Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef

Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review

Seafood is an important constituent of our diet and well-known for its high-quality proteins and lipids (especially polyunsaturated fatty acids). While thermal processing imparts unique flavors to seafood, it also generates heat-induced harmful by-products (HHBs), such as polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), and advanced glycation end-products (AGEs), which pose a serious threat to human health in the long run. This manuscript provides an overview of the formation mechanisms of PAHs, HAAs, and AGEs, and their occurrence in seafood. The main body of it deals with their potential crosstalk and the modulatory role of lipid and protein oxidation in their formation. Additionally, major strategies for the control of HHBs as well as their impact on the nutritional and sensory quality of seafood in the last two decades are also reviewed. Finally, challenges associated with the control of multiple HHBs in seafood and future outlooks are discussed. Literature data support that different types of HHBs are formed from different and yet subtly interconnected pathways, such as the Maillard reaction, pyrolysis, and lipid and protein oxidation. In particular, certain precursors (e.g., reactive amino acids) and intermediates (e.g., reactive carbonyls) are key intersections. However, only limited literature has been available thus far on the simultaneous control of multiple HHBs. Given their potential health hazards, more comprehensive studies with the aid of advanced analytical techniques and software will be needed to unravel their intricate relationships, which would facilitate the establishment of strategies to achieve simultaneous control of multiple HHBs.

Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review

Hydrocolloids are another potential exogenous additive and shows efficient effect in minimizing the formation of toxic by-products during high-temperature processing attribute to their unique structure and high solubility. Therefore, this review provided for the first time comprehensive summary and proposed new insights into the inhibitory effect and mechanism of hydrocolloids on HAAs formation in meat products. Effects of the combined use of hydrocolloids and polyphenols on the HAAs formation inhibitory effects were discussed and highlighted as well. Hydrocolloids, used alone or with polyphenols, can effectively inhibit HAAs formation. Among some common hydrocolloids, carrageenan and chitosan have significant inhibition effect on HAAs formation. Their water retention properties, free radical scavenging ability, and inhibition of Maillard reaction were elucidated as the in-depth mechanism for inhibiting the HAAs formation. This review can provide theoretical reference for hydrocolloids effectively controlling HAAs formation in thermal-processed food, and reducing their harm to human health.

Enhancing the antifungal efficiency of chitosan nanoparticle via interacting with didymin/flavonoid and its bio-based approaches for postharvest preservation in pear fruit models

In this study, chitosan nanoparticles are used to encapsulate didymin and flavonoids separately using ionic gelation with phytic acid as a cross-linker. Their structural, antioxidant, and antifungal properties were evaluated. Flavonoid (Fs) was extracted from orange peels, while didymin (Did) was qualified in the pure extract using ultra-performance liquid chromatography (UPLC). UV-vis spectroscopy and FTIR confirmed the interaction of the obtained nanoparticles, which aligned with Surflex-dock findings. These nanoparticles showed a more compact structure and excellent thermal stability. The encapsulation efficiency (EE%) of Did-Cn and Fs-Cn nanoparticles was 55.33 ± 3.51 and 47.40 ± 0.56 %, respectively. The antioxidant assay showed that these nanoparticles highly reduced FRAP, DPPH, and ABTS radicals. The growth inhibition of Penicillium expansum was 37.39 ± 1.07 %, that of Aspergillus westerdijkiae was 44.26 ± 1.05 %, and that of Alternaria alternata was completely inhibited, which fits with clicks of the confocal microscope. These results suggest that food packaging or coatings could incorporate these nanoparticles to prevent fungal spoilage, thereby improving food safety. Meanwhile, using such nanoparticles offers a natural, safe, and effective solution for the pharmaceuticals and/or food industries to extend the freshness and shelf life of fruits and perishable items, reducing reliance on synthetic preservatives.

