Guava powder barbecue sauce and papaya powder barbecue sauce with the ability to inhibit heterocyclic amines formation

Abstract

This invention discloses a method for reducing the formation of heterocyclic amines, comprising the following steps: first, providing a barbecue sauce composition; then, spraying or impregnating a food with the barbecue sauce composition; and finally, reheating the food; wherein the barbecue sauce composition comprises: freeze-dried fruit powder; and water; and wherein the fruit powder is guava powder, papaya powder, or a combination thereof. The method of this invention can inhibit carcinogens produced during high-temperature cooking, improving food safety. This invention also discloses guava powder barbecue sauce and papaya powder barbecue sauce with the ability to inhibit the formation of heterocyclic amines.

Description

Technical Field

[0001] This invention relates to a method for inhibiting the formation of carcinogens, and more particularly to a method for inhibiting the formation of heterocyclic amines and a barbecue sauce composition thereof. Prior Technology

[0002] Grilling is a common cooking method, especially using charcoal as fuel, as it imparts a unique flavor and aroma to food, making it a widely popular choice. However, protein-rich foods, such as meat, when cooked at high temperatures (e.g., grilling, frying, or boiling), can produce carcinogens like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) through the Maillard reaction or thermal decomposition. Heterocyclic amines have been identified as possible carcinogens by the International Agency for Research on Cancer (IARC), and long-term intake increases the risk of digestive system cancers such as colorectal cancer, and can also have adverse effects on human health.

[0003] In view of this, in order to improve the above problems, it is necessary to develop a method or composition that can reduce or inhibit the formation of heterocyclic amines and improve the human health risks caused by grilling. Summary of the Invention

[0004] The main objective of this invention is to provide a method for inhibiting the formation of heterocyclic amines, thereby suppressing carcinogens produced during high-temperature cooking and improving food safety.

[0005] Another object of the present invention is to provide a barbecue sauce composition for use in inhibiting the formation of heterocyclic amines in food, so as to inhibit carcinogens produced during high-temperature cooking and improve food safety.

[0006] Another objective of this invention is to provide a barbecue sauce composition that inhibits the formation of heterocyclic amines, thereby suppressing carcinogens produced during high-temperature cooking and improving food safety.

[0007] To achieve the above objective, the present invention provides a method for inhibiting the formation of heterocyclic amines, comprising the following steps: providing a barbecue sauce composition; spraying or impregnating a food with the barbecue sauce composition; and heating the food; wherein the barbecue sauce composition comprises: freeze-dried fruit powder; and water; and wherein the fruit powder is guava powder, papaya powder, or a combination thereof.

[0008] The present invention also provides a barbecue sauce composition for use as an inhibitor of the formation of heterocyclic amines in food; wherein the barbecue sauce composition comprises: freeze-dried fruit powder; and water; and wherein the fruit powder is guava powder, papaya powder, or a combination thereof.

[0009] The present invention also provides a barbecue sauce composition for inhibiting the formation of heterocyclic amines, comprising: freeze-dried fruit powder; and water; wherein the fruit powder is guava powder, papaya powder, or a combination thereof.

[0010] The fruit powder in the barbecue sauce composition of this invention is produced by slicing fruit, followed by freeze-drying to retain its natural polyphenols and antioxidants, particularly polyphenolic compounds with antioxidant properties. These polyphenols effectively inhibit heterocyclic amines produced during high-temperature cooking, thus effectively reducing the carcinogenic risk during grilling. The sliced ​​fruit in the barbecue sauce composition of this invention is freeze-dried and then ground into powder for use. The barbecue sauce composition of this invention can be further combined with seasonings in a predetermined ratio to enhance the taste and flavor of the food.

[0011] The barbecue sauce composition used in the method of the present invention may further include peppercorns, garlic cloves, or a combination thereof to enhance the flavor of the food. Preferably, the barbecue sauce composition of the present invention contains 1-10% by weight of freeze-dried fruit powder, 2-10% by weight of peppercorns, and 2-10% by weight of garlic cloves; more preferably, it contains 4-8% by weight of freeze-dried fruit powder, 5-8% by weight of peppercorns, and 5-8% by weight of garlic cloves.

