Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening

Food Chemistry: X

Daniel Arrieta Baez¹  Gloria Dávila Ortiz²  Jorge Carlos Ruiz Ruiz³  Lucibel Álvarez Ramos⁴  Víctor Manuel Toledo López⁵ 

[1] Universidad ISA, Departamento de Tecnología de Alimentos, Decanato de Ciencias Agroalimentarias y del Medioambiente, Av. Presidente Antonio Guzmán Km. 5 1/2, C.P. 51124. La Herradura, Santiago de los Caballeros, Republica Dominicana;Instituto Politécnico Nacional, Centro de Nanociencias y Micro y Nanotecnologías, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Luis Enrique Erro S/N, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico;Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Unidad Profesional Lázaro Cárdenas, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas, C.P. 11340 Delegación Miguel Hidalgo, Ciudad de México, Mexico;Tecnológico Nacional de México/Instituto Tecnológico de Mérida, División de Estudios de Posgrado e Investigación, Av. Tecnológico Km 4.5 S/N, C.P. 97118 Mérida, Yucatán, Mexico;Universidad Anáhuac-Mayab, Escuela de Nutrición, División de Ciencias de la Salud, Km 15.5, Carretera Mérida a Progreso, Int. Km 2 Carretera a Chablekal, Mérida 97310, Yucatán, Mexico;

关键词: Gouda cheese;    Antioxidant;    Antihypertensive;    Bioactive peptides;   

DOI  :  

来源: DOAJ

【 摘 要 】

In Mexico, local ripened cheeses such as Chihuahua, Ranchero, and Cotija are produced, being consumed in great quantities together with imported cheeses. Proteolysis that takes place during ripening generates bioactive peptides; in this way the cheese acquires potential as a functional food. The ripening process of Gouda cheese was studied based on its bromatological and sensorial properties, bioactivity, and peptide profile. Ripened cheese met bromatological standard parameters and showed higher overall acceptability. After 90 days, bioactivity reached maximum values for radical scavenging (6.6%), ferric reducing power (11.2%), metal chelating effect (49%), and angiotensin I-converting enzyme inhibitory activity (66.2%). Eight peptides were identified, four from αS1-casein, f(1–9, 1–13, 1–14, and 25–36), and four from β-casein, f(11–28, 60–63, 193–209, and 197–205). Ripening of Gouda cheese results in a product with functional potential due to the presence of peptides with biological activity. Additionally, the methodology proposed in this work could be used by the dairy industry to monitor the manufacturing process and ripening of other types of cheeses.

【 授权许可】

Unknown