Effects of heat treatment, starter culture, plant coagulant, and storage period on in vitro ACE inhibitory and antioxidant activity of goat cheese

UZKUÇ H., YÜCEER Y.

European Food Research and Technology, cilt.251, sa.12, ss.4281-4292, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 251 Sayı: 12
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1007/s00217-025-04886-9
  • Dergi Adı: European Food Research and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.4281-4292
  • Anahtar Kelimeler: Antihypertensive, Antioxidant, Bioactive peptide, Bioactivity, Goat cheese
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

The objective of this study was to determine the effects of heat treatment, starter culture addition, coagulant origin, and storage period on antioxidant and angiotensin-converting enzyme-inhibitory (ACE-I) activities of goat cheese. The bioactive potential of the cheeses was tested in the low molecular weight (< 3 kDa) fractions (LP) of in vitro digested samples containing bioactive peptides. The antioxidant activity of the cheeses was tested with ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging and CUPRAC (Cupric ion reducing antioxidant capacity) assays. The interaction of heat treatment and starter culture addition affected the bioactive properties of the cheeses just as the storage process, while different coagulants had no effect. The highest ACE-I activities were 76.65–77.94% in heated and starter-added milk cheeses on the 1st day of storage. Starter-free raw milk cheeses had antioxidant activities ranging from 55.89 to 69.02 mM Trolox 100 mg− 1 cheese in the ABTS assay on the 1st and 30th days, and from 13.06 to 17.52 mM Trolox g− 1 cheese in the CUPRAC assay throughout the storage period. Results indicated that raw milk cheeses fermented by natural microbiota may exhibit an antihypertensive effect with over 50% ACE-I activity and reduce oxidative damage, demonstrating potential positive impacts on human health and suggesting their possible use in functional diets.