Application of foodomics technologies in the study of peanut quality: A review

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-11-19 DOI:10.1016/j.tifs.2024.104793

Fei Xiang , Jingjing Qin , Caixia Ding , Xiaojie Ma , Fengying Gu , Yuanrong Jiang , Bello Zaki Abubakar , Hui Hu , Benu Adhikari , Haiming Shi , Xuebing Xu , Aimin Shi , Qiang Wang

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引用次数: 0

Abstract

Background

Peanuts (Arachis hypogaea L.) are a globally significant agricultural and food resource, with extensive germplasm diversity found worldwide. Variations in physicochemical properties among different peanut kernels significantly influence the quality of processed products. Hence, utilizing modern high-throughput analytical techniques to clarify the material basis and composition of peanut from the molecular level is crucial to the research of peanut science and technology.

Scope and approach

Extensive research has been conducted on the main components of peanuts, including their content and composition. Recently, the rapid development of high-throughput mass spectrometry technology has positioned foodomics analysis as a key focus for examining the physicochemical properties of peanut raw materials in a new light. This paper systematically reviews the progress made in 6 main categories of nutritional components (fat, protein, carbohydrate, vitamin, mineral and other nutrients) with its applications, and applying foodomics technologies to various aspects of peanut kernel quality research, covering areas such as phenomics, sensomics, flavoromics, lipidomics, proteomics, peptidomics, glycomics, and metabolomics.

Key findings and conclusions

The progress of omics and foodomics technology recently has provided valuable methodologies for the clarification of the material basis of agricultural products, especially in the field of peanut and processing research. In consequence, the integration of foodomics technology enables to analyze the integration from phenotypes, sensory and characterizing materials analysis level. This review finds that advances made in these omics technologies provide a strong theoretical foundation for gaining insights into nutrient composition, improving product quality, and enhancing efficiency in the peanut industry.

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食品组学技术在花生质量研究中的应用：综述

背景花生（Arachis hypogaea L.）是一种具有全球意义的农业和食品资源，其种质多样性遍布世界各地。不同花生仁理化性质的差异会严重影响加工产品的质量。因此，利用现代高通量分析技术从分子水平阐明花生的物质基础和组成，对花生科学和技术研究至关重要。最近，高通量质谱技术的快速发展使食品组学分析成为研究花生原料理化性质的新亮点。本文系统回顾了 6 大类营养成分（脂肪、蛋白质、碳水化合物、维生素、矿物质和其他营养成分）的研究进展及其应用，并将食品组学技术应用于花生仁品质研究的各个方面，涵盖了酚组学、感官组学、风味组学、脂质组学、蛋白质组学、肽组学、糖组学和代谢组学等领域。主要发现和结论近来，表观组学和食品组学技术的进步为阐明农产品的物质基础提供了宝贵的方法，尤其是在花生和加工研究领域。因此，食品组学技术的整合能够从表型、感官和表征材料分析层面进行整合分析。本综述认为，这些全息技术的进步为深入了解营养成分、改善产品质量和提高花生产业的效率提供了坚实的理论基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.