Modification of Cucumaria frondosa hydrolysate through maillard reaction for sea cucumber peptide based-beverage

This study aimed to incorporate sea cucumber peptide into beverage without compromising sensory and functional properties through Maillard reaction. Glucose/xylooligosaccharide was selected as a sweetener for preparing Cucumaria frondosa hydrolysate (CFH, an anti-aging ingredient from a low-value edible sea cucumber) based-beverage by autoclave sterilization due to its enhanced efficiency in antioxidant activity. The modification of CFH with glucose/xylooligosaccharide through Maillard reaction largely increased desirable volatile aroma compounds i.e. furfural, 3-methyl-butanal and benzaldehyde and reduced off-flavor compounds i.e. hexanal, nonanal and heptanal, improving overall flavor. Majority of di/tripeptides had satisfactory stability against Maillard reaction, whereas L(I)H, AQ, MD, MK, PTF and QVQ largely increased. Maillard reaction moderately inhibited the release of majority of di/tripeptides during gastrointestinal digestion but largely enhanced the release of AQ, L(I)W, AL(I), L(I)H, QVQ, PTF and L(I)D. Dietary supplementation of glycated CFH attenuated oxidative stress-induced hepatotoxicity in aging mice, showing a practical approach for development of CFH based-anti-aging beverage with desirable flavor.