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

## TL;DR

Different drying methods affect the quality of sea buckthorn protein hydrolysates, with freeze-drying preserving antioxidants and certain flavors better than spray-drying.

## Contribution

This study provides a multidimensional comparison of drying methods for sea buckthorn protein hydrolysates, revealing their impact on structure, antioxidant capacity, and aroma.

## Key findings

- Vacuum freeze-drying preserves high antioxidant capacity (DPPH and ABTS scavenging rates of 72.34% and 81.56%).
- Spray-drying produces a roasted nutty aroma, while vacuum freeze-drying retains a pea-like flavor.
- Microwave vacuum drying effects were not as favorable compared to the other two methods.

## 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.

•Drying methods affected the structure of sea buckthorn hydrolysates.•Vacuum freeze-dried hydrolysates show highest antioxidant capacity (DPPH/ABTS).•Spray-dried hydrolysates had more toasted nutty; freeze-dried retained pea flavor.

Drying methods affected the structure of sea buckthorn hydrolysates.

Vacuum freeze-dried hydrolysates show highest antioxidant capacity (DPPH/ABTS).

Spray-dried hydrolysates had more toasted nutty; freeze-dried retained pea flavor.