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
·
食品加工安全
·
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
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yu Chang,Bowei Zhang,Yuze Jia,Xiaolu Shi,Yingshuang Lu,Fan Wei,Yunhui Zhang,Huan Lv,Lu Dong,Yan Zhang,Xiangwei Tang,Shuo Wang
Reducing excessive fat intake through novel food processing methods is significant for human health. This study explored the effects of dietary polyphenol addition and oxygen concentration regulation on fat digestion and absorption in roast beef patties. Among the tested polyphenols, oligomeric proanthocyanidins from grape seeds (OPC) showed the strongest lipase inhibition. During the in vitro digestion simulation, OPC increased the particle size of oil-in-water emulsions and decreased the zeta potential, thus inhibiting the formation of fat emulsions. Spraying OPC before grilling reduced the fat digestion in beef patties. Reducing the oxygen concentration in the oven to 0 % enhanced this effect by increasing the stability of OPC. In mice, the combination of OPC addition and oxygen regulation decreased postprandial fatty acid and triglyceride levels without changing meat fat content. This study provides an important basis for reducing the risk of obesity through food processing methods.
研究领域:
食品科学
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营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongfei Du,Huang Zhang,Zixin Zhang,Zihan Yuan,Maiquan Li,Lei Zhou,Yan Liu,Aihua Lou,Mei Li,Ye Jiao,Qingwu Shen,Chaoyi Xue,Wei Quan,Lan Mo
The growing health consciousness of consumers has led the food industry to embrace healthier cooking methods, with air frying becoming increasingly popular in households. This study investigated the dual role of 10 hydrocolloids in reducing the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties while preserving physicochemical and sensory qualities. Marination with hydrocolloids at concentrations of 0.1–1.0 % mitigated lipid/protein oxidation, retained moisture, improved texture, and significantly inhibited HA (26.3–55.4 %) and AGE (21.3–51.1 %) formation. Among the hydrocolloids, chitosan (0.5 % and 1.0 %) demonstrated optimal efficacy, reducing HAs and AGEs contents by 48.8–55 % and 42.4–47.2 %, respectively with limited effects on the key flavor compound. Mechanistically, hydrocolloids formed protective matrices, scavenged free radicals, and reacted with Maillard reaction intermediates. These findings provide actionable insights for developing safer air-fried meat products without compromising quality, addressing critical public health concerns related to dietary carcinogens.
研究领域:
食品科学
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营养学
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公共卫生
✓ 已验证
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
✓ 已验证
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
✓ 已验证
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
·
药理学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Yuke Hou,Yangjian Hu,Min Li,Jiahui Nong,Fengyuan Xie,Yuhan Fan,Jianhao Zhang,Xianming Zeng,Minyi Han,Xinglian Xu,Xia Wang
The cold plasma (CP) technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon (PAH) in this investigation. Two different CP treatments methods were implemented in the production of beef patties, to investigate their inhibition and degradation capacity on PAHs. With 5 different cooking oils and fats addition, the inhibition mechanism of in-package cold plasma (ICP) pretreatment was explored from the aspect of raw patties fatty acids composition variation. The results of principal component analysis showed that the first two principal components accounted for more than 80 % of the total variation in the original data, indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs. ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids, which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased. Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls, utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality. In conclusion, CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways, the toxicity of PAHs contaminated products was alleviated after CP treatment.
研究领域:
食品科学
·
环境化学
·
等离子技术
·
肉类加工
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yingying Gu,Weiwei Xu,Yanjie Guo,Yongfang Gao,Jie Zhu
The effects of inulin addition, olive oil content, and ultrasonic treatment on the rheological, texture, and structural properties of collagen-based oleogels were investigated in this study. Furthermore, the fat substitution ability of the oleogel in low-fat beef patties was evaluated. Initially, a uniform and dense network cross-linked structure was found when the ratio of collagen to inulin complex was 1:5. The oleogel sample exhibited good stability and oil binding ability with an additional amount of 50 % olive oil. Ultrasonic treatment improved the stability of the oleogel structure in all samples. Additionally, the addition of inulin reduced cooking loss in beef patties. Beef patties prepared at a 50 % fat substitution level showed physical properties that were the least different from those of pure adipose tissue (control group), which could significantly reduce the content of saturated fatty acids and improve the storage stability of beef patties. This study provided guidance for the application of collagen-inulin oleogel in food processing.
研究领域:
食品科学
·
食品技术
·
材料科学
✓ 已验证
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
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Cuntang,AN Xuanzhe,GAO Zengming,LI Ziyu,TIAN Shengxin,LU Yueyi
In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored at 4 °C for 12 days and compared with 0.05 VC treatment group. At the end of storage, compared to control, 0.1% EEOS effectively reduced the contents of metmyoglobin (MetMb) (P < 0.05) and thiobarbituric acid reactants (TBARS) (P < 0.05) in beef patties by 30.89% and 44.72%, respectively. On day 12, the carbonyl contents in 0.1% EEOS treatment increased only 3.3 times, lower than control and VC treatment (4.5 and 4.1 times). Microbial contamination was significantly inhibited (P < 0.05). The antioxidant and antibacterial effects of EEOS were the main reasons for the improvement of pH and a* stability of beef patties. However, the addition of EEOS had no significant effect on cooking loss and texture properties except hardness and springiness. Overall, 0.1% EEOS had a positive effect on the sensory characteristics and storage quality of beef patties and could prolong the storage life of beef patties to 9 days. This showed that EEOS as a natural additive has great potential for beef storage and preservation.
研究领域:
食品科学
·
食品保存
·
肉类科学
·
天然添加剂
✓ 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）