Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin

Abstract

The oxidation and color stability of porcine hemoglobin (Hb) in the presence of tea polyphenols (TP), as well as the mechanism, were investigated using the methods of color and oxidation analyses, ultraviolet‐visible and fluorescence spectroscopy. Results indicated that TP interacted with the tryptophan and tyrosine residues of Hb through inserting into its hydrophobic pocket. This interaction showed a concentration‐dependent effect on Hb, which might lead to completely opposite results. The presence of TP (16 mg/L) disrupted Hb (16 mg/L) structure, and the exposure of heme iron facilitated the oxidation and discoloration of Hb. However, a lower level of TP should not break Hb structure but could work as an antioxidant and restrain the formation of methemoglobin. Consequently, TP (1.6 mg/L) considerably maintained the redness of Hb (16 mg/L, P < 0.05) when stored at pH 7.4 and 25 °C for 72 hr. Results may provide scientific information for the proper use of TP in blood and meat products. Practical Application Proper utilization of tea polyphenols (TP) in food products is beneficial to improve antioxidant capacity and nutrition quality of food. We proved that it was potential to corporate TP into blood and meat products to prevent discoloration and oxidative deterioration.

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

“…While consumers can judge the color of meat at purchase, they cannot appreciate its flavor, juiciness, and tenderness until it is cooked. Myoglobin is the sarcoplasmic protein responsible for color, though hemoglobin and cytochrome C also participate in beef, lamb, pork, and poultry [ 88 ]. Color changes depend on the oxidation or reduction in myoglobin due to endogenous factors such as pH, the source muscle, antioxidants, lipid oxidation, and mitochondrial activity [ 87 ].…”

Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

“…Liquid or dry blood treated with carbon monoxide can also be used as colorants in meat products, which has been proved to be feasible in mortadella [ 63 , 64 ]. More importantly, tea polyphenols can also affect the stability and color of hemoglobin, which is connected with the concentration of tea polyphenols [ 65 ]. At low concentrations, tea polyphenols can inhibit the oxidation of heme iron and maintain the hemoglobin color.…”

Stability evaluation of gardenia yellow pigment in the presence of different antioxidants or microencapsulating agents

“…Antioxidants can reduce the formation rate of oxidation products to prevent the loss of carotenoids through mechanisms such as hydrogen atom transfer, single electron transfer, continuous proton loss electron transfer, and transition metal chelation (Zeb, 2020). Tea polyphenols, α‐tocopherol, and ascorbic acid were wildly used to delay food color fading due to their outstanding antioxidant activity (Anarjan et al., 2013; Dong et al., 2019). Another approach to improve the stability of GYP is microencapsulation.…”