Difonzo Graziana, Antonino Claudia, Squeo Giacomo, Caponio Francesco, Faccia Michele
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy.
Antioxidants (Basel). 2023 Mar 7;12(3):660. doi: 10.3390/antiox12030660.
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively impacting their shelf life. Contrasting results have been obtained regarding the color and sensory properties of enriched cheeses depending on the selected by-products and on the technology adopted for the extract preparation. Furthermore, functional compounds in cheeses perform a prebiotic function and their bioavailability improves human health. Overall, the use of agri-food by-products in cheese formulation can offer benefits for agri-food chain sustainability and consumer health.
农业食品公司生产大量的植物副产品，在许多情况下，这些副产品含有功能性生物活性化合物。本综述总结了农产品加工副产品在奶酪制作中的主要应用，同时考虑了它们的生物活性和功能特性。富含多酚的副产品可提高奶酪的抗氧化和抗菌活性，对其保质期产生积极影响。根据所选副产品和提取物制备所采用的技术，强化奶酪的颜色和感官特性得到了不同的结果。此外，奶酪中的功能性化合物具有益生元功能，其生物利用度可改善人类健康。总体而言，在奶酪配方中使用农业食品副产品可为农业食品链的可持续性和消费者健康带来益处。
