Antioxidant and angiotensin I-converting enzyme (ACE)-inhibitory potential of spicy Cheddar cheese prepared from cow's milk after in vitro digestion

• 发表在: Food and Agricultural Immunology
• Main Authors: Amal Shaukat, Muhammad Nadeem, Tahir Mahmood Qureshi, Amar Shankar, Aftab Ahmed, Muhammad Bilal Shahid, Sadaf Javaria, Harshit Gupta, Catherine Tamale Ndagire
• 格式: 文件
• 语言: 英语
• 出版: Taylor & Francis Group 2026-12-01
• 主题: Spicy cheese; digestion via human enzymes; ACE-inhibition; antioxidant activities
• 在线阅读: https://www.tandfonline.com/doi/10.1080/09540105.2026.2649412
• ISSN: 0954-0105; 1465-3443

This study evaluated the antioxidant and angiotensin-I converting enzyme (ACE) inhibitory activities of processed Cheddar cheese fortified with cloves, cumin, or black pepper during 0–9 months of storage. Freeze-dried ethanol-soluble extracts (ESE) and water-soluble extracts (WSE) collected during ripening were also examined. The WSE of black-pepper cheese showed the strongest antioxidant activity, with higher DPPH radical scavenging ability (1516.4 ± 180 µmol Trolox equivalent/g) and reducing power (38.12 ± 0.38 µg/g), along with the highest total phenolics (82.48 ± 3.2 µg GAE/g). After simulated gastrointestinal digestion, the antioxidant properties significantly increased in all the treatments. Digested black-pepper cheese exhibited the highest total antioxidant activity (5752.8 ± 83.3 µg Trolox equivalent/g), while control cheese showed the lowest (4603.3 ± 86.2 µg Trolox equivalent/g). Overall, digested spiced cheeses showed superior antioxidant and ACE-inhibitory activities compared to their corresponding freeze-dried extracts. Results highlight digestion-released bioactive compounds and support spiced Cheddar cheeses as promising functional dairy products.