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Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation
Luisa Ozorio1, Luciano P Silva2, Maura V Prates2
1Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21044-020, Brazil.
Food Research International (Ottawa, Ont.)
|June 24, 2019
Summary
This study developed a dual-functional whey hydrolysate with significant vasorelaxant activity and improved technological properties. The ingredient demonstrated high consumer acceptance, offering potential for functional food applications.
Area of Science:
- Food Science
- Biochemistry
- Cardiovascular Research
Background:
- Whey protein is a valuable source of bioactive peptides.
- Developing functional ingredients with dual benefits (health and technological) is a key area in food science.
Purpose of the Study:
- To develop and characterize a dual-functional whey hydrolysate.
- To evaluate its vasorelaxant activity, technological properties, and sensory appeal.
Main Methods:
- Whey hydrolysis using varying pepsin concentrations.
- Peptide identification via mass spectrometry.
- In vitro vasorelaxant activity assessment using rat aortic rings.
- Characterization of physical properties (particle size, solubility, oil absorption).
- Sensory evaluation by 100 consumers.
Main Results:
- Pepsin concentration directly correlated with the degree of hydrolysis.
- Identified 21 peptides, including 5 novel ones.
- The hydrolysate (PC3) achieved 65.02% vascular relaxation.
- PC3 exhibited excellent water solubility (>92%) and increased oil absorption (+33%).
- Achieved high consumer acceptance (7.6/9 hedonic scale).
Conclusions:
- A dual-functional whey hydrolysate with potent vasorelaxant activity and desirable technological properties was successfully developed.
- The hydrolysate possesses significant sensory appeal, making it suitable for incorporation into food products.
- This ingredient represents a promising functional component for the food industry.