Myricetin-loaded ethyl cellulose/carboxymethyl cellulose nanoparticles to inhibit the formation of parent and oxygenated polycyclic aromatic hydrocarbons in baking systems

Parent and oxygenated polycyclic aromatic hydrocarbons (PAHs and OPAHs) pose a threat to public health; however, few studies have reported strategies to mitigate their formation during baking, particularly for OPAHs. This study aimed to inhibit the formation of PAHs and OPAHs in baking systems using myricetin (Myr)-loaded ethyl cellulose (EC)/carboxymethyl cellulose (CMC) nanoparticles. The nanoparticles improved the water solubility and antioxidant activity of Myr. Molecular dynamics simulations revealed that the binding affinities followed the order: EC-Myr > CMC-Myr > EC-CMC. In baking systems, the nanoparticles effectively reduced the concentrations of 24 PAHs and 12 OPAHs, exhibiting stronger inhibitory effects than free myricetin. GC–MS/MS and electron paramagnetic resonance analyses revealed that CMC and Myr synergistically suppressed PAHs and OPAHs formation by reducing intermediates and unsaturated carbon-centered radicals. Overall, this study first provided a novel approach to reducing the concentrations of PAHs and OPAHs and their associated health risks in baking systems.