Rebeka Correia de Souza Cunha , Viviane Maria de Sousa Fontes , Eike Guilherme Torres de Souza , Gezaildo Santos Silva , Layane Rosa da Silva , Mercia de Sousa Galvão , Izabela Dutra Alvim , Angela Matilde da Silva Alves , Maria Teresa Bertoldo Pacheco , Felipe Lopes Brum , Sandro Marden Torres , Marta Suely Madruga , Valéria Paula Rodrigues Minim , Taliana Kênia Alencar Bezerra
{"title":"鸡骨蛋白水解物美拉德反应产物的微胶囊化:肉类调味化合物的保留和保存","authors":"Rebeka Correia de Souza Cunha , Viviane Maria de Sousa Fontes , Eike Guilherme Torres de Souza , Gezaildo Santos Silva , Layane Rosa da Silva , Mercia de Sousa Galvão , Izabela Dutra Alvim , Angela Matilde da Silva Alves , Maria Teresa Bertoldo Pacheco , Felipe Lopes Brum , Sandro Marden Torres , Marta Suely Madruga , Valéria Paula Rodrigues Minim , Taliana Kênia Alencar Bezerra","doi":"10.1016/j.foodchem.2025.144313","DOIUrl":null,"url":null,"abstract":"<div><div>The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds generated. This study investigated the Maillard reaction in chicken bone hydrolysate at pH 4 and 6, followed by spray drying encapsulation to assess volatile retention, preservation, and sensory properties. Forty-five volatile compounds were identified, with pH 6 showing a higher volatile profile. The pH 6 flavoring demonstrated the formation of aldehydes and furans, including hexanal, heptanal, benzeneacetaldehyde, nonanal, and 2-pentyl furan, which contributed to the characteristic aroma of cooked chicken. Microencapsulated flavorings were evaluated for sensory properties, with lower acceptance than the control, but no significant differences (<em>p</em> < 0.05) in volatile profiles across carrier concentrations. This study is the first to develop a powdered flavoring from chicken bone hydrolysate, demonstrating good aromatic retention and making it viable for food industry applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144313"},"PeriodicalIF":9.8000,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds\",\"authors\":\"Rebeka Correia de Souza Cunha , Viviane Maria de Sousa Fontes , Eike Guilherme Torres de Souza , Gezaildo Santos Silva , Layane Rosa da Silva , Mercia de Sousa Galvão , Izabela Dutra Alvim , Angela Matilde da Silva Alves , Maria Teresa Bertoldo Pacheco , Felipe Lopes Brum , Sandro Marden Torres , Marta Suely Madruga , Valéria Paula Rodrigues Minim , Taliana Kênia Alencar Bezerra\",\"doi\":\"10.1016/j.foodchem.2025.144313\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds generated. This study investigated the Maillard reaction in chicken bone hydrolysate at pH 4 and 6, followed by spray drying encapsulation to assess volatile retention, preservation, and sensory properties. Forty-five volatile compounds were identified, with pH 6 showing a higher volatile profile. The pH 6 flavoring demonstrated the formation of aldehydes and furans, including hexanal, heptanal, benzeneacetaldehyde, nonanal, and 2-pentyl furan, which contributed to the characteristic aroma of cooked chicken. Microencapsulated flavorings were evaluated for sensory properties, with lower acceptance than the control, but no significant differences (<em>p</em> < 0.05) in volatile profiles across carrier concentrations. This study is the first to develop a powdered flavoring from chicken bone hydrolysate, demonstrating good aromatic retention and making it viable for food industry applications.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"483 \",\"pages\":\"Article 144313\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-04-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S030881462501564X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030881462501564X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds generated. This study investigated the Maillard reaction in chicken bone hydrolysate at pH 4 and 6, followed by spray drying encapsulation to assess volatile retention, preservation, and sensory properties. Forty-five volatile compounds were identified, with pH 6 showing a higher volatile profile. The pH 6 flavoring demonstrated the formation of aldehydes and furans, including hexanal, heptanal, benzeneacetaldehyde, nonanal, and 2-pentyl furan, which contributed to the characteristic aroma of cooked chicken. Microencapsulated flavorings were evaluated for sensory properties, with lower acceptance than the control, but no significant differences (p < 0.05) in volatile profiles across carrier concentrations. This study is the first to develop a powdered flavoring from chicken bone hydrolysate, demonstrating good aromatic retention and making it viable for food industry applications.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.