Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory

This study was aimed to manufacture a functional yogurt fortified with three fish collagen‐derived bioactive peptides including GPLGAAGP (P1), GRDGEP (P2), and MTGTQGEAGR (P3) at different concentrations (0.2 to 1.0 mg/ml). Bioactive peptides did not significantly alter the pH, titratable acidity, moisture, ash, and fat contents as well as sensory properties (flavor, texture, and appearance) of samples at all concentrations. The protein content, water holding capacity, and viscosity showed direct relationships with the peptides concentration. The highest DPPH‐radical scavenging (86.17% for P1), ferrous chelating (77.00% for P1), reducing power (0.46 for P2), angiotensin‐converting enzyme inhibitory (77.50% for P2), and dipeptidyl peptidase‐IV (DPP‐IV) inhibitory (55.30% for P1) activities were at 1 mg/ml. The gastrointestinal digestion only reduced all biological activities of samples containing P3 at all concentrations significantly. This study demonstrated that the fish collagen‐derived bioactive peptides could be promisingly used to manufacture functional yogurt with health‐promoting properties. Novelty impact statement Fish‐derived collagen peptides GPLGAAGP (P1), GRDGEP (P2), and MTGTQGEAGR (P3) were used to generate functional yogurt. The highest DPPH‐radical scavenging (86.17% for P1), ferrous chelating (77.00% for P1), and reducing power (0.46 for P2) were observed at 1 mg/ml. The highest angiotensin‐converting enzyme inhibitory (77.50% for P2), and DPP‐IV inhibitory (55.30% for P1) activities were observed at 1 mg/ml.