Antioxidant Activity of Cocoa Flavored Pasteurized Milk Supplemented with Whey Protein Hydrolysate
Abstract
The objectives of this study were to study the optimum ratio of maltodextrin for production of whey protein hydrolysate (WPH) with antioxidant properties and to develop cocoa flavored pasteurized milk supplemented with WPH powder. WPH was prepared by hydrolyzing whey protein with pepsin followed by pancreatin and mixed with maltodextrin at a ratio of 5, 10, 20 and 30%(w/v). Then, the mixture was spray dried at temperature of 150ºC. Moisture content, water activity (aw), α-amino content and antioxidant activity of WPH powder was analyzed. WPH powder with high yield of α-amino content and antioxidant activity was selected for adding in flavored milk. Antioxidant activity, microbiological and sensorial quality of flavored milk was evaluated. The results found that the optimum ratio of maltodextrin was 20%(w/v). Drying of 220 ml of WPH mixed with 20%(w/v), 36 g of powder was obtained, and moisture content, aw, yield of α-amino content, ABTS radical scavenging activity, ferric reducing antioxidant power, and metal chelating activity were 5.65%, 0.37, 526.03 mg Leucine eq., 124.49 and 12.96 mg Trolox eq., and 43.54 mg EDTA eq., respectively. Cocoa flavored pasteurized milk supplemented with WPH powder contained higher α-amino content and antioxidant activity than that control. Total plate count, fecal coliform and E. coli of flavored milk were under Notification of the Ministry of Public Health of milk products of flavored milk. Sensory attributes was accepted by 34 untrained panelists with likely score of 8.05-8.26. Production cost flavored milk should be around 4 Baht/100 ml of bottle. These indicated that WPH has a potential as antioxidative supplemented in flavored milk. Keywords : cocoa flavored pasteurized milk ; whey protein hydrolysate ; antioxidant activityReferences
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Hernández-Ledesma, B., Davalos, A., Bartolome, B., and Amigo, L. (2005). Preparation of antioxidant ensymatichydrolysates from α-lactalbumin and β-lactoglobulin.Identification of active peptides by HPLC-MS/MS. Journal of Agricultural and Food Chemistry, 53, 588-593.
Hockney, L.J., & Cousin. M.A. (1983). Dection of heat resistant proteases produced by psychrotrophs in refrigerated milk. Journal of Dairy Science, 68, 810-816.
Khongla, C., Musika, M., Tamaruay, K., Kupradit, C., Ranok, A., Mangkalanan, S., Minjanthuek, W., Thaphinna, C., & Saentumthong, N. (2017). Development of low fat pasteurized milk supplemented with whey protein hydrolysate. Science and Technology Research Journal Nakhon Ratchasima Rajabhat University, 2, 1-8. (in Thai)
Mann, B., Kumari, A., Kumar, R., Sharma, R., Prajapati, K., Mahboob, S., & Athira, S. (2015). Antioxidant activity of whey protein hydrolysates in milk beverage system. Journal of Food Science and Technology, 52, 3235–3241.
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Mendis, E., Rajapakse, N., & Kim, S. K. (2005b). Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry, 53, 581–587.
Minjanthuek, W., Thaphinna, C. Saentumthong, N., Khongla, C., Musika, M., & Tamaruay, K. (2016). Development of low fat sterilized milk supplemented with whey protein hydrolysate. Science and Technology Research Journal Nakhon Ratchasima Rajabhat University, 1, 37-44. (in Thai)
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http://www.rapat.or.th/images/column_1344938304/%BB%C3%D0%A1%D2%C8%A1%C3%D0%B7%C3%C7%A7%CA%D2%B8%D2%C3%B3%CA%D8%A2%20%28%A9%BA%D1%BA%B7%D5%E8351%29%20%BE_%C8_%202556%E0%C3%D7%E8%CD%A7%B9%C1%BB%C3%D8%A7%E1%B5%E8%A7.pdf
(in Thai)
Promchote, P.T. (2017). Chemical compositions and antioxidant properties of Pla-ra Thai indigenous fermented fish product. Journal of Science and Technology Ubon Ratchathani University, 19, 159–172 (in Thai)
Pornchaloempong, P., & Rattanapanon, N. Maltodextrin. (2020). Retrieved April 6, 2020, from http://www.foodnetworksolution.com/wiki/word/1914/maltodextrin-.html (in Thai)
Qian, Z. J. Jung, W. K. Byun H. G. and Kim, S. K. (2008). Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage. Bioresource Technology, 99, 3365-3371.
