1
|
Li P, Zeng X, Liu S, Li H, Xi Y, Jiang W, Wang Y, Li J. Covalent and hydrophobic interactions play important roles in the formaldehyde scavenging ability of banana condensed tannins in aqueous solution. Food Chem 2024; 463:141463. [PMID: 39362098 DOI: 10.1016/j.foodchem.2024.141463] [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: 07/12/2024] [Revised: 09/25/2024] [Accepted: 09/26/2024] [Indexed: 10/05/2024]
Abstract
To characterize the interaction between banana condensed tannins (BCT) and formaldehyde as well as elucidate the involving mechanism, different techniques were utilized in the present study. Our results showed that BCT were a mixture of procyanidins and prodelphinidins with the degree of the polymerization of 2-9. With the increasing condensed tannin concentration (0.125-0.625 mg CE/mL), the formaldehyde scavenging ability of BCT (32.16-78.64 %) continuously enhanced. It was shown that formaldehyde could quench the fluorescence of BCT through a dynamic mechanism, while the binding of BCT and formaldehyde was a spontaneous process. According to the data of scavenging ability and spectroscopic analyse, the hydrophobic and covalent interactions between BCT and formaldehyde mainly contributed to the formaldehyde scavenging ability of BCT Moreover, the morphologies of BCT-formaldehyde complexes confirmed the interactions between BCT and formaldehyde as well. Therefore, BCT could be developed as promising formaldehyde scavengers during food production and processing in the future.
Collapse
Affiliation(s)
- Pan Li
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Xiangquan Zeng
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Sirong Liu
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - He Li
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Yu Xi
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yanbo Wang
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Jian Li
- Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, PR China; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| |
Collapse
|
2
|
QI X, YIN M, QIAO Z, LI Z, YU Z, CHEN M, XIAO T, WANG X. Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.91822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Affiliation(s)
- Xinjuan QI
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| | | | - Zenghui QIAO
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| | | | - Zheng YU
- Shanghai Ocean University, China
| | - Min CHEN
- Shanghai Ocean University, China
| | | | - Xichang WANG
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| |
Collapse
|