Tecnologia de Alimentos
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Item Adsorption of red azo dyes on multi-walled carbon nanotubes and activated carbon: A thermodynamic study(Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2017-09-20) Ferreira, Guilherme Max Dias; Ferreira, Gabriel Max Dias; Hespanhol, Maria C.; Rezende, Jaqueline de Paula; Pires, Ana Clarissa dos Santos; Gurgel, Leandro Vinícius Alves; Silva, Luis Henrique Mendes daCarbonaceous materials have been extensively studied as highly efficient adsorbents for the removal of dyes from wastewater. However, investigations of thermodynamic aspects of the interactions between these materials and dyes remain scarce. This paper describes the thermodynamics of the interactions between the Ponceau 4R (PR), Congo Red (CR), and Allura Red (AR) dyes and multi-walled carbon nanotubes (MWCNTs). The interactions between the dyes and activated carbon (AC) were also evaluated for comparison. The investigation used a combination of adsorption isotherms and isothermal titration nanocalorimetry (ITC) measurements, and a thermodynamic approach provided full characterization of the adsorption process. For both MWCNT and AC, the amount of adsorbed dye (ΓD) increased in the order ΓD (PR) < ΓD (AR) < ΓD (CR), and the adsorption capacity normalized by the adsorbent specific area was up to 5.6 times higher for MWCNT. The maximum amount adsorbed (ΓD,max) reached values of up to 2.00 μmol m−2 for CR adsorption on MWCNT. For both adsorbents, the process of dye adsorption was enthalpically driven and entropically unfavorable. All the thermodynamic parameters depended on the surface coverage and the structures of both dye and adsorbent. The adsorption enthalpy change (ΔadsH) and entropy change (TΔadsSref) values were higher than −137.0 kJ mol−1 and −114.2 kJ mol−1, respectively. In addition to the structural differences between MWCNT and AC, the ITC data suggested that the adsorption sites are heterogeneous and that the dyes preferentially adsorb on the more hydrophilic sites on the adsorbent surfaces.Item Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile(Food Research International, 2014-10) Silva, Rita de Cássia dos Santos Navarro da; Minim, Valéria Paula Rodrigues; Silva, Alexandre Navarro da; Simiqueli, Andréa Alves; Lucia, Suzana Maria Della; Minim, Luis AntonioThe optimized descriptive profile (ODP) is a new descriptive methodology which proposes an optimized sample evaluation by no trained assessors. To permit that assessors with a low degree of training quantitatively evaluate samples consistently, this method proposes the presentation of reference materials ("weak" and "strong") together with all set of samples at the time of evaluation. The attribute-by-attribute protocol is recommended on the ODP technique to allow for comparison among the samples and avoid fatigue, since only one attribute is evaluated at a time. Simultaneous presentation of the samples, together with the reference materials, is the "key point" of the ODP, and therefore the number of samples may be a limiting factor in this technique. The purpose of the present study is to determine if the balanced incomplete block design (BIBD), used in descriptive techniques traditionally, may be an alternative for data collection on this specific methodology, the optimized descriptive profile (ODP). The BIB design does not allow for comparison among all samples together, but only among a fraction of them. Therefore an assessment of the data quality obtained through this design is necessary to increase the applicability of the ODP. In this experiment a specific set of grape juice formulations was used, which presented variations in pulp and sugar contents. Sensory evaluation was conducted with two independent panels, where each panel evaluated the samples using the ODP protocol in a specific design. Thus, one panel evaluated the samples using the balanced complete blocks design (BCBD) and the other panel the balanced incomplete blocks design (BIBD). The data obtained by the two designs were compared in relation to analysis of variation, F-test power and regression models. Data obtained by the ODP conducted in the BIBD was very similar to that of the ODP in the BCBD. In the ANOVA, the formulations differed (p < 0.05) in relation to all attributes, showing a test power (1 - β) greater than 0.95. The regression models obtained in the different designs indicated overlapping of the confidence intervals (CI 95%). Therefore, the BIBD presents itself as an alternative for data collection in