Sadat, L., Cakir-Kiefer, C., N’Negue, M. A., Gaillard, J. L., Girardet, J. M., & Miclo, L. (2011). Isolation and identification of antioxidative peptides from bovine α-lactalbumin. International Dairy Journal, 21, 214–221.
Saiga, A., Tanabe, S., & Nishimura, T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry, 51, 3661–3667.
Simpson, B. K. (2000). Digestive proteinases from marine animals. In N. M., Haard & B. K. Simpson. (Eds.), Seafood enzymes: Utilization and influence on postharvest seafood quality, (pp. 531-540). New York: Marcel Dekker
Sirisamut, T. (2015). Whey Protein: Nutritional and Medical Benefits. Thai Pharmaceutical and Health Science Journal, 10, 75-80. (in Thai)
Sugamura, K., and Keaney, J. F. Jr. (2011). Reactive Oxygen Species in Cardiovascular Disease. Free Radical Biology and Medicine, 51, 978–992.
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Wiriyaphan, C., Chitsomboon, B., Roytrakul, S., & Yongsawadigul, J. (2013). Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct. Journal of Functional Foods, 5, 1 6 5 4 –1 6 6 4.
Wiriyaphan, C., Chitsomboon, B., & Yongsawadigul, J. (2012). Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry, 132, 104–111.
Wiriyaphan, C., Xiao, H., Decker, E. A. & Yongsawatdigul, J. (2015). Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration. Food Chemistry, 167, 7-15.
Zhang, J. H., Zhang, H.,Wang, L., Guo, X. N., Wang, X. G., & Yao, H. Y. (2010). Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS. Food Chemistry, 119, 226–234.
AOAC (2000). Official methods of analysis (17th ed.). Gaithersburg, MD, USA: Association of Official Chemists.
Bari, M.L., Nei, D., Sotome, I., Nishina, I., Isobe, S., & Kawamoto, S. (2009). Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds. Foodborne Pathogens and Disease, 6, 953–958
Barrett, A. J., Woessner J. F., & Rawlings, N. D. (2012). Handbook of Proteolytic Enzymes. 2nd Edn., London: Elsevier Academic Press.
Doucet, D., Otter, D. E., Gauthier, S. F., & Foegeding, E. A. (2003). Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity. Journal of Agricultural and Food Chemistry, 50, 6300-6308.
Feng, P., Weagant, S.D., Grant, M.A., Burkhardt, W., Shellfish M., & Water, B. (2002). BAM: Enumeration of Escherichia coli and the Coliform Bacteria. Bacteriological Analytical Manual (BAM). Retrieved April 6, 2020, from http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm064948.htm.
Goodman, M., Bostick, R. M., Kucuk, O., & Jones, D. P. (2011). Clinical Trials of Antioxidants as Cancer Prevention Agents: Past, Present, and Future. Free Radical Biology and Medicine, 51, 1068–1084.
Hernández-Ledesma, B., Davalos, A., Bartolome, B., and Amigo, L. (2005). Preparation of antioxidant ensymatichydrolysates from α-lactalbumin and β-lactoglobulin.Identification of active peptides by HPLC-MS/MS. Journal of Agricultural and Food Chemistry, 53, 588-593.
Hockney, L.J., & Cousin. M.A. (1983). Dection of heat resistant proteases produced by psychrotrophs in refrigerated milk. Journal of Dairy Science, 68, 810-816.
Khongla, C., Musika, M., Tamaruay, K., Kupradit, C., Ranok, A., Mangkalanan, S., Minjanthuek, W., Thaphinna, C., & Saentumthong, N. (2017). Development of low fat pasteurized milk supplemented with whey protein hydrolysate. Science and Technology Research Journal Nakhon Ratchasima Rajabhat University, 2, 1-8. (in Thai)
Mann, B., Kumari, A., Kumar, R., Sharma, R., Prajapati, K., Mahboob, S., & Athira, S. (2015). Antioxidant activity of whey protein hydrolysates in milk beverage system. Journal of Food Science and Technology, 52, 3235–3241.
