Faustino Margarida, Machado Daniela, Rodrigues Dina, Andrade José Carlos, Freitas Ana Cristina, Gomes Ana Maria
Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
TOXRUN-Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal.
Foods. 2023 Feb 1;12(3):611. doi: 10.3390/foods12030611.
Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed extract and subsequently characterized it in terms of nutritional, pH, and microbiological parameters and bioactivities including prebiotic, antidiabetic, antihypertensive, and antioxidant activities. This food was produced through incorporation of extract (3%), obtained via enzymatic extraction Viscozyme L in a matrix containing whey cheese (75%) and Greek-type yoghurt (22%). The product was then subjected to thermal processing and subsequently stored for 21 days at 4 °C. During storage, this food showed a high pH stability (variations lower than 0.2 units), the absence of microbial contamination and all tested bioactivities at the sampling timepoints 0 and 21 days. Indeed, it exerted prebiotic effects under LA-5 and subsp. BB-12, increasing their viability to around 4 and 0.5 log CFU/g, respectively. In addition, it displayed antidiabetic (α-glucosidase inhibition: 5-9%), antihypertensive (ACE inhibition: 50-57%), and antioxidant (ABTS: 13-15%; DPPH: 3-5%; hydroxyl radical: 60-76%) activities. In summary, the cheese spread produced may be considered an innovative food with high potential to contribute toward healthier status and well-being of populations.
海藻已逐渐成为生物活性化合物的天然来源，如可溶性膳食纤维和肽，作为功能性食品的成分具有特殊意义。本研究开发了一种含有红海藻提取物的奶酪酱，并随后对其营养、pH值、微生物参数以及包括益生元、抗糖尿病、抗高血压和抗氧化活性在内的生物活性进行了表征。这种食品是通过在含有乳清奶酪（75%）和希腊式酸奶（22%）的基质中加入经酶法提取（使用Viscozyme L）获得的提取物（3%）制成的。然后对该产品进行热处理，并随后在4℃下储存21天。在储存期间，这种食品表现出较高的pH稳定性（变化低于0.2个单位），在第0天和第21天的采样时间点没有微生物污染且所有测试的生物活性均存在。事实上，它在嗜酸乳杆菌LA - 5和双歧杆菌亚种BB - 12作用下发挥了益生元作用，分别将它们的活力提高到约4和0.5 log CFU/g。此外，它还表现出抗糖尿病（α - 葡萄糖苷酶抑制率：5 - 9%）、抗高血压（ACE抑制率：50 - 57%）和抗氧化（ABTS：13 - 15%；DPPH：3 - 5%；羟基自由基：60 - 76%）活性。总之，所生产的奶酪酱可被视为一种具有很高潜力的创新食品，有助于改善人群的健康状况和幸福感。
