Han Xue, Shi Zihang, Wu Zhen, Zeng Xiaoqun, Sun Yangying, Yao Kaiyong, Shen Qingwu, Fan Xiankang, Luo Jie, Pan Daodong
State Key Laboratory of Agricultural Products Safety, Ningbo University, Ningbo 315211, China; College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Lanhai Ecological Agriculture (Hangzhou) Co., Ltd, Hangzhou 311402, China.
Food Res Int. 2025 Apr;207:116067. doi: 10.1016/j.foodres.2025.116067. Epub 2025 Mar 6.
With the growing demand for food safety and nutrition, the challenge of ensuring the quality of cooked meat products while reducing the accumulation of AGEs during processing needs urgent attention. In this study, the patterns of AGEs production, detection methods, quality contribution, and molecular mechanisms of its inhibition by natural plant-based extracts (NPBE) in cooked meat products were comprehensively reviewed. NPBE can effectively reduce the accumulation of AGEs in meat by binding to AGEs precursors and reducing glycosylation sites. It has also been shown to significantly remove off-flavour, and inhibit protein carbonylation. The potential for synergistic inhibition of AGE formation using NPBE and exogenous physical field treatments such as pulsed electric fields, microwave irradiation, thermal cycling of air, and ultrasound was emphasized, as well as the urgent need for the development of portable AGE detectors integrated with artificial intelligence and big data analytical models. This study indicates the future research direction for inhibiting the generation of AGEs in cooked meat products, which can promote and guide the practical application of NPBE in cooked meat products.
随着对食品安全和营养的需求不断增加，在加工过程中确保熟肉制品质量同时减少晚期糖基化终产物（AGEs）积累的挑战亟待关注。本研究全面综述了熟肉制品中AGEs的产生模式、检测方法、对品质的影响以及天然植物提取物（NPBE）对其抑制作用的分子机制。NPBE可通过与AGEs前体结合并减少糖基化位点，有效降低肉类中AGEs的积累。研究还表明，NPBE能显著去除异味并抑制蛋白质羰基化。强调了使用NPBE与脉冲电场、微波辐射、空气热循环和超声等外源物理场处理协同抑制AGE形成的潜力，以及开发集成人工智能和大数据分析模型的便携式AGE探测器的迫切需求。本研究指出了抑制熟肉制品中AGEs生成的未来研究方向，可为NPBE在熟肉制品中的实际应用提供促进和指导。
