Investigation of southern Thailand sweet pickled mango metabolic profiles related to deterioration

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-01 DOI:10.1016/j.foodchem.2025.143663

Niken Indrati , Natthaporn Phonsatta , Patcha Poungsombat , Sakda Khoomrung , Atikorn Panya , Punnanee Sumpavapol

{"title":"Investigation of southern Thailand sweet pickled mango metabolic profiles related to deterioration","authors":"Niken Indrati , Natthaporn Phonsatta , Patcha Poungsombat , Sakda Khoomrung , Atikorn Panya , Punnanee Sumpavapol","doi":"10.1016/j.foodchem.2025.143663","DOIUrl":null,"url":null,"abstract":"<div><div>Southern Thailand sweet pickled mango (MBC) is a famous delicacy and economically important for the local communities. This study aimed to elucidate important metabolites related to MBC deterioration at 4 °C (STR4) and 30 °C (STR30). The results show that deterioration of MBCs was linked to increased levels of ethyl acetate, isopropyl alcohol, <em>trans</em>-β-ocimene, isopentyl acetate, 2-phenethyl acetate, glucose, and fructose, along with a decrease in sucrose. Moreover, isopentyl acetate, ethyl acetate, and 2-phenethyl acetate were significantly higher in STR4 compared to STR30 with log 2[fold change (FC)] 3.2, 2.0, and 1.0, respectively. Meanwhile, STR4 had a lower sucrose level (log [FC] -1.4) than STR30. It was postulated that a longer storage time of STR4 than STR30 affects sucrose hydrolysis. Due to the abundance of volatile metabolites in deteriorated MBC, applying odor/flavor absorber film on MBC packaging might help prolong its shelf life.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143663"},"PeriodicalIF":8.5000,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625009148","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Southern Thailand sweet pickled mango (MBC) is a famous delicacy and economically important for the local communities. This study aimed to elucidate important metabolites related to MBC deterioration at 4 °C (STR4) and 30 °C (STR30). The results show that deterioration of MBCs was linked to increased levels of ethyl acetate, isopropyl alcohol, trans-β-ocimene, isopentyl acetate, 2-phenethyl acetate, glucose, and fructose, along with a decrease in sucrose. Moreover, isopentyl acetate, ethyl acetate, and 2-phenethyl acetate were significantly higher in STR4 compared to STR30 with log 2[fold change (FC)] 3.2, 2.0, and 1.0, respectively. Meanwhile, STR4 had a lower sucrose level (log [FC] -1.4) than STR30. It was postulated that a longer storage time of STR4 than STR30 affects sucrose hydrolysis. Due to the abundance of volatile metabolites in deteriorated MBC, applying odor/flavor absorber film on MBC packaging might help prolong its shelf life.

查看原文本刊更多论文

泰国南部甜腌芒果与变质有关的代谢概况调查

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.