Banana peel extract as a natural enhancer of Maillard reaction in a meat-based model system

This study aimed to evaluate the potential of a banana peel-derived mixture of reducing sugars to enhance the flavor in meat-based Maillard reaction products (MRPs). Reducing sugars were extracted from banana peel using alkaline hydrogen peroxide pretreatment and enzymatic hydrolysis, and the optimal yield was achieved at 3 h (HBE3). MRPs were produced by reacting HBE3 with beef powder at 120°C for 60, 120, and 180 min. The addition of HBE3 intensified the Maillard reaction, increased the antioxidant capacity, and led to significant changes in color (lower L* , higher a* and b* values) of MRPs. E -tongue analysis showed a significant increase in umami taste with the addition of HBE3. Volatile compound analysis showed increased levels of compounds commonly associated with meat-like and roasted notes, including furfural, 3-methylbutanal, and dimethyl disulfide. These findings suggest that fruit-derived reducing sugars offer a sustainable approach for valorizing food waste while working as a natural flavor enhancer in meat products. • Banana peel extract intensified Maillard reaction in meat-based model systems. • Browning and umami responses increased by reducing sugars from banana peel. • Banana peel extract altered Maillard-related volatiles linked to meat-like and roasted notes. • Antioxidant capacity was improved via Maillard reaction intermediates accumulation. • Food waste valorization achieved by using banana peel as a natural flavor enhancer.