Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

Abstract

The conversion of low-value byproducts to high value-added protein hydrolysates by enzymatic hydrolysis is among the top trends in the food industry. Protein hydrolysates provide an opportunity for effective utilization and are considered promising functional food ingredients. However, hydrolyzing effect contributes to taste and aroma defects such as fishy off-flavour and bitterness that impeded their application. Several procedures such as encapsulation, enzymatic hydrolysis with exopeptidase and plastein reaction and Maillard reaction have been compared to mask the undesirable flavour of protein hydrolysates. Maillard reaction has more potential to overcome these challenges and enhance the organoleptic properties of protein hydrolysates. All literature were accessed through available electronic databases. The revised overview can be helpful to explore the rational use of Maillard Reaction with reduced adverse effects. The reaction of Maillard-induced modification on bioactive properties of protein-derived peptides is well-positioned the beneficial effect and facilitate design to obtain applicable functional ingredients for food formulation.