Year-end Sale % OFF 
Abstract
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42–58.56 times) and the reducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
Highlights
Based on the “working definition” of FUFOSE (Functional Food Science in Europe), a food can be regarded as “functional” if it is satisfactorily demonstrated to beneficially affect one or more target functions in the body beyond adequate nutritional effects in a way that is relevant to either an improved state of health and well-being and/or a reduction of risk of disease [1]
Traditional Serbian white cheeses in brine are produced from raw milk without the addition of a starter culture and are named according to the region of production (Homolje, Zlatar, Svrljig and Sjenica cheese)
The results of this study showed significant but different antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses
Summary
Based on the “working definition” of FUFOSE (Functional Food Science in Europe), a food can be regarded as “functional” if it is satisfactorily demonstrated to beneficially affect one or more target functions in the body beyond adequate nutritional effects in a way that is relevant to either an improved state of health and well-being and/or a reduction of risk of disease [1]. Traditional white Serbian cheese, usually named as “Krishka cheese”, is the most widely manufactured and consumed cheese variety in Serbia. Given that it represents about 60% of the total cheese production in Serbia, this cheese has a considerable input in the economy, being significant in the income of milk producers, especially those in rural areas who do not have access to milk processing plants. It has a significant influence on local human nutrition. Traditional “Krishka cheese” is artisanally produced from raw cow or sheep milk without the addition of a starter culture and is named according to the region of production (Homolje, Zlatar, Svrljig and Sjenica cheese)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
