Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese

cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four cheese treatments were prepared with different concentrations and combinations of salts...

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Bibliographic Details
Published in:Foods 2022-04, Vol.11 (9), p.1264
Main Authors: Ramírez-Rivas, Ivette Karina, Gutiérrez-Méndez, Néstor, Rentería-Monterrubio, Ana Luisa, Sánchez-Vega, Rogelio, Tirado-Gallegos, Juan Manuel, Santellano-Estrada, Eduardo, Arevalos-Sánchez, Martha María, Chávez-Martínez, América
Format: Article
Language:English
Subjects:
ACE-inhibitory
Amino acids
Angiotensin
antioxidant activity
Antioxidants
Cheese
Dairy products
Enzymes
Food science
Free radicals
Hypertension
Laboratories
Milk
Packaging
Peptides
Peptidyl-dipeptidase A
Polyethylene
Polyethylenes
Potassium
Potassium chloride
Proteins
Proteolysis
requeson cheese
Salt
Salts
Sodium
Sodium chloride
Sulfur
Vacuum packaging
Whey
Whey protein
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Summary:cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11091264