the ODP without loss in quality of the results.Item Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil(International Journal of Food Microbiology, 2015-03-07) Freitas, Rosangela de; Chuat, Victoria; Madec, Marie-Noelle; Nero, Luis Augusto; Thierry, Anne; Valence, Florence; Carvalho, Antonio Fernandes deDairy propionibacteria are used as ripening cultures for the production of Swiss-type cheeses, and some strains have potential for use as probiotics. This study investigated the biodiversity of wild dairy Propionibacteria isolates in dairy farms that produce Swiss-type cheeses in Minas Gerais State, Brazil. RAPD and PFGE were used for molecular typing of strains and MLST was applied for phylogenetic analysis of strains of Propionibacterium freudenreichii. The results showed considerable genetic diversity of the wild dairy propionibacteria, since three of the main species were observed to be randomly distributed among the samples collected from different farms in different biotopes (raw milk, sillage, soil and pasture). Isolates from different farms showed distinct genetic profiles, suggesting that each location represented a specific niche. Furthermore, the STs identified for the strains of P. freudenreichii by MLST were not related to any specific origin. The environment of dairy farms and milk production proved to be a reservoir for Propionibacterium strains, which are important for future use as possible starter cultures or probiotics, as well as in the study of prevention of cheese defects.Item Combined docking and molecular dynamics simulations to enlighten the capacity of Pseudomonas cepacia and Candida antarctica lipases to catalyze quercetin acetylation(Journal of Biotechnology, 2011-12-10) Eduardo, Basilio De Oliveira; Christelle, Bidouil; Latifa, Chebil; Elaine-Rose, Maia; Bernard, Maigret; Evelyne, Ronat-Heidt; Mohamed, Ghoul; Jean-Marc, Engasser; Catherine, HumeauA combined docking and molecular dynamics protocol was applied to investigate quercetin binding modes within the catalytic cavity of Candida antarctica lipase B (CALB) and Pseudomonas cepacia lipase (PCL), aiming to explain the difference of specificity of these enzymes in acetylation reaction. For both lipases, docking of quercetin yielded two families of conformers with either the quercetin A or B-ring pointing towards the catalytic residues. Molecular dynamics (MD) calculations were subsequently performed on several complexes of each family. MD trajectories were analyzed focusing on the orientation of the acyl donor bound to the catalytic serine towards the oxyanion hole residues and the proximity of quercetin hydroxyl groups to the catalytic residues. Results showed that with CALB, the acetate was not correctly positioned within the oxyanion hole whatever the orientation of quercetin, suggesting that no product could be obtained. With PCL, the acetate remained within the oxyanion hole during all MD trajectories. Depending on quercetin orientation, either the 7-OH group or the 3, 5, 3′, 4′-OH groups came alternatively near the catalytic residues, suggesting that all of them could be acylated. The capacity of models to explain the regioselectivity of the reaction was discussed. Key residues and interactions involved in quercetin binding modes were identified and related to the reaction feasibility.Item Determination of driving forces for bovine serum albumin-Ponceau4R binding using surface plasmon resonance and fluorescence spectroscopy: A comparative study(Food Hydrocolloids, 2017-09) Lelis, Carini Aparecida; Ferreira, Gabriel Max Dias; Ferreira, Guilherme Max Dias; Hespanhol, Maria do Carmo; Pinto, Maximiliano Soares; Silva, Luis Henrique Mendes da; Pires, Ana Clarissa dos SantosPonceau 4R (P4R) and bovine serum albumin (BSA) may interact changing food properties. We compared fluorescence spectroscopy and surface plasmon resonance (SPR) for studying, in vitro, the interactions between BSA and P4R at pH 7.4 and 3.5 in different temperatures. Fluorescence data pointed to the formation of a complex where P4R was bound on site I or II of BSA, with a stoichiometry around one and a binding constant (Kb) ranging from 1.37 × 105 to 20.15 × 106 L mol−1. The complex formation at both pH was enthalpically driven (standard enthalpy change, ΔH°F = −60.69 and −63.06 kJ mol−1, for pH 7.4 and 3.5, respectively). Using SPR, we also found the formation of 1:1 BSA-P4R complexes, but the calculated Kb values were much smaller, on the order of 103 L mol−1. Again, we found that the formation of BSA-P4R complex was driven by enthalpy decreasing; however