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. 2022 May;59(5):1958-1967.
doi: 10.1007/s13197-021-05211-4. Epub 2021 Jul 22.

Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

Fatma Shafik Abd El-Aleem  1 , Shereen Nazeh Lotfy  1 , Rasha Saad  1 , Mohamad Yehia Sayed Ahmed  1 , Hoda Hanem Mohamed Fadel  1
Affiliations

Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

Fatma Shafik Abd El-Aleem et al. J Food Sci Technol. 2022 May.

Abstract

The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolysate were determined and compared with those of hydrolysate prepared by conventional method (E-HSC). The hydrolysates showed the best results were used as main precursors of nutty flavour. The generated volatiles were subjected to GC-MS analysis and odour evaluation. The effect of encapsulation and storage on the nutty flavour was evaluated. The results revealed that the hydrolysates pretreated (E-HSMP7) or assisted (E-HSMA6) by microwave at 7 and 6 min, respectively showed a significant increase in DH. The nutty flavour generated from these hydrolysates (NFMP7 and NFMA6) were dominated with pyrazines whereas, the volatiles from E-HSC (NFC) dominated with furans. NFMA6 showed the highest intensity of nutty and overall acceptability notes, compared with NFMP7 and NFC. Encapsulation resulted in a significant decrease in pyrazines, which are responsible for the nutty note. The significant increase in nutty aroma intensity of the stored encapsulated sample was correlated to the increase in pyrazines.

Keywords: Encapsulation; Enzymatic hydrolysis; Microwave irradiation; Principal component analysis; Pyrazines; Sensory analysis.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Degree of hydrolysis and content of free amino acids in SPI hydrolysates (E-HSC, E-HSMP6, E-HSMP7 and E-HSMP8). E-HSC: enzymatic hydrolysate prepared by conventional method. E-HSMP6, E-HSMP7 and E-HSMP8: enzymatic hydrolysates pretreated by microwave irradiation for 6, 7 and 8 min
Fig. 2
Fig. 2
Degree of hydrolysis and content of free amino acids in SPI hydrolysates (E-HSC, E-HSMA0, E-HSMA2, E-HSMA4, E-HSMA6 and E-HSMA8). E-HSC: enzymatic hydrolysate prepared by conventional method. E-HSMA0, E-HSMA2, E-HSMA4, E-HSMA6 and E-HSMA8: enzymatic hydrolysates assisted by microwave irradiation for 0, 2, 4, 6 and 8 min
Fig. 3
Fig. 3
Aroma profile of nutty-like flavour generated from model mixtures based on SPI hydrolysates E-HSC, E-HSMP7 and E-HSMA6. NFC: nutty-like flavour generated from E-HSC. NFMP7: nutty-like flavour generated from E-HSMP7. NFMA6: nutty-like flavour generated from E-HSMA6
Fig. 4
Fig. 4
Principal component analysis performed on sensory attributes of the nutty-like flavour NFC, NFMA6 and NFMP7
Fig. 5
Fig. 5
Effect of encapsulation and storage on total pyrazines and odour intensity of nutty-like flavour NF, en-NF and en-NFs. The values of total pyrazines followed by different low cast letters means significant difference at p < 0.05. The values of odour intensity followed by different high cast letters meansignificant difference at p < 0.05. NF: nutty-like flavor. en-NF: encapsulated nutty-like flavor.en-NFs: stored encapsulated nutty-like flavor
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