• More intense proteolysis at 90 days caused an increase in antioxidant activity. • Peptide exhibited radical scavenging properties, reducing capacity and chelating effect. • Intense proteolysis caused lower angiotensin I-converting enzyme inhibitory activity. • Bioactive peptides were generated from α_s1-casein and β-casein. • Ripening process of Gouda cheese results in a product with functional potential.

Moringa oleifera L. and Salvia hispanica L. are plants known to possess nutritional and medicinal properties, especially in bioactive compounds (antioxidants), which could be used to generate functional foods. The present study investigated the effect of M. oleifera leaves and S. hispanica seeds on yogurt’s antioxidant activity and microbial viability during 21 days of storage at 4 °C. Peptide content, pH changes, lactic acid content, and the microbial viability of lactic acid bacteria were analyzed on days 0, 7, 14, and 21. Antioxidant activity was determined by the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Total phenolic compounds were determined by the Folin-Ciocalteu technique. During storage, treatments showed post-acidification, with lactic acid accumulation (1.30 to 1.80 lactic acid percentages) and pH values close 4.0. Compared to the other treatments, the mix treatment showed significantly (p < 0.05) elevated antioxidant activity, with 97.03 ± 1.2% free radical scavenging capacity in the ABTS assay at the end of storage. Regarding phenolic compounds, the Mix treatment obtained a concentration of 313.80 ± 15.71 mg GAE/100 g of yogurt, compared to the other treatments, which presented lower concentrations at the end of storage. In the DPPH assay, the treatment added with M. oleifera presented higher antioxidant activity on day 14 of cold storage with a free radical scavenging capacity of 23.15 ± 0.92% compared to the other treatments. The highest peptide concentration shown during cold storage of the treatments was in the Mix treatment during days 7, 14, and 21, with values of 26.86 ± 2.19, 37.34 ± 5.94, and 34.71 ± 1.33 mg leucine/100 g yogurt, respectively. The added treatment with M. oleifera showed increased lactic acid bacteria viability up to day 14 of refrigerated storage with a maximum value of 4.75 × 10⁷ (CFU/ml) compared to the other treatments. These findings indicate that M. oleifera and S. hispanica influences the physicochemical properties of yogurt during storage for 21 days at 4 °C, affecting parameters such as pH, titratable acidity, LAB viability, peptide content and antioxidant capacity. These modifications can impact the stability and functionality of yogurt, making it a potential candidate studies in the field of functional foods.

Esta investigación presentó como objetivo mantener la calidad y vida de anaquel del Capsicum chinense Jacq. var. habanero, mediante el desarrollo y aplicación de un recubrimiento comestible inocuo, amigable con el ambiente y económico a base de agar y de extracto de cáscara de mango como una alternativa potencial de tratamiento poscosecha para el chile habanero por ser un fruto perecedero y susceptible a deterioro fisiológico. El estudio se llevó a cabo durante el año 2021, en la ciudad de Mérida, Yucatán. Al recubrimiento se le realizaron pruebas de solubilidad, humedad, opacidad, capacidad antioxidante y biodegradabilidad, en tanto que, a los chiles habaneros con recubrimiento se les evaluaron los parámetros de textura, acidez, humedad, contenido de polifenoles totales, vitamina C, capsaicina y capacidad antioxidante. Los resultados mostraron que los chiles con recubrimiento y almacenados a 4 °C presentaron una mayor vida de anaquel y se observó un efecto significativo del recubrimiento sobre los parámetros de textura, contenido de capsaicina y en el porcentaje de inhibición de radicales libres, lo que lo convierte en una tecnología apropiada para la conservación del chile habanero.