International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:10, October, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(10): 212-228

Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk Hydrolysate
Maryam A.S. Abubakr*
Faculty of Science, Zawia University, Libya
*Corresponding author

The application of antibrowning agents is one of the most effective methods for controlling the browning reaction in fruits and vegetables. Therefore, in this study skim milk hydrolysate (SMH) at different concentrations were tested for antibrowning reaction of fruits and vegetables compared with ascorbic acid and citric acid. Fresh Chinese pear and potatoes slices were treated with distilled water (as control), ascorbic acid (AA), citric acid (CA), SMH- L. plantarum 1 (SMH1), SMH- Ln. mesenteroides (SMH2) and combining SMH- L. plantarum 1+ SMH- Ln. mesenteroides (SMH1+SMH2) at different concentrations (1, 2, 3 and 4% w/v) and dipped for 5 min. Then all slices were placed in Petri dishes and exposed to air at room temperature for 0, 3, 6, 12 and 24 min. The degree of color (L*, a*, b*), browning index (BI) and total phenolic content (TPC) of the samples were evaluated. The results indicate that the slices of Chinese pear and potato treated with combining SMH1+SMH2 inhibited browning reaction comparable to AA as shown by reduction of TPC. It can be concluded that we found new antibrowning agents from natural source to achieve greater inhibition of browning like as ascorbic acid and citric acid. That would be useful in the formulation of functional foods.

Keywords: Antibrowning activity, Antioxidative activity, Skim milk hydrolysate (SMH), Bioactive peptides.

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How to cite this article:

Maryam A.S. Abubakr. 2016. Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk HydrolysateInt.J.Curr.Microbiol.App.Sci. 5(10): 212-228. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.