JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Longwei Jiang,Iftikhar Hussain Badar,Ziwen Yang,Guanhua Li,Yingying Hu,Lang Zhang
This study examined how varying roasting times influenced the formation of free and bound heterocyclic aromatic amines (HAAs) in beef during the roasting process. The findings showed that as the roasting time increased, the water content and color decreased ( P < 0.05), whereas glucose, creatine, and creatinine levels increased ( P < 0.05) from 0.05 to 2.45, 2.68–4.96, and 0.07–0.91 mg/g, respectively. A total of 7 free HAAs (IQx, MeIQx, MeIQ, PhIP, 4,8-DiMeIQx, Harman, and Norharman) and 5 bound HAAs (MeIQx, AαC, 7,8-DiMeIQx, Harman, and Norharman) were detected in the roasted beef by high performance liquid chromatography-mass spectrometry (HPLC-MS/MS). The bound HAA content in the roasted beef was significantly higher than that of the free HAAs. As the roasting time increased, the bound HAAs increased from 2125.08 to 2326.45 ng/g, while the free HAAs increased from 45.72 to 121.38 ng/g ( P < 0.05). Correlation analysis revealed that the development of free and bound HAAs was positively associated with glucose, creatine, and creatinine, and the FAAs were positively correlated with the formation of MeIQx through partial least squares regression (PLSR) analysis. These findings would help minimize the development of free and bound HAAs in roasted meat products.
研究领域:
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaotong Huang,Qi Chen,Xianling Wei,Jingjing Wang,Zhi Lu,Qingping Wu,Chao Li,Xiaofang Zeng,Weidong Bai,Hao Dong
In this study, the effects of various sources polysaccharides, including chitosan, hawthorn polysaccharide and lentinan, on MeIQx (2-amino-3,8-dimethylimidazole[4,5- f ] quinoxaline) formation in roasted beef patties were investigated. Results showed that hawthorn polysaccharide had the strongest inhibitory effect, while only chitosan decreased free MeIQx in a dose-dependent manner. For bound MeIQx, the inhibitory effect of chitosan, hawthorn polysaccharide, and lentinan were 14 %, 22 %, and 39 % at 0.1 % addition. When increased to 0.5 %, the inhibition rate was 26 %, 40 %, and 36 %. None of the polysaccharides increased the inhibition rate of MeIQx at 1 % addition (25 %, 36 %, and 33 %, respectively). Overall, the MeIQx content may be related to the polysaccharides themselves have excellent water retention capability. Additionally, polysaccharides effectively eliminated the intermediates. The carbonyl content and TBARS were reduced due to the free radical scavenging activity of polysaccharides. This study provides a theoretical basis for the polysaccharides to reduce MeIQx in high-temperature meat processing.
研究领域:
食品化学
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毒理学
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食品加工安全
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分子化学
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营养科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhenting Yu,Yingshuang Lu,Fan Wei,Yan Zhang,Lu Dong,Shuo Wang
The current focus in thermally processed meat production is to reduce the presence of hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS to examine the effects of rosemary, turmeric, and bay leaf on the development of hazards in roast beef patties, which demonstrated simultaneous inhibitory effects on malondialdehyde, glyoxal, methylglyoxal, 12 heterocyclic aromatic amines, acrylamide, and 5-hydroxymethylfurfural. Correlation analysis revealed that the total phenolic content and ferric-reducing antioxidant power of the spices were negatively correlated with polar hazards, non-polar heterocyclic aromatic amines, and aldehyde hazards, respectively. These findings underscore the vital role of hydroxyl groups and aromatic rings of phenols in inhibiting hazards formation. Additionally, the application of spices significantly reduced cooking loss and water loss and positively influenced textural quality and amino acid retention. These findings contribute to the understanding of the inhibitory effects of spices on multiple hazards and the quality control of heat-processed meat products.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Polymers
·
2023
·Vol. 15
·期 19
·3914
·
IF 5
Hongfei Du,Tiantian Huang,Maomao Zeng,Qingwu Shen,Ye Jiao,Wei Quan
