FOOD CHEMISTRY
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2024
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IF 8.5
Mantong Zhao,Zhongyuan Liu,Ying Sun,Haohao Shi,Yonghuan Yun,Meihui Zhao,Guanghua Xia,Xuanri Shen
Hydrocolloids synthesized by gallic acid (GA) and ferulic acid (FA) grafting onto chitosan (CS) were characterized, and their effects on PhIP formation in pan-fried golden pompano were investigated. Spectrograms including nuclear magnetic resonance, Fourier transform infrared spectroscopy and ultraviolet-visible confirmed that GA and FA were successfully grafted onto CS via covalent bonds, with grafting degree of 97.06 ± 2.56 mg GA/g and 93.56 ± 2.76 mg FA/g, respectively. The CS-g-GA and CS-g-FA exerted better solubility and antioxidant activities than CS. For the 8-min pan-fried golden pompano fillets, CS-g-GA and CS-g-FA (0.5%, m/v) significantly reduced the PhIP formation by 61.71% and 81.64%, respectively. Chemical models revealed that CS-g-GA and CS-g-FA inhibited PhIP formation mainly by decreasing the phenylacetaldehyde contents from Maillard reaction and competing with creatinine to react with phenylacetaldehyde. Therefore, it was suggested that CS-g-phenolic acids emerge as novel coating for aquatic products during processing and inhibit heterocyclic amines generation.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Sustainable Chemistry & Engineering
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2023
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IF 8.4
Jianxiang Feng,Yulin He,Xuemei Zeng,Benhao Xiang,Shuyi Chen,Pu Shi,Yuejun Liu
Due to biophenol being inherently antioxidant inefficient and cost intensive, it has no choice but to modify its chemical structure for large-scale applications. Cardanol-heterocyclic amines (BAOs) were prepared by a two-step method based on the intramolecular synergistic antioxidant effects of cardanol and nitrogen-containing heterocycles. Their thermal properties and antioxidant and photostability properties in polylactic acid (PLA) were analyzed. The cardanol-heterocyclic amines exhibited high initial decomposition temperatures as high as 380 °C. In addition, with the addition of 1% content of them to PLA, the tensile strength retention rate remained at 35% after 48 h of photoaging, which was 2–2.5 times higher than that of commercial antioxidant butylated hydroxytoluene (BHT) and remained at 67% after 144 h of thermal-oxidative aging, which was about 2 times higher than that of BHT. Among four cardanol-heterocyclic amines, BAO4 possessed superior photostability and antioxidant properties, presenting an intramolecular synergy between OH, N, and S.
研究领域:
材料科学
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化学工程
✓ 已验证
产品关联
DOI
高影响因子
Current Research in Food Science
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2024
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IF 6.2
Tiantian Huang,Pin Jiang,Tao Li,Guangyu Li,Yuyu He,Yuezheng Kuang,Yijie Wang
Hydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the free radical pathway, the inhibitory effect and mechanism are still unclear. This study investigated the effects of three typical hydrocolloids (alginic acid, chitosan, and carrageenan) on both free and bound HAs in fried meatballs, along with their mechanisms of free radical quenching using density functional theory. The result showed that all three hydrocolloids can effectively inhibit the generation of HAs. The maximum inhibition rate reached 33.33% for free HAs and 23.18% for bound HAs. Phenylacetaldehyde, glyoxal and methyl glyoxal, were significantly inhibited, indicating that hydrocolloids alleviated the production of HAs by inhibiting the generation of intermediates. At moment, three hydrocolloids effectively inhibited the generation of total free radicals. Frontier orbital and density functional theory analysis revealed that carrageenan had the lowest HOMO-LUMO energy gaps, ionization potential, highest nucleophilic index, chemical potential, and was more likely to react with free radicals. The results of this study indicate that three hydrocolloids can effectively inhibit HAs and provide theoretical support for their applications in food processing and safety.
研究领域:
食品科学
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分子生物学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Tian-Pei Zhao,Shu-Kun Wang,Hang Yu,Jing-Yi Gao,Ao-Han Zhang,Chen-Xia Zhang,Yu-Xiang Ma,Hua-Min Liu,Xue-De Wang
Flos Sophorae Immaturus extract (FSIE) is rich in flavonoids and phenolics. The effects of various concentrations (0.2, 0.4, and 0.6 g/100 g of meat) of FSIE on the quality and heterocyclic amine (HCA) formation of chicken patties fried at 170 °C and 190 °C were investigated for the first time. The total HCA content of chicken patties fried at 190 °C (7.23–13.73 ng/g) was remarkably higher than that of patties fried at 170 °C (2.34–2.57 ng/g). It is noteworthy that most HCAs formed on the surface of the patties. FSIE at 0.2–0.6 g/100 g significantly reduced the formation of HCAs in chicken patties fried at 190 °C by 27.09%–47.34%, which may be related to the enhanced total phenolics, total flavonoids, and antioxidant activities of FSIE after heating. With the addition of FSIE, the L ∗ and a ∗ values of meat patties decreased and b ∗ values increased. However, the addition of FSIE to chicken did not negatively affect the sensory attributes of fried chicken patties. Also, FSIE somewhat reduced the TBARS and carbonyl values of fried chicken patties. Correlation analysis revealed that the protein carbonyl value of meat patties was significantly and positively correlated with the total HCA formation (r = 0.90, p < 0.01). These results provide evidence that the addition of FSIE to high-temperature fried products, especially on the product surface or in the frying medium, can effectively reduce the formation of hazardous HCAs.
研究领域:
食品科学
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营养学
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毒理学
✓ 已验证
产品关联
DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
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2022
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IF 9.136
Chun-Yang Li,Lu Yang,Jing Wang,Shi-Wen Lv,Jin Wang,Jing-Min Liu,Shuo Wang
For several decades, toxic thermally processed hazards, represented by heterocyclic amines (HCAs), have gradually become a challenge in the field of purification owing to their increasing exposure, wide variety, and the complexity of the matrix. In this study, the first example of degradation-removal of HCAs was illustrated by using a newly-integrated Fe/Co co-doped layered double hydroxide (FeCo-LDH) as photocatalysts based on sulfate radical advanced oxidation processes (SR-AOPs). Under the excitation of UV light, a FeCo-LDH/sodium persulfate (PS) photocatalytic degradation system combined with ultra-performance liquid chromatography mass spectrometer (UPLC-MS) was established. The synthesized photocatalysts were optimized by varying the Fe/Co ratio, and a series of photochemical activities and reaction conditions were investigated for a better performance. As a result, the FeCo-LDH/PS system was able to degrade 12 kinds of common HCAs efficiently and simultaneously, and was also well applicable in real edible oil samples with completely degraded. Moreover, it exhibited well reusability, preserving 97.75% of initial activity after being used for 5 cycles. It is the first application of photocatalytic combined with SR-AOPs technology for the degradation of HCAs and provides a promising example for the regulation of thermally processed hazards.
研究领域:
环境科学
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食品科学
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化学工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）