Phytochemical‐Rich Antioxidant Extracts of Vaccinium Vitis‐idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models

Abstract

Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of N ε -(carboxymethyl)lysine (CML) and N ε -(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meatprotein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultrahigh pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin, which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE, which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds.Practical Application: The increased consumption in processed foods has been linked with the increased risks of various diseases, while thermal food processing is required to develop flavor, insure safety, and extend shelf life. Therefore, developing effective technological means for inhibiting the formation of heat-induced toxic substances is an important task. This study showed a potential of lingonberry leaf extracts containing health beneficial phytochemicals to suppress the formation of toxic Maillard reaction products during heating of milk and meat.

Black chokeberry ( Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

“…The development of minimally processed, synthetic additives-free, natural, healthy, and clean label foods has become a topical issue for food scientists and industry (Brewer, 2011;Fernández-López et al, 2005). Therefore, the interest in natural antimicrobials and antioxidants in meat products has been increasing, while plant origin ingredients may be potential alternatives to the synthetic preservatives and inhibitors of the formation of hazardous compounds (Damašius et al, 2011;Falowo et al, 2014;Karre et al, 2013;Miliauskas et al, 2007;Račkauskienė et al, 2019).…”

Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effects, mitigation strategies

“…Beetroot contains betalain whose structure of phenolic ring is monohydroxyl group rather than vicinal hydroxyl group, resulting into the higher inhibitory effect on the formation of furosine instead of on the formation of CML. Similarly, due to the presence of phenolic components, the extract of lingonberry leaf and the extract of lotus seedpod containing oligomeric procyanidins inhibited CML formation by 51% and 38.1%, respectively (Račkauskien ė et al, 2019;Wu et al, 2015).…”

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

“…The amines of heterocyclic compounds are divided into groups of carcinogenic and mutagenic compounds that are produced on the surface of foods rich in protein, such as fish and animal meats [ 38 ], and result in the development of the Maillard complex reaction during roasting and frying [ 50 ]. Both polar and non-polar HAAs (Harman and Norharman) are produced at lesser temperatures [ 18 ].…”