Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

•Prior milk processing affects proteolysis during cheese ripening.•Sonication, microwaves and HPP of milk increased bioactive compounds in cheese.•Antihypertensive properties of cheese can be improved by milk pre-processing. Dairy processing provides acceptable safety and shelf-life to final product...

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Bibliographic Details
Published in:	Ultrasonics sonochemistry 2020-10, Vol.67, p.105140-105140, Article 105140
Main Authors:	Munir, Masooma, Nadeem, Muhammad, Mahmood Qureshi, Tahir, Gamlath, Charitha J., Martin, Gregory J.O., Hemar, Yacine, Ashokkumar, Muthupandian
Format:	Article
Language:	eng
Subjects:	ACE- inhibition Angiotensin-Converting Enzyme Inhibitors - metabolism Animals Antioxidant potential Antioxidants - metabolism Cheddar cheese Cheese High pressure processing Microwaves Pressure Sonication
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Summary:	•Prior milk processing affects proteolysis during cheese ripening.•Sonication, microwaves and HPP of milk increased bioactive compounds in cheese.•Antihypertensive properties of cheese can be improved by milk pre-processing. Dairy processing provides acceptable safety and shelf-life to final products, and improves their bioactivity. The present study evaluated the potential of different milk processing techniques to improve the antioxidant and angiotensin-I converting enzyme (ACE)-inhibitory activity of Cheddar cheese, during ripening. Cheese was made from milk subjected to different pre-treatments (C = untreated control, US-1 = ultrasonication, specific energy = 23 J/g, 20 kHz frequency; US-2 = Ultrasonication specific energy = 41 J/g, 20 kHz; HPP = high-pressure processing, 400 MPa for 15 min, at temperature MW > C. These findings demonstrate the possibility of using ultrasound, microwaves or high-pressure processing as pre-treatments to improve the nutritional attributes of cheese.
ISSN:	1350-4177 1873-2828