High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-11 DOI:10.1016/j.foodchem.2025.143864

Xiaona Tian , Jean.L.J.M. Scheijen , Jasper Van Pee , Geert Van Royen , Casper G. Schalkwijk , Stefaan De Smet , Thomas Van Hecke

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Abstract

The (glyc)oxidation of model meat and plant-based balls during barbeque heating and subsequent simulated gastrointestinal digestion was investigated. For this purpose, balls were formulated with pork, or high-moisture extruded (HME) pea isolate, to which three types of carbohydrates (glucose, sucrose or starch) and/or a herbal mixture were added. Heated protein products were evaluated before and after digestion for the various (glyc)oxidation products, including α-oxoaldehydes (glyoxal, methylglyoxal, 3-deoxyglucosone), lipid oxidation products (4-hydroxy-2-nonenal, hexanal, propanal, thiobarbituric acid reactive substances), protein oxidation products (protein carbonyl compound), and advanced glycation endproducts (N^ε-(carboxymethyl)lysine, N^ε-(carboxyethyl)-lysine, pentosidine, N^d-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine, argpyrimidine). Overall, digested pea balls contained similar or significantly higher levels of various (glyc)oxidation products compared to their pork counterparts. These differences could be related to several factors, including the initial (glyc)oxidative status of the raw materials, the addition of carbohydrates, and the progression of (glyc)oxidative reactions during heating and gastrointestinal digestion. Herbs only marginally affected these reactions.

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高水分挤压豌豆球在烧烤和模拟胃肠道消化后表现出比猪肉球更低的（糖）氧化稳定性

研究了模型肉和植物基球在烧烤加热和随后的模拟胃肠道消化过程中的（糖）氧化。为此，用猪肉或高水分挤压（HME）豌豆分离物配制球，其中添加三种碳水化合物（葡萄糖，蔗糖或淀粉）和/或草药混合物。加热后的蛋白质产物在消化前后进行了各种（糖）氧化产物的评价，包括α-氧醛（乙二醛、甲基乙二醛、3-脱氧葡萄糖酮）、脂质氧化产物（4-羟基-2-壬烯醛、己醛、丙醛、硫代巴比妥酸活性物质）、蛋白质氧化产物（蛋白质羰基化合物）和晚期糖基化终产物(Nε-（羧甲基）赖氨酸、Nε-（羧乙基）赖氨酸、戊苷、Nd-（5-氢-5-甲基-4-咪唑啉-2-基）鸟氨酸、argpyrimidine)。总的来说，与猪肉相比，消化后的豌豆球含有相似或显著更高水平的各种（糖）氧化产物。这些差异可能与几个因素有关，包括原料的初始（糖）氧化状态、碳水化合物的添加以及加热和胃肠道消化过程中（糖）氧化反应的进展。草药对这些反应只有轻微的影响。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.