[0012] The barbecue sauce composition used in the method of the present invention may further contain vinegar, salt, sugar, or combinations thereof to enhance the flavor of the food. Preferably, the barbecue sauce composition of the present invention contains 1-10% by weight of freeze-dried fruit powder, 4-10% by weight of white vinegar, and 30-40% by weight of sugar; more preferably, it contains 4-8% by weight of freeze-dried fruit powder, 5-10% by weight of white vinegar, and 30-40% by weight of sugar.

[0013] The food used in the method of the present invention can be a protein-containing food, preferably meat or plant protein.

[0014] The heating method used in the method of the present invention is not particularly limited, but it is preferred to use grilling or frying. Simple Explanation of the Diagram

[0015] none Implementation

[0016] The following describes the implementation of this invention through specific embodiments. Those skilled in the art can easily understand other advantages and effects of this invention from the content disclosed in this specification. This invention can also be implemented or applied through other different embodiments, and various details in this specification can be modified and changed for different viewpoints and applications without departing from the spirit of this invention.

[0017] It should be noted that, unless otherwise specified, the use of the word "a" in this document is not limited to having a single element, but may include one or more of the elements. Furthermore, the use of ordinal numbers such as "first" and "second" in the specification and claims to modify elements of a claim does not itself imply or represent any prior ordinal number for that claimed element, nor does it represent the order of one claimed element with another, or the order of manufacturing processes. The use of these ordinal numbers is solely for the purpose of clearly distinguishing one claimed element with a given name from another claimed element with the same name.

[0018] Throughout this disclosure and in the appended claims, certain terms are used to refer to specific elements. Those skilled in the art will understand that electronic device manufacturers may use different names to refer to the same element. This document is not intended to distinguish between elements that have the same function but different names. In the following description and claims, words such as “comprising,” “containing,” and “having” are open-ended terms and should therefore be interpreted as “containing but not limited to…”. Therefore, when the terms “comprising,” “containing,” and / or “having” are used in the description of this disclosure, they specify the presence of the corresponding feature, area, step, operation, and / or component, but do not exclude the presence of one or more of the corresponding feature, area, step, operation, and / or component.

[0019] In this text, the terms "about," "approximately," "substantially," and "roughly" typically indicate that a given value or range is within 10%, 5%, 3%, 2%, 1%, or 0.5%. The given quantity is an approximate quantity; that is, even without specific mention of "about," "approximately," "substantially," or "roughly," the meaning of these terms is implied. Furthermore, the phrases "range from the first value to the second value" or "range between the first value and the second value" indicate that the range includes the first value, the second value, and other values ​​in between.

[0020] Unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by those skilled in the art to which this disclosure pertains. It is understood that these terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning consistent with the relevant technology and the context of this disclosure, and should not be interpreted in an idealized or overly formal manner, unless specifically defined herein.

[0021] In this disclosure, the measurements of distance, width, length, and thickness can be obtained using an optical microscope or from cross-sectional images in an electron microscope, but this disclosure is not limited to these methods. Furthermore, any two values ​​or directions used for comparison may have a certain degree of error. If the first value equals the second value, it implies an error of approximately 10% between the two values; if the first direction is perpendicular to the second direction, the angle between the first and second directions may be between 80 and 100 degrees; if the first direction is parallel to the second direction, the angle between the first and second directions may be between 0 and 10 degrees.

[0022] It should be noted that the technical solutions provided in the different embodiments below can be substituted for, combined or mixed with each other to constitute another embodiment without violating the spirit of this disclosure.

[0023] [Preparation Example] [1]

[0024] After rinsing the guava under running water for 1 minute, individually process it using a stainless steel knife or peeler, including removing the seeds, slicing it into 3-5 mm thin slices, freeze-drying it for 72 hours, and then grinding it into guava powder using a grinder.

[0025] Mix the relevant ingredients according to the following formula ratio (by weight) to form a first composition. The formula ratio is: 3.0% coarsely ground black pepper, 4.8% guava powder, 5.5% garlic cloves, 5.7% white vinegar, 6.0% salt, 35.0% brown sugar, and 40% water.

