Work

Comprehensive study of Maillard glycated hydrolysate of ‘Fengdan’ peony (Paeonia ostii) seed meal proteins: characterization, antioxidant properties and aroma profile

Year: 2026

Type: article

Abstract: Peony seed meal (PSM) is an abundant byproduct after oil extraction with high protein content. To enhance the antioxidant and aroma properties of PSM hydrolysate (PSMH), Maillard reaction-mediated glycation was performed using ribose, xylose, fructose, or glucose. Among all treatments, ribose-derived Maillard reaction products (MRPs-ribose) exhibited the most pronounced Maillard reaction progression and the strongest antioxidant activity, increasing DPPH and ABTS radical-scavenging rates by 45.50% and 46.30% versus PSMH. FTIR analysis indicated higher β-sheet and lower random-coil contents, reflecting a more ordered conformation. MRPs-ribose also showed a more negative ζ-potential and reduced polydispersity index, suggesting improved dispersion stability. HS-SPME–GC–MS analysis identified 22 volatile compounds, demonstrating enrichment of aldehydes and pyrazines and a more complex aroma profile. Cellular assays confirmed MRPs-ribose restored HepG2 viability to 91.9% after H 2 O 2 injury, outperforming PSMH. Collectively, these results support ribose-mediated Maillard glycation as an effective strategy to upgrade PSMH for functional food and nutraceutical applications. • Ribose glycation promoted MR progress and PSMH antioxidant capacity. • MR led to controlled aggregation, improved uniformity and stability of PSMH. • MR produced volatile profile enriched in aldehydes and pyrazines, with layered aroma. • MRPs-ribose showed no cytotoxicity and protected HepG2 cells from H 2 O 2 injury.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103826