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

Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing

“…For example, the modification of polyphenols either by adding additives or by methylation or esterification could produce better results and may enhance the antioxidant and functional properties (Zhong & Shahidi, 2012). In this regard, the addition of gelling agents (Zhang et al., 2022), hydrocolloids (Walayat et al., 2022), emulsifiers (Nawaz et al., 2023), and salts (Cao et al., 2020; Dai et al., 2020) could be promising approaches. Numerous types of emulsifiers, including salts, phosphates, nitrates, glycerides, polysaccharides, proteins, and hydrocolloids, are being used in various food systems with varying functional properties (Cao et al., 2020; Dai et al., 2020; Schilling, 2019).…”

“…Numerous studies have reported the use of bioactive compounds originated from plant source in meat‐based products, such as goji puree in beef burgers (Antonini et al., 2020), green tea extracts in fish meat (Chaijan et al., 2020), dehydrated sauerkraut juice in minced pork meat (Jansone et al., 2023), grape seed extracts in beef patties (Natale et al., 2014), and pepper leaf extract in dry‐cured meats (Zhao et al., 2022). In addition various phenolic compounds have also been used in meat, such as ferulic acid, tannic acid (TA), catechin (CT), and caffeic acid in surimi (Balange & Benjakul, 2009), mulberry polyphenols in MPs (Cheng, et al., 2021; Cheng, Xu, et al., 2020), rutin, quercetin (QT), and caffeic acid in Cantonese sausages (Cheng et al., 2021), chlorogenic acid and epicatechin in roasted lamb meat (Ding et al., 2022), monophenols, diphenols, and triphenols in a MPs gelling system (Guo et al., 2021), tea polyphenols in chicken meat proteins (Wen et al., 2023), flavonoid glycosides in beef patties (Zhang et al., 2022), and apple polyphenols in frozen lamb meat (Zhong et al., 2022). Beside the taste and flavor enhancement, various spices have been used in meat dishes especially, in Asian countries as a source of antioxidant, including ginger and lemon grass tea extract (Chaijan et al., 2020), spinach, yellow pea, onion, red pepper, and tomato powder in turkey meat patties (Duthie et al., 2013), turmeric, torch ginger, and curry leaves in deep friend lamb meat (S et al., 2016).…”

“…At this particular site, amphiphilic lipid hydroperoxides have the ability to engage in interactions with hydrophilic transition metals, resulting in the formation of free radicals, which facilitate the progression of protein and lipid oxidation reactions (Nawaz et al., 2022). Several strategies in order to retard the oxidation process, including the use of food additives (Nawaz et al., 2023), processing methods (Walayat et al., 2022), polyphenols (Zhong et al., 2022), polysaccharides (Zhang et al., 2022), and vitamins (Wong et al., 2012) have been reported in literature (Duthie et al., 2013; Walayat et al., 2022). Among these strategies, the addition of polyphenols has remained the promising approach in meat‐based products (Cheng, Xu, et al., 2020; Jongberg et al., 2013; Li et al., 2020).…”