Alpha-amylase inhibitory activity of collagen hydrolysate from Asian bullfrog skin and its application in dark chocolate

• Published in: Cogent food & agriculture Vol. 10; no. 1
• Main Authors: Indriani, Sylvia, Benjakul, Soottawat, Sitanggang, Azis Boing, Karnjanapratum, Supatra, Nalinanon, Sitthipong
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 31-12-2024
• Subjects: Antidiabetic; bioactive peptides; functional food; rheology; texture; thermal behaviour
• ISSN: 2331-1932; 2331-1932
• DOI: 10.1080/23311932.2023.2300180

AbstractThe present study aimed to investigate the in-vitro antidiabetic activity of collagen hydrolysate (CH) from Asian bullfrog skin and its application as a bioactive compound in dark chocolate bars. Papain (3% [w/w]) was used to obtain CH with a simultaneous conjunction of ultrasound. CH possessed α-amylase inhibitory activity with an IC50 value of 3.60 mg/mL, while results from inhibition reaction kinetics revealed that CH inhibited α-amylase in a non-competitive mode. Different concentrations (0.5, 1.0, and 2.0% [w/w]) of CH were then fortified into dark chocolate bars, and the physicochemical characteristics, breaking strength, and rheological behaviour of the resulting chocolate were investigated and compared with a control (without CH addition). A higher level of CH significantly enhanced antidiabetic activity against α-amylase (p ≤ 0.05) in chocolate bar. Chocolate bar with 2% CH complied with the nutritional claim requirement for ‘source of protein’ with lower fat content and energy value, while sensory evaluation revealed good organoleptic properties.