Development of a crocetin–glycyrrhizic acid supramolecular composite pigment for enhancing meat color and reducing contaminant formation during heat processin

Source: PubMed Central Open Access, NCBI / U.S. National Library of Medicine

Food Chemistry: XLast synced 7/27/2026Status: syncedPMID: 42502864 pmidDOI: 10.1016/j.fochx.2026.104188

A supramolecular pigment (Croc-NaGA) was developed by the self-assembly of crocetin and disodium glycyrrhizinate using resonant acoustic mixing (RAM) technology for meat-coloring applications. The resulting complex formed stable nanomicelles (197.30 nm) that exhibited enhanced solubility and robust stability across pH 8–13 and under thermal processing conditions. Molecular docking confirmed strong binding affinities with myofibrillar proteins, including myoglobin, actin, and myosin, thereby facilitating pigment retention within meat matrices. Application in chicken patties produced a stable golden-yellow hue with sensory attributes comparable to those of commercial gardenia yellow. Notably, Croc-NaGA demonstrated potent antioxidant capacity and significantly reduced the formation of hazardous Maillard reaction byproducts, decreasing 5-HMF and NDMA levels by approximately 50% after reheating. This bio-based nanosystem provides a multifunctional, clean-label colorant for enhanced meat products. ab0005

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