RESUMO

Hydrolysis of proteins leads to the release of bioactive peptides with positive impact on human health. Peptides exhibiting antihypertensive properties (i.e., inhibition of angiotensin-I-converting enzyme) are commonly found in whey protein hydrolysates made with enzymes of animal, plant or microbial origin. However, bioactive properties can be influenced by processing conditions and gastrointestinal digestion. In this study, we evaluated the impact of three plant enzymes (papain, bromelain and ficin) in the manufacture of whey protein hydrolysates with varying level of pH, enzyme-to-substrate ratio and time of hydrolysis, based on a central composite design, to determine the degree of hydrolysis and antihypertensive properties. Hydrolysates made on laboratory scales showed great variation in the type of enzyme used, their concentrations and the pH level of hydrolysis. However, low degrees of hydrolysis in papain and bromelain treatments were associated with increased antihypertensive properties, when compared to ficin. Simulated gastrointestinal digestion performed for selected hydrolysates showed an increase in antihypertensive properties of hydrolysates made with papain and bromelain, which was probably caused by further release of peptides. Several peptides with reported antihypertensive properties were found in all treatments. These results suggest plant enzymes used in this study can be suitable candidates to develop ingredients with bioactive properties.

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This Technical Research Communication evaluated the influence of various cheese manufacture methods on the composition and in vitro antihypertensive activity of sweet whey samples obtained from miniature models for fresh, Chanco and Gouda-style cheese processing using bulk-tank milks throughout a year. Raw milks from morning milking were standardized, pasteurized and used to obtain sweet whey using cheesemaking protocols for each variety on 200 g scale, as well the use of whey dilution at levels of 0, 15, 30 and 45% in Chanco and Gouda-style making. The composition of sweet whey obtained within each cheesemaking variety was similar among different timepoints of the year (P > 0.05), which was attributed to similar composition of milks and the use standardized cheesemaking protocols used for this study. As expected, the use of whey dilution led to sweet whey samples with reduced levels of total solids (P < 0.05), but they exhibited an improvement of the in vitro antihypertensive properties, which may be attributed to the formation of low-molecular weight bioactive peptides due to increased cheese making times. The results of this study suggest that modifying cheese manufacture protocols may have a direct impact on the bioactive properties of sweet whey. Future work will be required to identify and evaluate the feasibility to purify bioactive peptides obtained from sweet whey.

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The interaction between wine tannins and saliva proteins is responsible for wine astringency perception, producing a depletion of salivary proteins and changes on oral friction. In sensorial terms, astringency is described as a dryness and puckering sensation in the mouth, which is related to the "structure" or "body" of red wines. However, these last descriptors, as structure or body, are perceived during wine tasting and commonly related to wine viscosity. To address these differences on sensory response, we hypothesize that tannin-protein interactions could be a key factor involved in the viscosity of red wines/saliva mixtures, just as they are for astringency. We used a rheological method to study the impact of tannin-protein interaction on the viscosity of model wine-saliva systems. Mixtures of model saliva based on mucin and typical astringent compounds, as commercial tannins and gallic acid, were evaluated for their rheological behavior. The viscometric flow of the fluid mixtures was determined, and subsequently, the viscosity was evaluated at a shear rate of 60 s-1 . It was observed that red wines/saliva mixtures exhibit non-Newtonian flow and ascending tannin doses led to an increase in the apparent viscosity. Nephelometric analysis demonstrate that tannin-mucin aggregates were formed, which suggests that these complexes were potentially responsible for the viscosity increases, modifying the rheological behavior of these mixtures. Results from this work propose that tannin-protein interactions are also involved in the underlying mechanism of thickness perception of red wines and rheology could be a complementary instrumental technique for wine mouthfeel characterization.

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RESUMO

In humid temperate regions, forage turnip (Brassica rapa ssp. rapa) and forage rape (Brassica napus ssp. biennis) are common fodder crops used for dairy cattle during the summer season. However, there is little scientific information regarding the use of brassicas and their effect on the fatty acid (FA) profile in blood, milk, and milk products. The aim of this study was to evaluate the effect of forage brassica supplementation in dairy cows on the FA profile of blood plasma, milk, and cheese, and on the sensory characteristics of Chanco and Ricotta cheeses. Twelve multiparous dairy cows (Holstein Friesian) were housed and submitted to a 3 × 3 replicated (n = 3) Latin square design with 3 treatments (control, turnip, or rape) in 3 periods of 21 d each (14 d of diet adaptation and 7 d of measurements). The control diet consisted of 16.20 kg of grass silage (Lolium perenne), 2.25 kg of soybean bran, and 2.25 kg of commercial concentrate, all on a dry matter (DM) basis. In the treatments with forage brassicas, 24.15% of the total DM was replaced by turnip or rape; thus, they consisted of 12.25 kg of silage, 2.25 kg of soybean bran, 1.2 kg of concentrate, and 5 kg of turnip or rape (DM basis). A principal components analysis was performed on the results of the cheese sensory evaluation. Supplementation with turnip or rape modified the profile of FA in blood plasma and milk, increasing the saturated fraction, mainly short- and medium-chain FA, and decreasing the mono- and polyunsaturated FA. In the sensory evaluation, diet did not affect any of the 18 attributes evaluated. However, in the principal components analysis, cheeses made with milk from animals fed turnip and rape were differentiated by increased odor, flavor, spiciness, bitterness, and acidity. Overall, brassicas can be used as an alternative forage source with no negative effects on sensory characteristics of cheeses.

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The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

RESUMO

The research reported in this Research Communication evaluates the effect of milk acidification on the physicochemical and sensory properties of Licor de Oro (or Gold Liqueur; LO), a traditional alcoholic beverage produced in Chiloé island, Chile, which is made by mixing milk acidified with lemon juice and alcohol at a ratio of 1.0:1.0, along with sugar and other spices. The mixture is stored for a couple of weeks and then filtered to obtain a product with a yellowish-transparent appearance, sweetness and acidic taste, milky and alcoholic notes. The lack of information regarding LO processing, mainly in the amount of acid added to the mixture, leads to products of highly variable quality. Thus, the objective of this study was to evaluate the effect of milk acidification on the physicochemical and sensory properties of LO. Raw milk was acidified using citric acid to six different pH values: 6.7 (control), 6.0, 5.3, 4.6, 3.9 and 3.2. These milk treatments were then used to make LO. A decrease of milk pH led to LO with higher levels of sensorial and titratable acidity. LO obtained at pH 6.7 and 6.0 had higher levels of total protein than other treatments, leading to excessive turbidity. In contrast, treatments made at pH ≤5.3 had a typical transparent appearance of LO. These results suggest that a minimum level of milk acidification is required to obtain LO with desired appearance and composition.

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