ArticleJournal of food science2026
Mechanistic Insights Into the Influence of Ultrasonic Pretreatment Power on Flavor of Antarctic Krill Protein Hydrolysates.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the multifaceted impacts of ultrasonication on the flavor profile and nutraceutical properties of Antarctic krill protein hydrolysates. A two-stage processing protocol was employed, comprising high-speed homogenization as an initial pretreatment followed by ultrasonic treatment at varying power levels. The results demonstrated that ultrasonic pretreatment significantly enhanced proteolytic efficiency during hydrolysis, as evidenced by a 34.15% increase in degree of hydrolysis at 180 W. Multidimensional analysis revealed concomitant improvements in functional and sensory attributes. The 180 W-treated hydrolysate exhibited superior antioxidant capacity, with a 1.08-fold increase in DPPH radical scavenging activity compared to controls. Free amino acid analysis revealed that ultrasonic treatment enhanced the taste characteristics of the hydrolysate. Furthermore, the diversity and content of volatile compounds, particularly aldehydes, increased with rising ultrasonic power, further contributing to enhanced flavor complexity. The results provide both a theoretical basis and technical support for the development of high-quality aquatic protein seasonings.
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