Effectively inhibiting the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) is crucial to human health. In the present study, chemical model systems were used to evaluate the inhibitory effects of seven hydrocolloids on HA and AGE formation. The results showed that hydrocolloids effectively inhibited the formation of two major AGEs. However, their inhibitory action against HA formation showed unexpected results, wherein alginic acid, carrageenan and konjac glucomannan promoted the formation of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), harmane, norharmane and 2-amino-3,8-dimethyl-imidazo [4,5-f]-quinoline (MeIQx). Only chitosan and pectin showed significant inhibitory effects on HAs, reducing HA levels by 34.5–56.3% and 30.1–56.6%, respectively. In grilled beef patties, the addition of 1.5% chitosan and pectin significantly decreased AGE and HA content by 53.8–67.0% and 46.9–68.1%, respectively. Moreover, it had a limited impact on quality and sensory properties. Further mechanism studies conducted in model systems revealed that chitosan and pectin decreased the formation of key intermediates of AGEs and HAs. These findings suggest that chitosan and pectin are powerful inhibitors against AGE and HA formation with minimal impact on food quality. Therefore, their application in meat preparation and processing could effectively decrease human dietary exposure to HAs and AGEs.Keywords:hydrocolloids;chemical model system;heterocyclic amines;advanced glycation end products;grilled beef patties
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yuanyuan Wang,Maofeng Dong,Limin Guo,Yamin Zhu,Qingqing Jiang,Jianbo Xiao,Mingfu Wang,Yueliang Zhao
Harman and norharman were the most abundant β-carboline-type heterocyclic amines (HCAs) detected in various foodstuffs. Unsaturated fatty acids in foods may undergo rapid oxidative deterioration during transportation, storage and heat treatment, forming reactive carbonyl species (RCS). This work studied the effects of acrolein, a highly reactive RCS, on the formation of harman and norharman in the tryptophan model system. Results showed that 0.005, 0.01, 0.015, 0.02, 0.05, 0.1 and 0.2 mmol of acrolein led to harman production increased by 528 %, 752 %, 981 %, 1172 %, 1375 %, 1288 % and 768 % respectively, and led to norharman formation increased by 116 %, 129 %, 152 %, 169 %, and 197 %, 185 % and 157 %, respectively. Furthermore, acrolein addition reduced the residue of tryptophan (up to 63.19 %), but increased the level of the intermediates including formaldehyde (up to 352 %), acetaldehyde (up to 491 %), (1S,3S)-1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCA, up to 1936 %), and 1,2,3,4-tetrahydro-β-carboline-3-carboxylicacid (THCA, up to 2142 %) in the tryptophan model system. Acrolein might react with tryptophan, harman and norharman to eliminate them directly. These data suggested that acrolein may contribute to harman and norharman formation through participating in the above complex chemical reactions. In addition, the content of harman and norharman produced in roast beef patties made of minced beef oxidized for 2, 4, 6, 8, and 10 days increased by 118 %, 188 %, 267 %, 137 %, and 48 %, respectively, and led to norharman formation increased by 140 %, 132 %, 90 %, 86 %, and 74 %, respectively compared with those made of fresh minced beef, which further illustrated that lipid oxidation products potentially contributed to harman and norharman formation.
研究领域:
食品科学
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化学毒理学
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营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xiang-Rong Cheng,Jia-Hui Ma,Issoufou Amadou,Wei Zhao,Yu-Yao Chen,Chen-Xi Zhang,Bin Guan
Xiaoheiyao is the rhizome of Inula nervosa Wall., a traditional spice and medicinal herb in China. In this study, the creatinine inhibitor from Xiaoheiyao extract and also the effects and mechanism on the production of heterocyclic aromatic amines (HAAs) were investigated. Xiaoheiyao extract inhibited the total contents of seven detected HAAs in grilled beef patties, particularly aminoimidazole-azaarenes (AIAs) in a dose-dependent manner, reaching a maximum inhibition rate of 62% for total HAAs and 73% for AIAs. The most effective subfraction of Xiaoheiyao extract (IER80) contained abundant potential creatinine inhibitors, as revealed by immobilized creatinine probe, HPLC and UPLC-MS/MS analyses. Moreover, electrophilic p -coumaric acid derivatives were discovered from IER80 by feature based molecular networking. p -Coumaric acid was demonstrated to inhibit the contents of total HAAs and AIAs in grilled beef patties and model system. Quantitative analyses of the precursor and intermediates of AIAs in model system revealed that p -coumaric acid mainly affected the generation of AIAs by inhibiting creatinine.
