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Summary Formation of allicin (freshly used after prepared from fresh garlic cloves) and chitosan (78%DD with 1100 kDa, and 88%DD and 1020 kDa) complexes were conducted under the optimum conditions. After complete complexation (pH 4.5–4.8, 4 °C, and 48 h), the optimum weight ratio was resulted (1:1). The highest yield after freeze drying was 64.98%. The light yellow complexes (L* 81.0–87.3, a* 0.4–2.2 and b* 16.8–21.2) can be dissolved in wide pH range (3–11). Scanning electron micrographs revealed the round shape complexes with diameter between 5 and 15 μm. The FT‐IR analysis showed the main functional groups, including alkyl group, alkyl group‐hydroxy or possibly amino substituent, hydroxyl or amino compound, and aliphatic alcohol with carbonyl substitution. XRD results showed that the complex crystalinity was amorphous. The clear zone results and MIC (mg mL−1) revealed that allicin–chitosan complexes exhibited the antibacterial activity against spoilage bacteria indicated the possibility to use as antimicrobial agent in foods.

This study evaluated effects of green compared with brown coating colors and varying levels of hydrolyzed squid peptide powder (HSP) on seafood flavor perception, sensory liking, emotions, and purchase intent (PI) of coated peanuts. Dried squid head was enzymatically hydrolyzed to produce HSP, which was then incorporated into peanut coating material at 0%, 0.89%, 1.78%, and 2.66% levels. Green‐coated peanuts (GCP) and brown‐coated peanuts (BCP) were produced and tested with U.S. consumers. A 2‐AC test (N = 100 consumers) was used to determine effects of coating colors on expected/perceived seafood flavor intensity of GCP compared with BCP at an equal HSP level based separately on looking, smelling, and tasting. Only tasting produced perceptual differences, at 1.78% and 2.66% HSP, with stronger seafood flavor intensity observed for GCP. Consumer testing (N = 160) yielded low mean seafood aroma liking scores for BCP (4.04) and GCP (4.13) at 2.66% HSP. The emotion “disgusted” was most affected by HSP addition for GCP. Presenting consumers with health benefit information (HBI) increased positive PI from 62.5% to 81.25% for BCP at 1.78% HSP, which had higher mean overall liking scores (6.05 before HBI, 6.24 after HBI) than 2.66% HSP samples. Overall liking was a significant predictor for positive PI with odds ratios of 1.52 to 2.20. Overall, green color and HSP addition levels of the coating inserted negative effects on liking, emotion, and PI of coated peanuts. This study demonstrated that HSP made from byproduct of squid processing could be successfully incorporated into coated peanuts, supporting the concept of sustainability of food supply. Practical Application In this study, the functional peptide ingredient made from squid head, a byproduct from seafood industry, was incorporated into coated peanuts. Effects of different coating colors (green compared with brown) and varying levels of hydrolyzed squid peptide powder on consumers’ seafood flavor perception, liking, emotions, and purchase intent of seasoned coated peanuts were clearly observed. The color of the coating material played an important visual cue that influenced product liking. Presenting consumers with health benefit information increased overall liking and positive purchase intent of the samples. Multisensory interactions of color and seafood aroma/flavor in these products should be further optimized.

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