Biofunctional peptide ingredients should retain their stability following standard processing operations in food-based delivery vehicles. A boarfish protein hydrolysate, exhibiting anti-diabetic activity was subjected to a range of thermal treatments following incorporation into tomato-based soup and juice products. The dipeptidyl peptidase-IV (DPP-IV) inhibitory activity and peptide profile of the hydrolysate within the products were assessed before and after thermal treatment. The treatments applied had no effect on the DPP-IV inhibitory activity or peptide profile of the protein hydrolysate. The heat-treated (90°C x 1 min and 121°C x 42 s) juice-fortified beverage had microbial counts within the acceptable limits for consumption when stored at 4°C for 30 days. Furthermore, the hydrolysate within the beverage products was resistant to simulated gastrointestinal digestion (SGID) regardless of whether it was heat or non-heat treated, or stored for 30 days at 4°C. Therefore, tomato-based beverages are suitable delivery vehicles for biofunctional peptide ingredients.
|Journal||International Journal of Food Science and Technology|
|Publication status||Accepted/In press - 1 May 2020|
- dipeptidyl peptidase IV inhibition
- functional food ingredient
- protein hydrolysate
- simulated gastrointestinal digestion;
- thermal treatment
Harnedy-Rothwell, PA., McLaughlin, C., Crowe, W., Allsopp, P. J., McSorley, E. M., Devaney, M., ... Fitzgerald, R. (Accepted/In press). Stability to thermal treatment of dipeptidyl peptidase IV (DPP-IV) inhibitory activity of a boarfish (Capros aper) protein hydrolysate when incorporated into tomato-based products. International Journal of Food Science and Technology, xx(xx), xx. [xx].