Affiliation:
1. Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources College of Chemistry and Bioengineering Hunan University of Science and Engineering Yongzhou Hunan China
2. College of Tea Science and Tea Culture Zhejiang Agriculture and Forestry University Hangzhou China
3. Department of Food Technology Faculty of Agriculture Benha University Moshtohor Egypt
4. Department of Food Industrial Technology Faculty of Agro‐Industrial Technology Universitas Padjadjaran Bandung Indonesia
5. Institute for Advanced study Shenzhen University Shenzhen Guangdong China
Abstract
AbstractPolyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein–polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact on sensory properties are all questionable at oil‐in‐water interface. This paper aims to review the possibility and efficacy of polyphenols against the inhibition of mutagenic and carcinogenic oxidative products in thermally processed meat. The major findings revealed that structure of polyphenols, for example, molecular size, no of substituted carbons, hydroxyl groups and their position, sufficient size to occupy reacting sites, and ability to form quinones, are the main technical points that affect their reactivity in order to form PPCs. Following a discussion of the future of polyphenols in meat‐based products, this paper offers intervention strategies, such as the combined use of food additives and hydrocolloids, processing techniques, precursors, and structure‐binding relationships, which can react synergistically with polyphenols to improve their effectiveness during intensive thermal processing. This comprehensive review serves as a valuable source for food scientists, providing insights and recommendations for the appropriate use of polyphenols in meat‐based products.
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1 articles.
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