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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

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dc.contributor.author Harnedy-Rothwell, Pádraigín A.
dc.contributor.author McLaughlin, Chris M.
dc.contributor.author Crowe, William
dc.contributor.author Allsopp, Philip J.
dc.contributor.author McSorley, Emeir M.
dc.contributor.author Devaney, Martin
dc.contributor.author Whooley, Jason
dc.contributor.author McGovern, Brian
dc.contributor.author Parthsarathy, Vadivel
dc.contributor.author O'Harte, Finbarr P.M.
dc.contributor.author Fitzgerald, Richard J.
dc.date.accessioned 2020-05-15T11:02:54Z
dc.date.issued 2020
dc.identifier.uri http://hdl.handle.net/10344/8822
dc.description peer-reviewed en_US
dc.description.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. en_US
dc.language.iso eng en_US
dc.publisher Wiley and Sons Ltd en_US
dc.relation.ispartofseries International Journal of Food Science and Technology; 56 (1), pp. 158-165
dc.relation.uri https://doi.org/10.1111/ijfs.14615
dc.rights This is the peer reviewed author version of the following article: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, 2020 International Journal of Food Science and Technology which has been published in final form at https://doi.org/10.1111/ijfs.14615 This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. http://olabout.wiley.com/WileyCDA/Section/id-828039.html#terms en_US
dc.subject antidiabetic en_US
dc.subject boarfish en_US
dc.subject dipeptidyl peptidase IV inhibition en_US
dc.subject functional food ingredient en_US
dc.subject peptide en_US
dc.subject protein hydrolysate en_US
dc.subject simulated gastrointestinal digestion en_US
dc.subject stability en_US
dc.subject thermal treatment en_US
dc.title 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 en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1111/ijfs.14615
dc.contributor.sponsor Department of Agriculture, Food and the Marine en_US
dc.relation.projectid 13/F/467 en_US
dc.date.embargoEndDate 2021-05-07
dc.embargo.terms 2021-05-07 en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.internal.rssid 2957655


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