Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening
Copyright © 2020 Elsevier B.V. All rights reserved..
Dairy processing provides acceptable safety and shelf-life to final products, and improves their bioactivity. The present study evaluated the potential of different milk processing techniques to improve the antioxidant and angiotensin-I converting enzyme (ACE)-inhibitory activity of Cheddar cheese, during ripening. Cheese was made from milk subjected to different pre-treatments (C = untreated control, US-1 = ultrasonication, specific energy = 23 J/g, 20 kHz frequency; US-2 = Ultrasonication specific energy = 41 J/g, 20 kHz; HPP = high-pressure processing, 400 MPa for 15 min, at temperature < 40 °C; MW = microwave, temperature<40 °C, specific energy = 86.5 J/g) and analysed after ripening for 0, 3, 6 and 9 months. The results showed that the rate of proteolysis during both cheese making and subsequent ripening was significantly affected by the pre-treatment. Antioxidant activity and ACE-inhibitory potential of cheeses made from pre-treated milk significantly increased (p < 0.05) in the following order: US-2 > HPP > US-1 > MW > C. These findings demonstrate the possibility of using ultrasound, microwaves or high-pressure processing as pre-treatments to improve the nutritional attributes of cheese.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2020 |
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| Erschienen: |
2020 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:67 |
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| Enthalten in: |
Ultrasonics sonochemistry - 67(2020) vom: 01. Okt., Seite 105140 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Munir, Masooma [VerfasserIn] |
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| Links: |
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| Themen: |
ACE- inhibition |
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| Anmerkungen: |
Date Completed 19.02.2021 Date Revised 19.02.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.ultsonch.2020.105140 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM30971205X |
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| 520 | |a Copyright © 2020 Elsevier B.V. All rights reserved. | ||
| 520 | |a Dairy processing provides acceptable safety and shelf-life to final products, and improves their bioactivity. The present study evaluated the potential of different milk processing techniques to improve the antioxidant and angiotensin-I converting enzyme (ACE)-inhibitory activity of Cheddar cheese, during ripening. Cheese was made from milk subjected to different pre-treatments (C = untreated control, US-1 = ultrasonication, specific energy = 23 J/g, 20 kHz frequency; US-2 = Ultrasonication specific energy = 41 J/g, 20 kHz; HPP = high-pressure processing, 400 MPa for 15 min, at temperature < 40 °C; MW = microwave, temperature<40 °C, specific energy = 86.5 J/g) and analysed after ripening for 0, 3, 6 and 9 months. The results showed that the rate of proteolysis during both cheese making and subsequent ripening was significantly affected by the pre-treatment. Antioxidant activity and ACE-inhibitory potential of cheeses made from pre-treated milk significantly increased (p < 0.05) in the following order: US-2 > HPP > US-1 > MW > C. These findings demonstrate the possibility of using ultrasound, microwaves or high-pressure processing as pre-treatments to improve the nutritional attributes of cheese | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a ACE- inhibition | |
| 650 | 4 | |a Antioxidant potential | |
| 650 | 4 | |a Cheddar cheese | |
| 650 | 4 | |a High pressure processing | |
| 650 | 4 | |a Microwaves | |
| 650 | 4 | |a Sonication | |
| 650 | 7 | |a Angiotensin-Converting Enzyme Inhibitors |2 NLM | |
| 650 | 7 | |a Antioxidants |2 NLM | |
| 700 | 1 | |a Nadeem, Muhammad |e verfasserin |4 aut | |
| 700 | 1 | |a Mahmood Qureshi, Tahir |e verfasserin |4 aut | |
| 700 | 1 | |a Gamlath, Charitha J |e verfasserin |4 aut | |
| 700 | 1 | |a Martin, Gregory J O |e verfasserin |4 aut | |
| 700 | 1 | |a Hemar, Yacine |e verfasserin |4 aut | |
| 700 | 1 | |a Ashokkumar, Muthupandian |e verfasserin |4 aut | |
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