Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese
<i>Requeson</i> cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four <i>requeson</i> cheese treatments were prepared...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1264 |
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| author | Ivette Karina Ramírez-Rivas Néstor Gutiérrez-Méndez Ana Luisa Rentería-Monterrubio Rogelio Sánchez-Vega Juan Manuel Tirado-Gallegos Eduardo Santellano-Estrada Martha María Arevalos-Sánchez América Chávez-Martínez |
| author_facet | Ivette Karina Ramírez-Rivas Néstor Gutiérrez-Méndez Ana Luisa Rentería-Monterrubio Rogelio Sánchez-Vega Juan Manuel Tirado-Gallegos Eduardo Santellano-Estrada Martha María Arevalos-Sánchez América Chávez-Martínez |
| author_sort | Ivette Karina Ramírez-Rivas |
| collection | DOAJ |
| description | <i>Requeson</i> cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four <i>requeson</i> cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). <i>Requeson</i> cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that <i>requeson</i> cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, <i>requeson</i> cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat. |
| first_indexed | 2024-03-10T04:10:31Z |
| format | Article |
| id | doaj.art-cbf11c0926f54199978f450f8e43ffa7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:10:31Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cbf11c0926f54199978f450f8e43ffa72023-11-23T08:13:05ZengMDPI AGFoods2304-81582022-04-01119126410.3390/foods11091264Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson CheeseIvette Karina Ramírez-Rivas0Néstor Gutiérrez-Méndez1Ana Luisa Rentería-Monterrubio2Rogelio Sánchez-Vega3Juan Manuel Tirado-Gallegos4Eduardo Santellano-Estrada5Martha María Arevalos-Sánchez6América Chávez-Martínez7Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31240, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua 31453, Mexico<i>Requeson</i> cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four <i>requeson</i> cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). <i>Requeson</i> cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that <i>requeson</i> cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, <i>requeson</i> cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat.https://www.mdpi.com/2304-8158/11/9/1264ACE-inhibitoryantioxidant activity<i>requeson</i> cheesesodium chloridepotassium chloride |
| spellingShingle | Ivette Karina Ramírez-Rivas Néstor Gutiérrez-Méndez Ana Luisa Rentería-Monterrubio Rogelio Sánchez-Vega Juan Manuel Tirado-Gallegos Eduardo Santellano-Estrada Martha María Arevalos-Sánchez América Chávez-Martínez Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese Foods ACE-inhibitory antioxidant activity <i>requeson</i> cheese sodium chloride potassium chloride |
| title | Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese |
| title_full | Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese |
| title_fullStr | Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese |
| title_full_unstemmed | Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese |
| title_short | Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese |
| title_sort | effect of packaging and salt content and type on antioxidant and ace inhibitory activities in requeson cheese |
| topic | ACE-inhibitory antioxidant activity <i>requeson</i> cheese sodium chloride potassium chloride |
| url | https://www.mdpi.com/2304-8158/11/9/1264 |
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