[0026] [Preparation Example] [2]

[0027] After rinsing the papaya under running water for 1 minute, use a stainless steel knife or peeler to process it individually, including removing the outer skin and seeds, slicing it into 3-5 mm thin slices, freeze-drying it for 72 hours, and then grinding it into papaya powder using a grinder.

[0028] Mix the relevant ingredients according to the following formula ratio (by weight) to form a second composition. The formula ratio is: 3.0% coarsely ground black pepper, 4.8% papaya powder, 5.5% garlic cloves, 5.7% white vinegar, 6.0% salt, 35.0% brown sugar, and 40% water.

[0029] [Example] [1]

[0030] Pork tenderloin and flank slices were cut into uniformly sized pieces, each with a thickness of 0.5 ± 0.2 cm, a length of 10 ± 0.5 cm, a width of 5 ± 0.5 cm, and a weight of 20 ± 2 g. The first composition containing guava powder was prepared into 0% and 4.8% (w / v) aqueous solutions, with the guava powder uniformly dispersed in both solutions. The 0% solution served as a control group. Using sealed bags as containers, the pork slices were marinated in the first composition containing guava powder aqueous solution at a ratio of 1:0.8 (w / w) to the weight of the pork slices, and then grilled after marinating at 4°C for 2 hours.

[0031] The absorption rate of meat slices after soaking in an aqueous solution of the first composition containing guava powder is calculated using the following formula to ensure that equal amounts of the first composition containing guava powder are added in both spraying and mixing methods.

[0032] The absorption rate of the first composition aqueous solution containing guava powder = (weight of meat after soaking - weight of meat before soaking) / weight of meat before soaking * 100%.

[0033] [Example] [2]

[0034] Pork tenderloin and flank slices were cut into uniformly sized pieces, each with a thickness of 0.5 ± 0.2 cm, a length of 10 ± 0.5 cm, a width of 5 ± 0.5 cm, and a weight of 20 ± 2 g. A second composition containing papaya powder was prepared in 0% and 4.8% (w / v) aqueous solutions, with the second composition uniformly dispersed in both solutions. The 0% solution served as a control group. Using sealed bags as containers, the pork slices were marinated in the solution containing the second composition containing papaya powder at a ratio of 1:0.8 (w / w) to the weight of the pork slices, and then grilled after marinating at 4°C for 2 hours.

[0035] The absorption rate of meat slices after soaking in an aqueous solution containing papaya powder was calculated using the following formula to ensure that equal amounts of the second composition containing papaya powder were added in both spraying and mixing methods.

[0036] The absorption rate of the second composition aqueous solution containing papaya powder is calculated as follows: (weight of meat after soaking - weight of meat before soaking) / weight of meat before soaking * 100%.

[0037] [Example] [3]

[0038] Pork tenderloin and flank slices were cut into uniformly sized pieces, each with a thickness of 0.5 ± 0.2 cm, a length of 10 ± 0.5 cm, a width of 5 ± 0.5 cm, and a weight of 20 ± 2 g. The first composition containing guava powder (Example 1) and the second composition containing papaya powder (Example 2) were prepared into 0% and 4.8% (w / v) aqueous solutions, respectively, and the first or second composition was uniformly dispersed in the aqueous solution, with 0% serving as a control group. The amount of fruit powder sprayed onto the surface of the meat slices was calculated based on the absorption rate obtained from the formula. For example, if a pork tenderloin slice absorbed 10% of the 4.8% (w / v) fruit powder aqueous solution through immersion, this is equivalent to absorbing 0.096 g of fruit powder. Therefore, an equal weight of the fruit powder aqueous solution was sprayed onto the surface of the meat slices, 0.048 g on each side. After spraying, a charcoal grilling experiment was conducted.

