Evaluation of bioactive potential of Edirne beyaz peyniri (Edirne white cheese) produced from different milk types during maturation time

OpenAlex İngilizce

Background The interest in the functional properties of foods in our daily diet is increasing day by day. Most of the functional components in cheese are products of proteolysis, which indirectly affect the bioactive components of cheese. It is necessary to understand the effects of milk type and maturation time on bioactive components in cheeses. Aim (s) This study aimed to statistically investigate the effects of milk type and maturation time on the peptide profile, antioxidant capacity and angiotensin converting enzyme (ACE) inhibitory activity of Edirne White Cheese with protected designation of origin (PDO) status produced from cow, sheep and goat milk by traditional methods. Methods Water‐soluble extracts (WSE) of cheeses produced using three different milk types were obtained at 0, 30, 90, 150 and 180 days during the 180‐day maturation period (+4°C). These extracts were used to determine the proteolysis level, antioxidant and ACE inhibitor activities. Major Findings Milk type had a significant impact on the functional properties of the cheeses. Cow milk cheese exhibited the highest DPPH scavenging (66.84 ± 1.40%) and iron chelating activity (37.63 ± 0.45%), while goat milk cheese exhibited superior Trolox equivalent antioxidant capacity values (0.63 ± 0.033 μM Trolox) and the highest ACE‐inhibitory activity (76.15 ± 1.70%). Proteolytic activity (0.63 ± 0.01) and DPPH radical scavenging value (32.25 ± 1.74%) were found to be lower in sheep milk cheese than in other cheeses ( P < 0.05). Functional properties improved up to a certain point in maturation, but excessive proteolysis led to reduced bioactivity. Scientific or Industrial Implications The results revealed that Edirne white cheese is a good source of peptides with antioxidant and ACE‐inhibitory activity. These findings support the need for isolation, identification and in vivo studies of bioactive peptides. Optimisation of maturation time can increase the health benefits of traditional cheeses and contribute to the development of value‐added dairy products.