essential oils, dietary fibers, carotenoids, polyphenols, vitamin C | [40] |
Pequi | Epicarp, mesocarp | Polyphenols, terpenes, flavonoids | [44] |
Pomegranate | Peel | Polyphenols, flavonoids, tannins | [45] |
Tomato | Peel | Lycopene, β-carotene | [46] |
Wheat | Germ | Vitamins, minerals, polyphenols, polyunsaturated fatty acids, carotenoids, sterols | [47] |
Milk | Food Industry | Cheese Type | By-Product | Type | Function | Study and Key Finding | Reference |
---|---|---|---|---|---|---|---|
Cow | Fruit | Fresh UF cheese | Cucumber peel | Extract (polyphenols) | Shelf life improvement | A gelatin–starch composite coating containing cucumber peel (3%). ↑ Shelf life of cheese (56 days), and chemical stability. ↓ Total viable count, psychotropic bacteria, yeast, mold, weight loss, lipid oxidation, and hardness. No negative effect on the organoleptic features. Cucumber peel extract ↑ taste, odor, and texture parameters during storage. | [6] |
Petit-suisse | Jabuticaba peel | Extract (polyphenols, fibers) | Antioxidant, sensory | 1.5, 2, 2.5, and 3% of extract added to cheese formulation. ↑ Polyphenols, antioxidant activity, sensory acceptability, and dietary fibers (1.65 g in formulation with 3%). Change in color parameters (↑ red value and chroma, ↓ yellow and lightness value). | [48] | ||
Processed cheese | Mandarin peel | Extract (polyphenols, flavonoids) | Antioxidant, texture, sensory | Cheese was made with 25, 50, and 100% (v/v) nanoliposomes of mandarin peel extract that replaced water. No significant increase of polyphenols in fortified cheese at 0 days but ↑ polyphenols during storage. ↓ In lightness value, ↑ in red and yellow value of color parameters. ↓ Organoleptic attributes. | [7] | ||
Minas cheese | Mango peel and kernel | Extract (polyphenols) | Antioxidant, antimicrobial, sensory | Addition of 6% of kernel and peel extracts from three varieties of mango to cheese formulation. Major polyphenol content in kernel extract. ↑ Antimicrobial activity for coliforms and coagulase-positive Staphylococcus. Good sensory acceptance. | [4] | ||
Gouda cheese | Mango kernel | Extract (polyphenols, flavonoids, fatty acids) | Antioxidant, sensory | Milk fat (3.5%) was partially replaced with mango fat at 5, 10, 15, and 20%. ↑ Polyphenols, flavonoids, antioxidant activity, C18:1, C18:2, and C18:3, sensory acceptability. ↓ Peroxide value, free fatty acid and cholesterol contents. Identification of mangiferin, caffeic acid, catechin, quercetin, and chlorogenic acid in cheese with mango fat. | [49] | ||
Soft cheese | Olive mill solid waste | Extract (polyphenols) | Antioxidant, texture, sensory | Freeze-dried and encapsulated extracts were added to cheese (100 mg/g). ↑ Polyphenol content and antioxidant activity (major content with encapsulation), flavor, body, texture and acceptability at sensory evaluation. Change in texture profile (↑ chewiness, gumminess and hardness in cheese with encapsulated extract). | [50] | ||
Mozzarella | Olive oil by-product | Wastewater extract (polyphenols) | Antioxidant, antimicrobial, sensory | Extract added by injection into the storage liquid in prepackaged mozzarella, 250 and 500 µg total polyphenols/mL. Polyphenols ↓ in storage liquid and ↑ in mozzarella during storage. ↑ Antimicrobial activity and shelf life (>2 and 4 days). ↓ Sensory acceptability with 500 µg total polyphenols/mL. | [3] | ||
Spread cheese | Orange peel | Extract (polyphenols) | Antioxidant, bioactivity | Addition of 6% of extract to cheese formulation. During postprandial phase, ↑ antioxidant activity, ↓ glucose and triglyceride levels at 1.5 h and 3 h. | [51,52] | ||
