Interventional mechanisms of antioxidants on flavor profile modification in the fermented egg white powder system

The inherent fishy odor of egg white limits its application in various food products, so the development of sustainable and efficient deodorization strategies has become a key research focus. This study investigated the regulatory effects of fermentation and natural antioxidants on flavor changes and microstructural properties of egg white proteins (EWP). Results showed that Lactobacillus plantarum (LP2) fermentation significantly reduced aldehydes associated with fishy odors, while increasing esters contributing to fruity aromas, compared to Lactobacillus paracasei (LP1). LP2-fermented EWP complexed with tea polyphenols and sodium ascorbate or sodium lactate (LP2-TP/SA and LP2-TP/SL) exhibited yogurt-like and fruity notes that effectively masked the inherent fishy odor. Molecular docking analysis revealed that the interaction of EWP and antioxidants was stabilized through hydrogen bonds and hydrophobic forces. Collectively, this deodorization strategy provides a solid theoretical basis for developing egg white powder products with a balanced "low fishy odor-moderate fruity aroma" flavor profile.