Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin

Paulina Kęska,Joanna Stadnik

doi:10.3390/app10134521

Abstract

This study aimed to determine the effects of sonication and acid whey maceration on the oxidative stability, antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity of peptides obtained from dry-cured pork loins. The changes in the selected parameters were documented over 7, 21 and 42 days of storage. The lowest antioxidant and angiotensin-converting enzyme inhibitory activities of peptides were noted in batches with curing salt (C) and acid whey (SW) compared to batches with sea salt (S). In this sample range, the lowest oxidation–reduction power values were associated with the use of ultrasound. In addition, higher antiradical activity (against ABTS•+) and reducing power values were observed for the sea salt ultrasound (SU) batches (after 21 and 42 days) and for the acid whey ultrasound (SWU) batches (after 7 and 21 days). Contrasting results were obtained for samples with sea salt (S and SU), which were characterized by a higher content of peptides, better antiradical properties and the highest potential to inhibit ACE (after seven days).

Highlights

Several in vitro and in vivo studies have revealed that meat and dry-cured meat products are excellent sources of biologically active peptides
This study aims to assess the impact of sonication and acid whey maceration on organic pork loin without nitrate in order to obtain peptides with high activity against oxidative changes (ABTS, reducing power (RP), thiobarbituric acid reactive substances (TBARS) and oxidation–reduction potential (ORP))
The results reveal that time, treatment and time × treatment interaction resulted in statistically significant (P < 0.001) differences in all the five characteristics determining biologic activity (i.e., ABTS, RP, oxidation–reduction reduction potential (ORP), TBARS and angiotensin-converting enzyme (ACE) inhibition)

Summary

Introduction

Several in vitro and in vivo studies have revealed that meat and dry-cured meat products are excellent sources of biologically active peptides. Peptides with established biologic activity can be obtained by chemical synthesis and included in drugs or nutraceutical food. Ultrasound may affect some physical and chemical properties of food when used at frequencies in the range of 20–100 kHz (intensity ultrasound power level in the range of 10–1000 W cm2 ) [6,7]. In this range, ultrasound mainly works by producing cavitation of bubbles in the biologic matrix, sonochemistry, sonolysis of water or intracellular micromechanical shocks [8].

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