Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening

Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening

In Mexico, local ripened cheeses such as Chihuahua, Ranchero, and Cotija are produced, being consumed in great quantities together with imported cheeses. Proteolysis that takes place during ripening generates bioactive peptides; in this way the cheese acquires potential as a functional food. The rip...

Full description

Bibliographic Details
Main Authors:	Lucibel Álvarez Ramos, Daniel Arrieta Baez, Gloria Dávila Ortiz, Jorge Carlos Ruiz Ruiz, Víctor Manuel Toledo López
Format:	Article
Language:	English
Published:	Elsevier 2022-06-01
Series:	Food Chemistry: X
Subjects:	Gouda cheese Antioxidant Antihypertensive Bioactive peptides
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157522000827

Similar Items

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
by: Ho-Jung Jung, et al.
Published: (2013-12-01)

Diseño de un Plan HACCP para el Proceso de Elaboración de Queso Tipo Gouda en una Empresa de Productos Lácteos Design of a HACCP Plan for the Gouda-type cheese-making process in a milk processing plant.
by: Jacqueline Dávila, et al.
Published: (2006-03-01)

Keberadaan Bakteri Listeria monocytogenes pada Keju Gouda Produksi Lokal dan Impor (PRESENCE OF LISTERIA MONOCYTOGENES IN LOCAL AND IMPORTED GOUDA CHEESES)
by: Debby Fadhilah Pazra, et al.
Published: (2014-08-01)

Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With Listeria monocytogenes-Contaminated Unpasteurized Milk
by: Joelle K. Salazar, et al.
Published: (2021-03-01)

Evaluation of Physiological Activity of Long-Term Ripened Gouda Water Extract
by: Woojin Ki, et al.
Published: (2024-10-01)

Investigation of the antimicrobial properties of nanoclay and chitosan based nanocomposite on the microbial characteristics of Gouda cheese
by: Mojtaba Mohammadzadeh-Vazifeh, et al.
Published: (2020-04-01)

Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost®) and a Gouda-type cheese on blood pressure: results of a randomised trial
by: Rita Nilsen, et al.
Published: (2016-08-01)

The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production
by: Hannes Decadt, et al.
Published: (2023-02-01)

Evaluación Microbiológica de las Diferentes Etapas del Proceso de Elaboración de Queso Tipo Gouda en una Industria Venezolana Microbiological assessment of the Gouda-type cheese-making process in a venezuelan industry.
by: Jacqueline Dávila, et al.
Published: (2006-03-01)

Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing
by: Joelle K. Salazar, et al.
Published: (2018-11-01)

Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences
by: Chen Chen, et al.
Published: (2024-07-01)

Fatty acid composition of Edam, Emmental and Gouda cheeses produced in Slovenia in autumn 1997
by: Mojca KOMAN RAJŠP, et al.
Published: (2000-11-01)

Antimicrobial Effects of Kermanian Black Cumin (Bunium persicum Boiss.) Essential Oil in Gouda Cheese Matrix
by: P Taherkhani, et al.
Published: (2015-05-01)

Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening
by: Cristina Anamaria Semeniuc, et al.
Published: (2023-04-01)

Escherichia coli O121 outbreak associated with raw milk Gouda-like cheese in British Columbia, Canada, 2018
by: Eva Boyd, et al.
Published: (2021-01-01)

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences
by: Chen Chen, et al.
Published: (2022-10-01)

Diseño de un Plan HACCP para el Proceso de Elaboración de Queso Tipo Gouda en una Empresa de Productos Lácteos
by: Jacqueline Dávila, et al.

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese
by: Kristi Kõrge, et al.
Published: (2020-11-01)

Exploring the lived experiences of seasonally unemployed parents in the Gouda area
by: Izaks, Fredeline, et al.
Published: (2018-07-01)

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
by: L. Němcová, et al.
Published: (2001-04-01)

Evaluation of In Vitro Antihypertensive and Anti-Inflammatory Properties of Dairy By-Products
by: Eleni Dalaka, et al.
Published: (2024-08-01)

Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese
by: Verenice Torres-Salas, et al.
Published: (2024-01-01)

Monitoring of oligopeptides from blue-veined cheese during ripening
by: J. Zemanová, et al.
Published: (2004-12-01)

Bioactive Peptides from Milk Proteins with Antioxidant, Anti-Inflammatory, and Antihypertensive Activities
by: Thaís Borges, et al.
Published: (2025-02-01)

Effects of season and management on fatty acid profile, ACE-inhibitory activity and anti-oxidant properties of Italian Alpine cheeses
by: Pier Paolo Danieli, et al.
Published: (2022-12-01)

Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses
by: Amal Shaukat, et al.
Published: (2022-12-01)

Evaluation of Antimicrobial Effects of Gouda Cheese Wax
by: Mojtaba Mohammadzadeh Vazifeh, et al.
Published: (2021-03-01)

Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese
by: Mattia Di Nunzio, et al.
Published: (2022-01-01)

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity
by: Miguel A. Mazorra-Manzano, et al.
Published: (2020-01-01)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
by: Erica Pontonio, et al.
Published: (2021-10-01)

Proteomics Analysis in Dairy Products: Cheese, a Review
by: Efterpi Bouroutzika, et al.
Published: (2021-08-01)

Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial
by: Rita Nilsen, et al.
Published: (2015-08-01)

Isolation, Purification and Characterization of Proteins in “Señorita” Banana (<i>Musa acuminata</i> (AAA) ‘Señorita’) Pulp with Bioactive Peptides Exhibiting Antihypertensive and Antioxidant Activities
by: John Matthew Ferreras, et al.
Published: (2021-03-01)

Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes
by: Adrián González-Muñoz, et al.
Published: (2022-11-01)

Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region
by: Md Minhajul Abedin, et al.
Published: (2022-03-01)

Hairless canary seeds (Phalaris canariensis L.) as a potential source of antioxidant, antihypertensive, antidiabetic, and antiobesity biopeptides
by: U. C. Urbizo-Reyes, et al.
Published: (2021-02-01)

Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells
by: Nuzhat Huma, et al.
Published: (2018-02-01)

Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds
by: Vincenzo Castellone, et al.
Published: (2022-08-01)

Assessment of the Chemical and Microbiological Quality of Some Cheese Assortment in Egypt: Highlighting the incidence of multidrug-resistant Staphylococcus Species
by: Mostafa Shawki, et al.
Published: (2024-01-01)

The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life
by: Berenice Paola López-Villafaña, et al.
Published: (2023-12-01)