α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Abstract

α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipidperoxidation, and enzymatic reaction. They contribute to both the organoleptic properties (i.e., aroma, taste, and color) and deterioration of foods and are potential indicators of food quality. α-DCs are also important precursors to hazardous substances, such as acrylamide, furan, advanced lipoxidation end products, and advanced glycation end products, which are genotoxic, neurotoxic, and linked to several diseases. Recent studies have indicated that dietary α-DCs can elevate plasma α-DC levels and lead to "dicarbonyl stress." To accurately assess their health risks, quantifying α-DCs in food products is crucial. Considering their low volatility, inability to absorb ultraviolet light, and high reactivity, the analysis of α-DCs in complex food systems is a challenge. In this review, we comprehensively cover the development of scientific approaches, from extraction, enrichment, and derivatization, to sophisticated detection techniques, which are necessary for quantifying α-DCs in different foods. Exposure to α-DCs is inevitable because they exist in most foods. Recently, novel strategies for reducing α-DC levels in foods have become a hot research topic. These strategies include the use of new processing technologies, formula modification, and supplementation with α-DC scavengers (e.g., phenolic compounds). For each strategy, it is important to consider the potential mechanisms underlying the formation and removal of process contaminants. Future studies are needed to develop techniques to control α-DC formation during food processing, and standardized approaches are needed to quantify and compare α-DCs in different foods.

Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors

“…Thr-ARP rapidly went through 1,2-enolization or 2,3-enolization after being heated to form 3-DX or 1-DX, respectively, while at the same time, regenerated threonine was released. When the reaction solution was acidic or neutral, the main path of Thr-ARP degradation was to form 3-DX through 1,2-enolization, , and the results of this research (pH ≤ 7) showed that no 1-DX was generated. Generally, some generated 3-DX then went through retro-aldolization to produce active α-dicarbonyl compounds, such as glyoxal and methylglyoxal .…”

Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products

“…Products stored at room temperature (14-23), regardless of the packaging form, had higher salt contents (4.91-11.52%). The vacuum-packaged products (24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34) for frozen storage exhibited reduced salt content ranging from 0.12% to 1.78%, demonstrating an extended shelf life. It is advisable to avoid the frequent consumption of snack products and salted fish products that are stored at room temperature to reduce excessive sodium intake.…”

Simultaneous determination of six α‑dicarbonyl compounds in traditional Chinese medicines using high‐performance liquid chromatography‐fluorescence detector with pre‐column derivatization

“…(MGO), diacetyl (DA), and pentanedione (PD), and so on [1,2]. α-DCs are mainly produced during food heating treatment containing frying and baking [3][4][5]. In the heating process, α-DCs formed through Maillard reaction, oxidation reaction, and glycolysis [6,7].…”

“…α‐Dicarbonyl compounds (α‐DCs) are a series of highly reactive intermediates, such as d ‐glucosone (DS), 3‐deoxyglucosone (3‐DG), glyoxal (GO), methylglyoxal (MGO), diacetyl (DA), and pentanedione (PD), and so on [1, 2]. α‐DCs are mainly produced during food heating treatment containing frying and baking [3–5]. In the heating process, α‐DCs formed through Maillard reaction, oxidation reaction, and glycolysis [6, 7].…”