Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds

Abstract

The Maillard reaction is a natural process in foods and widely used in by-products to develop meat flavors. However, few research has focused on protecting the volatile compounds generated. This study investigated the Maillard reaction in chicken bone hydrolysate at pH 4 and 6, followed by spray drying encapsulation to assess volatile retention, preservation, and sensory properties. Forty-five volatile compounds were identified, with pH 6 showing a higher volatile profile. The pH 6 flavoring demonstrated the formation of aldehydes and furans, including hexanal, heptanal, benzeneacetaldehyde, nonanal, and 2-pentyl furan, which contributed to the characteristic aroma of cooked chicken. Microencapsulated flavorings were evaluated for sensory properties, with lower acceptance than the control, but no significant differences (p < 0.05) in volatile profiles across carrier concentrations. This study is the first to develop a powdered flavoring from chicken bone hydrolysate, demonstrating good aromatic retention and making it viable for food industry applications.