Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace
Experimental study reveals enhanced antioxidant capacity in İzmir Tulum cheese ripened with grape pomace, highlighting a sustainable strategy to valorize winery by-products.
Key Points
To assess the physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened in brines supplemented with different grape pomace by-products over 180 days.
Assigned cheeses to four treatment arms: control brine (C), white wine pomace brine (W), red wine pomace brine (R), and a 1:1 mixture of red and white pomace brine (RW).
Ripened cheeses for 180 days, performing scheduled analyses of basic composition, texture, sensory attributes, and antioxidant metrics (DPPH, CUPRAC, and total phenolic content).
Across all treatments, pH significantly decreased and titratable acidity increased during the 180-day ripening period (p<0.05), whereas dry matter, fat, and protein contents did not differ significantly between groups (p>0.05).
The red wine pomace group exhibited the highest total phenolic content (526.25 mg GAE/100 g) and highest CUPRAC value (21.08 mg Trolox/g) (p<0.05), while the RW mixture demonstrated the greatest DPPH scavenging activity at days 1 and 180.
Textural parameters varied according to both pomace variety and ripening time without negatively disrupting standard compositional stability.