Different drying methods drive divergent quality profiles in sea buckthorn protein hydrolysates: antioxidant preservation versus aroma complexity.

Chen Chen, Pan Zhang, Yuqian Wei, Xiaoyue Liang, Le Wang, Xizhe Fu, Jian Zhang, Yue Zhao

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Chen ChenKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Pan ZhangKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Yuqian WeiKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Xiaoyue LiangKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Le WangKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Xizhe FuKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Jian ZhangKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Yue ZhaoKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Drying critically impacts protein structure and function. Sea buckthorn peptide industrialization is challenged by preserving structural integrity and bioactivity during drying, as thermal and mechanical stresses alter protein properties and flavor. Systematic comparisons of drying methods for sea buckthorn protein hydrolysates are lacking. This study evaluated vacuum freeze-drying (VFD), Spray-drying (SD), and microwave vacuum drying (MVD) effects on sea buckthorn protein hydrolysates (SBP) structure, antioxidant capacity, and flavor. VFD-SBP demonstrates exceptional antioxidant properties (DPPH and ABTS radical scavenging rates of 72.34 ± 4.32% and 81.56 ± 2.99%), augmented amino acid retention capabilities, and enhanced thermal stability, respectively. SD-SBP possessed richer volatiles with a roasted nutty aroma, while VFD-SBP better preserved heat-sensitive flavors, yielding a pea-like odor. In contrast to prior studies limited to single methods or parameters, this work provides a comprehensive multidimensional comparison, and offers theoretical support for the high-value utilization of sea buckthorn protein hydrolysates in functional foods and nutraceuticals.

Indexed as

Antioxidant activityDrying methodsFlavor characteristicsSea buckthorn protein hydrolysates

Identifiers

PMID41674694

DOI10.1016/j.fochx.2026.103566

PMCPMC12887369

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.