Maillard conjugates are a component of a complex flavour generation reaction that could also enhance different functionalities of biomolecules (Naik et al., 2021). Changes in different functional and bioactive attributes could be beneficial and the process can be used for development of nutraceutical and functional foods.
Conventional conjugation processes take up to several weeks, leading to higher browning intensity with uncontrollable extent of reaction, and thus are not scalable for industrial use. This project focused on developing protocols to produce Maillard conjugates of non-traditional plant proteins including amaranth with polysaccharides from locally grown seaweed by developing an alternative method of conjugation using ultrasonic treatment (rather than by introducing other chemicals/solvents).
Existing experimental data related to Maillard conjugate production was utilised to develop a parameter prediction model using an artificial neural network. The results obtained from this predictive network were validated experimentally. Once the predicted data was verified with the experimental parameters, the results were used to prepare a product prototype.
The new conjugation method using ultrasonic treatment can be scaled up using spray-dryers for commercial utilisation, the same method that has been used in dairy and food industries. The spray-dried conjugates can be used as ingredients in functional foods. As an ingredient, spray-dried conjugates will contain non-traditional plant proteins and seaweeds with improved techno-functionality, as well as having clean label and sustainability claims.
Real-world implications
Successful outcomes will assist in developing new products with ‘clean label’ and sustainability claims by modifying non-traditional plant proteins with seaweeds with improved techno-functionality.
The new method developed that can be scaled up for commercial utilisation, as it employs a unit operation that has been used in the dairy and food industries.
The new conjugation method using ultrasonic treatment can be scaled up using spray-dryers for commercial utilisation, the same method that has been used in dairy and food industries. The spray-dried conjugates can be used as ingredients in functional foods. As an ingredient, spray-dried conjugates will contain non-traditional plant proteins and seaweeds with improved techno-functionality including the solubility, emulsification, oil and water holding capacities, antioxidant potential of the ingredients, as well as having clean label and sustainability claims.
