Plant-enriched collagen peptides with enhanced antioxidant and sensory properties

Chobdar Rahim, S. and Çay, B. and Ahi, Z.B. and Kalkan Yıldırım, H. (2026) Plant-enriched collagen peptides with enhanced antioxidant and sensory properties. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (1). pp. 30-44. ISSN 0139-3006

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Abstract

This study produced bovine collagen peptides enriched with phenolics from turmeric, green tea, and rosehip using enzymatic and ultrasound-assisted methods. Phenolic and flavonoid levels ranged 76.75–407.23 and 31.47–300.16 mg g −1 , respectively. Ultrasound-treated green tea peptides showed the strongest antioxidant activity and digestion stability. During digestion, hydrolysis rose to 74.7%, and molecular weight decreased from 2,114 to 1,042 Da. Glycine and proline remained dominant amino acids. Sensory tests revealed that ultrasound–green tea peptides had the best aroma and flavour. These results highlight the potential of plant-enriched collagen peptides as bioactive and palatable functional food ingredients.

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