数字农科院2.0

Regulation of harmful Maillard reaction products and flavour in roast steak by precursors: A structure-and dose-dependent mechanism of plant polyphenols

文献类型： 外文期刊

作者： Li, Mingyu;Zhang, Zeyu;Qu, Xia;Wei, Wenhan;Wang, Zhenyu;Zhang, Chunjiang;Blecker, Christophe;Zhang, Dequan

作者机构：

关键词： Advanced glycation end products;Heterocyclic amines;Flavor;Plant polyphenols;Roast steak;Free amino acids and fatty acids;Multivariate analysis

期刊名称： FOOD BIOSCIENCE

ISSN： 2212-4292

年卷期： 2025 年 75 卷

页码：

收录情况： SCIE（2025版） ; ; 农林核心（2024版）

摘要： The development of attractive flavor in roasted meat is accompanied by the formation of potentially harmful compounds such as AGEs and HAs. This study determined the effect of different types (epicatechin, rosmarinic acid, resveratrol, hesperidin, kaempferol, and curcumin) and concentrations (0.1 %, 0.2 %, 0.4 %) of plant polyphenols on AGEs and HAs in roast steak and explored the potential regulatory mechanisms of plant polyphenols on the key free amino acids, fatty acids, flavor compounds, AGEs and HAs. Polyphenol marination significantly inhibited AGEs and HAs (P < 0.05) and modified the flavor profile. A two-way ANOVA revealed a highly significant interaction between polyphenol type and concentration (P < 0.001). Notably, 0.4 % epicatechin was identified as the most effective treatment. Chemometric analysis identified eight key free amino acids and five key fatty acids as core precursors. The O2PLS model revealed that polyphenols achieve their dual benefit of simultaneously inhibiting harmful Maillard reaction products and enhancing flavor by strategically regulating a shared network of key precursors at the intersection of the Maillard reaction and lipid oxidation. This targeted intervention is achieved through a synergistic mechanism whereby polyphenols act as direct antioxidants, deplete key free amino acid and fatty acid precursors, and trap reactive carbonyl intermediates. The dominant mechanism depends on the chemical structure of the polyphenols themselves. Our findings decipher the structure- and dose-dependent mechanisms by which polyphenols co-regulate safety and flavor, thereby providing a rational strategy for the development of healthier roasted meat products without compromising sensory quality.

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