Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef. (1st May 2022)

• Record Type: Journal Article
• Authors: Zhang, Nana; Zhou, Qian; Zhao, Yueliang; Fan, Daming; Xiao, Jianbo; Chen, Feng; Cheng, Ka-Wing; Wang, Mingfu
• Is Part Of: Food chemistry. Volume 375(2022)
• Publication Date: 2022-05-01
• Subjects: Chitosan -- Flavonoid -- Heterocyclic amine -- Roast beef -- Combination -- Mitigation; HAs heterocyclic amines -- Chi chitosan polymer -- ChiO chitosan oligomer -- Gluco chitosan monomer; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131859
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Chitosan oligomer was more effective against HAs formation in roast beef. Chitosan combined with flavonoid glycosides generated enhanced inhibitory effects. Chitosan and phloridzin (1:1) were the most promising combination partner. Phloridzin reduced availability of phenylalanine to form phenylacetaldehyde. Abstract: The effects of different kinds of chitosan, oligomer (ChiO) and monomer ( Gluco ), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find out potential combination partners for enhanced suppression of HA formation. Results in roast beef patties showed ChiO and Gluco significantly inhibited PhIP and MeIQx formation by 43–80% and 31–57%, respectively. Of which, ChiO was the most effective. In combinations with flavonoid glycosides (phloridzin, rutin and hesperidzin, respectively), Chi, but not ChiO, generated enhanced inhibitory effects. Further analysis showed Chi and phloridzin combined at a ratio of 1:1 was the most promising, especially in inhibiting PhIP, and the mechanism behind involved: 1) water retention by Chi, and 2) reduction of phenylalanine availability by phloridzin. These findings suggest that appropriate combination of Chi and flavonoid glycosides contributes to significant improvement in the safety of meat products.