Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication

Aunzar B. Lone,Hina F. Bhat,Sunil Kumar,Mehnaza Manzoor,Abdo Hassoun,Abderrahmane Aït-Kaddour,Tanyaradzwa E. Mungure,Rana Muhammad Aadil,Zuhaib F. Bhat

Food Chemistry（2023）

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摘要

•Ultrasonication and microwave improved the bioactive properties of hydrolysates.•The hydrolysates improved the lipid stability of cheddar cheese during storage.•The hydrolysates retarded the microbial growth of the cheese during storage.•The digestive simulation improved the antioxidant potential of the cheese.•Insect protein hydrolysates can provide a new generation of preservatives.

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关键词

cheddar cheese,lipid oxidative stability,cricket protein,microwave,pre-treated

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