Effect of ultrasonic pretreatment on flavor characteristics of brewer's yeast‐peanut meal hydrolysate/xylose Maillard reaction products

Abstract

In this study, we investigated the effect of ultrasonic pretreatment on the flavor characteristics of Maillard reaction products (MRPs) because ultrasound enhances the Maillard reaction (MR). Brewer's yeast‐peanut meal hydrolysate was subjected to an ultrasonic treatment, followed by a thermal treatment to induce the MR. Then, several properties of the MRPs were investigated. Compared to the untreated samples, the ultrasound‐treated samples presented looser microstructures, which were conducive to the combination of xylose with amino acids or peptides in MR. Consequently, more intermediates were produced and a higher browning degree of the MRPs was observed, compared to those obtained by thermal MR. These findings were supported by the results of MRP analysis through fluorescence and FT‐IR spectroscopies. The volatile compounds of samples treated by exposure to 200 W ultrasound endowed the MRPs with prominent flavor characteristics, as confirmed by the scores recorded using Electronic‐tongue. Novelty impact statement The flavor characteristics of the MRPs from the brewer's yeast‐peanut meal hydrolysate have been reported for the first time in our study. Our findings demonstrate that ultrasonic pretreatment can improve the flavor characteristics of the MRPs, thereby supporting their use in the production of condiments. However, the benefits of the ultrasonic treatment do not always increase with the applied power. This study exploits an agricultural by‐product as a raw material, fostering new ways to reduce waste and support a sustainable circular economy.

Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation

“…US pretreatment at 100 W, 20 min, and 30 • C provided enough energy to change the protein secondary structure and favored the production of peptides/amino acids that accelerated the Maillard reaction. In another study, it was indicated that the formation of Maillard conjugates between the brewer's yeast-peanut meal hydrolysate and glucose was affected by the US power, and conjugates with improved functional and sensorial properties were obtained when the US pretreatment was performed at 200 W [29]. Above this limit, the formation of Maillard products decreased and flavor characteristics were inferior because sonication inhibited the polymerization of intermediates and consequently the conversion to melanoidins.…”