Maturin, L., & Peeler, J. T. (2001). BAM: Aerobic Plate Count. Retrieved April 6, 2020, https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm063346.htm.
Mendis, E., Rajapakse, N., Byun, H. G., & Kim, S. K. (2005a). Investigation of Jumbo Squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sciences. 77, 2166–2178.
Mendis, E., Rajapakse, N., & Kim, S. K. (2005b). Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry, 53, 581–587.
Minjanthuek, W., Thaphinna, C. Saentumthong, N., Khongla, C., Musika, M., & Tamaruay, K. (2016). Development of low fat sterilized milk supplemented with whey protein hydrolysate. Science and Technology Research Journal Nakhon Ratchasima Rajabhat University, 1, 37-44. (in Thai)
Nielsen, S. Determination of moisture content. (2010). Retrieved April 10, 2020, from https://www.researchgate.net/publication/227028589_Determination_of_Moisture_Content.
Notification of the Ministry of Public Health (No.351). (2013). Flavoured milk. Retrieved April 6, 2020, from
http://www.rapat.or.th/images/column_1344938304/%BB%C3%D0%A1%D2%C8%A1%C3%D0%B7%C3%C7%A7%CA%D2%B8%D2%C3%B3%CA%D8%A2%20%28%A9%BA%D1%BA%B7%D5%E8351%29%20%BE_%C8_%202556%E0%C3%D7%E8%CD%A7%B9%C1%BB%C3%D8%A7%E1%B5%E8%A7.pdf
(in Thai)
Promchote, P.T. (2017). Chemical compositions and antioxidant properties of Pla-ra Thai indigenous fermented fish product. Journal of Science and Technology Ubon Ratchathani University, 19, 159–172 (in Thai)
Pornchaloempong, P., & Rattanapanon, N. Maltodextrin. (2020). Retrieved April 6, 2020, from http://www.foodnetworksolution.com/wiki/word/1914/maltodextrin-.html (in Thai)
Qian, Z. J. Jung, W. K. Byun H. G. and Kim, S. K. (2008). Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage. Bioresource Technology, 99, 3365-3371.
Sadat, L., Cakir-Kiefer, C., N’Negue, M. A., Gaillard, J. L., Girardet, J. M., & Miclo, L. (2011). Isolation and identification of antioxidative peptides from bovine α-lactalbumin. International Dairy Journal, 21, 214–221.
Saiga, A., Tanabe, S., & Nishimura, T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry, 51, 3661–3667.
Simpson, B. K. (2000). Digestive proteinases from marine animals. In N. M., Haard & B. K. Simpson. (Eds.), Seafood enzymes: Utilization and influence on postharvest seafood quality, (pp. 531-540). New York: Marcel Dekker
Sirisamut, T. (2015). Whey Protein: Nutritional and Medical Benefits. Thai Pharmaceutical and Health Science Journal, 10, 75-80. (in Thai)
Sugamura, K., and Keaney, J. F. Jr. (2011). Reactive Oxygen Species in Cardiovascular Disease. Free Radical Biology and Medicine, 51, 978–992.
Thai Kasetsart. Types of drinking milk. (2014). Retrieved April 6, 2020, from A3%E0%B8%B0%E0%B9%80% E0%B8%A0%E0%B8%97%E0%B8%82%E0%B8%AD%E0%B8%87%E0%B8%99%E0%B8%A1%E0%B8%9E%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%A1%E0%B8%94%E0%B8%B7%E0%B9%88%E0%B8%A1/ (in Thai)
Wiriyaphan, C., Chitsomboon, B., Roytrakul, S., & Yongsawadigul, J. (2013). Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct. Journal of Functional Foods, 5, 1 6 5 4 –1 6 6 4.
Wiriyaphan, C., Chitsomboon, B., & Yongsawadigul, J. (2012). Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry, 132, 104–111.
Wiriyaphan, C., Xiao, H., Decker, E. A. & Yongsawatdigul, J. (2015). Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration. Food Chemistry, 167, 7-15.
Zhang, J. H., Zhang, H.,Wang, L., Guo, X. N., Wang, X. G., & Yao, H. Y. (2010). Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS. Food Chemistry, 119, 226–234.
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2021-05-05
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