Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties

A chemical study was performed on the skin and seeds of Vitis labrusca var. Bordeaux to optimize the extraction of antioxidants to be added in a Petit Suisse cheese. Grape seed (3637 ± 4 mg AAE/100 g) and grape skin (1033 ± 10 mg AAE/100 g) extracted with a hydroalcoholic solution (60% ethanol) showed the highest antioxidant activity. Petit Suisse cheeses were manufactured with/without the grape skin flour and the lyophilized grape seed extract (GSE) obtained with a hydroalcoholic solution (60% ethanol) The Petit Suisse cheese manufactured with GSE presented a sensory acceptance rate of 73% (from a total of 202 untrained assessors). the Petit Suisse cheese with GSE inhibited 77% of angiotensin -converting enzyme activity (ACE), while the Petit Suisse cheese manufactured with the grape skin flour but without the lyophilized grape seed extract inhibited 38% of ACE activity. Grape seed extract combined with grape juice and skin increased the total phenolics and chemical antioxidant activity of Petit Suisse cheese, but after 28 days of storage there was a slight decrease in phenolics and FRAP. Overall, the grape seed extract and purple grape juice may be used to supplement Petit Suisse cheese with natural antioxidants.