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

• Published in: International journal of food science & technology Vol. 56; no. 1; pp. 158 - 165
• Main Authors: Harnedy‐Rothwell, Pádraigín A., McLaughlin, Chris M., Crowe, William, Allsopp, Philip J., McSorley, Emeir M., Devaney, Martin, Whooley, Jason, McGovern, Brian, Parthsarathy, Vadivel, O'Harte, Finbarr P.M., FitzGerald, Richard J.
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-01-2021
• Subjects: Anti‐diabetic; Beverages; boarfish; Capros aper; Diabetes mellitus; Digestive system; dipeptidyl peptidase‐IV inhibition; Dipeptidyl-peptidase IV; Food processing; functional food ingredient; Gastrointestinal tract; Heat; Heat treatment; Ingredients; Microorganisms; Peptidase; Peptidases; peptide; Peptides; protein hydrolysate; Proteins; simulated gastrointestinal digestion; Stability; thermal treatment; Tomatoes
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14615

Summary
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.
Thermal treatment (pasteurisation and sterilisation) had no effect on the in vitro dipeptidyl peptidase‐IV (DPP‐IV) inhibitory activity of a boarfish protein hydrolysate when incorporated into two tomato‐based products (a soup and a beverage).