Antiradical capacity of drinks made with cheese whey and cranberry

Abstract

Nutrition continues to be a food challenge since food is increasingly required, in addition to its nutritional value, to provide biologically active components in the body. Cheese whey, a by-product of the dairy industry, is a viable alternative as it has components such as lactose, fat, proteins, peptides, calcium, vitamins, among others, with highly nutritive and bioavailable biological effects. In addition, red fruits such as blueberries contain polyphenols with antioxidant activity that help against cell damage. The objective of this work was to determine the percentage of inhibition of antioxidants presented by drinks formulated with cheese whey and blueberry fruit. The proximal composition was analyzed and the antiradical capacity was determined by the ABTS method. The results show that the formulated beverages present an inhibition percentage that can compete with the trolox reference. It is concluded that drinks formulated with cheese whey and blueberry pulp can be a functional nutrition alternative in Mexico and it is also a viable use and/or application of cheese whey in the food field.