A comprehensive review of structure-activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal-processed food

Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated in thermal-processed food. Natural polyphenols have been widely used for inhibiting the formation of HAAs, whereas the effect of natural polyphenols on HAAs formation is complex and the mechanisms are far from being clearly elucidated. In order to clarify the comprehensive effect of polyphenols on HAAs, this review focused on the structure-activity relationships and effect mechanisms of polyphenols on the formation of HAAs. In addition, the effects of polyphenols on HAAs toxicity were also first reviewed from cell, gene, protein, and animal aspects. An overview of the effect of polyphenol structures such as parent ring and exocyclic group on the mitigation of HAAs was emphasized, aiming to provide some valuable information for understanding their effect mechanism. The HAAs formation is inhibited by natural polyphenols in a dose-dependent manner largely through eliminating free radicals and binding precursors and intermediates. The inhibitory effect was probably affected by the quantity and position of hydroxyl groups in the aromatic rings, and polyphenols with m-hydroxyl group in the aromatic ring had the stronger inhibitory effect. However, the presence of other substituents and excessive hydroxyl groups in natural polyphenols might mitigate the inhibitory effect and even promote the formation of HAAs. This review can provide theoretical reference for effectively controlling the formation of HAAs in thermal-processed food by natural polyphenols and reducing their harm to human health.

Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices

With rising consumer awareness of health and wellness, the demand for enhanced food safety is rapidly increasing. The generation of chemical contaminants during the thermal processing of food materials, including polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and acrylamide happens every day in every kitchen all around the world. Unlike extraneous chemical contaminants (e.g., pesticides, herbicides, and chemical fertilizers), these endogenic chemical contaminants occur during the cooking process and cannot be removed before consumption. Therefore, much effort has been invested in searching for ways to reduce such thermally induced chemical contaminants. Recently, the addition of bioactive compounds has been found to be effective and promising. However, no systematic review of this practical science has been made yet. This review aims to summarize the latest applications of bioactive compounds for the control of chemical contaminants during food thermal processing. The underlying generation mechanisms and the toxic effects of these chemical contaminants are discussed in depth to reveal how and why they are suppressed by the addition of certain bioactive ingredients. Examples of specific bioactive compounds, such as phenolic compounds and organic acids, as well as their application scenarios, are outlined. In the end, outlooks and expectations for future development are provided based on a comprehensive summary and reflection of references.

Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets

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.

Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb

The accumulation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in thermally processed meats has been arising safety concerns. The effects of cooking conditions and seasoning addition on the formation of HAs and AGEs in Chinese traditional braised lamb were investigated by UPLC-MS/MS analysis. Soy sauce significantly increased the formation of HAs and AGEs, among which light soy sauce had the greatest promoting effect (69.45-15300.62 %). Conversely, spices inhibited HAs and AGEs formation, the inhibition rate of free HAs and AGEs reached 22.06-34.72 % when using 70 % ethanol extract. Hot blanching treatment and adding soy sauce and spices at a later stage could significantly suppress HAs and AGEs production. Flavonoids, including galangin, hesperidin, narirutin, etc., were identified as key effectors in spices. These findings help to promote awareness of the formation of HAs and AGEs in braised lamb and provide valuable insights for optimizing processing techniques to minimize their production.

Understanding the heterocyclic aromatic amines: An overview and recent findings

Heterocyclic aromatic amines (HAAs) constitute a group of highly toxic organic compounds strongly associated with the onset of various types of cancer. This paper aims to serve as a valuable resource for food scientists working towards a better understanding of these compounds including formation, minimizing strategies, analysis, and toxicity as well as addressing existing gaps in the literature. Despite extensive research conducted on these compounds since their discovery, several aspects remain inadequately understood, necessitating further investigation. These include their formation pathways, toxic mechanisms, effective mitigation strategies, and specific health effects on humans. Nonetheless, recent research has yielded promising results, contributing significantly to our understanding of HAAs by proposing new potential formation pathways and innovative strategies for their reduction.

