The use of whey in dairy probiotics is a topic of great interest to the scientific community and the food industries. However, few studies address the effect of ohmic heating (OH) on cell metabolism and growth parameters of probiotic microorganisms. Despite of this, OH under sub-lethal conditions presents promising results regarding the enhancement of growth rate and bacteriocin activity, leading to considerable improvements in the fermentation process. Thus, this review highlights the main findings and advances on the effect of OH on probiotic metabolism, while addressing the modification of whey protein structure as potential carrier of probiotic entities, aiming at stimulating interest and encouraging the development of functional products using OH.

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Oryza sativa L. rice has large amounts of proteins and minerals, besides presenting several pigmented varieties. Red rice is distinguishable due to its great nutritional value compared to the regular white variety. Its red pericarp pigmentation is due to the bioactive compounds that are responsible for its health benefits. The objective of this study was to evaluate the physical-chemical characterization, antioxidant, antihyperglycemic and antihypertensive capacity of flours of three different red rice cultures (Rubi, Virgínia and Pequeno). All samples presented specific levels of carbohydrates for cereals with low fat content and excellent levels of protein and resistant starch. In addition, the samples had a high antioxidant, antihyperglycemic and antihypertensive capacity. Antihyperglycemic capacities were measured as percent inhibition for amylase (56.7-76.5%) and glycosidase (81.0-76.6%), respectively, and antihypertensive capacity as the percentage inhibition of the angiotensin converting enzyme (38.4-34.7%). In addition, Pequeno flour presented the best results for antioxidant and antihyperglycemic capacity in comparison to the two flours tested. Thus, all red rice flours can be a source of functional compounds when added to food.

Enzymatic hydrolysis (EH) of proteins relies essentially upon the enhancement of the functional and nutritional properties of proteins, such as antioxidant activity, solubility, oil holding capacity, water holding capacity, emulsification, foaming properties, and sensory properties. There is a big challenge for protein separation and purification due to the high production cost, the large number of amino acids, and the complex biological system of proteins. These biological structures are always presented in a multi-component mixture in native environments, which are usually similar to other molecular weights of other components, such as protein-lipid complexes. These difficulties present the importance of a combination of the hydrolysis process of protein with adequate technology for separation and purification to achieve better bioactive peptide recovery. There are many studies conducted dealing with the characteristics of the hydrolysis process of proteins, and other implications, such as the separation of protein and bioactive peptides. Therefore, this study aims to review the important and recent research papers that investigated the effect of various conditions of the enzymatic hydrolysis process (EHP) (type of enzyme, enzyme to substrate ratio, temperature, pH, and time) on antioxidant capacity of protein hydrolysates and degree of hydrolysis, as well as to assess the recent studies about protein purification and potential separation techniques.