Recovery of Undenatured Collagen Type II from Different Prototypes of Food and Beverages Using Enzyme-Linked Immunosorbent Assay (ELISA)

Abstract

Abstract Objectives According to a new report in 2020, the global functional food market size is projected to reach USD 275.77 billion by 2025 at a CAGR of 7.9%. One of the major growth drivers for this includes increasing demand for nutritional and fortifying food additives. Undenatured type II collagen (UC-II®) is a dietary ingredient derived from chicken sternum and has been shown to improve joint health. The development of undenatured type II collagen in different food and beverage (F&B) products is gaining momentum. The objective of this study was to assess the compatibility and recovery of undenatured type II collagen from different prototypes of F&B. Methods A specific ELISA test that detects the presence of native type II collagen was used to measure undenatured type II collagen content. Results Results showed the recovery of undenatured type II collagen from the F&B matrices varied depending on the pH, pressure, humidity and processing temperature. Highest recovery was seen from F&B prototype of nutritional bars (∼100%), chews (98%), gummies (96%), and dairy beverage (81%). Conclusions In summary, the results from this study shows that UC-II® is able to withstand the processing conditions used for manufacturing F&B products. The applicability of this findings will allow UC-II® to be incorporated into different functional foods thereby helping the consumers to improve their joint mobility, flexibility and comfort. Funding Sources Lonza Consumer Health Ingredients Inc.