College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China.
School of International Education, Henan University of Technology, Zhengzhou, China.
J Food Sci. 2024 Jun;89(6):3759-3775. doi: 10.1111/1750-3841.17092. Epub 2024 May 6.
Heterocyclic amines (HCAs) have potential carcinogenic and mutagenic activity and are generated in cooked protein-rich foods. Adding proanthocyanidins (PAs) to these foods before frying is an effective way to reduce HCAs. In this study, polymeric PAs (PPA) and ultrasound-assisted acid-catalyzed/catechin nucleophilic depolymerized PAs (UAPA, a type of oligomeric PA) were prepared from Chinese quince fruits (CQF). Different levels of PPA and UAPA (0.05%, 0.1%, and 0.15%) were added to chicken meatballs and tofu; then these foods were fried, and the content of HCAs in them after frying was investigated. The results showed that PPA and, particularly, UAPA significantly inhibited the formation of HCAs in fried meatballs and tofu, and this inhibition was dose-dependent. The inhibition of HCAs by both PPA and UAPA was stronger in the chicken meatballs than in fried tofu. The level of total HCAs was significantly reduced by 57.84% (from 11.93 to 5.03 ng/g) after treatment of meatballs with 0.15% UAPA, with inhibition rates of 78.94%, 50.37%, and 17.81% for norharman, harman, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), respectively. Of note, there was a negative correlation between water, lipid, protein, creatine, and glucose content and HCA content in the crust, interior, and whole (crust-plus-interior) measurements of all fried samples. Interestingly, PPA and UAPA were found more effective in inhibiting HCAs in the exterior crust than in the interior of the fried chicken meatballs. These results provide evidence that further studies on the reduction of the formation of harmful HCAs in fried foods by adding CQF PAs could be valuable to the fried food industry. PRACTICAL APPLICATION: Chinese quince proanthocyanidins treatments significantly inhibited the generation of heterocyclic amines (HCAs) in chicken meatballs and tofu when deep-fried. These results suggest that Chinese quince proanthocyanidins can be used as natural food additive for reducing HCAs in fried foods, laying the foundation for using Chinese quince fruit proanthocyanidins for HCA inhibition in the food industry.
杂环胺（HCAs）具有潜在的致癌和致突变活性，存在于富含蛋白质的熟制食品中。在油炸这些食物之前添加原花青素（PAs）是减少 HCAs 的有效方法。本研究以榅桲果实为原料，制备了聚合原花青素（PPA）和超声辅助酸催化/儿茶素亲核解聚原花青素（UAPA，一种低聚原花青素）。分别向鸡肉丸和豆腐中添加不同水平的 PPA 和 UAPA（0.05%、0.1%和 0.15%），然后油炸这些食物，检测油炸后其中 HCAs 的含量。结果表明，PPA，特别是 UAPA，可显著抑制油炸肉丸和豆腐中 HCAs 的形成，且抑制作用呈剂量依赖性。与豆腐相比，PPA 和 UAPA 对鸡肉丸中 HCAs 的抑制作用更强。用 0.15%UAPA 处理肉丸后，总 HCAs 水平从 11.93 ng/g 显著降低至 5.03 ng/g，降低率分别为 78.94%、50.37%和 17.81%，对 norharman、harman 和 2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）的抑制率分别为 78.94%、50.37%和 17.81%。值得注意的是，在所有油炸样品的外壳、内部和整体（外壳加内部）测量中，水、脂质、蛋白质、肌酸和葡萄糖含量与 HCA 含量之间存在负相关。有趣的是，与鸡肉丸内部相比，PPA 和 UAPA 在外壳中抑制 HCAs 的效果更好。这些结果为进一步研究在油炸食品中添加榅桲果实 PAs 降低有害 HCAs 的形成提供了证据，这对油炸食品行业具有重要意义。实际应用：榅桲原花青素处理显著抑制了油炸鸡肉丸和豆腐中杂环胺（HCAs）的生成。这些结果表明，榅桲原花青素可用作减少油炸食品中 HCAs 的天然食品添加剂，为榅桲果实原花青素在食品工业中抑制 HCA 奠定了基础。
