Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties

2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing m-dihydroxyl structure on PhIP formation through a chemical model system. The structure-activity relationship and potential sites of action of polyphenols containing m-dihydroxyl structure were also analyzed. Then, the mechanism of inhibiting PhIP formation by kaempferol, naringenin and quercetin was speculated by UPLC-MS. Results showed that 8 kinds of polyphenols containing m-dihydroxyl structure had significant (P < 0.05) inhibition on the formation of PhIP in the chemical model system in a dose-dependent manner. In addition, PhIP was most significantly inhibited by naringenin at the same concentration, followed by kaempferol and quercetin (83.27%, 80.81% and 79.26%, respectively). UPLC-MS results speculated that kaempferol, naringenin, and quercetin formed a new admixture via an electrophilic aromatic substitution reaction with the intermediate product phenylacetaldehyde, preventing the formation of PhIP.

Hydrocolloid-based fruit fillings: A comprehensive review on formulation, techno-functional properties, synergistic mechanisms, and applications

This study offers a comprehensive review of current developments regarding the utilization of diverse hydrocolloids in formulating fruit fillings across different fruit types, their impact on textural attributes, rheological properties, thermal stability, syneresis, and nutritional advantages of fillings and optimization of its characteristics to align with consumer preferences. The review also focuses on the various factors influencing fruit fillings, including the selection of fruits, processing methodologies, the inherent nature and concentration of hydrocolloids, and their synergistic interactions. In depth, scientific work on the impact of the parameters such as pH, total soluble solids, and sugar content within the fruit fillings was also discussed. Additionally, this article focuses on the utilization of the diverse fruit fillings developed by using hydrocolloids in bakery products including pastry, tartlet, muffins, cookies, and so forth. The review establishes that hydrocolloids offer a spectrum of techno-functional attributes conducive to strengthening both the structural and thermal stability of fruit fillings, consequently extending their shelf life. It further establishes that incorporating of hydrocolloids facilitates the development of healthier food products by mitigating the necessity of excessive sugar or various other less favorable ingredients. The incorporation of fruit fillings in bakery products significantly increases the value proposition of these baked goods, contributing to their overall enhancement of quality and sensory value.

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.

Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in potato chips

This study aimed to compare the effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide content and quality characteristics of fried potato chips. The hydrolyzed pectin with molecular weight (Mw) of 8.81 ± 0.49 kDa was obtained through partial degradation of pectin (Mw: 747.57 ± 6.73 kDa) using pectinase. Results showed that both pectin and hydrolyzed pectin coating significantly inhibited acrylamide formation and inhibition rates exceeded 90 %. Hydrolyzed pectin had stronger inhibitory activity against acrylamide formation than pectin, especially when the concentration of hydrolyzed pectin was >2 %, its inhibitory rate exceeded 95 %. Compared to pectin coating, hydrolyzed pectin coating endow fried potato chips with smaller browning, higher crispness, less moisture but higher oil content. Overall, hydrolyzed pectin had better application prospects than pectin in inhibiting acrylamide formation of fried potato chips.

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

In today's fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called 'Acrylamide', known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.

Pulsed electric field enhances glucose glycation and emulsifying properties of bovine serum albumin: Focus on polarization and ionization effects at a high reaction temperature

Previous studies demonstrated that the non-thermal effects of pulsed electric fields can promote protein glycation below 40 °C, but it does not always enhance the emulsifying properties of proteins, such as in the bovine serum albumin/glucose model. Therefore, the aim of this study was to investigate the impact of non-thermal effects on the glucose glycation and emulsification properties of bovine serum albumin at 90 °C. The results of circular dichroism, surface hydrophobicity, and molecular dynamics simulations showed that the polarization effect increased the degree of glycation of bovine serum albumin-glucose conjugates from 12.82 % to 21.10 % by unfolding protein molecule, while the emulsifying stability index was increased from 79.17 to 100.73 compared with the control. Furthermore, the results of principal component analysis and Pearson correlation analysis indicated that the ionization effect and the free radicals generated by pulsed electric fields significantly (p < 0.05) inhibited browning and reduced free sulfhydryl content. This study demonstrated that pulsed electric fields combined with heating can prepare glycated proteins with good emulsifying properties in a short period of time and at temperatures lower than conventional heating while reducing energy consumption. This processing strategy has potential applications in improving the emulsifying performance of highly stable proteins.

Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives

The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products. Meanwhile, MR also gives rise to myriads of harmful byproducts (HMPs) (e.g., advanced glycation end products (AGEs) and acrylamide). Nutritional additives have attracted increasing attention in recent years owing to their potential to simultaneously improve nutritional quality and attenuate HMP formation. In this manuscript, a brief overview of various nutritional additives (vitamins, minerals, fatty acids, amino acids, dietary fibers, and miscellaneous micronutrients) in heat-processed food is provided, followed by a summary of the formation mechanisms of AGEs and acrylamide highlighting the potential crosstalk between them. The main body of the manuscript is on the capability of nutritional additives to modulate AGE and acrylamide formation besides their traditional roles as nutritional enhancers. Finally, limitations/concerns associated with their use to attenuate dietary exposure to HMPs and future perspectives are discussed. Literature data support that through careful control of the addition levels, certain nutritional additives possess promising potential for simultaneous improvement of nutritional value and reduction of AGE and acrylamide content via multiple action mechanisms. Nonetheless, there are some major concerns that may limit their wide applications for achieving such dual functions, including influence on sensory properties of food products, potential overestimation of nutrition enhancement, and introduction of hazardous alternative reaction products or derivatives. These could be overcome through comprehensive assay of dose-response relationships and systematic evaluation of the diverse combinations from the same and/or different categories of nutritional additives to establish synergistic mixtures.

Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix

The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (G″) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > G″). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine-glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.

Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties

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.

Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel

The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), in roasted mackerel with different cooking temperatures (180, 210, 240 °C) and vegetable extracts (celery, carrot and yam extracts) in a preheated oven was investigated. The results indicated that the introduction of vegetable extracts had inhibitory effects on HAAs and AGEs during thermal processing, especially celery extracts. Benefiting from the addition of vegetable extracts, the roasted mackerel keep high quality against lipid/protein oxidation, avoids nutrition loss of polyunsaturated fatty acids, and flavor is promoted. We also examined the variation of key precursors, including creatine, creatinine, reducing sugars, amino acids and attempted to explain the molecular pathway of inhibition of the formation of the hazardous substances by vegetable extracts. The results provide theoretical support to develop technologies for inhibiting hazardous substances formation during fish processing, which is important for food manufacturers and consumers for producing healthier meat products.

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick's second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10^-9 m²/s. The molecular transport of momentum, heat, and mass were determined from Newton's law of viscosity, Fourier's law, and Fick's law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10^-6 N, 76.55 W/m²·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559-0.579 (W/m·K), 3735-3859 (J/kg·K), and 850.90-883.26 (Kg/m³), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.

Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation

Advanced glycation end products (AGEs) are harmful by-products of thermal-processing of food. Betanin is an antioxidant with the potential to inhibit AGEs formation. In this work, we encapsulated betanin in chitosan-sodium tripolyphosphate coated quaternary ammonium-functionalized mesoporous silica nanoparticles (CS@QAMSNPs) to enhance the ability of betanin to inhibit AGEs formation. The inhibition rate of betanin-CS@QAMSNPs was 70.29%, which was higher than that of betanin (39.48%). Compared with betanin (2.16%), betanin-CS@QAMSNPs can trap more methylglyoxal (18.7%), absorb formed AGEs, and retain the antioxidant capacity of betanin under high-temperatures. Betanin-CS@QAMSNPs can reduce the average degree of substitution per peptide molecule value (DSP) of some glycation sites in bovine serum albumin. The cell viability was over 80% in the presence of betanin-CS@QAMSNPs, indicating their good biocompatibility. In the biscuit model, the highest inhibition rate of AGEs formation by betanin-CS@QAMSNPs was 12.5%, and CS@QAMSNPs can further adsorb the AGEs generated during digestion.

Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.

Electrospray-Assisted Fabrication of Dextran-Whey Protein Isolation Microcapsules for the Encapsulation of Selenium-Enriched Peptide

Selenium-enriched peptide (SP, selenopeptide) is an excellent organic selenium supplement that has attracted increasing attention due to its superior physiological effects. In this study, dextran-whey protein isolation-SP (DX-WPI-SP) microcapsules were fabricated via high-voltage electrospraying technology. The results of preparation process optimization showed that the optimized preparation process parameters were 6% DX (w/v), feeding rate Q = 1 mL/h, voltage U = 15 kV, and receiving distance H = 15 cm. When the content of WPI (w/v) was 4-8%, the average diameter of the as-prepared microcapsules was no more than 45 μm, and the loading rate for SP ranged from ~46% to ~37%. The DX-WPI-SP microcapsules displayed excellent antioxidant capacity. The thermal stability of the microencapsulated SP was improved, which was attributed to the protective effects of the wall materials for SP. The release performance was investigated to disclose the sustained-release capacity of the carrier under different pH values and an in-vitro-simulated digestion environment. The digested microcapsule solution showed negligible influence on the cellular cytotoxicity of Caco-2 cells. Overall, our work provides a facile strategy of electrospraying microcapsules for the functional encapsulation of SP and witnesses a broad prospect that the DX-WPI-SP microcapsules can exhibit great potential in the food processing field.

Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it is easily affected by the environmental factors of processing and lead the problem of poor functionality. These problems of plant proteins can be improved by the polysaccharides induced Maillard reaction. The interaction between proteins and polysaccharides through Maillard reaction can change the structure of proteins as well as improve the functional properties and biological activity. The products of Maillard reaction, such as reductone intermediates, heterocyclic compounds and melanoidins have certain antioxidant, antibacterial and other biological activities. However, heterocyclic amines, acrylamide, and products generated in the advanced stage of the Maillard reaction also have a negative impact, which may increase cytotoxicity and be associated with chronic diseases. Therefore, it is necessary to effectively control the process of Maillard reaction. This review focuses on the modification of plant proteins by polysaccharide-induced Maillard reaction and the effects of Maillard reaction on protein structure, functional properties and biological activity. It also points out how to accurately reflect the changes of protein structure in Maillard reaction. In addition, it also points out the application ways of plant protein-polysaccharide complexes in the food industry, for example, emulsifiers, delivery carriers of functional substances, and natural antioxidants due to their improved solubility, emulsifying, gelling and antioxidant properties. This review provides theoretical support for controlling Maillard reaction based on protein structure.

Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin

BACKGROUND

Protein-polysaccharide complexes have been widely used to stabilize high-internal-phase emulsion (HIPEs). However, it is still unknown whether soy protein isolate-dextran (SPI-Dex) complexes can stabilize HIPEs or what is the effect of Dex concentration on the HIPEs. Furthermore, the non-covalent interaction mechanism between SPI and Dex is also unclear. Therefore, we fabricated SPI-Dex complexes and used them to stabilize HIPEs-loaded quercetin and explore the interaction mechanism between SPI and Dex, as well as the effect of Dex concentration on the particle size, ζ-potential, microstructure, rheology, quercetin encapsulation efficiency, and gastrointestinal fate of the HIPEs.

RESULTS

Spectral analysis (fourier transform infrared spectroscopy, ultraviolet spectroscopy, and fluorescence spectroscopy) results identified the formation of SPI-Dex complexes, and indicated that the addition of Dex changed the spatial structure of SPI, whereas thermodynamic analysis (ΔH > 0, ΔS > 0) showed that hydrophobic interactions were the main driving forces in the formation of SPI-Dex complexes. Compared with HIPEs stabilized by SPI, the SPI-Dex complex-stabilized HIPEs had smaller particles (3000.33 ± 201.22 nm), as well as higher ζ-potential (-21.73 ± 1.10 mV), apparent viscosities, modulus, and quercetin encapsulation efficiency (98.19 ± 0.14%). In addition, in vitro digestion revealed that SPI-Dex complex-stabilized HIPEs significantly reduced the release of free fatty acid and improved quercetin bioaccessibility.

