Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh

Document Type : Full Research Paper

Authors

• Nafiseh Karimi ¹
• Rezvan Pourahmad ²
• Salman Taheri ³
• Orang Eyvazzadeh ²

¹ Department of Food Science and Technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran, Respectively.

² , Department of Food Science and Technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran, Respectively.

³ , Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran.

https://doi.org/10.22067/ifstrj.2021.70916.1059

Abstract

Introduction: Yogurt contains valuable compounds, some of which enter yogurt whey and if discarded, remains unused. Yogurt whey has a high nutritional value due to its high quality biological proteins which can be a good source of bioactive peptides. Bioactive peptides are food-derived peptides that are small in size and usually consist of 3- 20 amino acids. These peptides are considered as functional ingredients. Bioactive  
peptides have antioxidants and antimicrobial properties. The aim of this study was to investigate the effect of adding bioactive peptide derived from enzymatic hydrolysis of yogurt whey on physicochemical, sensory and microbial properties of doogh during storage.
 
Materials and Methods: In this study, peptide derived from tryptic hydrolysis of yogurt whey protein fractionated by RP- HPLC was used. Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of this peptide were determined against Staphylococcus aureus and Escherichia coli. This peptide was incorporated to heated doogh at concentrations of 12, 20, 24, 40, 48, and 80 mg/mL. Moreover, doogh samples were inoculated with 10⁶ CFU/mL Staphylococcus aureus and Escherichia coli. Doogh samples were stored for two months. During 60 days storage, bacterial count, pH, acidity, ABTS radical cation inhibitory activity and sensory properties (taste, odor, texture, color and overall acceptance) of doogh samples were studied.
 
Results and Discussion: The MIC of yogurt whey peptide against Staphylococcus aureus and Escherichia coli was 12.2 and 24.4 mg/mL, respectively. Moreover, the MBC of yogurt whey peptide against Staphylococcus aureus and Escherichia coli was 12.2 and 48.8 mg/mL, respectively. Addition of this peptide to doogh showed that during storage period, the Staphylococcus aureus and Escherichia coli counts, pH and ABTS cation radical inhibitory activity of the samples were significantly decreased, but acidity was increased (p<0.05). The peptide of yogurt whey showed good antioxidant and antibacterial activities in doogh samples. By increasing the level of peptide in samples, the ABTS cation radical inhibitory activity was significantly increased (p<0.05).  During storage, the control sample (without bioactive peptide) showed the highest reduction in antioxidant activity and the lowest reduction was related to the sample containing 48.8 mg/mL bioactive peptide. The ABTS cation radical inhibitory activity of the control sample and sample containing 48.8 mg/mL bioactive peptide was 9.72 and 3.66 Unit/mL, respectively on the 60^th day. By increasing the levels of bioactive peptide, pathogenic bacteria counts were decreased (p<0.05). The sample containing the highest level of peptide (48.8 mg/mL) was free of Staphylococcus aureus and E. coli on the 20^th day of storage. The control sample and samples containing 12.2 and 24.4 mg/mL bioactive peptide were free of these pathogenic bacteria on the 60^th and 40^th days,  respectively. The highest rate of acidity and pH changes was related to the control sample and sample containing 48.8 mg/mL bioactive peptide had the lowest changes during storage. The acidity of control sample and sample containing 48.8 mg/mL bioactive peptide was 0.68 and 0.56% lactic acid, respectively on the 60^th day.The results of sensory evaluation showed that in the control sample and sample containing the lowest level of peptide (12.2 mg/mL), the score of sensory characteristics decreased during the storage period, however, the use of the highest level of yogurt whey peptide (48.8 mg/mL) in the doogh formulation was able to reduce the rate of loss of sensory properties and maintain product quality over time. The sample containing 48.8 mg/mL bioactive peptide had the highest score of overall acceptability. Finally, the concentration of 48.8 ppm peptide can be considered as the best level to enrich the doogh in terms of physicochemical, microbial and sensory properties. Therefore, it is concluded that bioactive peptide derived from yogurt whey can be used as a natural antioxidant and antimicrobial agent in fermented dairy products like doogh.

Keywords

• Bioactive Peptide
• Doogh
• Antioxidant Activity
• Antibacterial Effect
• Shelf Life

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