Stability to thermal treatment of dipeptidyl peptidase-IV inhibitory activity of a boarfish (Capros aper) protein hydrolysate when incorporated into tomato-based products

Pádraigín A. Harnedy-Rothwell, Chris M. McLaughlin, William Crowe, Philip J. Allsopp, Emeir M. McSorley, Martin Devaney, Jason Whooley, Brian McGovern, Vadivel Parthsarathy, Finbarr P.M. O'Harte, Richard J. FitzGerald

Research output: Contribution to journalArticle

2 Citations (Scopus)

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 × 1 min and 121 °C × 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
JournalInternational Journal of Food Science and Technology
Early online date27 May 2020
DOIs
Publication statusE-pub ahead of print - 27 May 2020

Keywords

  • Anti-diabetic
  • boarfish
  • dipeptidyl peptidase-IV inhibition
  • functional food ingredient
  • peptide
  • protein hydrolysate
  • simulated gastrointestinal digestion
  • stability
  • thermal treatment

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