Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-15 DOI:10.1016/j.foodchem.2025.144766

Hongfei Du , Huang Zhang , Zixin Zhang , Zihan Yuan , Maiquan Li , Lei Zhou , Yan Liu , Aihua Lou , Mei Li , Ye Jiao , Qingwu Shen , Chaoyi Xue , Wei Quan , Lan Mo

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引用次数: 0

Abstract

The growing health consciousness of consumers has led the food industry to embrace healthier cooking methods, with air frying becoming increasingly popular in households. This study investigated the dual role of 10 hydrocolloids in reducing the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties while preserving physicochemical and sensory qualities. Marination with hydrocolloids at concentrations of 0.1–1.0 % mitigated lipid/protein oxidation, retained moisture, improved texture, and significantly inhibited HA (26.3–55.4 %) and AGE (21.3–51.1 %) formation. Among the hydrocolloids, chitosan (0.5 % and 1.0 %) demonstrated optimal efficacy, reducing HAs and AGEs contents by 48.8–55 % and 42.4–47.2 %, respectively with limited effects on the key flavor compound. Mechanistically, hydrocolloids formed protective matrices, scavenged free radicals, and reacted with Maillard reaction intermediates. These findings provide actionable insights for developing safer air-fried meat products without compromising quality, addressing critical public health concerns related to dietary carcinogens.

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美拉德反应危害的协同抑制：多功能水胶体可以减少杂环胺和AGEs，使空气炸牛肉饼更健康

消费者日益增强的健康意识促使食品行业采用更健康的烹饪方法，空气煎炸在家庭中越来越受欢迎。本研究考察了10种 水胶体在减少空炸牛肉饼中杂环胺（HAs）和晚期糖基化终产物（AGEs）的形成，同时保持其理化和感官品质方面的双重作用。用浓度为0.1-1.0 %的水胶体浸泡可以减轻脂质/蛋白质氧化，保持水分，改善质地，并显著抑制HA（26.3-55.4 %）和AGE（21.3-51.1 %）的形成。壳聚糖（0.5 %）和壳聚糖（1.0 %）的效果最优，可使果胶中的HAs和AGEs含量分别降低48.8 ~ 55% %和42.4 ~ 47.2% %，但对主要风味化合物的影响有限。在机械上，水胶体形成保护基质，清除自由基，并与美拉德反应中间体反应。这些发现为在不影响质量的情况下开发更安全的空气油炸肉制品提供了可行的见解，解决了与膳食致癌物相关的关键公共卫生问题。

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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.