Huang Xiaotong, Xian Yanping, He Qi, Wu Qingping, Bai Weidong, Zeng Xiaofang, Dong Hao
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Guangzhou Quality Supervision and Testing Institute, Guangzhou 511447, China.
Food Chem. 2025 May 1;473:143122. doi: 10.1016/j.foodchem.2025.143122. Epub 2025 Jan 29.
Hydrocolloids are another potential exogenous additive and shows efficient effect in minimizing the formation of toxic by-products during high-temperature processing attribute to their unique structure and high solubility. Therefore, this review provided for the first time comprehensive summary and proposed new insights into the inhibitory effect and mechanism of hydrocolloids on HAAs formation in meat products. Effects of the combined use of hydrocolloids and polyphenols on the HAAs formation inhibitory effects were discussed and highlighted as well. Hydrocolloids, used alone or with polyphenols, can effectively inhibit HAAs formation. Among some common hydrocolloids, carrageenan and chitosan have significant inhibition effect on HAAs formation. Their water retention properties, free radical scavenging ability, and inhibition of Maillard reaction were elucidated as the in-depth mechanism for inhibiting the HAAs formation. This review can provide theoretical reference for hydrocolloids effectively controlling HAAs formation in thermal-processed food, and reducing their harm to human health.
水胶体是另一种潜在的外源添加剂，由于其独特的结构和高溶解性，在高温加工过程中对减少有毒副产物的形成显示出有效作用。因此，本综述首次对水胶体对肉类产品中杂环胺形成的抑制作用及其机制进行了全面总结并提出了新的见解。还讨论并强调了水胶体和多酚联合使用对杂环胺形成的抑制作用。单独使用或与多酚一起使用时，水胶体都能有效抑制杂环胺的形成。在一些常见的水胶体中，卡拉胶和壳聚糖对杂环胺的形成具有显著的抑制作用。阐明了它们的保水性能、自由基清除能力以及对美拉德反应的抑制作用，作为抑制杂环胺形成的深入机制。本综述可为水胶体有效控制热加工食品中杂环胺的形成，并降低其对人体健康的危害提供理论参考。
