Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

Zhao, Mengna; Liu, Ying; Bai, Xue; Feng, Jin; Xia, Xiufang; Li, Fangfei

doi:10.3390/foods11162509

Cited by 16 publications

(4 citation statements)

References 57 publications

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“…Lipid oxidation was evaluated by measuring the thiobarbituric acid reactive substances (TBARS) referring to [19] with minor alterations. In brief, 2 g of the sample was placed in a stoppered graduated test tube.…”

Section: Lipid Oxidationmentioning

confidence: 99%

Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles

Zhang,

Chai,

et al. 2024

Foods

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Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p < 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles.

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Section: Lipid Oxidationmentioning

confidence: 99%

Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles

Zhang,

Chai,

et al. 2024

Foods

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“…Zhao et al discovered that lipid oxidation generated a substantial number of free radicals, precursors of advanced glycation end products (AGEs) and highly reactive glycation compounds. These substances can react with amino acids or amino groups, thereby enhancing the formation of Maillard reaction products [36]. Francisco et al found that benzaldehyde could be formed through the amino acid degradation pathways initiated by lipid oxidation products [37].…”

Section: Characterization and Analysis Of Oxidized Lipids In Egg Yolk...mentioning

confidence: 99%

Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

Zhou,

Cui,

Che

et al. 2024

Foods

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Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography– mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks’ flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.

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“…(2016) found brown seaweed polyphenols can maintain the gel strength of fish mince by retarding lipid and protein oxidation. Additionally, dog rose polyphenols (Utrera et al., 2014) were found to inhibit tryptophan oxidation in beef myofibrillar proteins, while guava leaf polyphenols (Zhao et al., 2022) can delay lipid and protein oxidation and reduce the formation of advanced glycation end products in chicken.…”

Section: Introductionmentioning

confidence: 99%

Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

Zhang,

Yu,

Liu

et al. 2023

Journal of Food Science

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Commercial cryoprotectants can delay quality loss in frozen fish mince, but they are associated with a sweet taste and high calorie content. Young apple polyphenols (YAP), extracted from unripe apples, show potential as an alternative cryoprotectant. This study evaluated the cryoprotective effect of YAP at varying levels (0.3%, 0.7%, and 1%) in unwashed bighead carp mince. The changes in sulfhydryl content, carbonyl content, thiobarbituric acid reactive substances, intrinsic fluorescence intensity, and Fourier transform infrared spectrum indicated that YAP retarded oxidation and structural changes in myofibrillar proteins during the first 8 weeks of frozen storage, as well as lipid oxidation, which protected the structure of myofibrillar protein. At higher concentrations (0.7% and 1%), YAP maintained gel properties, gel springiness, and water‐holding capacity of the gel prepared from frozen fish mince, potentially through the promotion of cross‐linking of myofibrillar proteins. Overall, YAP can be used as a cryoprotectant and antioxidant in fish mince.Practical ApplicationOur research found that young apple polyphenols have the potential to be an alternative to commercial cryoprotectants. Young apple polyphenols may be used as a sugar‐free and healthy cryoprotectant for frozen fish mince production in the future.

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Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

Cited by 16 publications

References 57 publications

Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles

Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles

Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage

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