[0039] Nine heterocyclic amines classified as Group 2A and 2B by the International Agency for Research on Cancer were selected as analytical targets, including: IQ, MeIQ, 8-MeIQx, PhIP, AαC, MeAαC, Trp-P-1, Trp-P-2, and Glu-P-1. Harman (1-methyl-9H-pyrido[4,3-b]indole) and Norharman (9H-pyrido[4,3-b]indole), which promote the toxicity of other HCAs, were also included. The analytical results are expressed in ng / g, and the HCA inhibition rate was calculated using the following formula. The results are shown in Tables 1 and 2. Where IQ stands for 2-Amino-3-methylimidazo[4,5-ƒ]quinoline and MeIQ stands for 2-Amino-3,4-dimethylimidazo[4,5-ƒ]quinoline. Quinoline (2-Amino-3,4-dimethylimidazo[4,5-ƒ]quinoline), 8-MeIQx is 2-amino-3,8-dimethylimidazo[4,5-ƒ]quinoxaline, PhIP is 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, AαC is 2-amino-9H-pyrido[2,3-b]indol, MeAαC is 2-amino-3-methyl-9H-pyridine[2,3-b]indol. 3-b]indole (2-Amino-3-methyl-9H-pyrido[2,3-b]indol), Trp-P-1 is 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole), Trp-P-2 is 3-amino-1-methyl-5H-pyrido[4,3-b]indole (3-Amino-1-methyl-5H-pyrido[4,3-b]indole), Glu-P-1 is 2-amino-6-methyldipyrido[1,2-a:3'2'-d]imidazole (2-Amino-6-methyldipyrido[1,2-a:3'2'-d]imidazole).

[0040] % HCAs inhibition rate = (HCAs content in control group – HCAs content in experimental group) / HCAs content in control group * 100%

[0041] The results of this experiment were verified by liquid chromatography-tandem mass spectrometry (LC-MS / MS). The LC-MS / MS analysis procedure is roughly as follows:

[0042] HCAs extraction and purification were performed using the QuEChERS method. After homogenization of the pork sample, 2 g was placed in a 50 mL centrifuge tube, 14 mL of deionized water was added, and the mixture was vortexed for 1 minute followed by ultrasonic oscillation for 30 minutes. Then, 15 mL of acetonitrile was added, and the mixture was vortexed for 1 minute. Next, the extraction powder packet was added, and the mixture was vortexed for another 1 minute. The sample was centrifuged at 4000 rpm for 5 minutes at 4°C. 5 mL of the supernatant was transferred to a purification tube, vortexed for 1 minute, and centrifuged again at 4000 rpm for 5 minutes at 4°C. 2 mL of the supernatant was collected, concentrated to dryness under nitrogen, and then reconstituted with 20 μL of 50% acetonitrile containing 0.1% FA and 1 ppb internal standard. Finally, 5 μL was used for analysis.

[0043] Liquid chromatography separation conditions: Atlantis T3 column (3 μm, 2.1 × 150 mm) was used. The mobile phase solutions were: (A) an aqueous solution containing 0.1% formic acid and (B) an acetonitrile solution containing 0.1% formic acid. The column temperature was set at 35°C, the flow rate was 250 μL / min, and the gradient changes were as follows: the initial proportion was 99% A, A gradually decreased from 99% to 60% from 0 to 15 minutes, A decreased from 60% to 1% from 15 to 18 minutes, A was maintained at 1% from 18 to 21 minutes, A increased from 1% to 99% from 21 to 21.5 minutes and was maintained until the 25th minute. The total run time was 25 minutes. Tandem mass spectrometer separation conditions: a quadrupole ion trap mass spectrometer was used, with electrospraying in positive ion mode, and the following parameters were used: curtain gas 25 psi, collision gas nitrogen, ion source temperature 500°C, ion spray voltage 5500 V, and multiple reaction monitoring (MRM) mode was used.

[0044] Table 1. HCA content of charcoal-grilled pork tenderloin and flank meat soaked in 4.8% (w / v) aqueous solutions of different fruit powders. HCA content (ng / g) pork tenderloin Abdominal and flank muscles control group Guava pawpaw control group Guava pawpaw IQ 0.04±0.00 ND ND ND ND ND MeIQ 0.01±0.00 ND ND ND ND ND 8- MeIQx 0.07±0.02 ND ND 0.01±0.01 ND ND PhIP 2.09±0.67 ND ND 0.68±0.27 ND ND AαC 0.90±0.21 1.20±0.12 1.63±0.23 0.07±0.01 0.03±0.01 0.29±0.01 MeAαC 0.08±0.02 0.09±0.02 0.11±0.01 ND 0.03±0.00 0.04±0.00 Harman 1.37±0.21 0.91±0.09 1.92±0.24 0.62±0.04 N.D. 1.06±0.10 Norharman 10.54±3.01 5.68±0.51 10.50±1.21 1.94±0.38 N.D. 5.76±0.29 Trp-P-1 0.04±0.01 N.D. N.D. N.D. N.D. N.D. Trp-P-2 N.D. N.D. N.D. N.D. N.D. N.D. Glu-P-1 0.004±0.00 N.D. N.D. N.D. N.D. N.D. Total HCA 15.14±2.67 7.87±0.73 14.16±1.48 3.32±0.54 0.07±0.01 7.15±0.38 Inhibition ratio %​​​​​​​​​​​ND not detected

