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

PA Harnedy-Rothwell, Christopher McLaughlin, William Crowe, Philip J Allsopp, Emeir M. McSorley, Martin Devaney, J Whooley, B McGovern, Parthsarathy V, Finbarr O'Harte, R Fitzgerald

Research output: Contribution to journalArticle

Abstract

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.
Original languageEnglish
Article numberxx
Pages (from-to)xx
JournalInternational Journal of Food Science and Technology
Volumexx
Issue numberxx
Publication statusAccepted/In press - 1 May 2020

Keywords

  • antidiabetic
  • boarfish
  • dipeptidyl peptidase IV inhibition
  • functional food ingredient
  • peptide
  • protein hydrolysate
  • simulated gastrointestinal digestion;
  • stability
  • thermal treatment

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