Unraveling the modulating mechanism of Maillard reaction gradients on structural properties and emulsifying stabilization of Prunus mume melanoidins.

Fruit-derived melanoidins remain poorly characterized despite the ubiquity of dietary Maillard reaction products. This study investigates how processing intensity affects the structural evolution and functional properties of Prunus mume (Wumei) melanoidins (MWMs). Three fractions were prepared via hot air drying (MDW), conventional smoking (MSW), and deep smoking (MDSW), and benchmarked against coffee melanoidins (MC). Their composition, structure, thermal behavior, wettability, bioactivities, polyphenol release, and emulsion stability were evaluated. Increasing thermal intensity raised molecular weight, aromatic condensation, surface hydrophobicity, depleting polysaccharides. MSW exhibited optimal amphiphilic balance, forming a compact yet flexible film that conferred exceptional emulsion stability, outperforming MDW, MDSW, gelatin, and MC. Highly crosslinked MDSW enabled sustained polyphenol release, yet excess polymerization reduced emulsifying efficacy. MC showed superior antioxidant capacity but poor emulsion stabilization. GC-MS confirmed no polycyclic aromatic hydrocarbons in smoked MWMs, supporting clean-label safety. These findings establish MWMs as clean-label emulsifiers and bioactive carriers for functional foods.