Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale

• Published in: Food chemistry 2022-11, Vol.394, p.133459-133459, Article 133459
• Main Authors: Estévez, Natalia, Fuciños, Clara, Rodríguez-Sanz, Andrea, Luisa Rúa, María
• Format: Article
• Language: English
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133459

[Display omitted] •Whey protein hydrolysate was successfully produced at large-scale.•Bioactivities were determined and peptides responsible for them were identified.•The hydrolysate obtained was used as a functional ingredient in a low-fat yoghurt.•Good results in the sensorial analysis were obtained, especially for bitterness.•Bioactivities studied in functional yoghurt were maintained at 4 °C for one week. A scale-up process was carried out to obtain potent bioactive peptides from whey protein through a simple hydrolysis process. The scale-up was satisfactory, with results similar to those obtained at lab scale: a fraction of peptides < 1 kDa with ACE inhibitory activity of 18.44±2.47 μg/mL, a DPPH value of 69.40±0.44%, and an ORAC value of 3.37±0.03 μmol TE/mg protein. The peptide sequences responsible for the ACE inhibitory activity were also similar to those identified at lab scale: PM, LL, LF, HFKG and PT. The hydrolysate was used as a functional ingredient in a low-fat yoghurt. The consumer sensory taste panel found no significant difference (p > 0.05) between the bitterness of the control and the functional yoghurt, and about 50% of consumers would buy it. The hydrolysate maintained its bioactivities for 4 months at -20 °C (after thawing and pasteurisation), and for 1 week in yoghurt at 4 °C.