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Alizadeh, Omar, Rezaei, Fatemeh. (1404). Natural preservation of butter using whey protein hydrolysates: Antioxidant, antimicrobial, and sensory evaluation. پژوهش های میوه کاری, 1(3), 173-180. doi: 10.30466/fsp.2025.56544.1017
Omar Alizadeh; Fatemeh Rezaei. "Natural preservation of butter using whey protein hydrolysates: Antioxidant, antimicrobial, and sensory evaluation". پژوهش های میوه کاری, 1, 3, 1404, 173-180. doi: 10.30466/fsp.2025.56544.1017
Alizadeh, Omar, Rezaei, Fatemeh. (1404). 'Natural preservation of butter using whey protein hydrolysates: Antioxidant, antimicrobial, and sensory evaluation', پژوهش های میوه کاری, 1(3), pp. 173-180. doi: 10.30466/fsp.2025.56544.1017
Alizadeh, Omar, Rezaei, Fatemeh. Natural preservation of butter using whey protein hydrolysates: Antioxidant, antimicrobial, and sensory evaluation. پژوهش های میوه کاری, 1404; 1(3): 173-180. doi: 10.30466/fsp.2025.56544.1017

Natural preservation of butter using whey protein hydrolysates: Antioxidant, antimicrobial, and sensory evaluation

Food Safety and Packaging
مقاله 4، دوره 1، شماره 3، بهمن 2025، صفحه 173-180    اصل مقاله (436.77 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30466/fsp.2025.56544.1017
نویسندگان
Omar Alizadeh1؛ Fatemeh Rezaei* 2
1Veterinary Office of Bukan, Bukan, West Azarbaijan, Iran
2Department of Food Hygiene and Industries, Faculty of Paraveterinary Medicine, Ilam University, Ilam, Iran
چکیده
Whey protein hydrolysates (WPHs) are recognized as a valuable source of bioactive peptides with multifunctional properties, especially their potent antioxidant and antimicrobial activities. These characteristics make them attractive natural alternatives to synthetic preservatives and align with the growing consumer demand for clean-label and functional foods. In this study, lyophilized whey protein hydrolysates (LWPH) were incorporated into a butter-based model system to assess their potential as natural preservatives. Four formulations were prepared: (1) control (without additives), (2) butter with 1% (w/w) LWPH, (3) butter with 0.02% (w/w) butylated hydroxytoluene (BHT), and (4) butter with a combination of 1% (w/w) LWPH + 0.02% (w/w) BHT. All samples were stored at 4 ± 1 °C for 60 days, and quality parameters were periodically monitored. Lipid oxidation was determined by thiobarbituric acid (TBA) assay, and microbial quality was evaluated through total viable count method. The results showed that the LWPH + BHT formulation significantly retarded lipid oxidation, but had weak antimicrobial activity. Moreover, the treated samples maintained better overall sensory acceptability throughout storage. These findings indicate that LWPH can serve as effective natural preservatives for extending the shelf life and maintaining the quality of lipid-rich foods such as butter.
کلیدواژه‌ها
Butter؛ Hydrolysates؛ Quality attributes؛ Whey protein
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