Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening.

Masooma Munir; Muhammad Nadeem; Tahir Mahmood Qureshi; Charitha J Gamlath; Gregory JO Martin; Yacine Hemar; Muthupandian Ashokkumar

Journal article

Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening.

Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Charitha J Gamlath, Gregory JO Martin, Yacine Hemar, Muthupandian Ashokkumar

Ultrasonics Sonochemistry | Elsevier | Published : 2020

DOI: 10.1016/j.ultsonch.2020.105140

Abstract

Dairy processing provides acceptable safety and shelf-life to final products, and improves their bioactivity. The present study evaluated the potential of different milk processing techniques to improve the antioxidant and angiotensin-I converting enzyme (ACE)-inhibitory activity of Cheddar cheese, during ripening. Cheese was made from milk subjected to different pre-treatments (C = untreated control, US-1 = ultrasonication, specific energy = 23 J/g, 20 kHz frequency; US-2 = Ultrasonication specific energy = 41 J/g, 20 kHz; HPP = high-pressure processing, 400 MPa for 15 min, at temperature < 40 °C; MW = microwave, temperature<40 °C, specific energy = 86.5 J/g) and analysed after ripening for..

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University of Melbourne Researchers

Greg Martin Author

Muthupandian Ashokkumar Author

Grants

Funding Acknowledgements

The authors acknowledge the financial support of the School of Chemistry, University of Melbourne, Australia and Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan for carrying out the whole research work.