[0045] Table 2. HCA content of 4.8% (w / v) aqueous solutions of different fruit powders sprayed on charcoal-grilled pork tenderloin and flank meat. HCA content (ng / g) pork tenderloin Abdominal and flank muscles control group Guava pawpaw control group Guava pawpaw IQ ND ND ND ND ND ND MeIQ ND ND ND ND ND ND 8- MeIQx 0.04±0.02 ND ND 0.02±0.01 ND ND PhIP 0.42±0.14 ND ND 0.46±0.11 ND ND AαC 0.40±0.05 0.16±0.05 0.04±0.01 0.11±0.04 0.13±0.04 0.02±0.01 MeAαC 0.02±0.00 0.05±0.00 0.03±0.00 0.01±0.00 0.04±0.00 0.03±0.00 Harman 2.26±0.12 0.24±0.02 N.D. 1.81±0.68 0.20±0.06 N.D. Norharman 21.20±1.8 N.D. N.D. 11.68±3.83 1.30±0.22 N.D. Trp-P-1 N.D. N.D. N.D. 0.01±0.00 N.D. N.D.[[ID=—]] Trp-P-2 N.D. N.D. N.D. N.D. N.D. N.D. Glu-P-1 0.001±0.00 N.D. N.D. N.D. N.D. N.D. Total HCA 24.34±2.00 0.44±0.06 0.07±0.01 14.10±3.28 1.67±0.33 0.04±0.01 Inhibition ratio % 98.2±0.24 99.4±0.05 88.2±2.35 99.7±0.05 ND not detected

[0046] [Example] [4]

[0047] Pork tenderloin slices were cut into uniformly sized pieces. Each slice was 0.5 ± 0.2 cm thick, 10 ± 0.5 cm long, 5 ± 0.5 cm wide, and weighed 20 ± 2 g. The barbecue sauce was sprayed evenly onto the meat slices at a ratio of 10% (w / w) before grilling. The control group received only an equal amount of water for comparison.

[0048] Nine heterocyclic amines classified as Group 2A and 2B by the International Agency for Research on Cancer were selected as analytical targets, including: IQ, MeIQ, 8-MeIQx, PhIP, AαC, MeAαC, Trp-P-1, Trp-P-2, and Glu-P-1. Harman and Norharman amines, which promote the toxicity of other HCAs, were also included. The analytical results are expressed in ng / g, and the HCA inhibition rate was calculated using the following formula. The results are shown in Table 3.

[0049] % HCAs inhibition rate = (HCAs content in control group – HCAs content in experimental group) / HCAs content in control group * 100%.

[0050] The results of this experiment were verified by liquid chromatography-tandem mass spectrometry (LC-MS / MS), and the LC-MS / MS analysis procedure was similar to that in Example 1.

[0051] Table 3. HCA content of guava powder barbecue sauce and papaya powder barbecue sauce sprayed on charcoal-grilled pork tenderloin pork tenderloin ng / g control group Guava pawpaw IQ 0.05±0.00 0.02±0.00 0.02±0.00 MeIQ 0.03±0.01 0.01±0.00 0.01±0.00 8- MeIQx 0.03±0.00 0.03±0.00 0.03±0.00 PhIP 0.71±0.05 0.03±0.00 0.03±0.00 AαC 2.23±0.47 0.02±0.00 0.03±0.00 MeAαC 0.28±0.07 0.02±0.00 0.02±0.00 Harman 4.09±0.14 6.04±0.16 5.81±0.42 Norharman 16.83±0.72 4.08±0.08 4.26±0.27 Trp-P-1 0.06±0.00 0.04±0.00 0.04±0.00 Trp-P-2 ND ND ND Glu-P-1 0.04±0.00 0.04±0.00 0.04±0.00 Total HCA 24.63±1.33 10.34±0.23 10.28±0.69 Inhibition ratio % 57.6±0.95 57.8±2.82 ND not detected

