Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for improving the overall quality of food products. In the...

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Autores principales:	Lucia Parafati, Fabiola Pesce, Laura Siracusa, Biagio Fallico, Cristina Restuccia, Rosa Palmeri
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bacterial food pathogens <i>Staphylococcus aureus</i> byproducts reuse polyphenol profile antioxidant compounds Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/fb94e9eff36d4d11a1e6393fd5b94a83
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spelling	oai:doaj.org-article:fb94e9eff36d4d11a1e6393fd5b94a832021-11-25T17:34:00ZPomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics10.3390/foods101126692304-8158https://doaj.org/article/fb94e9eff36d4d11a1e6393fd5b94a832021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2669https://doaj.org/toc/2304-8158Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for improving the overall quality of food products. In the present study, extracts from pomegranate peel (PPW) and mesocarp (PMW) were obtained through a water extraction method and evaluated for in vitro antimicrobial activity and polyphenol content. The two extracts were then added during the cheese-making process in order to create a new functional cheese with improved microbiological and physico-chemical characteristics. Antimicrobial in vitro assays evidenced a substantial efficacy of both extracts against <i>Staphylococcus aureus</i>, which often causes staphylococcal food poisoning outbreaks linked to the consumption of raw milk cheeses and artisanal cheeses. For this reason, a simulated cheese contamination was carried out in order to assess if pomegranate extracts can exert antimicrobial activity towards this pathogen even when incorporated into the cheese matrix. Milk enriched with pomegranate extracts (PPW and PMW) was used to produce two different experimental cheeses, which were then evaluated for yield, polyphenol content, and microbiological as well as physico-chemical traits throughout the refrigerated storage. Despite the low concentration of the extracts, the treated cheeses showed an increase in firmness and a slight decrease in <i>S. aureus</i> counts, of more than one log unit in comparison to the control cheese, for up to 12 d of cold storage. Such results support the reuse of agro-food byproducts, in substitution to chemical food preservatives, as the key to a circular economy.Lucia ParafatiFabiola PesceLaura SiracusaBiagio FallicoCristina RestucciaRosa PalmeriMDPI AGarticlebacterial food pathogens<i>Staphylococcus aureus</i>byproducts reusepolyphenol profileantioxidant compoundsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2669, p 2669 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bacterial food pathogens <i>Staphylococcus aureus</i> byproducts reuse polyphenol profile antioxidant compounds Chemical technology TP1-1185
spellingShingle	bacterial food pathogens <i>Staphylococcus aureus</i> byproducts reuse polyphenol profile antioxidant compounds Chemical technology TP1-1185 Lucia Parafati Fabiola Pesce Laura Siracusa Biagio Fallico Cristina Restuccia Rosa Palmeri Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
description	Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for improving the overall quality of food products. In the present study, extracts from pomegranate peel (PPW) and mesocarp (PMW) were obtained through a water extraction method and evaluated for in vitro antimicrobial activity and polyphenol content. The two extracts were then added during the cheese-making process in order to create a new functional cheese with improved microbiological and physico-chemical characteristics. Antimicrobial in vitro assays evidenced a substantial efficacy of both extracts against <i>Staphylococcus aureus</i>, which often causes staphylococcal food poisoning outbreaks linked to the consumption of raw milk cheeses and artisanal cheeses. For this reason, a simulated cheese contamination was carried out in order to assess if pomegranate extracts can exert antimicrobial activity towards this pathogen even when incorporated into the cheese matrix. Milk enriched with pomegranate extracts (PPW and PMW) was used to produce two different experimental cheeses, which were then evaluated for yield, polyphenol content, and microbiological as well as physico-chemical traits throughout the refrigerated storage. Despite the low concentration of the extracts, the treated cheeses showed an increase in firmness and a slight decrease in <i>S. aureus</i> counts, of more than one log unit in comparison to the control cheese, for up to 12 d of cold storage. Such results support the reuse of agro-food byproducts, in substitution to chemical food preservatives, as the key to a circular economy.
format	article
author	Lucia Parafati Fabiola Pesce Laura Siracusa Biagio Fallico Cristina Restuccia Rosa Palmeri
author_facet	Lucia Parafati Fabiola Pesce Laura Siracusa Biagio Fallico Cristina Restuccia Rosa Palmeri
author_sort	Lucia Parafati
title	Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
title_short	Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
title_full	Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
title_fullStr	Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
title_full_unstemmed	Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics
title_sort	pomegranate byproduct extracts as ingredients for producing experimental cheese with enhanced microbiological, functional, and physical characteristics
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fb94e9eff36d4d11a1e6393fd5b94a83
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Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics

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