CONCLUSION

HIPEs stabilized by SPI-Dex complexes delayed the release of free fat acid and improved the bioaccessibility of quercetin, and may be help in designing delivery systems for bioactive substances with specific properties. © 2022 Society of Chemical Industry.

Progress in the Application of Food-Grade Emulsions

The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (Mangifera indica) var. hilaza and their chemical, physicochemical, techno-functional, and structural properties. Results: The main component of the hydrocolloid was the carbohydrates for pulp (22.59%) and peel (24.05%), and the protein for seed (21.48%) was corroborated by NIR spectra and associated with the technological and functional properties. The solubility increases with the temperature presenting values higher than 75% at 80 °C; the swelling index was higher than 30%, while the water holding capacity was higher in samples with higher carbohydrate content (110−121%). Moreover, a higher content of total phenolic compounds (21.61 ± 0.39−51.77 ± 2.48 mg GAE/g) and antioxidant activity (≥193.82 μMol Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties. Conclusions: Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.

Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets

The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.

Recent Advancements in Enhancing Antimicrobial Activity of Plant-Derived Polyphenols by Biochemical Means

Plants are a reservoir of phytochemicals, which are known to possess several beneficial health properties. Along with all the secondary metabolites, polyphenols have emerged as potential replacements for synthetic additives due to their lower toxicity and fewer side effects. However, controlling microbial growth using these preservatives requires very high doses of plant-derived compounds, which limits their use to only specific conditions. Their use at high concentrations leads to unavoidable changes in the organoleptic properties of foods. Therefore, the biochemical modification of natural preservatives can be a promising alternative to enhance the antimicrobial efficacy of plant-derived compounds/polyphenols. Amongst these modifications, low concentration of ascorbic acid (AA)–Cu (II), degradation products of ascorbic acid (DPAA), Maillard reaction products (MRPs), laccase–mediator (Lac–Med) and horse radish peroxidase (HRP)–H2O2 systems standout. This review reveals the importance of plant polyphenols, their role as antimicrobial agents, the mechanism of the biochemical methods and the ways these methods may be used in enhancing the antimicrobial potency of the plant polyphenols. Ultimately, this study may act as a base for the development of potent antimicrobial agents that may find their use in food applications.

Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review

Proteins/peptides and saccharides are two kinds of bioactive substances in nature. Recently, increasing attention has been paid in understanding and utilizing covalent interactions between proteins/peptides and saccharides. The products obtained through covalent conjugation of proteins/peptides to saccharides are shown to have enhanced functional attributes, such as better gelling property, thermostability, and water-holding capacity. Additionally, food-derived protein/peptide-saccharide covalent conjugates (PSCCs) also have biological activities, such as antibacterial, antidiabetic, anti-osteoporosis, anti-inflammatory, anti-cancer, immune regulatory, and other activities that are widely used in the functional food industry. Moreover, PSCCs can be used as packaging or delivery materials to improve the bioavailability of bioactive substances, which expands the development of food-derived protein and saccharide resources. Thus, this review was aimed to first summarize the current status of sources, classification structures of natural PSCCs. Second, the methods of chemical synthesis, reaction conditions, characterization and reagent formulations that improve the desired functional characteristics of food-derived PSCCs were introduced. Third, functional properties such as emulsion, edible films/coatings, and delivery of active substance, bio-activities such as antioxidant, anti-osteoporosis, antidiabetic, antimicrobial of food-derived PSCCs were extensively discussed.

Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system

Acrylamide (AA) is a potential carcinogen formed during the process of food heating. Pectin is natural food additive widely presented in fruits and vegetables. This study aimed at investigating the influence of the addition of high methoxyl apple pectin (esterification degree: 82.6%) on AA inhibition in the asparagine (Asn)/glucose (Glc) model system. Results showed that temperature (120-180 °C), pH value (6.0-7.2), pectin addition (0.2-1.0%, w/v), substrate concentration (0.01-0.5 M) and molar ratio of Asn/Glc (5:1-1:10) had significant influence on inhibition of pectin on AA formation. With adding 1.0% (w/v) pectin, the pH value, Glc consumption and Schiff base abundance declined in Asn/Glc model system. Moreover, heating treatment decreased the pH value, molecular weight, esterification degree and galacturonic acid content of pectin. Finally, the pectin degradation product was identified, which might compete with Glc for Asn in Maillard reaction, led to AA reduction. This study provided distinct evidence for controlling AA formation.

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

The effects of different kinds of chitosan, oligomer (ChiO) and monomer (Gluco), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find out potential combination partners for enhanced suppression of HA formation. Results in roast beef patties showed ChiO and Gluco significantly inhibited PhIP and MeIQx formation by 43-80% and 31-57%, respectively. Of which, ChiO was the most effective. In combinations with flavonoid glycosides (phloridzin, rutin and hesperidzin, respectively), Chi, but not ChiO, generated enhanced inhibitory effects. Further analysis showed Chi and phloridzin combined at a ratio of 1:1 was the most promising, especially in inhibiting PhIP, and the mechanism behind involved: 1) water retention by Chi, and 2) reduction of phenylalanine availability by phloridzin. These findings suggest that appropriate combination of Chi and flavonoid glycosides contributes to significant improvement in the safety of meat products.

Dietary N-epsilon-carboxymethyllysine as for a major glycotoxin in foods: A review

N-epsilon-carboxymethyllysine (CML), as a potential glycotoxin and general marker for dietary advanced glycation end products (dAGEs), exists in raw food and is formed via various formation routes in food processing such as Maillard reaction between the reducing sugars and amino acids. Although comprehensive cause-effect proof is not available yet, current research suggests a potential risk of chronic diseases such as diabetes is associated with exogenous CML. Thus, CML is causing public health concerns regarding its dietary exposure, but there is a lack of explicit guidance for understanding if it is detrimental to human health. In this review, inconsistent results of dietary CML contributed to chronic disease are discussed, available concentrations of CML in consumed foods are evaluated, measurements for dietary CML and relevant analytic procedures are listed, and the possible mitigation strategies for protecting against CML formation are presented. Finally, the main challenges and future efforts are highlighted. Further studies are needed to extend the dietary CML database in a wide category of foods, apply new identifying methods, elucidate the pathogenic mechanisms, assess its detrimental role in human health, and propose standard guidelines for processed food.

Key Aspects of Amadori Rearrangement Products as Future Food Additives

Flavor is one of the most important factors in attracting consumers and maximizing food quality, and the Maillard reaction (MR) is highly-involved in flavor formation. However, Maillard reaction products have a big drawback in their relatively low stability in thermal treatment and storage. Amadori rearrangement products (ARPs), MR intermediates, can alternatively act as potential flavor additives for their better stability and fresh flavor formation ability. This review aims to elucidate key aspects of ARPs’ future application as flavorings. The development of current analytical technologies enables the precise characterization of ARPs, while advanced preparation methods such as synthesis, separation and drying processes can increase the yield of ARPs to up to 95%. The stability of ARPs is influenced by their chemical nature, pH value, temperature, water activity and food matrix. ARPs are associated with umami and kokumi taste enhancing effects, and the flavor formation is related to amino acids/peptides of the ARPs. Peptide-ARPs can generate peptide-specific flavors, such as: 1,6-dimethy-2(1H)-pyrazinone, 1,5-dimethy-2(1H)-pyrazinone, and 1,5,6-trimethy-2(1H)-pyrazinone. However, further research on systematic stability and toxicology are needed.