数字农科院2.0

Investigation of browning and antioxidant degradation in peach pulp: metabolomics insights and quality improvement strategies

文献类型: 外文期刊

作者: Xie, Yitong;Jin, Xin;Bi, Jinfeng

作者机构:

关键词: Modified atmosphere pulping;Untargeted metabolomics;Oxidative stress;Antioxidant retention;Peaches

期刊名称: FOOD CHEMISTRY

ISSN: 0308-8146

年卷期: 2026 年 504 卷

页码:

收录情况: SCIE(2025版) ; ; EI(2025版)

摘要: This study elucidated the impact of traditional pulping (TP, 0 MPa) on the quality and metabolomes of peach pulp, and evaluated vacuum pulping (VP, -0.1 MPa) and nitrogen-assisted pulping (NP, 0 MPa) as strategies for quality enhancement. Metabolomics revealed that TP inhibited the biosynthesis of secondary metabolites and accelerated the degradation of amino acids and flavonoids. VP and NP reduced browning by 76.44-85.31 % and limited the increase in color difference (Delta E) by 9.52-87.61 %. Antioxidant retention was 48.95-93.79 % in TP, 78.88-98.65 % in VP, and 75.18-97.26 % in NP. Soluble protein increased by 56.38-250.63 %, 21.37-191.61 %, and 21.52-189.71 %, while reactive oxygen species rose by 18.01-288.20 %, 1.62-54.43 %, and 4.38-65.47 % in TP, VP, and NP, respectively. Radical-scavenging capacities were highest in VP (85.39-96.97 %) and NP (76.60-94.26 %), compared to TP (39.53-80.88 %). Overall, VP and NP effectively mitigated TP-induced quality degradation, and the findings provide valuable metabolomic and oxidative-stress insights that are crucial for improving pulping processes.

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