ArticleFood chemistry: X2026
Exopolysaccharide-rosmarinic acid complex as a phosphate replacer: dual improvement of oxidative stability and gel properties in myofibrillar proteins.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
Under a clean-label strategy, this study developed a non-covalent extracellular polysaccharide (EPS)-rosmarinic acid (RA) complex (EPS-RA) via laccase-catalyzed conjugation to enhance natural phosphate alternatives. FTIR, XRD and NMR confirmed hydrogen bonding and van der Waals interactions between EPS and RA. EPS-RA showed improved thermal stability and viscosity over EPS. Using oxidized pork myofibrillar protein (MP) as a model, sodium pyrophosphate (PP) or EPS-RA alone reduced carbonyl formation, limited particle growth and improved MP gel properties, while their combination produced the strongest protection. PP mainly provided ionic regulation and gel strengthening, whereas EPS-RA offered stronger antioxidant activity, protected secondary structure and increased water-holding capacity, allowing partial replacement of phosphates. Their synergy markedly enhanced oxidative stability and gel quality of MP, supporting the design of low-phosphorus meat products. Density functional theory calculations further elucidated the binding features and free-radical scavenging mechanism of EPS-RA.
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