Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

Aloğlu, Hatice Şanlıdere; Öner, Zübeyde

doi:10.3168/jds.2011-4285

Cited by 94 publications

(39 citation statements)

References 53 publications

(62 reference statements)

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“…Elias et al (2008) pointed out in their review that peptides have substantially higher antioxidant activity than intact proteins. Several authors found significant activity of whey protein hydrolates and hydrolates of alpha-lactalbumin and reported higher activity than that for the reference compound Trolox (Tavares et al, 2011;S ßanlıdere Aloglu and Öner, 2011;Sadat et al, 2011).…”

Section: Oxidative Stability Of Fish Oil In Emulsions and Microcapsulmentioning

confidence: 89%

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Serfert

Lamprecht

Tan

et al. 2014

Journal of Food Engineering

110

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a b s t r a c tThere is a growing interest in using fibrils from food grade protein, e.g. b-lactoglobulin, as functional ingredients. In the present study, the functionality of fibrillar b-lactoglobulin from whey protein isolate (WPI) was compared to native WPI in terms of interfacial dilatational rheology and emulsifying activity at acidic conditions (pH 2.0 and 3.0). We report here for the first time data on microencapsulation of fish oil by spray-drying as well as oxidative stability of the oil in emulsions and microcapsules in dependence of WPI conformation. WPI fibrils exerted a significantly higher elasticity at the oil-water (o/w) interface and a better emulsifying activity at a fixed oil content compared to native WPI. Microencapsulation efficiency was also higher with fibrillar WPI (>95%) compared to native WPI ($90%) at pH 2.0 and a total oil and protein content of 40% and 2.2%, respectively, in the final powder. The oxidative deterioration was lower in emulsions and microcapsules prepared with fibrillar than with native WPI. This was attributed to improved interfacial barrier properties provided by fibrils and antioxidative effects of coexisting unconverted monomers, particularly hydrophilic peptides.

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Section: Oxidative Stability Of Fish Oil In Emulsions and Microcapsulmentioning

confidence: 89%

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Serfert

Lamprecht

Tan

et al. 2014

Journal of Food Engineering

110

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“…At the water-lipid interphase, the presence of peptides with high hydrophobicity at the lipid phase can facilitate the scavenging of free radicals generated in the system (Ranathunga et al, 2006). Structure-activity relationship, antioxidant properties and assessment, and potential applications of bioactive peptides have been thoroughly documented (Harnedy & FitzGerald, 2012;Samaranayaka & Li-Chan, 2011;Şanlıdere Aloglu &Öner, 2011;Zou et al, 2016). Both antioxidant and antimicrobial peptides from different proteinaceous sources are presented in Table 2.…”

Section: Production Of Bioactive Peptidesmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

181

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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“…The radical scavenging activity (RSA) values of yogurt significantly ( p < 0.05) increased by the addition of TPE‐loaded fibers (Table ). The antioxidant activity of yoghurt is known in the literature and depends on the ingredients used (Şanlıdere Aloğlu & Öner, ). Since tomato carotenoids have antioxidant activity because of the presence of different phytochemicals (Kalogeropoulos, Chiou, Pyriochou, Peristeraki, & Karathanos, ), TPE‐loaded fibers increased the antioxidant activity of yogurt.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of tomato peel extract into nanofibers and its application in model food

Horuz

Belibağlı

2019

J Food Process Preserv

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This study aimed the encapsulation of tomato peel extract (TPE) into zein and gelatin fibers via electrospinning to investigate their effect on the physicochemical and antioxidant properties of yogurt during storage at 4°C. The yogurt samples enriched with TPE had closer characteristics to control sample in terms of acidity, pH, syneresis, and viscosity parameters. The incorporation of TPE‐loaded fibers resulted in increasing of free radical scavenging activity of yogurt by 40%–60%. The yogurts enriched with TPE‐loaded fibers were redder, darker, and more yellow than control yogurt. Practical applications This study shows that the TPE‐loaded zein and gelatin fibers can serve as a functional additive in yoghurt, especially for improving its antioxidant and color properties. Therefore, it has the potential to fill the blank in the related literature and can provide a basis for further studies and it will be contributed to the utilization of nanofibers in food science and technology, particularly for encapsulation to protect and controlled release of active components. It will also contribute to the production of water‐soluble carotenoids by nanoencapsulation via electrospinning and use them in an aqueous food matrix. However, future toxicological studies are required to establish the potential adverse effects of nanotechnology on human health.

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Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

Cited by 94 publications

References 53 publications

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Encapsulation of tomato peel extract into nanofibers and its application in model food

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