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Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

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dc.title Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition en
dc.contributor.author Frühbauerová, Michaela
dc.contributor.author Červenka, Libor
dc.contributor.author Hájek, Tomáš
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Velichová, Helena
dc.contributor.author Buňka, František
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 14
dc.citation.spage 230
dc.citation.epage 238
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1310
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310/1288
dc.subject antioxidant en
dc.subject chromatography en
dc.subject grape en
dc.subject processed cheese en
dc.subject valorisation en
dc.description.abstract Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)- epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried grape skin powder was the better choice for valorisation of processed cheese spread. © 2020 Potravinarstvo Slovak Journal of Food Sciences, Licence. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009878
utb.identifier.obdid 43881661
utb.identifier.scopus 2-s2.0-85090282878
utb.source j-scopus
dc.date.accessioned 2020-09-15T13:41:16Z
dc.date.available 2020-09-15T13:41:16Z
dc.rights Attribution 3.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Velichová, Helena
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, František Buňka * Michaela Frühbauerová, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718, E-mail: michaela.fruhbauerova@student.upce.cz ORCID: https://orcid.org/0000-0003-1286-7341 Libor Červenka, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037718, E-mail: libor.cervenka@upce.cz, ORCID: https://orcid.org/0000-0003-2316-8765 Tomáš Hájek, University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic, Tel.: +420466037038, E-mail: tomas.hajek@upce.cz, ORCID: https://orcid.org/0000-0002-8791-6163 Richardos Nikolaos Salek, Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576038087, E-mail: rsalek@utb.cz, ORCID: https://orcid.org/0000-0001-5129-5329 Helena Velichová, Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic and College of Business and Hotel Management, Bosonožská 9, 625 00 Brno, Czech Republic, Tel.: +420576031542, E-mail: velichova@utb.cz, ORCID: https://orcid.org/0000-0002-8585-9126 František Buňka, Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576033011, E-mail: bunka@utb.cz, ORCID: https://orcid.org/0000-0002-1960-8505 Corresponding author: *
utb.fulltext.dates Received: 6 Feburary 2020 Accepted: 6 April 2020 Available online: 28 April 2020
utb.fulltext.sponsorship This research was funded by a project from the Faculty of Chemical Technology, University of Pardubice, no. SGS_2019_003.
utb.scopus.affiliation University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, Pardubice, 532 10, Czech Republic; Tomáš Baťa University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic; College of Business and Hotel Management, Bosonožská 9, Brno, 625 00, Czech Republic
utb.fulltext.projects SGS_2019_003
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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