Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-11-22 DOI:10.1016/j.foodres.2024.115365

Jiayan Yan , Yunying Li , Hongju He , Guangmin Liu , Xiaowei Tang , Yaqin Wang , Xinyan Peng

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Abstract

This study investigates the effects of electron beam irradiation at varying doses on the bioactive compounds and sensory qualities and of broccoli sprout juice (BSJ). A comprehensive analysis of volatile flavor components using GC-IMS and GC–MS identified 49 compounds, including esters, aldehydes, and olefins. Notably, the sulforaphane content exhibited a strong negative correlation with irradiation intensity (R² = 0.9596), which is critical for predicting the impact of irradiation dose on sulforaphane degradation. Statistical analysis confirmed that 34 volatile compounds, like methyl acetate, 2-methylbutanal, hexanoic acid ethyl ester, etc., exhibited significant difference in different irradiation doses groups (P < 0.05). Sensory evaluation revealed that 6 kGy was the optimal irradiation dose, enhancing the sweetness and mushroom aroma while reducing undesirable spicy flavors. These findings provide valuable insights for balancing preservation techniques, sensory qualities, and nutritional integrity in BSJ, offering potential applications in both food and medicinal industries.

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电子束辐照对西兰花芽汁感官品质和生物活性化合物的影响

本研究探讨了不同剂量的电子束辐照对西兰花芽汁（BSJ）中生物活性化合物和感官品质的影响。利用气相色谱-质谱和气相色谱-质谱对挥发性风味成分进行了全面分析，确定了 49 种化合物，包括酯类、醛类和烯烃类。值得注意的是，莱菔硫烷含量与辐照强度呈强负相关（R2 = 0.9596），这对于预测辐照剂量对莱菔硫烷降解的影响至关重要。统计分析证实，34 种挥发性化合物，如乙酸甲酯、2-甲基丁醛、己酸乙酯等，在不同辐照剂量组有显著差异（P <0.05）。感官评估显示，6 kGy 是最佳辐照剂量，它能提高蘑菇的甜度和香味，同时减少不良的辛辣味。这些发现为平衡 BSJ 的保存技术、感官质量和营养完整性提供了宝贵的见解，为食品和医药行业提供了潜在的应用。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.