Whey proteins can exhibit antioxidant activity. The objectives of this study were to formulate model whey based beverages with well-established antioxidants (plant polyphenols, vitamins and astaxanthin) to investigate (1) the antioxidant shelf life over a 24-week period and (2) the antioxidant activity after upper gastrointestinal transit. Pilot scale processing (pasteurization, ultra-high temperature or spray drying) was used to prepare beverages which were representative of current product formats. In vitro gastrointestinal digestion of test samples was performed using the standardised INFOGEST method and antioxidant activity of samples was determined using ABTS, FRAP and ORAC. Results from the antioxidant shelf life study provided evidence that powder products functionality was preserved. Whey beverages (pasteurised or spray dried) increased or maintained antioxidant activity during gastrointestinal transit. Combination of whey with additional antioxidant ingredients increased the bioactivity of formulated products; however, this greater bioactivity was altered after gastrointestinal transit, depending on processing type and antioxidant methodology.

Industrial relevance

Whey protein-based antioxidant beverages could benefit the elderly consumer to meet their increased protein requirements and boost their antioxidant status. Consumer's acceptance for whey protein-based beverages often improves with clear formulations. This work generated whey protein-based UHT beverages with greater stability and clarity than pasteurised formulations. A novel combination of plant and marine antioxidants increased antioxidant activity of whey protein-based formulations. Furthermore, to suit export markets this work generated spray dried whey protein formulations that did not alter antioxidant potential.

中文翻译：

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乳清蛋白饮料的抗氧化活性和表征：货架期和胃肠道运输对生物活性的影响

乳清蛋白可以表现出抗氧化活性。这项研究的目的是用成熟的抗氧化剂（植物多酚，维生素和虾青素）配制乳清基模型饮料，以研究（1）24周内的抗氧化剂保质期和（2）上消化道后的抗氧化活性过境。中试规模处理（巴氏灭菌，超高温或喷雾干燥）用于制备代表当前产品格式的饮料。使用标准的INFOGEST方法对测试样品进行体外胃肠消化，并使用ABTS，FRAP和ORAC测定样品的抗氧化活性。抗氧化剂保质期研究的结果提供了粉末产品功能得以保留的证据。乳清饮料（经巴氏灭菌或喷雾干燥）在胃肠道运输过程中增加或保持了抗氧化活性。乳清与其他抗氧化剂成分的结合提高了配方产品的生物活性；然而，这种更大的生物活性在胃肠道运输后发生了变化，这取决于加工类型和抗氧化剂方法。

行业相关性

基于乳清蛋白的抗氧化剂饮料可以使老年消费者受益，以满足他们增加的蛋白质需求并提高其抗氧化剂水平。消费者对乳清蛋白基饮料的接受程度通常会因配方清晰而得到改善。这项工作所产生的乳清蛋白基UHT饮料比巴氏灭菌配方具有更高的稳定性和透明度。植物和海洋抗氧化剂的新颖组合提高了乳清蛋白基配方的抗氧化活性。此外，为了适应出口市场，这项工作产生了不会改变抗氧化剂潜力的喷雾干燥乳清蛋白制剂。