Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 206 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032736

Metabolomics-based study of changes in vegetable noodles during storage under high-temperature conditions

  • CHEN Lijun ,
  • DENG Jisi ,
  • JIN Zihan ,
  • CHEN Xuehan ,
  • CAI Tian ,
  • CHEN Kewei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)
    3(School of chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China)
    4(China-Hungary Cooperative Center for Food Science, Southwest University, Chongqing 400715, China)
    5(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-06-21

  Revised date: 2022-07-13

  Online published: 2023-09-12

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Abstract

With the unique flavour and improved nutritional value, vegetable noodles have gained popularity among consumers. However, only a few studies have been carried out on changes in vegetable noodles during the storage process, mainly focusing on basic physicochemical indicators such as colour, sensory quality, and textural properties of vegetable noodles. In this study, based on the analysis of the changes in colour and textural properties of four vegetable noodles including turmeric, carrot, purple kale, and spinach noodles, during the storage process, a systematic qualitative and quantitative analysis of metabolite changes was performed using ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) combined with non-targeted metabolomics, and various multifactorial analysis methods were used to analyse and screen out the significantly different metabolites in each vegetable noodles during the storage. Results showed that the L* values of the four vegetable noodles tended to decrease, the b* values tended to increase, and the a* values did not change significantly as the storage time increased. The hardness of the vegetable noodles gradually increased, while the elasticity gradually increased and decreased finally. Both the adhesiveness and chewiness increased. Among the screened 24 low-molecular-chemical-substances with significant differences, polyphenols, flavonoids, and fatty acids showed significant down-regulation, while some phytosterols, vitamins, and alkaloids showed significant up-regulation. This study can provide references for the production and quality control of new vegetable noodles.

Key words： vegetable noodles; colour; textural properties; differential metabolites; metabolomics

Cite this article

CHEN Lijun , DENG Jisi , JIN Zihan , CHEN Xuehan , CAI Tian , CHEN Kewei . Metabolomics-based study of changes in vegetable noodles during storage under high-temperature conditions[J]. Food and Fermentation Industries, 2023 , 49(16) : 206 -213 . DOI: 10.13995/j.cnki.11-1802/ts.032736

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