This review proposes a structure-process-function framework explaining how hot-air, heat-pump, microwave, and freeze-drying differently unfold, aggregate, and oxidize plant and marine proteins, changing how volatile flavors are bound, retained, and released.
Key findings
- Drying changes flavor pockets and exposed surfaces through unfolding and aggregation, while oxidation creates carbonyls and alters lipid-protein-volatile interactions. Plant-marine hybrids may complement each other, but outcomes depend on protein, temperature, time, moisture, and matrix, not dryer type alone.
Why this matters globally
Off-flavor is a major barrier to alternative proteins. A mechanistic framework could reduce trial-and-error and improve ingredient design, but models must connect to sensory, safety, and nutritional outcomes in actual foods.
Thai researcher contribution
Mae Fah Luang University and Kasetsart University collaborated with Indian and Chinese researchers across packaging, fishery products, food proteins, and drying science.
Limitations to consider
This is a conceptual review without a stated systematic search, quality appraisal, or meta-analysis. Evidence across protein systems is not directly comparable, and molecular docking cannot capture all dynamics of complex foods. Design principles still require experiments.