The main milk proteins are caseins and whey proteins, some other minor proteins and peptides, are also found in milk. Proteins are vital ingredients for human because they provide all the essential amino acids needed for body and human health. Milk proteins are very important sources of bioactive peptides. The bioactive peptides are inactive within the sequence of the parent protein and can be released by proteolytic enzymes, during gastrointestinal digestion or during milk processing, for example the adding coagulation enzymes and starter culture. Once bioactive peptides are present in the body, these peptides may act as regulatory compounds with hormone-like activity. Furthermore, Bioactive peptides from milk proteins have many biological activities such as antimicrobial, antihypertensive, antithrombotic, antioxidant, mineral binding, and anti-diabetic. Bioactive peptides have potential health and have pharmaceutical applications. Antimicrobial peptides are recognized as an important component of innate immunity, particularly at mucosal surfaces such as the lungs and small intestine that are constantly exposed to a range of potential pathogens. The ability of protein hydrolysates to inhibit deleterious changes caused by lipid oxidation appears to be related to the nature and composition of the different peptide fractions. Milk protein hydrolysate possesses free-radical-scavenging and anti-inflammatory activities have many beneficial effects on the increase of the glucose-induced insulin secretion and reduction in postprandial glycemia. This article is tried through exposure in some detail to review characteristics of some milk protein peptides and its positive effects on human health.

T HIS study investigated the effect of purslane (Portulaca oleracea L.) leaves extract onGreek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Greek-style yoghurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yoghurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract.DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values decreased in all treatments after 14 days of storage. The treatment of Greek-style yoghurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yoghurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components.

PurposeThe effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditionsDesign/methodology/approachAdding pomegranate peels with and without tannins at different levels to bio-stirred yoghurt to study its effect as prebiotic, in addition to evaluating the effect on physiochemical, sensorial and rheological propertiesFindingsThe results reveal that pomegranate peels before and after removing tannins had no effect on the viability of a single strain of Lb. acidophilus in stimulated media, while the growth of mixed probiotic culture (Lb.acidophilus and Bifidobacterium bifidum) was enhanced when pomegranate peels (whole and inside part) free from tannins were used. Tannin-free pomegranate peels enhanced the viability of probiotic culture under gastrointestinal conditions. In this study, all probiotic cultures were maintained counts around log 8 cfu /g in stirred bio-yoghurt supplements with pomegranate peels after 21days. Bio-yoghurt supplemented with pomegranate peels at 0.5% gained high scores for overall acceptability.Originality/valuePomegranate has been recognized as a good source of antioxidant and antimicrobial activities. Some researchers have utilized pomegranate peel in fermented milk, but most of the studies have found that tannins inhibit the bacterial culture. This study recommended that the supplementation of low-fat bio-yoghurt with tannin-free pomegranate peels enhanced the texture properties, viscosity of the product, as well as the viability of probiotic culture during shelf life. Therefore, the tannin-free pomegranate peel could be used as a prebiotic in functional fermented dairy products.

Pomegranate peel (CPP), enriched with bioactive constituents, had potent antioxidant features. Therefore, it is worth finding out functional and antioxidant features of the nanoscale pomegranate peel. The nanoscale of pomegranate peel was prepared by ultrafine grinding in a ball mill for 45 min (NPP45) and 90 min (NPP90). The physical (SEM, TEM, FTIR, and XRD) and chemical characteristics (phenolics, flavonoids, DPPH scavenging activity, FRAP, and reducing power) of nanoparticles were studied. The quality aspects of cold stored (5 ± 2°C) meatballs formulated with 0.5% (W/W) of nano-peel powder were evaluated. Similarly, FTIR spectra and XRD patterns were recorded for nano and crude pomegranate peel samples. Generally, grinding the crude peel for 45 and 90 min enhanced its scavenging activity, reducing power, FRAP, total phenolic, and flavonoid by a range of 12.58 to 20.37 and 20.57% to 35.18%, respectively. The addition of crude/nanosized peel to the meat ball diminish ( p < 0.05 ) formation of thiobarbituric acid (TBARS), peroxide (PV), and volatile nitrogen and kept the sensory attributes up to 9 days of cold storage. No significant differences were noticed in PV and TBARS of meatballs formulated with 0.5% NPP90 and 0.1% BHT, which suggests the potential use of nanoscale pomegranate peel as natural substitutes to BHT in meat products.

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