Curd | Pomegranate peel | Extract (polyphenols) | Antioxidant, sensory | Addition of 0.5, 1, and 1.5% of extract to milk. ↑ Polyphenols, antioxidant activity, chemical stability, and shelf life (>6 days). ↓ Sensory attributes at higher extract concentrations (astringency and bitterness). | [8] | ||
Soft cheese | Pomegranate peel and mesocarp | Extract (polyphenols) | Antioxidant, antimicrobial, texture, sensory | Addition of 0.5 mg/mL of extract to milk. ↑ pH cheese, polyphenols (major in cheese with peel extract at 0.1286 mg/g). Change in texture features (↑ in firmness). ↓ Lightness and redness, ↑ yellow and chroma values. ↓ Staphylococcus aureus and mesophilic bacteria growth during storage. | [53] | ||
Vegetable | Spread, Primosale cheese | Artichoke external leaves | Powder (polyphenols) | Antioxidant, texture, sensory | Addition of 5% (w/w) to spread cheese. Addition of 50 and 100 g/kg to Primosale. ↑ Polyphenols, tocopherols, and antioxidant activity. ↑ Acidity, bitterness, astringency, fibrousness, graininess, and adhesiveness. | [14,54] | |
Spread, Primosale cheese | Broccoli stems and leaves | Powder (polyphenols, flavonoids, fibers) | Antioxidant, texture, sensory | Addition of 5% (w/w) to spread cheese. Addition of 50 and 100 g/kg to Primosale. ↑ Polyphenols, tocopherols, and antioxidant activity. ↑ Acidity, saltiness, astringency, hardness, fibrousness, adhesiveness, and graininess. ↓ Spreadability, solubility, and juiciness. | [14,54] | ||
Soft cheese | Celery leaves | Small piece (polyphenols) | Antimicrobial, texture, sensory | Addition of 5, 10, and 15% of leaves to milk used to make cheese. ↑ Antimicrobial activity. 5 and 10% ↑ sensory acceptance compared to the control sample. | [55] | ||
Double cream cheese | Garlic leaves | Powder (polyphenols) | Sensory, antimicrobial, shelf life | Addition of 0.8% to cheese formulation. ↑ Shelf life (>2 days), pH, dry matter, consistency, sensory acceptability, antimicrobial, and preservative activity. | [11] | ||
Spread cheese | Tomato peel | Lycopene oil (polyphenols) | Antioxidant, texture, sensory | Substitution of butter with lycopene oil at 0, 25, 50, 75, and 100%. Polyphenols, antioxidant activity, dry matter, ashes, texture, and sensory parameters ↑ with lycopene oil. ↓ Saturated fats with lycopene oil. | [10] | ||
Spread, Primosale cheese | Tomato peel | Powder (polyphenols, flavonoids, fibers) | Antioxidant, texture, sensory | Addition of 5% (w/w) to spread cheese. Addition of 50 and 100 g/kg to Primosale. ↑ Polyphenols, tocopherols, and antioxidant activity. ↑ Acidity, astringency, fibrousness, adhesiveness, hardness, and graininess. ↓ Saltiness, spreadability, solubility, and juiciness. | [14,54] | ||
Cereal | Processed cheese | Brewers spent grain | Powder (fibers, polyphenols) | Antimicrobial, texture, sensory | Addition of 10, 20, 30, 40, and 50% to cheese formulation. ↑ Fiber, solid, pH, meltability, texture parameters, and sensory features. ↓ Moisture, titratable acidity, proteins, and ashes. | [56] | |
Spread, Primosale cheese | Corn bran | Powder (polyphenols, flavonoids, fibers) | Antioxidant, texture, sensory | Addition of 5% (w/w) to spread cheese. Addition of 50 and 100 g/kg to Primosale. ↑ Polyphenols, tocopherols, and antioxidant activity. ↑ Sweetness, astringency, fibrousness, adhesiveness, hardness, graininess. ↓ Acidity, saltiness, spreadability, solubility, and juiciness. | [14,54] | ||