[0052] The results of the examples show that the inhibitory effect on the formation of compounds such as IQ, MeIQ, PhIP, Norharman, AαC, and McAαC is particularly significant. This invention utilizes freeze-drying technology to process guava and papaya into powder, preserving their natural active ingredients to the greatest extent possible, especially polyphenolic compounds with antioxidant properties. These polyphenols can effectively inhibit heterocyclic amines generated during high-temperature cooking, reducing the potential carcinogenic risk in food, and their health benefits are very significant.

[0053] none

[0054] none

Claims

1. A method for inhibiting the formation of heterocyclic amines, comprising the following steps: providing a barbecue sauce composition; spraying or impregnating a food with the barbecue sauce composition; and heating the food; wherein the barbecue sauce composition comprises: 1-10 weight percent of freeze-dried fruit powder; 2-10 weight percent of peppercorns; 2-10 weight percent of garlic cloves; and the balance being water; and wherein the fruit powder is guava powder or papaya powder; wherein the freeze-dried fruit powder is obtained by slicing the fruit, freeze-drying it, and grinding it into powder.

2. The method as described in claim 1, wherein the barbecue sauce composition further comprises vinegar, salt, sugar, or a combination thereof.

3. The method as described in claim 1, wherein the barbecue sauce composition further comprises 4-10% by weight of white vinegar and 30-40% by weight of sugar.

4. The method as described in claim 1, wherein the barbecue sauce composition further comprises 4-8 weight percent of freeze-dried fruit powder, 5-8 weight percent of peppercorns, and 5-8 weight percent of garlic cloves.

5. The method as described in claim 1, wherein the barbecue sauce composition further comprises 4-8% by weight of freeze-dried fruit powder, 5-10% by weight of white vinegar, and 30-40% by weight of sugar.

6. The method as described in claim 1, wherein the food is meat or plant protein.

7. A barbecue sauce composition for use as an inhibitor of heterocyclic amine formation in food; wherein the barbecue sauce composition comprises: 1-10 weight percent of freeze-dried fruit powder; 2-10 weight percent of peppercorns; 2-10 weight percent of garlic cloves; and the balance being water; wherein the fruit powder is guava powder or papaya powder; wherein the freeze-dried fruit powder is obtained by slicing the fruit, freeze-drying it, and grinding it into powder.

8. The use as described in claim 7, wherein the barbecue sauce composition further comprises 4-10 percent by weight of white vinegar and 30-40 percent by weight of sugar.

9. The use as described in claim 7, wherein the barbecue sauce composition further comprises 4-8% by weight of freeze-dried fruit powder, 5-8% by weight of peppercorns, and 5-8% by weight of garlic cloves.

10. The use as described in claim 7, wherein the barbecue sauce composition further comprises 4-8% by weight of freeze-dried fruit powder, 5-10% by weight of white vinegar, and 30-40% by weight of sugar.

11. A barbecue sauce composition for inhibiting the formation of heterocyclic amines, comprising: 1-10% by weight of freeze-dried fruit powder; 2-10% by weight of peppercorns; 2-10% by weight of garlic cloves; and the balance being water; wherein the fruit powder is guava powder or papaya powder; wherein the freeze-dried fruit powder is obtained by slicing the fruit, freeze-drying it, and grinding it into powder.

12. The composition as claimed in claim 11, wherein the barbecue sauce composition further comprises 4-10% by weight of white vinegar and 30-40% by weight of sugar.

13. The composition as claimed in claim 11, wherein the barbecue sauce composition further comprises 4-8 weight percent of freeze-dried fruit powder, 5-8 weight percent of peppercorns, and 5-8 weight percent of garlic cloves.

14. The composition as claimed in claim 11, wherein the barbecue sauce composition further comprises 4-8% by weight of freeze-dried fruit powder, 5-10% by weight of white vinegar, and 30-40% by weight of sugar.