the standard enthalpy change was less negative than that found by fluorescence (ΔH°SPR = −15.05 and −40.55 kJ mol−1, at pH 7.4 and 3.5, respectively). Our results show that these distinct techniques provided different thermodynamic binding parameters for the BSA-P4R interaction, especially regarding ΔH° values, indicating that BSA-P4R binding was a multisite phenomenon, and that sites far from tryptophan residues were the main responsible by electrostatic interaction. Thus, this work clearly shows the importance of using complementary techniques for a complete thermodynamic characterization of complexes formed between azo-colorants and proteins; which is directly related to physicochemical properties of systems containing both molecules together.Item Friction factors, convective heat transfer coefficients and the Colburn analogy for industrial sugarcane juices(Biochemical Engineering Journal, 2012-01-15) Oliveira, Eduardo Basílio de; Astolfi-Filho, Zailer; Coimbra, Jane Sélia dos Reis; Telis-Romero, JavierSugarcane (Saccharum sp.) is a relatively low-cost agricultural resource, produced mainly in tropical and subtropical regions of the planet. One of the most important applications of sugarcane juice is in the production of ethanol biofuel. A correct design of unit operations during the sugarcane juice processing requires an accurate characterization of the flow properties (friction factors, rheological behaviour, thermophysical properties and heat transfer coefficients) of this raw material. In this work, friction factors (f) and Nusselt number (Nu) were determined for sugarcane juice in different steps of its processing (untreated sugarcane juice, clarified sugarcane juice and mixed sugarcane juice). For both laminar and turbulent flows, the empirical models for f fitted well (r2 ≥ 0.9) with the experimental values obtained by pressure drop measurements. Also, Nu values calculated by applying the empirical correlation of Hausen (for laminar flow) and that of Sieder–Tate (for turbulent flow) presented good adjustment (r2 ≥ 0.9) to the experimentally determined values. Thus, the f and Nu values obtained for turbulent flow were taken to verify the Colburn analogy, which furnished results with small deviations (≤8.9%) from the expected ideal value. This finding indicates the suitability of such analogy in this case, allowing good estimations of heat transfer coefficients from frictions factors, or vice versa, for sugarcane juices in turbulent flow conditions.Item Green extraction by aqueous two-phase systems of porcine pancreatic and snake venom phospholipase A 2(Separation and Purification Technology, 2015-02-12) Silva, Regina Maria Marques da; Coimbra, Jane Selia dos Reis; Silva, Cesar Augusto da; Costa, Angélica Ribeiro da; Rocha, Roney Alves da; Giménez, Aníbal Rafael Melgarejo; Santos, Igor José BoggionePhospholipases comprise a group of enzymes with applications in the thermal stability and emulsifying capacity of food formulations. In this work aqueous two-phase systems (ATPS) were used to extract phospholipase A2 (PLA2) from raw porcine pancreas and snake venom at 25 °C. PLA2 was partitioned into ATPS composed of inorganic salts, water and polyethylene glycol. We determined the partition coefficient, recovery factor, purification factor, enzyme activity and emulsifying activity for the enzyme extracted with the different ATPS tested. The highest partition coefficient (Kp = 81.7) and the highest theoretical recovery percentage of PLA2 in the top and bottom phases of the systems were obtained from the pancreas extract. The highest recovery percentage in the top phase was obtained in a system with PEG1500/Na2SO4/H2O. Pearson correlation analysis between the ATPS descriptor parameters and the recovery and partitioning parameters of PLA2 showed significant, albeit small, correlation between molar mass and PEG phase volume. Furthermore, Principal Component Analysis showed that the best system for PLA2 purification was with ATPS PEG1500/Na2SO4/H2O. In addition to preserving enzyme activity, the ATPS provided a high partition coefficient of PLA2 (81.67%) and can be considered a viable technique for pre-purification of PLA2.Item Heteroprotein complex coacervation: a generic process(Advances in Colloid and Interface Science, 2017-06-17) Croguennec, Thomas; Tavares, Guilherme M.; Bouhallab, SaïdProteins exhibit a rich diversity of functional, physico-chemical and biodegradable properties which makes them appealing for various applications in the food and non-food sectors. Such properties are