Effects of sucrose, salt and citric acid mixture in Jasmine rice bran protein hydrolysate on volatile compounds and application in an orange beverage

Jasmine rice bran protein hydrolysate (JBH) was prepared using a combination of alcalase and flavourzyme enzymes. It showed high antioxidant activity, protected brain mitochondrial function, and enhanced learning behaviors in obese rats. These findings suggest its potential for use in food applications. This study examined the effects of different combinations of sucrose, salt, and citric acid with JBH on volatile compounds in an orange beverage model using a d-optimal mixture design. Three factors—sucrose (70-85%), salt (5-15%), and citric acid (5-20%) were tested. The optimized beverage formulation included 82.91% sucrose, 12.09% salt, and 5.00% citric acid, achieving a desirability score of 92.90%. Twenty-six volatile compounds were identified, with higher consumer acceptance (above 85%) linked to compounds like 3-methyl-butanal, 1-(2-furanyl)-ethanone, 9-hexadecenoic acid, and furfural, while compounds such as 2-octenal, 2-nonenal, 1-heptanol, and acetic acid correlated with lower acceptance (below 75%). The consumer acceptance (n=200), evaluated using a 9-point hedonic scale for color, aroma, taste, flavor, and overall liking of the optimum sample, ranged from slight to moderate liking (6.7-7.5). Additionally, consumer acceptance and purchase intent for the JBH-fortified orange beverage was 90.00% and 85.50%, respectively. This supports JBH’s potential application in functional foods or beverages.