The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

References

• Ahmed, S. A., El-Bassiony, T., Elmalt, L. M., & Ibrahima, H. R. (2015). Identification of potent antioxidant bioactive peptides from goat milk proteins. Food Research International, 74, 80–88. https://doi.org/10.1016/j.foodres.2015.04.032
   PubMed Web of Science ®Google Scholar
• Álvarez-Rosales, J. D., Ozuna, C., Salcedo-Hernández, R., & Rodríguez-Hernández, G. (2019). Comparision of antioxidant activity of cow and goat milk during fermentation with Lactobacillus acidophilus LA-5. In Prebiotics and probiotics – Potential benefits in nutrition and health. Intech Open. https://doi.org/10.5772/intechopen.88212
   Google Scholar
• Alyaqoubi, S., Abdullah, A., & Radhi, A. Z. (2014). Antioxidant activity of goat’s milk from three different locations in Malaysia. AIP Conference Proceedings, 1614, 198–201. https://doi.org/10.1063/1.4895195
   Google Scholar
• Ames, B. N., Shigenaga, M. K., & Hagen, T. M. (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America, 90(17), 7915–7922. https://doi.org/10.1073/pnas.90.17.7915
   PubMed Web of Science ®Google Scholar
• Baba, W. N., Mudgil, P., Baby, B., Vijayan, R., Gan, C. Y., & Maqsood, S. (2021). New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interaction. Journal of Dairy Science, 104(7), 7393–7405. https://doi.org/10.3168/jds.2020-19868
   PubMed Web of Science ®Google Scholar
• Bhat, Z. F., & Bhat, H. (2014). Milk and dairy products as functional foods: A review. International Journal of Dairy Science, 6(1), 1–12. https://doi.org/10.3923/ijds.2011.1.12
   Google Scholar
• Bidot-Fernández, A. (2017). Composición, cualidades y beneficios de la leche de cabra: revisión bibliográfica [Composition, qualities and benefits of goat milk: literature review]. Revista de Producción Animal, 29(2), 32–41.
   Google Scholar
• Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72(1), 248–254. https://doi.org/10.1016/0003-2697(76)90527-3
   PubMed Web of Science ®Google Scholar
• Church, F. C., Swaisgood, H. E., Porter, D. H., & Catignani, G. L. (1983). Spectrophotometric assay using o-phthaldialdehy de for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science, 66(1), 1219–1227. https://doi.org/10.3168/JDS.S0022-0302(83)81926-2
   Google Scholar
• Codex alimentarius. (2011). Milk and milk products. General standard for cheese CODEX-STAN- 283-1978. FAO/WHO (Food and agriculture organization of the United Nations/World Health Organization) (2nd ed.). Nutrition Division.
   Google Scholar
• Donkor, O. N., Henriksson, A., Singh, T. K., Vasiljevic, T., & Shah, N. P. (2007). ACE-inhibitory activity of probiotic yoghurt. International Dairy Journal, 17(11), 1321–1331. https://doi.org/10.1016/j.idairyj.2007.02.009
   Web of Science ®Google Scholar
• Giromini, C., Cheli, F., Rebucci, R., & Baldi, A. (2018). Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier. Journal of Dairy Science, 102(2), 929–942. https://doi.org/10.3168/jds.2018-15163
   PubMed Web of Science ®Google Scholar
• Guangqing, M., Gao, Y., Tuo, Y., Li, H., Zhang, Y., Qian, F., & Jiang, S. (2018). Assessing and comparing antioxidant activities of lactobacilli strains by using different chemical and cellular antioxidant methods. Journal of Dairy Science, 101(12), 10792–10806. https://doi.org/10.3168/jds.2018-14989
   PubMed Web of Science ®Google Scholar
• Hekmat, S., & McMahoh, D. J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science, 75(6), 1415–1422. https://doi.org/10.3168/jds.S0022-0302(92)77895-3
   PubMed Web of Science ®Google Scholar
• Hernández-Galán, L., Cardador-Martínez, A., López-Del-Castillo, M., Picque, D., Spinnler, H. E., & Martín Del Campo, S. T. (2017). Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: A preliminary study. CyTA-Journal of Food, 15(1), 49–57. https://doi.org/10.1080/19476337.2016.1202325
   Web of Science ®Google Scholar
• Jiménez-Guzmán, J., Flores-Nájera, A., Cruz-Guerrero, A. E., & García-Garibay, M. (2009). Use of an exopolysaccharide-producing strain of Streptococcus thermophilus in the manufacture of Mexican Panela cheese. LWT - Food Science and Technology, 42(9), 1508–1512. https://doi.org/10.1016/j.lwt.2009.04.009
   Web of Science ®Google Scholar
• Kariyawasam, K. M. G. M. M., Jeewanthi, R. K. C., Lee, N. K., & Paik, H. D. (2019). Characterization of cottage cheese using Weissella cibaria D30: Physicochemical, antioxidant, and antilisterial properties. Journal of Dairy Science, 102(5), 3887–3893. https://doi.org/10.3168/jds.2018-15360
   PubMed Web of Science ®Google Scholar
• Masotti, F., Cattaneo, S., Stuknytė, M., Battelli, G., Vallone, L., & De Noni, I. (2017). Composition, proteolysis, and volatile profile of Strachitunt cheese. Journal of Dairy Science, 100(3), 1679–1687. https://doi.org/10.3168/jds.2016-11781
   PubMed Web of Science ®Google Scholar
• Mushtaq, M., Gani, A., Shetty, P. H., Masoodi, F. A., & Ahmad, M. (2015). Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties. LWT - Food Science and Technology, 63(2), 837–845. https://doi.org/10.1016/j.lwt.2015.04.054
   Web of Science ®Google Scholar
• Ocampo, G. R., Gómez, A. C., Restrepo, V. D., & Cardona, C. (2016). Comparative study of compositional and nutritional parameters in cow, goat and buffalo milk. Revista Colombiana de Ciencia Animal, 8(2), 43–53. https://doi.org/10.24188/recia.v8.n2.2016.185
   Google Scholar
• Official Mexican Standard. NOM-155-SCFI-2012. (2012). Leche-Denominaciones, especificaciones fisicoquímicas, información comercial y métodos de prueba [Milk-denominations, physicochemical specifications, commercial information and test methods]. Diario Oficial de la Federación.
   Google Scholar
• Pritchard, S. R., Phillips, M., & Kailasapathy, K. (2010). Identification of bioactive peptides in commercial Cheddar cheese. Food Research International, 43(5), 1545–1548. https://doi.org/10.1016/j.foodres.2010.03.007
   Web of Science ®Google Scholar
• Rasheed, S., Mabood Qazi, I., Ahmed, I., Durrani, Y., & Azmat, Z. (2016). Comparative study of cottage cheese prepared from various sources of milk. Life and Environmental Sciences, 53(4), 269–282.
   Google Scholar
• Rodríguez-Hernández, G., & Chávez-Martínez, A. (2018). Actividad proteolítica y concentración peptídica en yogur de leche de cabra adicionado con probióticos [Proteolytic activity and peptide concentration of goat milk yogurt added with probiotics]. Interciencia, 43(1), 50–55.
   Google Scholar
• Statistical Analysis System. (2016). SAS 9.4 TS1M3. for Windows. SAS Institute Inc.
   Google Scholar
• Van Hekken, D., & Farkye, N. Y. (2003). Hispanic cheese: The request for Queso. Food Technology, 57(1), 32–38.
   Web of Science ®Google Scholar