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The aim of the study was to evaluate the changes in the antioxidant properties of Cheddar cheese at different stages of ripening using different assays: 2, 2¢-azinobis (3 ethyl benzothiazoline)-6-sulphonic acid, 2, 2-diphenyl 1, picryl hydrazyl and superoxide radical scavenging activity. Cheddar cheese was prepared with Lactobacillus casei ssp. casei 300 and Lactobacillus paracasei ssp. paracasei 22 and without adjunct cultures. The antioxidant activity of water-soluble extracts of Cheddar cheese was dependent on the ripening period. The changes in the antioxidant activity were related to the rate of formation of soluble peptides (proteolysis) in all the samples of cheeses up to fourth month of ripening.

Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.

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The aim of the present study was to evaluate the antioxidant activity of flavoured milk enriched with antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate (WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP and these WPHs were analyzed for degree of hydrolysis and antioxidant activity. The antioxidant activities of these WPHs were evaluated using ABTS method. Trolox equivalent antioxidant activity of all the hydrolysates i.e. flavourzyme (0.81 ± 0.04), alcalase (1.16 ± 0.05) and corolase (1.42 ± 0.12) was higher than the WPC (0.19 ± 0.01). Among these, whey protein hydrolysates prepared using corolase showed maximum antioxidant activity. Total 15 β-lactoglobulin, 1 α-lactoalbumin, and 6 β-casein derived peptide fragments were identified in the WPHs by LC-MS/MS. Due to their size and characteristic amino acid composition, all the identified peptides may contribute for the antioxidant activity. The strawberry and chocolate flavoured milk was supplemented with WPC and WPHs and 2 % addition has shown increase in antioxidant activity upto 42 %. The result suggests that WPH could be used as natural biofunctional ingredients in enhancing antioxidant properties of food products.

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The effect of encapsulated (En) and nonencapsulated (NE) grape seed extract (GSE) at 1% level added to milk before its fermentation was evaluated on the physicochemical properties, total phenolic content and antioxidant activity of the resulting yoghurt. Encapsulated GSE resulted in a product comparable to the control, based on sensory properties, acidity, water-holding capacity, viscosity and colour, along with a threefold increase in total phenolic content and fourfold increase in antioxidant activity. The GSE addition resulted in no effect on the viability of Streptococcus thermophilus and Lactobacillus bulgaricus subsp. delbrueckii counts. The product with NE-GSE had poor sensory properties and lesser polyphenol stability during storage as compared to En-GSE yoghurt.

The aim of the present study was to validate the antioxidant effect of whey protein hydrolysate (WPH) using a small animal model. Paracetamol is common drug that is safe at therapeutic levels; however, an overdose causes oxidative stress, which may lead to potential hepatic and renal necrosis. The protective effect of WPH against paracetamol-induced hepato-nephrotoxicity in mice was investigated in this study. The WPH was prepared by hydrolyzing ultrafiltered retentate of mozzarella cheese whey with commercial food-grade alcalase; the resulting WPH had substantial in vitro antioxidant activity. Male albino mice were treated with WPH for 4 d [intraperitoneally at 4 mg/kg of body weight (BW) per day or orally at 8 mg/kg of BW per day] before or after oral administration of paracetamol (300 mg/kg of BW) for 2 d. Two control groups were used; the negative control mice were administered water only; the paracetamol group was administered paracetamol at 300 mg/kg of BW but received no WPH. Levels of different marker enzymes (glutamate pyruvate transaminase and alkaline phosphatase), creatinine, and blood urea nitrogen were measured in the experimental animal blood sera. The WPH successfully mitigated the increase in the concentration of oxidative biomarkers such as glutathione pyruvate transaminase, alkaline phosphatase, and creatinine, and restored the level of blood urea nitrogen to normal in sera of mice in which oxidative stress was induced with an overdose of paracetamol. Furthermore, the indices of different antioxidant enzymes, such as catalase, superoxide dismutase, and glutathione peroxidase, and lipid peroxidation end-products were determined in liver homogenate. The mice that were given WPH, either intraperitoneally or orally, showed increased activities of antioxidant enzymes and a reduction in thiobarbituric acid reactive substances (TBARS) compared with the paracetamol control group. The protective effect of WPH was less when administered orally than intraperitoneally. We concluded that WPH is the potential protector against paracetamol-induced hepato-nephrotoxicity and can be effectively used in health-promoting foods as a biofunctional ingredient.