Efficient and green deodorization of sea cucumber peptides by using a low concentration of hydrogen peroxide

Abstract

Abstract Deodorization of sea cucumber peptides (SCPs) is of great significance due to their potential applications as functional food, anti-fatigue products, skin care products, and cosmetics, etc.; currently, however, there is a lack of a proven way to achieve it. Herein, we develop a safe, green, efficient, and low-cost approach to deodorizing SCPs with a low concentration of medical-grade hydrogen peroxide. The effects of hydrogen peroxide treatment on the deodorization of SCPs including concentration, reaction time, and temperature were studied here. Intensities of the fishy aftertaste of SCPs were rated by sensory evaluation in single-factor and orthogonal experiments. The deodorization experimental conditions were optimized by orthogonal experiments. The experimental results show that the best deodorization conditions of SCPs in the presence of hydrogen peroxide are as follows: the concentration of hydrogen peroxide is 816.2 mmol∙L-1, the deodorization temperature and time is 35°C and 30 min respectively, and the sensory evaluation of the obtained-product is 1.4. And the contents of the total nitrogen and the amino acid nitrogen of these deodorized SCPs are stable. Correspondingly, the moisturizer containing deodorized SCPs is highly stable and has significantly less fishy odor than a moisturizer containing untreated SCPs.