研究领域:
食品科学
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药理学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Sam Al-Dalali,Cong Li,Baocai Xu
This study aimed to evaluate the effect of frozen storage on the changes in volatile aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of marinated roasted beef meat. Thirty VAs and VCs were identified in all meat samples by using headspace solid-phase microextraction-gas chromatography-mass spectrometry. The total concentrations of VAs increased with storage periods up to four months and gradually decreased. Whereas the total concentrations of VCs decreased with prolonged storage periods. The contents of thiobarbituric acid reactive substances and hexanal increased with prolonged storage periods in all samples until four months and then gradually decreased except the hexanal contents in the control sample (BS1), which showed an increase up to six months. Saturated and monounsaturated fatty acids decreased after storage in all samples except the control. By contrast, polyunsaturated fatty acids increased with prolonged storage in all samples. The correlation analysis showed the positive correlation of flavor compounds with fatty acids, E-nose, and sensory notes.
研究领域:
食品科学
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化学
·
肉类科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Haolin Zhang,Xiaomei Lv,Weiming Su,Bing-Huei Chen,Yu-Wen Lai,Ruiwei Xie,Qiuyi Lin,Lei Chen,Hui Cao
The prevention and control of heterocyclic aromatic amines (HAA) formation to mitigate of potential risks to humans, can be achieved by targeting their precursors. In this study, the detailed roles of individual and excess component (20 common α-amino acids, creatine, creatinine, and glucose) on HAA formation in roasted beef patties were examined using UPLC-MS/MS. The results confirmed the reported classical precursors of HAAs. Some components regulated the competitive production of Norharman and Harman. Glycine (Gly) and glucose favored Norharman formation, while cysteine (Cys) and phenylalanine (Phe) for Harman. Serine (Ser) and threonine (Thr) were identified as potential precursors for IQx-type HAAs. Interestingly, methionine (Met), Gly, Thr, Cys, alanine (Ala), and Ser were revealed as more targeted underlying precursors for 1,6-DMIP and 1,5,6-TMIP, and the formation mechanism was inferred. Furthermore, Pro, Leu, His, Ile, Lys and Asp were considered as great inhibitors for HAAs.
研究领域:
食品科学
·
分析化学
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毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Yingjie Bao,Xiaopu Ren,Yuxia Zhu,Yawei Zhang,Zengqi Peng,Guanghong Zhou
The effects of 7 spice extracts on lipid radical formation were first collectively studied in situ in roasted beef by electron spin resonance (ESR). And the correlations among the ESR and conventional indexes including 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity, reducing power, oxygen radical absorption capacity (ORAC), conjugated diene value (CDV) and thiobarbituric acid-reactive substances (TBARS) were also analysed. Clove was observed the highest scavenging lipid radical and DPPH radical capacity, and rosemary showed the highest peroxyl radical scavenging capacity, while tert-butylhydroquinone (TBHQ) significantly increased lipid radicals in roasted beef ( p < 0.05). ESR showed significant correlations with the DPPH and CDV assays ( p < 0.05) but no correlation with the ORAC and TBARS assays ( p > 0.05), indicating that with the addition of spice extracts, the lipid radical formation in roasted beef could be predicted by the DPPH assay but not be appropriate to evaluate the oxidation stability in roasted beef.
研究领域:
食品科学
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化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
eFood
·
2024
·Vol. 5
·期 2
·e143
·
IF 4
Xiaomei Lv,Haolin Zhang,Qiuyi Lin,Ruiwei Xie,Bing-Huei Chen,Yu-Wen Lai,Hui Teng,Lei Chen,Hui Cao
Polycyclic aromatic hydrocarbons (PAHs) are found in many common foods and increase the risk of cancer in humans. This study systematically screened the components that may be related to the formation of PAHs by an excessive addition of 19 amino acids and glucose in the beef patties. Phenylalanine and glucose exhibited the potential as promoters of PAHs, while lysine, aspartic acid, glutamic acid, valine, and methionine exhibited excellent potential as inhibitors of PAHs. Subsequently, a chemical model containing phenylalanine and glucose was established to confirm their roles as precursors of PAHs. The formation mechanism of PAHs showed that naphthalene was first formed as a basic structure, and then, PAHs with more rings were further formed through substitution, addition reactions, or intramolecular cyclization reactions. The mitigative effects of four flavonoids on total PAH contents were in the order: kaempferol > naringenin (better for individual PAH) > myricetin > quercetin (contradictory), which suggested that the antioxidant ability or radical scavenging capacity of flavonoids may be one of the pathways for PAH inhibition.
研究领域:
食品科学
·
化学
·
营养学
·
毒理学
✓ 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）