attributed to their ability to interact and assemble into a diversity of supramolecular structures. The present review addresses the updated research progress in the recent field of complex coacervation made from mixtures of oppositely charged proteins (i.e. heteroprotein systems). First, we describe briefly the main proteins used for heteroprotein coacervation. Then, through some selected examples, we illustrate the particularity and specificity of each heteroprotein system and the requirements that drive optimal assembly into coacervates. Finally, possible and promising applications of heteroprotein coacervates are mentioned.Item How the presence of a small molecule affects the complex coacervation between lactoferrin and -lactoglobulin(International Journal of Biological Macromolecules, 2017-04-04) Tavares, Guilherme Miranda; Carvalho, Antônio F.; Croguennec, Thomas; Hamon, Pascaline; Bouhallab, SaïdHeteroprotein complex coacervation corresponds to the formation of two liquid phases in equilibrium induced by the interaction of two oppositely charged proteins. The more concentrated phase known as coacervate phase, has attracted interest from several fields of science due to its potential applications for example for encapsulation and delivery of bioactives. Prior such application, it is necessary to understand how the presence of small ligands affects the complex coacervation. In this work, we report on the interaction of small ligand with individual proteins β-lactoglobulin (β-LG) and lactoferrin (LF) and consequences on their complex coacervation. ANS (8-Anilinonaphthalene-1-sulfonic acid), a fluorescent probe, was used as model ligand. While ANS did not interact with β-LG, it presented two sets of binding sites with LF inducing its self-aggregation. Depending on its concentration, ANS modulated the shape of β-LG-LF macromolecular assembly. Coacervates were observed for ANS/LF molar ratio <25 against amorphous aggregates for higher ANS/LF molar ratios. A maximum loading capacity of around 40 mg of ANS per gram of LF in the formed heteroprotein coacervates was reached.Item Hydrophobic interaction adsorption of hen egg white proteins albumin, conalbumin, and lysozyme(Journal of Chromatography B, 2006-08-18) Rojas, Edwin E. Garcia; Coimbra, Jane S. dos Reis; Minim, Luis A.; Saraiva, Sérgio H.; Silva, César A. Sodré daHydrophobic adsorption equilibrium data of the hen egg white proteins albumin, conalbumin, and lysozyme were obtained in batch systems, at 25 °C, using the Streamline Phenyl® resin as adsorbent. The influence of three types of salt, NaCl, Na2SO4, or (NH4)2SO4, and their concentration on the equilibrium data were evaluated. The salt Na2SO4 showed the higher interaction with the studied proteins, thus favoring the adsorption of proteins by the adsorbent, even though each type of salt interacted in a distinct manner with each protein. The isotherm models of Langmuir, Langmuir exponential, and Chen and Sun were well fitted to the equilibrium data, with no significant difference being observed at the 5% level of significance. The mass transfer model applied simulated correctly adsorption kinetics of the proteins under the studied conditions.Item Hydrophobic interaction adsorption of whey proteins: effect of temperature and salt concentration and thermodynamic analysis(Journal of Chromatography B, 2006-11-21) Minim, Luis A.; Bonomo, Renata C. F.; Coimbra, Jane S. R.; Fontan, Rafael C. I.; Silva, Luis H. Mendes da; Minim, Valéria P. R.The adsorptive behavior of bovine serum albumin (BSA) and β-lactoglobulin (β-lg) on hydrophobic adsorbent was studied at four temperatures and different salt concentrations. The Langmuir model was fitted by experimental equilibrium data showing that an increase in temperature and salt concentration results in an increase on the capacity factor of both proteins. A thermodynamic analysis coupled with isotherm measurements showed that salt concentration and temperature affected the enthalpic and entropic behavior of the adsorption process of both proteins, mainly to the β-lg. The fast variation in the Z value for temperature over than 303.1 K suggest a great conformational change occurring in the β-lg structure, which almost duplicated the maximum adsorption capacity of this protein.Item Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines(Food Chemistry, 2009-09-01) Silva, Paulo H. A.; Manfroi, Luciano; Rizzon, Luiz A.; Sabaini, Priscila S.; Glória, M. Beatriz A.The influence of alcoholic and malolactic fermentations on the levels of amines in Merlot wines was