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Development of a cashew nut coated with bioactive whey peptide extract with antihipertensive

2014Conference object Open access
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dc.contributor.authorPereira, Joana Odila
dc.contributor.authorAmorim, Manuela
dc.contributor.authorSilva, L. B.
dc.contributor.authorOrmenese, R.C.S.C.
dc.contributor.authorPacheco, M.T.B.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2015-05-08T15:45:18Z
dc.date.available2015-05-08T15:45:18Z
dc.date.issued2014
dc.description.abstractThere is a growing concern in the consumer’s habits seeking healthy foods, which has opened new markets for functional foods. This global demand led to the development of functional foods, searching new ingredients to incorporate into conventional foods. Whey proteins are studied not only from the nutritional and functional properties, but also as a source of peptides that may exert biological functions, particularly antihypertensive activity. These bioactive peptides are released by enzymatic hydrolysis and according the final composition they may exert biological activities. Cashew nut was used as matrix for incorporation functional ingredients due to its nutritional properties conveyed by the high content of folic acid and essential fatty acids. The aim of this study was to develop a cashew nut coated with peptide fraction obtained from whey and to evaluate the antihypertensive activity and consumer acceptance of the new functional cashew nuts. The fraction with MW < 3000 Da was obtained by hydrolysis of whey with Cynara cardunculus followed by nanofiltration to obtain low MW fraction, exhibited very high ACE-inhibitory activity, IC50 12.8 μg /mL protein. The incorporation of peptides (2 %) in cashew nut led to a reduction to values of ACEinhibitory activity, 532.2 μg/mL. However, this is close the values reported by other products in the market claiming antihypertensive activity. In the formulation there is space to increase concentration and biological activity. Nevertheless, it is important to highlight that the antihypertensive activity was not lost even when high temperatures during coating and processing of the product were used. The sensory analysis of the functional cashew nut showed high acceptability by the consumers. Our results suggest that the application of these bioactive peptide extracts with antihypertensive activity in the development of a new snacks with reduce salt content is promising in the improvement of new value-added food products.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationODILA PEREIRA, Joana… [et al.] - Development of a cashew nut coated with bioactive whey peptide extract with antihipertensive. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 195-196por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17503
dc.language.isoengpor
dc.publisherUniversidade do Minho. Departamento de Engenharia Biológica
dc.relationQREN-ADI-11531por
dc.subjectFunctional foodspor
dc.subjectWhey proteinspor
dc.subjectBiopeptidespor
dc.subjectAntihypertensive activitypor
dc.titleDevelopment of a cashew nut coated with bioactive whey peptide extract with antihipertensivepor
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F81901%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.citation.endPage196
oaire.citation.startPage195
oaire.fundingStreamSFRH
oaire.fundingStream3599-PPCDT
person.familyNameOdila Pereira
person.familyNameAmorim
person.familyNamePintado
person.givenNameJoana
person.givenNameMaria Manuela
person.givenNameMaria Manuela
person.identifier2343777
person.identifier456608
person.identifier.ciencia-id9F15-0B2E-3DE8
person.identifier.ciencia-id791D-E9BA-D432
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-0300-5635
person.identifier.orcid0000-0002-1485-0423
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridL-4327-2014
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id55293251500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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