ArticleFoods (Basel, Switzerland)2025
Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Protease Selection Influences Molecular Weight, In Vitro Antioxidant Activity and LO2 Cellular Protective Effects of Oyster Protein Hydrolysates.Foods (Basel, Switzerland) · 2026Article
- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- Sweetness drives brain level amplification of saltiness offering a new pathway to salt reduction.Current research in food science · 2026Article
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Authors and funding
5 authors.
Funding
Abstract
Collagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were prepared via enzymatic hydrolysis, followed by the Maillard reaction with four reducing sugars (xylose, ribose, glucose and glucosamine) through a combined procedure involving simultaneous enzyme inactivation and Maillard reaction at 100 °C. The resultant Maillard reaction products (MRPs) were characterized by analyzing free amino groups, peptide size distribution and color difference, while the reaction progression was monitored using UV absorption and fluorescence spectroscopy. The flavor profile of MRPs was analyzed through quantitative descriptive sensory evaluation and GC-MS coupled with principal component analysis. Among the four reducing sugars tested, glucosamine-induced Maillard reaction products exhibited the most pronounced physicochemical and sensory improvements. Specifically, glucosamine-MRPs showed the greatest reduction in free amino groups (0.69 μmol/L) and a notable decrease in high-molecular-weight peptides (3.31%), accompanied by an increase in low-molecular-weight fractions. Colorimetric analysis revealed a marked color change (Δ
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