Alaska pollock frame hydrolysate O/W emulsions: structure stabilization and off-flavor masking by sodium D-gluconate and maltodextrin.

Hongwei Luan, Junjie Du, Guoqiang Wu, Ying Bu, Wenhui Zhu, Xuepeng Li, Jianrong Li

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1 citing paper in PubMed.

Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture.Current research in food science · 2026
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7 authors.

Hongwei LuanCollege of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.

Junjie DuCollege of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.

Guoqiang WuCollege of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.

Ying BuCollege of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.

Wenhui ZhuCollege of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.

Xuepeng LiCollege of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.

Jianrong LiCollege of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Institute of Ocean Research, Bohai University, Jinzhou 121013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To overcome flavor (especially bitterness) and stability deficiencies in Alaska pollock frame hydrolysates, this study employed maltodextrin (MD) and sodium D-gluconate (DGS) as modifying agents. Microstructure and rheological results show that MD and DGS could reduce the particle size (22.47 % ∼ 39.83 %) of the emulsion and improve its uniformity. The modified emulsions exhibited enhanced apparent viscosity, shear resistance, and physical stability. The DSC results revealed elevated endothermic transition temperatures, confirming enhanced thermal stability. Meanwhile, the modified emulsions exhibited 21.68 % ∼ 27.25 % lower lactic acid content and reduced bitterness intensity (> 60 %). GC-IMS analysis identified 88 volatile compounds. The concentrations of key off-flavor aldehydes, including 3-methylbutyraldehyde, (E)-2-hexenal, n-octanal, and (E, E)-2,4-heptadienal, were reduced or eliminated, while aromatics (trans-2-octenal) slightly increased, leading to a significantly improved overall flavor. MD showed greater improvement than DGS. This study demonstrated that emulsification combined with DGS/MD could significantly improve the stability and flavor of APF hydrolysates. It was an effective modification strategy that would benefit the sustainable utilization of aquatic resources and the development of functional foods.

Indexed as

Alaska Pollock frame hydrolysateEmulsionsFlavor enhancementModifierStability optimization

Identifiers

PMID40989104

DOI10.1016/j.fochx.2025.102996

PMCPMC12452857

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LicenceCC BY-NC-ND

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