Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides

This study investigated the effects of Maillard reactions using various saccharides (gum arabic, dextrin, glucose) and ultrasonication on the emulsifying and physicochemical properties of spirulina protein extract. At the same heating time, ultrasound-assisted samples exhibited higher degrees of glycation up to 87.45 % than conventional heating samples for all types of saccharides. The emulsifying activity index maximized by 45.6 % compared to the control in gum arabic-based Maillard reaction products (MRPs) under ultrasound-assisted heating for 90 min. However, the emulsion stability index minimized by 89.5 % in dextrin-based MRPs under ultrasound-assisted heating for 90 min. A total of 20 volatile compounds were identified in the MRPs. Total volatiles maximized by 58.4 % compared to the control in dextrin-based MRPs after heating without ultrasonication for 5 h. In brief, gum arabic is more suitable than other saccharides for improving the emulsifying properties of spirulina protein extract MRPs, and ultrasound-assisted heating can accelerate Maillard reaction.