The Novel Roles of Macromolecules in Food Science and Their Inhibitory Effects on Foodborne Hazards

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biomacromolecules, Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: closed (20 September 2023) | Viewed by 1042

Special Issue Editors

School of Food Science and Technology, Hunan Agricultural University, Changsha, China
Interests: Maillard recation; polyphenols; heterocyclic amines; acrylamide; advamced glycation end products; metabolomics
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, China
Interests: Maillard recation; polyphenols; protein; heterocyclic amines; advanced glycation end products

Special Issue Information

Dear Colleagues,

In order to obtain satisfactory quality, food materials are usually processed. However, along with the improvement in food quality, the Maillard reaction in foods gives rise to toxic byproducts, such as heterocyclic amines (HCAs), acrylamide (AA), advanced glycation end products (AGEs), acrylamide, ethyl carbamate, methylimidazole, etc. The inhibition of their formation during thermal processing is the most practical way to minimize their dietary exposure and thus the associated health risks. Recently, studies in this area have become much more popular, and various effective strategies have been proposed, especially with the use of exogenous additives such as some macromolecules.

Based on the increasing safety concerns of food processing procedures, it would be interesting to report the latest research on the generation and control of harmful products during food processing using macromolecules.

Dr. Wei Quan
Dr. Ye Jiao
Guest Editors

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Keywords

  • maillard reaction
  • thermally induced toxicants
  • heterocyclic amines
  • acrylamide
  • advanced glycation end products
  • hydrocolloids

Published Papers (1 paper)

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Research

13 pages, 1766 KiB  
Article
Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties
by Hongfei Du, Tiantian Huang, Maomao Zeng, Qingwu Shen, Ye Jiao and Wei Quan
Polymers 2023, 15(19), 3914; https://doi.org/10.3390/polym15193914 - 28 Sep 2023
Cited by 1 | Viewed by 644
Abstract
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 [...] Read more.
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. Full article
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