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  3. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties

A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties

  • Crit Rev Food Sci Nutr. 2023;63(21):5322-5338. doi: 10.1080/10408398.2021.2017260.
Nesrin M Fayek 1,  Jianbo Xiao 2 3 4,  Mohamed A Farag 1 5
Affiliations

Affiliations

  • 1 Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.
  • 2 International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.
  • 3 Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain.
  • 4 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China.
  • 5 Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt.
PMID: 34933625 DOI: 10.1080/10408398.2021.2017260
Abstract

Natural pyrazines, mainly methyl- or ethyl-substituted forms, are commonly applied as flavor ingredients in raw and roasted food. Meanwhile alkylpyrazines are used as food Preservatives due to their effective antimicrobial action. These natural pyrazines are widely distributed in several biological systems such as Plants, Animals, and insects; each with respective physiological role. Besides, pyrazines are formed in food via thermal treatment and fermentation. This review presents the most comprehensive overview of pyrazines with correlation to their chemical structures and different applications with emphasis on their food applications. The major part deals with pyrazines generated in thermally treated food, reaction mechanisms highlighting factors and optimum conditions affecting their production. Additionally, the several metabolic reactions mediating for pyrazines metabolism in humans and excretion via the kidney are discussed and on context to their effects. Lastly, a review of the different techniques applied for pyrazines isolation, detection and quantitation is presented. The study provides future considerations and direction of research on this important dietary component and their applications. Pyrazines multifunctional chemistry is of value to the food sector, by presenting the best practices for their production whilst the detrimental effects are minimized.

Keywords

Detection; Pyrazines; food olfactory odors; formation; human metabolism; occurrence.

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