Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice
文献类型： 外文期刊
作者： Yan, Jiayan 1 ; Li, Yunying 1 ; He, Hongju 2 ; Liu, Guangmin 2 ; Tang, Xiaowei 2 ; Wang, Yaqin 2 ; Peng, Xinyan 1 ;
作者机构： 1.Yantai Univ, Coll Life Sci, Yantai 264005, Shandong, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
关键词： Broccoli; Sulforaphane; Sprout juice; Electron beam irradiation; Flavor substances
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 199 卷
页码：
收录情况： SCI
摘要： 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 (R-2 = 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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