Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi
In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007727 |
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| author | Xue Li Ling Zhang Yexing Liang Shixiong Yang Jiaying Peng Fanyi Gong Buzhou Xu Dong Zhang |
| author_facet | Xue Li Ling Zhang Yexing Liang Shixiong Yang Jiaying Peng Fanyi Gong Buzhou Xu Dong Zhang |
| author_sort | Xue Li |
| collection | DOAJ |
| description | In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics of saozi. With increased irradiation dose (0, 2, 5, and 8 kGy), the TBARS value of saozi increased, whereas aroma, taste, and overall acceptability scores of saozi significantly decreased (p < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy. |
| format | Article |
| id | doaj-art-b74293eb903143ff89c510ab86c8b149 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b74293eb903143ff89c510ab86c8b1492025-08-20T01:59:34ZengElsevierFood Chemistry: X2590-15752024-12-012410188410.1016/j.fochx.2024.101884Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saoziXue Li0Ling Zhang1Yexing Liang2Shixiong Yang3Jiaying Peng4Fanyi Gong5Buzhou Xu6Dong Zhang7Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, ChinaAgricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, ChinaAgricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China; Corresponding authors.Agricultural Product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, ChinaChongqing Jingguyuan Food Technology Co., Ltd., Chongqing 400084, ChinaCollege of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaCollege of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China; Corresponding authors.In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics of saozi. With increased irradiation dose (0, 2, 5, and 8 kGy), the TBARS value of saozi increased, whereas aroma, taste, and overall acceptability scores of saozi significantly decreased (p < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy.http://www.sciencedirect.com/science/article/pii/S2590157524007727SaoziIrradiationSensory characteristicsDifferential componentsChange pathways |
| spellingShingle | Xue Li Ling Zhang Yexing Liang Shixiong Yang Jiaying Peng Fanyi Gong Buzhou Xu Dong Zhang Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi Food Chemistry: X Saozi Irradiation Sensory characteristics Differential components Change pathways |
| title | Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi |
| title_full | Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi |
| title_fullStr | Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi |
| title_full_unstemmed | Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi |
| title_short | Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi |
| title_sort | metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi |
| topic | Saozi Irradiation Sensory characteristics Differential components Change pathways |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007727 |
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