Emerging challenges and efficacy of polyphenols-proteins interaction in maintaining the meat safety during thermal processing

Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein-polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact on sensory properties are all questionable at oil-in-water interface. This paper aims to review the possibility and efficacy of polyphenols against the inhibition of mutagenic and carcinogenic oxidative products in thermally processed meat. The major findings revealed that structure of polyphenols, for example, molecular size, no of substituted carbons, hydroxyl groups and their position, sufficient size to occupy reacting sites, and ability to form quinones, are the main technical points that affect their reactivity in order to form PPCs. Following a discussion of the future of polyphenols in meat-based products, this paper offers intervention strategies, such as the combined use of food additives and hydrocolloids, processing techniques, precursors, and structure-binding relationships, which can react synergistically with polyphenols to improve their effectiveness during intensive thermal processing. This comprehensive review serves as a valuable source for food scientists, providing insights and recommendations for the appropriate use of polyphenols in meat-based products.

Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts

The present study aimed to investigate the potential of marination with extracts prepared from five legume seeds on heterocyclic amine (HA) formation in chemical models and air-fried fish fillets. In terms of total HAs, clove seed marinade (CSM) was found with the maximum inhibitory effect (43.98 %), followed by tamarind seed marinade (TSM) (40.26 %), fenugreek seed marinade (FSM) (39.07 %), acacia seed marinade (ASM) (37.99 %), and black bean seed marinade (BSM) (29.95 %). In particular, at higher levels (3 mg/mL, 4 mg/mL), CSM and FSM achieved the greatest mitigating effect against 4,8-DiMeIQx, 7,8-DiMeIQx, and MeIQx. Furthermore, all marinades were effective in lowering thiobarbituric acid-reactive substances (TBARS) and carbonyl and retaining thiol content relative to the control. PCA analysis revealed that higher levels of ASM, BSM, and FSM had better mitigating effect against IQ and MeIQx formation, whereas Pearson correlation shows that TBARS and carbonyl were positively correlated to HAs.

Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion

This study explored the suppressive activity of Angelica dahurica (AD), AD polysaccharides, and imperatorin on free and bound heterocyclic amine (HA) formation in roast beef patties and release profiles of bound HAs during in vitro digestion. The suppressive effects and potential mechanisms associated with free radical quenching were explored using UPLC-MS/MS, multivariate statistical analysis, and electron paramagnetic resonance (EPR). AD (0.5%, 1.0%, and 1.5%) and imperatorin (0.005%, 0.010%, and 0.015%) showed a dose-dependent inhibition for both free and bound HAs, with AD polysaccharides showing a slight inhibitory capacity. The maximum inhibition of free and bound HAs was 36.31% (1.5% AD) and 35.68% (0.015% imperatorin). The EPR results demonstrated that alkyl radicals and 1O2 were the pivotal free radicals for HAs. Furthermore, AD and imperatorin dose-dependently decreased the level of these radicals. Intriguingly, after in vitro digestion, only AD polysaccharides significantly inhibited the release of bound HAs, with imperatorin even facilitating the release process. In this study, the capacity of the AD polysaccharide to suppress the release of bound HAs and the ability of AD and imperatorin to inhibit free and bound HAs in beef patties were identified for the first time.

Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods

Heterocyclic aromatic amines (HAAs) are detrimental substances can develop during the high-temperature cooking of protein-rich foods, such as meat. They are potent mutagens and carcinogens linked to an increased risk of various cancers. HAAs have complex structures with nitrogen-containing aromatic rings and are formed through chemical reactions between amino acids, creatin(in)e, and sugars during cooking. The formation of HAAs is influenced by various factors, such as food type, cooking temperature, time, cooking method, and technique. HAAs exert their toxicity through mechanisms like DNA adduct formation, oxidative stress, and inflammation. The research on HAAs is important for public health and food safety, leading to risk assessment and management strategies. It has also led to innovative approaches for reducing HAAs formation during cooking and minimizing related health risks. Understanding HAAs' chemistry and formation is crucial for developing effective ways to prevent their occurrence and protect human health. The current review presents an overview about HAAs, their formation pathways, and the factors influencing their formation. Additionally, it reviews their adverse health effects, occurrence, and the analytical methods used for measuring them.