investigated. Saccharomyces bayanus, S. cerevisiae, Lactobacillus plantarum, Oenococcus oeni (DSM 7008 and 12923) and spontaneous fermentations were used. Four of the 10 amines investigated were detected: spermidine, serotonin, putrescine and cadaverine. When considering the factors independently, the malolactic bacteria significantly affected the levels of serotonin and total amines, whereas the fermentation yeasts significantly affected the levels of spermidine (two way Kruskal–Wallis, p ⩽ 0.05). Spermidine levels were significantly higher in wines produced with S. cerevisiae. Significantly higher serotonin levels were found in wines made with L. plantarum. Putrescine and cadaverine were not detected in wines produced by spontaneous alcoholic fermentation or by L. plantarum. There were significant differences in alcohol content, total and volatile acidity, sulphite levels and taste quality among wines (Tukey test, p ⩽ 0.05).Item Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold(Food Research International, 2015-07-28) Lima Filho, Tarcísio; Minim, Valéria Paula Rodrigues; Silva, Rita de Cássia dos Santos Navarro da; Lucia, Suzana Maria Della; Minim, Luis AntônioThe existing methodologies for determining thresholds generate unreliable estimates of the point at which the intensity of a stimulus begins to compromise acceptance or result in sensory rejection of a product. Thus, a new methodology was proposed for determination of two new sensory thresholds: the compromised acceptance threshold (CAT) and the rejection threshold (RT). In this new methodology, increasing or decreasing series of stimulus intensity are measured together with a standard stimulus (control sample) by means of acceptance tests. In the present study, the CAT and RT were determined for sucrose concentrations in grape nectar, demonstrating that when reducing the sucrose concentration of grape nectar form 9.00% (w/v) to 6.87% there begins to occur impairment of product acceptance (CAT), and when reducing the sucrose concentration from 9.00% to 3.83% there begins to occur sensory rejection (RT) of the product. When compared to existing threshold determination methodologies, the proposed methodology permitted for calculating, with greater reliability, the points at which compromise of acceptance (CAT) and sensory rejection (RT) of the product begin to occur. In addition to the case study presented, the proposed methodology has a wide range of applications in science and in the food, cosmetic and pharmaceutical industries.Item Modeling sterilization process of canned foods using artificial neural networks(Chemical Engineering and Processing: Process Intensification, 2005-12) Gonçalves, E. C.; Minim, L. A.; Coimbra, J. S. R.; Minim, V. P. R.In order to model the thermal processing of canned foods, the neural networks technique was applied, whose aim was to determine the cold point temperature based on the initial process conditions and the retort's temperature. The network had the following input variables: the processing time, the retort's and cold point's temperature at the current time ti, and at previous times ti−1 and ti−2. The output variable was the temperature of the cold point at the time ti+1. For training the network, a time/temperature data set was obtained through the product processing in a vertical retort. The back-propagation through time and Jordan networks were trained and its generalization performance were compared. In this work, a better generalization capacity were obtained using the back-propagation through time network, which presented an average relative error of 2.2% between the calculated and predicted F values. The architecture of the selected network was the 5-8-9-1.Item Multiple headspace-solid-phase microextraction as a powerful tool for the quantitative determination of volatile radiolysis products in a multilayer food packaging material sterilized with γ-radiation(Journal of Chromatography A, 2012-06-29) Oliveira, Cristiane Patrícia de; Rodriguez-Lafuente, Angel; Soares, Nilda de Fátima Ferreira; Nerin, CristinaA method consisting of multiple headspace solid-phase microextraction followed by gas chromatography–mass spectrometry analysis was developed and used to determine the main volatile radiolysis products formed by γ-irradiation of flexible multilayer food packaging samples. The developed method allows the use of solid-phase microextraction in the quantification of compounds from plastic solid samples. A screening of volatiles in the γ-irradiated and non-irradiated films was performed and 29 