Aminated Polyphenols From Strecker Degradation of Amino Acids in Food Processing: A Class of Novel Bioactive Components

ABSTRACT Polyphenols tend to be oxidized to form o ‐quinones (1,2‐carbonyl), significantly catalyzed by elevated temperatures, like the ones occurring during thermal processing. During food processing, both Strecker degradation—primarily involving α‐dicarbonyl compounds reacting with amino acids—and polyphenol oxidation—where o ‐quinones can react with amino acids—spontaneously occur. These distinct pathways each contribute to the formation of characteristic aroma compounds and browning pigments, thereby influencing the final quality and sensory properties of the food. The aminated derivatives of polyphenols from Strecker degradation have long been ignored by the researchers. This review highlights the occurrence, mechanism, significance, and benefits of the aminated polyphenols formed during food processing to provide a perspective on the development of new functional components. Temperature significantly affects Strecker degradation. In the presence of complex polyphenols with a pyrogallol group, Strecker degradation can happen at room temperature (25°C) or body temperature (37°C). For example, tea catechins readily take place Strecker degradation with amino acids at 37°C to yield aminated polyphenols. Although the aminated polyphenols have not been reported in food raw materials, the aminated polyphenols metabolites (4′‐NH 2 ‐EGCG, 4′‐NH 2 ‐myricetin, 3′‐methyl‐4′‐NH 2 ‐myricetin, 5‐NH 2 ‐baicalein and 6‐NH 2 ‐baicalein) have been discovered in vivo. There is no data on the functions of NH 2 ‐flavonoids in vivo. NH 2 ‐flavonoids are much more stable than their precursor flavonoids, potentially providing longer interaction time with the body.