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Mechanistic exploration of astaxanthin quenching singlet oxygen and inhibiting myoglobin-induced photooxidation.

Yanbo Chen,Ling Liu,Bing Bai,Yixiao Shen

Published 2025 in Food Chemistry

ABSTRACT

Raw meat products are prone to light-induced oxidation, leading to quality deterioration. Astaxanthin (Asta) exhibits excellent antioxidant capabilities, but it is still unknown if it can inhibit muscle photooxidation. This study established a myoglobin (Mb) mediated water-washed muscle model to exploring the inhibitory ability of Asta. The results indicated that the higher peroxide values (PV) and thiobarbituric acid-reactive substances (TBARs) in Mb-Light group than Mb group confirmed Mb's photosensitivity. Asta significantly reduced OxyMb-to-MetMb conversion, lowered PV/TBARs levels, and demonstrated superior anti-photooxidation efficacy over autooxidation, which was attributed to Asta's pronounced free radical scavenging capacity and singlet oxygen quenching ability. The quenching sites and process was further speculated by Density functional theory. Texture analyzer and GC-MS confirmed that Asta prevented muscle texture degradation, color loss and reduced photosensitive volatile compounds (hexanal/pentanal). These findings provide new insights into the potential of Asta to inhibit lipid oxidation in muscle tissues.

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