Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives

Wei, Siyu; Song, Xiaoyue; Yang, Xin; Zhao, Chenrui; Hu, Xiaosong; Chen, Fang; Zhu, Yuchen

doi:10.1016/j.foodhyd.2024.110194

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110194

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Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives

Siyu Wei,

Xiaoyue Song,

Xin Yang

et al.

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Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition

Patel,

Bains,

Sharma

et al. 2024

Foods

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Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which AGEs can form in foods and the body. Therefore, this review work aims to explore multiple formation pathways of AGEs to gain insights into their generation mechanisms. Furthermore, this review work has analyzed the recent trends in the detection and inhibition of AGEs in food matrices. It can be highlighted, based on the surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS and UPLC-ESI-MS/MS can produce highly sensitive results with a low limit of detection levels for AGEs in food matrices. Moreover, various works on inhibitory agents like spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, and probiotic bacteria were assessed for their capacity to suppress the formation of AGEs in food products and simulation models. Overall, it is essential to decrease the occurrence of AGEs in food products, and future scope might include studying the interaction of macromolecular components in food products to minimize the production of AGEs without sacrificing the organoleptic qualities of processed foods.

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Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition

Patel,

Bains,

Sharma

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives

Cited by 1 publication

References 68 publications

Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition

Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition

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