compounds were identified in the irradiated packaging, 17 of which were absent in the non-irradiated samples. The main volatile radiolysis products identified were: 1,3-di-tert-butylbenzene; 2,6-di-tert-butyl-1,4-benzoquinone; 4-tert-butyl-phenol and the off-odor compounds butanoic acid and valeric acid. These volatile radiolysis compounds were determined with the proposed method and the results are shown and discussed. Solid–liquid extraction and headspace solid-phase microextraction methods were also studied for comparative purposes. The automated solvent-free multiple HSPME technique here presented can be used to quantify the radiolysis compounds in irradiated plastic solid samples in a simple way with the advantages of being free from matrix influence and environmentally friendly.Item New strategy for determination of anthocyanins, polyphenols and antioxidant capacity of Brassica oleracea liquid extract using infrared spectroscopies and multivariate regression(Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2018-01-03) Oliveira, Isadora R.N. de; Roque, Jussara V.; Maia, Mariza P.; Stringheta, Paulo C.; Teófilo, Reinaldo F.A new method was developed to determine the antioxidant properties of red cabbage extract (Brassica oleracea) by mid (MID) and near (NIR) infrared spectroscopies and partial least squares (PLS) regression. A 70% (v/v) ethanolic extract of red cabbage was concentrated to 9° Brix and further diluted (12 to 100%) in water. The dilutions were used as external standards for the building of PLS models. For the first time, this strategy was applied for building multivariate regression models. Reference analyses and spectral data were obtained from diluted extracts. The determinate properties were total and monomeric anthocyanins, total polyphenols and antioxidant capacity by ABTS (2,2-azino-bis(3-ethyl-benzothiazoline-6-sulfonate)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methods. Ordered predictors selection (OPS) and genetic algorithm (GA) were used for feature selection before PLS regression (PLS-1). In addition, a PLS-2 regression was applied to all properties simultaneously. PLS-1 models provided more predictive models than did PLS-2 regression. PLS-OPS and PLS-GA models presented excellent prediction results with a correlation coefficient higher than 0.98. However, the best models were obtained using PLS and variable selection with the OPS algorithm and the models based on NIR spectra were considered more predictive for all properties. Then, these models provided a simple, rapid and accurate method for determination of red cabbage extract antioxidant properties and its suitability for use in the food industry.Item Optimized Descriptive Profile: A rapid methodology for sensory description(Food Quality and Preference, 2012-04) Silva, Rita de Cássia dos Santos Navarro da; Minim, Valéria Paula Rodrigues; Simiqueli, Andréa Alves; Moraes, Liliane Elen da Silva; Gomide, Aline Iamin; Minim, Luis AntônioThe objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements.Item Recovery of casein-derived peptides with in vitro inhibitory activity of angiotensin converting enzyme (ACE) using aqueous two-phase systems(Journal of Chromatography B, 2014-10-22) Souza Jr, Evaldo Cardozo de; Coimbra, Jane Sélia dos Reis; Oliveira, Eduardo Basílio de; Bonomo, Renata Cristina FerreiraPeptides inhibiting the activity of angiotensin converting enzyme (ACE) were obtained by trypsin-catalyzed hydrolysis of bovine milk casein, performed at 37 °C, during 1, 2, 5, 8 and 24 h. Results of in vitro inhibitory activity ranged between 13.4% and 78.5%. The highest ACE inhibitory activity was evidenced for hydrolysates obtained after 2 h of reaction. Aqueous two-phase systems (ATPS) formed by polyethylene glycol of 1500 g mol−1 (PEG 1500) + sodium phosphate or potassium phosphates were produced and evaluated, in terms of partition coefficients (K) and extraction yields (y), to recovery the casein hydrolysates at room temperature. In ATPS containing sodium phosphate, the peptides showed a slightly greater affinity toward the bottom salt-rich phase (0.1 ≤ K ≤ 0.9; 5.7% ≤ y ≤ 47%). In the case of ATPS containing potassium phosphates, these molecules showed substantially greater affinity toward the top polymer-rich phase (137 ≤ K ≤ 266; y ≥ 99%). These results point out extraction using PEG 1500/potassium phosphate ATPS is an efficient technique to recover casein hydrolysates containing ACE inhibitors peptides. Outlined data will be helpful in integrating such unit operation to larger scale processes.