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Peer-reviewedCC BY-NCFood chemistry: X

Structure-dependent inhibition of heterocyclic amines and advanced glycation end products by chemical modified chitosans in air-fried beef patties: Balancing safety and flavor quality.

  • Wei Quan1
  • Juan Liu1
  • Shigang Liu1
  • Lei Zhou1
  • Zhihui Wu1
  • Aihua Lou1
  • Yan Liu1
  • Qingwu Shen1
  • Maomao Zeng2
  • Jie Chen2
  • Chaoyi Xue3
  • Diaodiao Yang4
1 more authors
  • Lan Mo1
4 affiliations
  1. 1College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
  2. 2State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.
  3. 3College of Food Science and Technology, Key Laboratory of Development and Utilization of Food and Medicinal Resources, Yunnan Agricultural University, Kunming 650201, China.
  4. 4College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China.
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Abstract

The inhibitory effects of native chitosan (CTS) and four structurally modified chitosans (CTS-COOH, CTS-SH, CTS-TMC, CTS-CM) on heterocyclic aromatic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties, and their impact on flavor, were systematically investigated. CTS-SH exhibited the strongest inhibition against HAs (65.1-75.0% for Harman and MeIQx) and AGEs (26.9% for CML, 32.0% for CEL). GC-IMS and PCA revealed that CTS-SH minimally altered key volatile compounds, maintaining a flavor profile closest to the control, whereas CTS and CTS-TMC significantly changed flavor. CTS-SH also showed superior water-holding capacity and protein oxidation inhibition (58.7% carbonyl reduction). CTS-COOH was most effective against PhIP (78.4%), and CTS-TMC strongly suppressed β-carbolines. CTS-CM was consistently the weakest. Thiol-modified chitosan (CTS-SH) is a promising multifunctional additive to simultaneously improve safety and preserve sensory quality in thermally processed meat products.

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Cite

BibTeXRIS
BibTeX
@article{quan2026structuredependent,
  title = {{Structure-dependent inhibition of heterocyclic amines and advanced glycation end products by chemical modified chitosans in air-fried beef patties: Balancing safety and flavor quality.}},
  author = {Wei Quan and Juan Liu and Shigang Liu and Lei Zhou and Zhihui Wu and Aihua Lou and Yan Liu and Qingwu Shen and Maomao Zeng and Jie Chen and Chaoyi Xue and Diaodiao Yang and Lan Mo},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104620},
  url = {https://europepmc.org/article/MED/42926797},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Structure-dependent inhibition of heterocyclic amines and advanced glycation end products by chemical modified chitosans in air-fried beef patties: Balancing safety and flavor quality.
AU  - Wei Quan
AU  - Juan Liu
AU  - Shigang Liu
AU  - Lei Zhou
AU  - Zhihui Wu
AU  - Aihua Lou
AU  - Yan Liu
AU  - Qingwu Shen
AU  - Maomao Zeng
AU  - Jie Chen
AU  - Chaoyi Xue
AU  - Diaodiao Yang
AU  - Lan Mo
PY  - 2026
DA  - 2026/10/14
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104620
UR  - https://europepmc.org/article/MED/42926797
AB  - The inhibitory effects of native chitosan (CTS) and four structurally modified chitosans (CTS-COOH, CTS-SH, CTS-TMC, CTS-CM) on heterocyclic aromatic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties, and their impact on flavor, were systematically investigated. CTS-SH exhibited the strongest inhibition against HAs (65.1-75.0% for Harman and MeIQx) and AGEs (26.9% for CML, 32.0% for CEL). GC-IMS and PCA revealed that CTS-SH minimally altered key volatile compounds, maintaining a flavor profile closest to the control, whereas CTS and CTS-TMC significantly changed flavor. CTS-SH also showed superior water-holding capacity and protein oxidation inhibition (58.7% carbonyl reduction). CTS-COOH was most effective against PhIP (78.4%), and CTS-TMC strongly suppressed β-carbolines. CTS-CM was consistently the weakest. Thiol-modified chitosan (CTS-SH) is a promising multifunctional additive to simultaneously improve safety and preserve sensory quality in thermally processed meat products.
SN  - 2590-1575
ER  -