Abstract
Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 °C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by texture profile analysis. Additionally, moisture, pH, nitrogenous fractions (nitrogen soluble in pH 4.6, non-protein nitrogen, 70% ethanol-soluble nitrogen, and water-soluble extract) were evaluated. The peptide profile of nitrogenous fractions was also analyzed. Finally, biological activity was evaluated by ABTS (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) and DPPH (2,2-diphenyl-1-picrylhydrazyl), as well as the Inhibition of Angiotensin-Converting Enzyme. Analysis of variance showed significant differences for most of the evaluated parameters. By principal component analysis (PCA), two groups were separated, one corresponding to LSB-c and the other corresponding to C-c. The separation was given mostly by hardness, chewiness, and ABTS of all nitrogenous fractions. LSB-c showed higher biological activities than C-c.
Highlights
Bioactive peptides are genuine or generated components of ready-to-eat foods that may exert a regulatory activity in the human organism, regardless of their nutritive functions [1].It is known that bovine milk is the most significant source of food-derived bioactive peptides [2].The existence of bioactive peptides in fermented milk products and ripened cheese has been described [3]
Various peptides are released from the milk proteins; they are inactive while encrypted in the milk proteins
For a cheese without added probiotics, results are similar to those previously reported by Guerra Martínez, et al [21]
Summary
Bioactive peptides are genuine or generated components of ready-to-eat foods that may exert a regulatory activity in the human organism, regardless of their nutritive functions [1].It is known that bovine milk is the most significant source of food-derived bioactive peptides [2].The existence of bioactive peptides in fermented milk products and ripened cheese has been described [3]. Bioactive peptides are genuine or generated components of ready-to-eat foods that may exert a regulatory activity in the human organism, regardless of their nutritive functions [1]. It is known that bovine milk is the most significant source of food-derived bioactive peptides [2]. The existence of bioactive peptides in fermented milk products and ripened cheese has been described [3]. Proteolysis takes place during food processing, e.g., milk fermentation and cheese maturation, or during gastrointestinal transit. Some of the bioactive properties reported in peptides derived from milk products are antihypertensive, antioxidant, antimicrobial, immunomodulatory, and mineral binding [4,5,6]. The amount and type of bioactive peptides in cheese are affected by the starter culture and ripening conditions [7]
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