Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets

Mantong Zhao; Zhongyuan Liu; Ying Sun; Haohao Shi; Yonghuan Yun; Meihui Zhao; Guanghua Xia; Xuanri Shen

doi:10.1016/j.foodchem.2024.139029

Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets

Food Chem. 2024 Jul 30:447:139029. doi: 10.1016/j.foodchem.2024.139029. Epub 2024 Mar 15.

Authors

Mantong Zhao¹, Zhongyuan Liu², Ying Sun¹, Haohao Shi¹, Yonghuan Yun¹, Meihui Zhao¹, Guanghua Xia³, Xuanri Shen⁴

Affiliations

¹ Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
² Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
³ Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: xiaguanghua2011@126.com.
⁴ College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.

PMID: 38513480
DOI: 10.1016/j.foodchem.2024.139029

Abstract

Hydrocolloids synthesized by gallic acid (GA) and ferulic acid (FA) grafting onto chitosan (CS) were characterized, and their effects on PhIP formation in pan-fried golden pompano were investigated. Spectrograms including nuclear magnetic resonance, Fourier transform infrared spectroscopy and ultraviolet-visible confirmed that GA and FA were successfully grafted onto CS via covalent bonds, with grafting degree of 97.06 ± 2.56 mg GA/g and 93.56 ± 2.76 mg FA/g, respectively. The CS-g-GA and CS-g-FA exerted better solubility and antioxidant activities than CS. For the 8-min pan-fried golden pompano fillets, CS-g-GA and CS-g-FA (0.5 %, m/v) significantly reduced the PhIP formation by 61.71 % and 81.64 %, respectively. Chemical models revealed that CS-g-GA and CS-g-FA inhibited PhIP formation mainly by decreasing the phenylacetaldehyde contents from Maillard reaction and competing with creatinine to react with phenylacetaldehyde. Therefore, it was suggested that CS-g-phenolic acids emerge as novel coating for aquatic products during processing and inhibit heterocyclic amines generation.

Keywords: Chitosan; Golden pompano fillets; Hydrocolloids; PhIP; Phenolic acids.

MeSH terms

Acetaldehyde / analogs & derivatives*
Antioxidants / chemistry
Chitosan* / chemistry
Gallic Acid / chemistry
Imidazoles*
Polyphenols

Substances

Chitosan
2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine
phenylacetaldehyde
Polyphenols
Antioxidants
Gallic Acid
Acetaldehyde
Imidazoles