Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies

被引：11
|
作者：
Li, Bin [1 ]
Wang, Jiaxin [1 ]
Cheng, Zhen [1 ]
Song, Baoge [1 ]
Shu, Chi [1 ]
Chen, Yi [2 ]
Chen, Wei [3 ]
Yang, Shufang [4 ]
Yang, Yiyun [4 ]
Tian, Jinlong [1 ]
机构：
[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China
[2] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang, Peoples R China
[3] Zhejiang Univ, Fac Biosyst Engn & Food Sci, Hangzhou, Peoples R China
[4] Zhejiang Lanmei Technol Co Ltd, Zhuji, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 416卷
基金：
中国国家自然科学基金;
关键词：
Flavonoids; Food thermal processing; Contaminants; Associated mechanisms; Analytical methods; GLYCATION END-PRODUCTS; ALPHA-DICARBONYL COMPOUNDS; HETEROCYCLIC AMINE FORMATION; ACRYLAMIDE FORMATION; TRAPPING METHYLGLYOXAL; INHIBITORY MECHANISM; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; PHIP FORMATION; POLYPHENOLS;
D O I：
10.1016/j.foodchem.2023.135793
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Due to unique chemical structure, flavonoids are secondary metabolites with numerous biological activities. Thermal processing of food usually produces some chemical contaminants, which cause an adverse effect on food quality and nutrition. Therefore, it is vital to reduce these contaminants in food processing. In this study, current researches around the inhibitory effect of flavonoids on acrylamide, furans, alpha-dicarbonyl compounds and het-erocyclic amines (HAs) were summarized. It has been shown that flavonoids inhibited the formation of these contaminants to varying degrees in chemical or food models. The mechanism was mainly associated with natural chemical structure and partly with antioxidant activity of flavonoids. Additionally, methods and tools of analyzing interactions between flavonoids and contaminants were discussed. In summary, this review demon-strated potential mechanisms and analytical strategies of flavonoids in food thermal processing, providing new insight of flavonoids applying on the food engineering.
引用
收藏
页数：11
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