Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

The purpose of this study was to develop an in-vitro digestion protocol evaluate the antioxidant potential peptides found in processed cheddar cheese using enzymes. We first studied and angiotensin-converting enzyme (ACE) inhibition activities with addition spices e.g., cumin, clove, black pepper made from buffalo milk ripened for 9 months. Then we conducted vitro by gastric duodenal Freeze-dried water (WSE) ethanol-soluble fractions (ESE) were also monitored their ACE activity activities. In our preliminary experiments, different levels (cumin, pepper) tested into a matrix only one level 0.2 g/100 g (0.2%) based on weight considered good after sensory evaluation. Findings present revealed that ACE-inhibitory highest 0.2% pepper. A significant increase ACE-inhibition (%) cheese, as well its WSE ESE, obtained. Lower IC50 values phase compared oral digestion.