Ultrasound pretreatment enhances the deodorization efficiency of V-type starch for tuna oil.

Tuna oil represents a significant source of ω-3 fatty acids, most notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, its unique fishy flavor may affect consumer acceptance. V-type Starch (VGS), distinguished by its distinctive single-helical structure, demonstrates a selective adsorption capacity for volatile odor molecules. This research explores the effects of ultrasound treatment (0 W, 160 W, 240 W, 320 W, 400 W) on the structural and functional properties of VGS and evaluates its potential application as a deodorizing material for tuna oil. The results indicate that ultrasound modification improved the single helix structure, increased crystallinity, and created a porous surface morphology in VGS, contributing to its outstanding adsorption properties. At an ultrasound power of 240 W, the relative crystallinity of VGS increases from 29.32 % to 45.99 %, accompanied by the development of numerous pores and fissures on the surface. The gas chromatography-ion mobility spectrometry (GC-IMS) and E-nose analyses demonstrate that ultrasound treatment at 240 W achieves the most effective deodorization of tuna oil, with adsorption efficiencies of 71.7 % for aldehydes and 73.29 % for alcohols, and a significant reduction in odor intensity (p < 0.05). Thus, the ultrasound modification VGS serves as a high-performance, environmentally friendly starch-based adsorbent with potential applications in deodorizing tuna oil.