ArticleFoods (Basel, Switzerland)2021
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine "Scotta" Hydrolysates.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota.Food science of animal resources · 2026Article
- Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study.Frontiers in microbiology · 2023Article
- Valorization of Food Processing By-Products.Foods (Basel, Switzerland) · 2022Article
- Exploitation of Olive (Antioxidants (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors.
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Abstract
The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S, 4 h, 50 °C) and animal origin (4% E:S, 4 h, 40 °C). The DPP-IV inhibitory, antioxidant, and antibacterial activities of hydrolysates from bromelain (BSPH) and pancreatin (PSPH) were measured in vitro. Both the obtained hydrolysates showed a significantly higher DPP-IV inhibitory activity compared to the control. In particular, BSPH proved to be more effective than PSPH (IC
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