Effects of heat treatment, starter culture, plant coagulant, and storage period on in vitro ACE inhibitory and antioxidant activity of goat cheese

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dc.authorid0000-0002-9028-2923
dc.authorid0000-0002-0937-7598
dc.contributor.authorUzkuc, Hasan
dc.contributor.authorYuceer, Yonca Karagul
dc.date.accessioned2026-02-03T12:03:07Z
dc.date.available2026-02-03T12:03:07Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objective of this study was to determine the effects of heat treatment, starter culture addition, coagulant origin, and storage period on antioxidant and angiotensin-converting enzyme-inhibitory (ACE-I) activities of goat cheese. The bioactive potential of the cheeses was tested in the low molecular weight (< 3 kDa) fractions (LP) of in vitro digested samples containing bioactive peptides. The antioxidant activity of the cheeses was tested with ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging and CUPRAC (Cupric ion reducing antioxidant capacity) assays. The interaction of heat treatment and starter culture addition affected the bioactive properties of the cheeses just as the storage process, while different coagulants had no effect. The highest ACE-I activities were 76.65-77.94% in heated and starter-added milk cheeses on the 1st day of storage. Starter-free raw milk cheeses had antioxidant activities ranging from 55.89 to 69.02 mM Trolox 100 mg(- 1) cheese in the ABTS assay on the 1st and 30th days, and from 13.06 to 17.52 mM Trolox g(- 1) cheese in the CUPRAC assay throughout the storage period. Results indicated that raw milk cheeses fermented by natural microbiota may exhibit an antihypertensive effect with over 50% ACE-I activity and reduce oxidative damage, demonstrating potential positive impacts on human health and suggesting their possible use in functional diets.
dc.description.sponsorshipScientific Research Coordination Unit of Canakkale Onsekiz Mart University [FBA-2021-3585]
dc.description.sponsorshipThis work is supported by the Scientific Research Coordination Unit of Canakkale Onsekiz Mart University with grant number: FBA-2021-3585.
dc.identifier.doi10.1007/s00217-025-04886-9
dc.identifier.endpage4292
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue12
dc.identifier.scopus2-s2.0-105014441238
dc.identifier.scopusqualityQ1
dc.identifier.startpage4281
dc.identifier.urihttps://doi.org/10.1007/s00217-025-04886-9
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34980
dc.identifier.volume251
dc.identifier.wosWOS:001561109300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectGoat cheese
dc.subjectBioactive peptide
dc.subjectBioactivity
dc.subjectAntioxidant
dc.subjectAntihypertensive
dc.titleEffects of heat treatment, starter culture, plant coagulant, and storage period on in vitro ACE inhibitory and antioxidant activity of goat cheese
dc.typeArticle

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