Regulation of harmful Maillard reaction products and flavour in roast steak by precursors: A structure- and dose-dependent mechanism of plant polyphenols - 2025
Regulation of harmful Maillard reaction products and flavour in roast steak by precursors: A structure- and dose-dependent mechanism of plant polyphenols
Regulation of harmful Maillard reaction products and flavour in roast steak by precursors A structure- and dose-dependent mechanism of plant polyphenols.pdf
[en] The development of attractive flavor in roasted meat is accompanied by the formation of potentially harmful compounds such as AGEs and HAs. This study determined the effect of different types (epicatechin, rosmarinic acid, resveratrol, hesperidin, kaempferol, and curcumin) and concentrations (0.1 %, 0.2 %, 0.4 %) of plant polyphenols on AGEs and HAs in roast steak and explored the potential regulatory mechanisms of plant polyphenols on the key free amino acids, fatty acids, flavor compounds, AGEs and HAs. Polyphenol marination significantly inhibited AGEs and HAs (P < 0.05) and modified the flavor profile. A two-way ANOVA revealed a highly significant interaction between polyphenol type and concentration (P < 0.001). Notably, 0.4 % epicatechin was identified as the most effective treatment. Chemometric analysis identified eight key free amino acids and five key fatty acids as core precursors. The O2PLS model revealed that polyphenols achieve their dual benefit of simultaneously inhibiting harmful Maillard reaction products and enhancing flavor by strategically regulating a shared network of key precursors at the intersection of the Maillard reaction and lipid oxidation. This targeted intervention is achieved through a synergistic mechanism whereby polyphenols act as direct antioxidants, deplete key free amino acid and fatty acid precursors, and trap reactive carbonyl intermediates. The dominant mechanism depends on the chemical structure of the polyphenols themselves. Our findings decipher the structure- and dose-dependent mechanisms by which polyphenols co-regulate safety and flavor, thereby providing a rational strategy for the development of healthier roasted meat products without compromising sensory quality.
Disciplines :
Food science
Author, co-author :
Li, Mingyu ; Université de Liège - ULiège > TERRA Research Centre ; Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Zhang, Zeyu; Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Qu, Xia; Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Wei, Wenhan; Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Wang, Zhenyu; Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Zhang, Chunjiang ; Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China ; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu, China
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Zhang, Dequan; Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China ; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu, China
Language :
English
Title :
Regulation of harmful Maillard reaction products and flavour in roast steak by precursors: A structure- and dose-dependent mechanism of plant polyphenols
The authors acknowledge the financial support from the National Key Research and Development Program ( 2024YFD2101503 ), Sichuan Science and Technology Program (2024ZHCG0186), and Taishan Industrial Experts Programme of China.
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