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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
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
DOI: http://dx.doi.org/10.20546/ijcmas.2016.510.023


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

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: http://dx.doi.org/10.20546/ijcmas.2016.510.023