Buffalo cheese whey hydrolyzed with Alcalase as an antibrowning agent in minimally processed apple

Abstract

Buffalo whey was hydrolyzed with Alcalase for different times t (i = 0, 0.5, 1, 2, 3, 4 or 6 h) and the browning inhibition of minimally processed apples was investigated. The hydrolysis process was followed by determination of the degree of hydrolysis. In order to understand possible modes of action on the enzymatic browning, whey was submitted to the analysis of antioxidant activity (ABTS radical sequestration, Fe chelating activity and reducing power), reactivity with quinones and inhibitory activity on polyphenol oxidases (PPO) extracted from apples. Buffalo whey showed significant increase in degree of hydrolysis, antioxidant activity, reactivity with quinones and PPO-inhibitory activity as a function of the hydrolysis time. Maximum PPO-inhibitory activity was observed from 4 h hydrolysis (t hydrolysate), reaching about 50% inhibition. Then, slices of minimally processed apples were immersed in a buffered solution of the t hydrolysate, packed and subjected to instrumental color evaluation during storage for up to 6 days. As for the ability to inhibit the browning of the minimally processed apples, the hydrolyzate kept the parameter of the apples during 6 days of storage, not statistically differing from the metabisulfite. In addition to the luminosity, the hydrolyzed whey was able to maintain the browning index of the apples at lower values during this storage time compared to the non-hydrolyzed whey. These results evidence possible applications of buffalo whey hydrolyzed with Alcalase as a natural substitute for additives conventionally used in the control of enzymatic browning in foods.

Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

“…The presence of these two amino acid residues could be responsible for the positive results observed for both antioxidant and anti-tyrosinase activities [13, 42]. To this extent, it has been recently reported the possible applications of buffalo whey hydrolysed with Alcalase as a natural substitute for additives conventionally used in the control of enzymatic browning in foods [43]. Moreover, it has been reported that glutathione and some glutathione analogues promoted tyrosinase inactivation; in particular, the addition of the -CH 2 SH moiety significantly improved the inhibition activity over the parent molecule [44].…”

Use of Alcalase in the production of bioactive peptides: A review

“…Later, Alcalase was employed to hydrolyze buffalo whey. The hydrolysate was applied to apple, and it prevented apple browning [717]. Sheep plasma has also been hydrolyzed by Alcalase, the hydrolysate improved the color stability in mutton patties [718].…”

Antibrowning effect of commercial and acid‐heat coagulated whey on potatoes during refrigerated storage

“…Silva et al. (2018) have found that when the nonhydrolyzate whey and phosphate buffer were used in treatment of apples, BI values showed no significant difference during storage except nonhydrolyzed whey gave the highest BI at the end of the storage.…”

“…Potato ( Solanum tuberosum L.) tubers are widely produced (over 368 million tonnes (FAOSTAT, 2020) and consumed all over the world, which is an important source of energy and some nutrients (Jimenez, Rossi, & Sammán, 2015). Browning is a major problem in food processing (Silva, Correa, Kechinski, & Brandelli, 2018), after peeling, cutting, slicing, especially fresh‐cut fruit, and vegetable processing like potatoes (Gong et al., 2019). Consumer acceptance of these products can be affected by the color (Sulaiman, Soo, Farid, & Silva, 2015) and also indicates poor quality and economic losses.…”

“…Naturally occurring sulfide compounds in foods have been studied for the inhibition effect of the PPO. Some of them are cysteine (Chériot, Billaud, Maillard, & Nicolas, 2007), methionine (Ali, El‐Gizawy, El‐Bassiouny, & Saleh, 2016), whey protein isolates (Yi & Ding, 2014), and whey hydrolysate (Silva et al., 2018).…”