Chapters authored
Cheese’s Bioactive Peptide Content and Fatty Acids Profile
This chapter provides an in-depth review of the latest research developments in cheese’s bioactive peptides and fatty acid profiles, emphasizing their potential health benefits, particularly in managing obesity and hyperlipidemia. It delves into the generation of bioactive peptides during cheese fermentation and maturation, their potential health-promoting effects, and the factors influencing their content. The chapter also offers a comprehensive analysis of the fatty acid profile in cheese, discussing the impact of various cheese-making processes on this profile and the subsequent implications for human health. Furthermore, it explores innovative strategies for enhancing the bioactive peptide content and optimizing the fatty acid profile in cheese. These strategies include using bioactive edible films, which have shown promise in improving the microbial quality of cheese and reducing lipid oxidation, thereby extending its shelf life. The chapter also investigates the encapsulation of bioactive compounds, a technique that has been used to enhance the stability and functionality of these compounds. Through this comprehensive review, the chapter offers valuable insights into the potential of cheese as a source of health-promoting bioactive peptides and fatty acids and the various strategies for optimizing their content and functionality.
Part of the book: Recent Trends on Cheese as Functional Food with Great Nutritive and Health Benefits