Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

Monari, Stefania; Ferri, Maura; Russo, Claudio; Prandi, Barbara; Tedeschi, Tullia; Bellucci, Paolo; Zambrini, Angelo Vittorio; Donati, Emanuela; Tassoni, Annalisa

doi:10.1371/journal.pone.0226834

Cited by 32 publications

(28 citation statements)

References 44 publications

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“…Studies have shown that peptide sequences with antioxidant activity are often found in food proteins (edible proteins, and waste proteins in food processing), and they need to be released through certain technologies ( Figure 1) [22,23]. Due to the wide sources and abundant content of precursor proteins, these types of PAs can greatly improve the economic benefits of the food industry and promote environmental protection, with a wide range of practical applications (Figure 1) [24,25]. This article reviews the latest advances of PAs in foods and food processing by-products, especially the methods of preparation, purification, and characterization, and also summarizes the structure-activity relationship (SAR) of PAs derived from food proteins.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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“…A study conducted by Monari et al reported the enzymatic valorization of the protein fraction of SCW by means of UF with membrane cut-offs from 0.5 to 4 kDa. The protein-enriched fractions were used for the optimization of enzyme-based digests envisaging the production of potentially bioactive peptides [ 72 ].…”

Section: Whey Protein Concentrates (Wpc) Whey Protein Isolates (Wpi) and Whey Protein Hydrolysates (Wph)mentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires

Marnotes

Rubio

et al. 2021

Foods

154

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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“…The obtained protein-enriched fractions were used for the optimization of enzyme-based digests aimed at producing potentially bioactive peptides [70].…”

Section: Whey Protein Concentrates (Wpc) Whey Protein Isolates (Wpi) and Whey Protein Hidrolyzates (Wph)mentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires¹,

Marnotes²,

Rubio³

et al. 2021

Preprint

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to be potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for long, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

show abstract

Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

Cited by 32 publications

References 44 publications

Advances on Food-Derived Peptidic Antioxidants—A Review

Advances on Food-Derived Peptidic Antioxidants—A Review

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

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