Impact of isolation methods on Camellia sinensis exosome-like nanoparticles: suppression of heterocyclic amines and sensory enhancement in roasted chicken

This study investigated the efficacy of exosome-like nanoparticles derived from Camellia sinensis (CSENs), isolated using immunoaffinity (IM), ultracentrifugation (UC), and polyethylene glycol precipitation (PEG) methods, for suppressing heterocyclic amines (HAs) formation and enhancing sensory attributes in roasted chicken breast (marinated with 0.05–0.50 % CSENs). Results demonstrated that PEG-isolated CSENs at 0.50 % concentration achieved inhibition up to 100 % of key HAs including MeIQ, MeIQx, PhIP, Norharman, and Harman in both free and bound forms. Mechanistic studies revealed that CSENs attenuated HA generation through dual pathways including scavenging free radicals and suppressing reactive carbonyl intermediates. Notably, electronic tongue analysis confirmed that 0.50 % PEG-CSENs significantly enhanced umami, richness, and saltiness perception while reducing bitterness and astringency, with no adverse effects on textural properties. These findings establish Camellia sinensis exosomes as bifunctional agents for simultaneously improving chemical safety and organoleptic quality in thermally processed meats.