Comprehensive study of Maillard glycated hydrolysate of ‘Fengdan’ peony (Paeonia ostii) seed meal proteins: characterization, antioxidant properties and aroma profile

Peony seed meal (PSM) is an abundant byproduct after oil extraction with high protein content. To enhance the antioxidant and aroma properties of PSM hydrolysate (PSMH), Maillard reaction-mediated glycation was performed using ribose, xylose, fructose, or glucose. Among all treatments, ribose-derived Maillard reaction products (MRPs-ribose) exhibited the most pronounced Maillard reaction progression and the strongest antioxidant activity, increasing DPPH and ABTS radical-scavenging rates by 45.50% and 46.30% versus PSMH. FTIR analysis indicated higher β-sheet and lower random-coil contents, reflecting a more ordered conformation. MRPs-ribose also showed a more negative ζ-potential and reduced polydispersity index, suggesting improved dispersion stability. HS-SPME–GC–MS analysis identified 22 volatile compounds, demonstrating enrichment of aldehydes and pyrazines and a more complex aroma profile. Cellular assays confirmed MRPs-ribose restored HepG2 viability to 91.9% after H 2 O 2 injury, outperforming PSMH. Collectively, these results support ribose-mediated Maillard glycation as an effective strategy to upgrade PSMH for functional food and nutraceutical applications. • Ribose glycation promoted MR progress and PSMH antioxidant capacity. • MR led to controlled aggregation, improved uniformity and stability of PSMH. • MR produced volatile profile enriched in aldehydes and pyrazines, with layered aroma. • MRPs-ribose showed no cytotoxicity and protected HepG2 cells from H 2 O 2 injury.