Identification of fermentation time markers in caipu, a kind of traditional Chinese food

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-26 DOI:10.1016/j.lwt.2024.117104

Junjun Sun , Yisheng Huang , Xianghui Zou, Qinghan Wu, Hui Zhu, Fei Zhou, Qiulan Luo

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引用次数: 0

Abstract

Caipu is a popular pickled dry radish originated in China with promoting digestion and anticancer effects. The older caipu is considered to possess greater edible and medicinal values. But its composition changes during long term storage are still unclear. In this study, the properties of caipu stored for different years were compared to identified markers of different storage time points. Caipu undergoes significant color change during fermentation, turning dark after 10 years. The SEM results showed that cell structures in caipu were gradually destroyed over time. The protein and fat contents of 10 to 40-year-old caipu were significantly higher than those of 1-year-old caipu, and that the protein and fat contents of 20-year-old caipu reached peaks, at 14.0% and 13.2%, respectively. Moreover, the 16S rRNA and ITS analysis results showed that bacterial and fungal diversity decreased after fermentation. Finally, 67 kinds of volatile organic compound (VOCs) were identified by GC-MS. Among them, benzoic acid, furfural and tetradecamethyl cycloheptasiloxane were the most accumulated VOCs after fermentation and contributed to the distinctive aroma and flavor of caipu. In all, this study revealed the composition changes of caipu at different fermentation times, which will be beneficial for improving the processing of radish-based foods.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.