White cheese | Wheat germ | Encapsulated oil (polyphenols) | Antioxidant, texture, sensory | Cheese with fat replaced by 50% with free or encapsulated wheat germ oil. Compared to the control, lightness ↓ with free oil, redness and yellowness ↓ with encapsulated oil and ↑ with free oil. ↑ Flavor, body and texture, and appearance. ↓ Sensory attributes with free oil, ↑ with encapsulated oil. | [57] | ||
Soft cheese | Wheat germ | Extract (polyphenols) | Antioxidant, sensory | Addition of 0.5 and 1% of hot and cold extract to cheese formulation. Extract ↑ moisture, pH, and proteins compared to the control sample. ↑ Sensory features during storage. | [58] | ||
Winery | Petit Suisse | Grape seed and skin | Seed extract, skin flour (polyphenols, flavonoids, anthocyanins) | Antioxidant, sensory | Addition of grape skin flour (3 g/100 g) and grape seed extract (0.5 g/100 g) to cheese formulation. ↑ Polyphenols, antioxidant activity, and sensory appreciation (↑ odor and appearance, ↓ taste and consistency). | [59] | |
Toma, Cheddar | White and red grape pomace (Barbera, Chardonnay) | Powder (polyphenols) | Antioxidant, antimicrobial | Addition of 0.8 and 1.6% (distilled and not distilled powder) to cheese formulation. In Toma, ↓ moisture and fat (except 0.8% Chardonnay, not distilled), ↑ proteins and ashes. In Cheddar, ↑ moisture and proteins (except with Chardonnay, not distilled), ↑ ashes and ↓ fat (except 1.6% Chardonnay, not distilled). Slightly higher proteolysis with powder. Significant ↑ antioxidant activity and polyphenols with 1.6% of the powder. ↑ Organic acids, particularly lactic acid ↑ in Toma and ↓ in Cheddar. Distillation ↑ bioactive compounds in cheeses. | [9] | ||
Spread, Primosale cheese | White and red grape pomace | Powder (polyphenols, flavonoids, fibers) | Antioxidant, texture, sensory | Addition of 5% (w/w) to spread cheese. Addition of 50 and 100 g/kg to Primosale. ↑ Polyphenols, tocopherols, and antioxidant activity. ↑ Acidity, sweetness, astringency, fibrousness, adhesiveness, and graininess. ↓ Saltiness, sweetness, spreadability, hardness, solubility, and juiciness. | [14,54] | ||
Spread cheese | White grape skin | Oven-dried and freeze-dried powder (polyphenols, flavonoids) | Antioxidant | Addition of 1 and 2% (w/w) of powders to cheese formulation. With extract, ↑ proteins, dry matter, and ashes, ↓ fat. ↑ Polyphenols, flavonoids, and antioxidant activities in cheese with freeze-dried powder. | [60] | ||
Robiola-type | White and red skin (Barbera and Chardonnay) | Powder (polyphenols, flavonoids) | Enrichment, antioxidant, sensory | Addition of 0.8, 1.6, 2, and 4% (w/w) to curd. A major percentage ↓ sensory attributes and consumer appreciation. | [61] | ||
Goat | Fruit | Minas Frescal cheese | Pequi epicarps and external mesocarps | Extract (polyphenols) | Antimicrobial, texture | Addition of extract to milk and mass, and cheese immersion in the extract (6.25 mL/L). ↑ Titratable acidity, redness and yellowness, hardness. ↓ Lightness and cohesiveness. Pequi extract addition to milk was the most stable in terms of bacteriological parameters. The extract delay postacidification contributed to preservation of texture and color. | [12,62] |
Sheep | Fruit | Ricotta cheese | Orange peel | Powder (polyphenols, β-carotene) | Antioxidant, antibacterial | Addition of 3% (w/v) of powder in edible coating formulation to preserve the cheese. ↑ Antimicrobial and antioxidant activities, lightness, and shelf life. ↓ Redness and textural parameters. | [63] |
