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Li B, Wang J, Cheng Z, Song B, Shu C, Chen Y, Chen W, Yang S, Yang Y, Tian J. Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies. Food Chem 2023; 416:135793. [PMID: 36898335 DOI: 10.1016/j.foodchem.2023.135793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 02/12/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
Due to unique chemical structure, flavonoids are secondary metabolites with numerous biological activities. Thermal processing of food usually produces some chemical contaminants, which cause an adverse effect on food quality and nutrition. Therefore, it is vital to reduce these contaminants in food processing. In this study, current researches around the inhibitory effect of flavonoids on acrylamide, furans, α-dicarbonyl compounds and heterocyclic amines (HAs) were summarized. It has been shown that flavonoids inhibited the formation of these contaminants to varying degrees in chemical or food models. The mechanism was mainly associated with natural chemical structure and partly with antioxidant activity of flavonoids. Additionally, methods and tools of analyzing interactions between flavonoids and contaminants were discussed. In summary, this review demonstrated potential mechanisms and analytical strategies of flavonoids in food thermal processing, providing new insight of flavonoids applying on the food engineering.
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Affiliation(s)
- Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhen Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Baoge Song
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine. Molecules 2022; 27:molecules27227891. [PMID: 36431991 PMCID: PMC9692380 DOI: 10.3390/molecules27227891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (p < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.
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Li D, Chen R, Liu J, Liu C, Deng L, Chen J. Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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