Enhancing the Physicochemical and Sensory Properties of Meretrix lusoria Clam Essence Using Microbubble-Assisted Extraction: A Novel Approach Toward Sustainable Nutraceutical Development

Abstract Meretrix lusoria is a nutritionally rich bivalve, but thermal extraction degrades bioactives and impairs sensory quality. This study evaluated microbubble-assisted extraction (MB-AE) of clam essence, comparing a control, a standard cleaning process (SCP) and microbubble exposure for 10 to 60 min (MB10 to MB60). Tunable resistive pulse sensing showed bubbles of 2.5 to 10 μm (mode about 3 μm). MB60 gave the highest yield (41.47%) versus control (35.65%) and SCP (36.00%), whereas MB20 improved colour (ΔE = 36.9) and retained pH (8.29) and soluble solids (6.9 °Brix). HPLC showed higher proline, tyrosine and glutamic acid, and HS-SPME-GC-MS revealed a shift from lipid-derived aldehydes to roasted, Maillard-associated volatiles with longer exposure. FTIR showed stronger glycogen (1153, 1080 cm-¹), taurine (1046 cm-¹) and lipid (2900 cm-¹) bands in MB30 to MB60, with amide I and III retained. Sensory evaluation favoured MB30 to MB60. MB-AE is a scalable, energy-efficient route to marine nutraceuticals.