Primosale cheese, Vestedda-like | Red grape pomace | Powder (polyphenols, flavonoids) | Antioxidant, antimicrobial, texture, sensory | Addition of 1% (v/v) in curd. ↑ Proteins, moisture, dry matter, redness index, volatile profile, sensory parameters, and antioxidant and antimicrobial activities. ↓ Fat, saturated fatty acids, and lightness and yellowness. | [13,64] | ||
Cereal | Feta | Wheat bran | Powder (polyphenols) | Antimicrobial, sensory | Addition of 10% of wheat bran to cheese formulation. ↑ Prebiotic growth, volatile compounds, sensory features, and shelf life. | [65] | |
Buffalo | Fruit | Mozzarella | Banana peel | Pectin extract (polyphenols, flavonoids) | Antioxidant, antimicrobial | Edible coating with 3 mg of pectin. ↑ Antioxidant and antimicrobial activities, and shelf life from 7 to 21 days. Absence of yeast, mold, and coliform growth up to 21 days of storage in contrast to the uncoated mozzarella. | [66] |
Feta-like | Lemon peel | Extract (polyphenols, fatty acids) | Antioxidant, antimicrobial, sensory | Addition 0.25 and 0.5 g/kg to milk for cheesemaking. ↑ Total solids, fat, proteins, pH, volatile fatty acids, antioxidant and antimicrobial activities, and sensory properties (best 0.5%). ↓ Peroxide and acid values. | [5] | ||
Labneh cheese | Mandarin peel | Extract (polyphenols, fibers) | Antioxidant, antimicrobial, sensory | Addition of 1.5, 3, and 5% extract to cheese formulation. ↑ Total solid, proteins, ashes, carbohydrates, acidity, fibers, antioxidant and antimicrobial activities, Lactobacillus helveticus growth, and sensory properties (best with 3%). ↓ pH value. | [67] | ||
Kareish cheese | Papaya leaves | Extract (polyphenols) | Antioxidant, antimicrobial, sensory | Addition of 2% of extract to the edible coating. ↑ Tenderness, juiciness, body, texture, and flavor. Improvement of shelf life and antimicrobial and antioxidant activities. | [68] | ||
Feta-like | Pomegranate peel | Extract (polyphenols, fatty acids) | Antioxidant, antimicrobial, sensory | Addition of 0.25 and 0.5 g/kg to milk for cheesemaking. ↑ Total solids, fat, proteins, pH, volatile fatty acids, antioxidant and antimicrobial activities, and sensory properties (best 0.5%). ↓ Peroxide and acid values. | [5] | ||
Himalayan cheese | Pomegranate peel | Extract (polyphenols) | Antioxidant, antimicrobial, sensory | Zein film with 0, 25, 50, and 75 mg/g of film. Use of biofilm to package cheese. ↑ Barrier properties, antioxidant and antimicrobial activities, sensory acceptability. ↓ Oxidation. | [69] | ||
Kalari cheese | Pomegranate rind | Extract (polyphenols, fatty acids) | Antioxidant, antimicrobial, sensory | Immersion of cheese in an aqueous solution of 1 and 2% extract. ↑ Moisture, antioxidant and antimicrobial activities, shelf life, and sensory scores. ↓ pH, lipid oxidation, and free fatty acids. | [70] |
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Difonzo, G.; Antonino, C.; Squeo, G.; Caponio, F.; Faccia, M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants 2023, 12, 660. https://doi.org/10.3390/antiox12030660
Difonzo G, Antonino C, Squeo G, Caponio F, Faccia M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants. 2023; 12(3):660. https://doi.org/10.3390/antiox12030660
Chicago/Turabian StyleDifonzo, Graziana, Claudia Antonino, Giacomo Squeo, Francesco Caponio, and Michele Faccia. 2023. "Application of Agri-Food By-Products in Cheesemaking" Antioxidants 12, no. 3: 660. https://doi.org/10.3390/antiox12030660
APA StyleDifonzo, G., Antonino, C., Squeo, G., Caponio, F., & Faccia, M. (2023). Application of Agri-Food By-Products in Cheesemaking. Antioxidants, 12(3), 660. https://doi.org/10.3390/antiox12030660