Retention of UC-II® Undenatured Type II Collagen During Functional Food and Beverage Prototype Processing

Analytical Chemistry Chemistry Chemical Engineering
undenatured type II collagen joint health functional nutrients foods beverages processing stability

UC-II® Undenatured Type II Collagen Retention in Functional Food and Beverage Processing

Academic Background

Collagen is widely used in the food and beverage industry to enhance the nutritional and health value of products. Specifically, undenatured type II collagen (UC-II®) has garnered attention for its potential benefits to joint health. However, food and beverage processing often involves high temperatures, acidic or alkaline environments, which can affect the quality and bioactivity of collagen. Therefore, understanding the stability of undenatured type II collagen under various processing conditions is crucial for optimizing the development of functional foods and beverages.

This study aims to evaluate the retention of UC-II® undenatured type II collagen during the processing of various functional food and beverage prototypes, providing scientific evidence for manufacturers to ensure its effectiveness in the final product.

Paper Source

The paper was co-authored by George Pates, Tyler White, Shane Durkee, and Zainulabedin Saiyed, all from Lonza Greenwood LLC in Greenwood, USA. It was published on May 9, 2023, in the journal Data in Brief, titled “UC-II® undenatured type II collagen data show retention during functional food and beverage prototype processing”.

Research Process

Research Objectives

The study aimed to assess the retention rate of UC-II® undenatured type II collagen in different food and beverage processing methods, including nutritional bars, gummies, chews, dairy beverages, etc. Enzyme-linked immunosorbent assay (ELISA) was used to compare the content of undenatured type II collagen before and after processing.

Research Methods

  1. Prototype Selection and Preparation
    Multiple functional food and beverage prototypes were selected, including nutritional bars, gummies, chews, dairy beverages, plant-based beverages, and carbonated beverages. Each prototype contained UC-II® undenatured type II collagen (40 mg per serving).

  2. Processing Procedures

    • Nutritional Bars: Wet and dry ingredients were mixed, extruded into bar shapes, baked at 121°C for 20 minutes, and cooled before testing.
    • Gummies: Gelatin, tapioca syrup, cane sugar, pectin, and other ingredients were mixed, heated to 71°C with a pH of 4.7, molded, and cooled before testing.
    • Chews: Gelatin, maltitol syrup, citric acid solution, and other ingredients were mixed, heated to 121°C, cooled to 103°C, shaped using a starch bed, dried, and tested.
    • Dairy Beverages: UC-II® was added to milk, heated to 37°C, and cooled before testing.

  3. Detection Method
    The multispecies type II collagen detection kit from Chondrex, Inc. was used to detect the levels of undenatured type II collagen before and after processing via ELISA.

Research Results

  • Nutritional Bars: The retention rate of undenatured type II collagen was approximately 100%.
  • Chews: The retention rate was 98%.
  • Gummies: The retention rate was 96%.
  • Dairy Beverages: The retention rate was 81%.
  • Other Products: Retention rates varied significantly depending on processing conditions; for example, brown rice chips exposed to high temperatures had lower retention rates (33%-66%).

The study also found that the retention of undenatured type II collagen was closely related to processing time, temperature, and pH.

Conclusions and Significance

Scientific Value

This study systematically evaluated the stability of UC-II® undenatured type II collagen during the processing of various food and beverage types, providing important scientific evidence for product development.

Application Value

Manufacturers can optimize processing conditions based on the study results to maximize the retention of active undenatured type II collagen, thereby enhancing the nutritional and health value of their products.

Research Highlights

  • Comprehensive Prototype Coverage: The study covered multiple food and beverage types, ensuring broad representativeness.
  • Accurate Detection Method: The use of ELISA ensured accurate and reliable data.
  • Practical Conclusions: The findings can be directly applied to product development and process optimization.

Additional Information

The original data from this study have been publicly released and can be accessed via the Mendeley Data platform. Additionally, the authors declare that this research was funded by Lonza Capsules and Health Ingredients.

Through this study, we not only gained a deeper understanding of the stability of undenatured type II collagen in food processing but also provided significant technical support and innovation direction for the industry. This will promote further development of functional foods and beverages, offering healthier choices for consumers.