Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution
The key metabolites and control targets involved during fermentation of pickle need to be identified to improve its quality. This study aims to explore the changes in the quality of white radish during fermentation and the formation rules of key and harmful metabolites in pickle and pickle solutions...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000495 |
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| author | Yanan Xia Wenjing Zhu Yufan Su Yongfu Chen |
| author_facet | Yanan Xia Wenjing Zhu Yufan Su Yongfu Chen |
| author_sort | Yanan Xia |
| collection | DOAJ |
| description | The key metabolites and control targets involved during fermentation of pickle need to be identified to improve its quality. This study aims to explore the changes in the quality of white radish during fermentation and the formation rules of key and harmful metabolites in pickle and pickle solutions. Results showed that the flavor profile of the pickle became more complex during fermentation. After fermentation of the pickle solution, metabolites such as D-tartaric acid and mannitol were significantly up-regulated, and the metabolism of nucleotides, histidine and riboflavin was active. Additionally, metabolites in pickle such as ginnalin B and Gly-Asn-Phe were notably up-regulated, and nucleotide metabolism and phenylalanine metabolism were active. 32 metabolites from the pickle were found to dissolve into the pickle solution, and 18 metabolites in the pickle solution penetrated into the pickle, in order to provide the theoretical basis for the quality control and industrial development of low-salt pickle. |
| format | Article |
| id | doaj-art-22d3352f68774d4bb3b66dc3b0fbd147 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-22d3352f68774d4bb3b66dc3b0fbd1472025-02-12T05:32:33ZengElsevierFood Chemistry: X2590-15752025-01-0125102203Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solutionYanan Xia0Wenjing Zhu1Yufan Su2Yongfu Chen3College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaCorresponding author at: College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaThe key metabolites and control targets involved during fermentation of pickle need to be identified to improve its quality. This study aims to explore the changes in the quality of white radish during fermentation and the formation rules of key and harmful metabolites in pickle and pickle solutions. Results showed that the flavor profile of the pickle became more complex during fermentation. After fermentation of the pickle solution, metabolites such as D-tartaric acid and mannitol were significantly up-regulated, and the metabolism of nucleotides, histidine and riboflavin was active. Additionally, metabolites in pickle such as ginnalin B and Gly-Asn-Phe were notably up-regulated, and nucleotide metabolism and phenylalanine metabolism were active. 32 metabolites from the pickle were found to dissolve into the pickle solution, and 18 metabolites in the pickle solution penetrated into the pickle, in order to provide the theoretical basis for the quality control and industrial development of low-salt pickle.http://www.sciencedirect.com/science/article/pii/S2590157525000495Low saltPickled vegetablesFermentation processTextureFlavorMetabolite |
| spellingShingle | Yanan Xia Wenjing Zhu Yufan Su Yongfu Chen Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution Food Chemistry: X Low salt Pickled vegetables Fermentation process Texture Flavor Metabolite |
| title | Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution |
| title_full | Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution |
| title_fullStr | Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution |
| title_full_unstemmed | Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution |
| title_short | Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution |
| title_sort | novel insights into the quality changes and metabolite transfer rules of pickles during fermentation pickle versus pickle solution |
| topic | Low salt Pickled vegetables Fermentation process Texture Flavor Metabolite |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000495 |
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