Effects of ionizing radiation on organic volatile compounds from PEA protein isolate
Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to their organoleptic characteristics. This study conce...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023098663 |
| _version_ | 1797383962849443840 |
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| author | Estelle Fischer Philippe Cayot Rémy Cachon Nathalie Cayot |
| author_facet | Estelle Fischer Philippe Cayot Rémy Cachon Nathalie Cayot |
| author_sort | Estelle Fischer |
| collection | DOAJ |
| description | Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to their organoleptic characteristics. This study concerns the potential of ionization for vegetable proteins, to limit the damage on the sensory properties that can be caused by thermal treatments. The impact of β-ionizing was measured on the volatile compounds of five pea protein isolates. These isolates were subjected to ionizing radiation of 10 MeV electron beam and the volatile compounds were compared by SPME-GC-MS before and after the treatment. β-Ionization led to a major increase in the total amount of volatiles and to appearance of new compounds. We observed a strong increase in aldehydes, that were reported to be involved in pea off-flavor, and the appearance of dimethyl-disulfide, linked to sulfurous off-notes. Many of the compounds impacted by the treatment were linked to protein and lipid oxidations. Mechanisms explaining the impact of β-ionizing on lipids and protein oxidations were proposed. |
| first_indexed | 2024-03-08T21:28:35Z |
| format | Article |
| id | doaj.art-d2e855da37034d27a8d2ea353a429dc0 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T21:28:35Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-d2e855da37034d27a8d2ea353a429dc02023-12-21T07:34:12ZengElsevierHeliyon2405-84402023-12-01912e22658Effects of ionizing radiation on organic volatile compounds from PEA protein isolateEstelle Fischer0Philippe Cayot1Rémy Cachon2Nathalie Cayot3University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, FranceUniversity Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, FranceUniversity Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, FranceCorresponding authorInstitut Agro Dijon, PAM UMR A 02esplanade Erasme, F-21000 Dijon, France.; University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, FranceFood irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to their organoleptic characteristics. This study concerns the potential of ionization for vegetable proteins, to limit the damage on the sensory properties that can be caused by thermal treatments. The impact of β-ionizing was measured on the volatile compounds of five pea protein isolates. These isolates were subjected to ionizing radiation of 10 MeV electron beam and the volatile compounds were compared by SPME-GC-MS before and after the treatment. β-Ionization led to a major increase in the total amount of volatiles and to appearance of new compounds. We observed a strong increase in aldehydes, that were reported to be involved in pea off-flavor, and the appearance of dimethyl-disulfide, linked to sulfurous off-notes. Many of the compounds impacted by the treatment were linked to protein and lipid oxidations. Mechanisms explaining the impact of β-ionizing on lipids and protein oxidations were proposed.http://www.sciencedirect.com/science/article/pii/S2405844023098663Ionizing radiationElectron beamOxidationPea protein isolateVolatile compoundsHS-SPME-GC-MS |
| spellingShingle | Estelle Fischer Philippe Cayot Rémy Cachon Nathalie Cayot Effects of ionizing radiation on organic volatile compounds from PEA protein isolate Heliyon Ionizing radiation Electron beam Oxidation Pea protein isolate Volatile compounds HS-SPME-GC-MS |
| title | Effects of ionizing radiation on organic volatile compounds from PEA protein isolate |
| title_full | Effects of ionizing radiation on organic volatile compounds from PEA protein isolate |
| title_fullStr | Effects of ionizing radiation on organic volatile compounds from PEA protein isolate |
| title_full_unstemmed | Effects of ionizing radiation on organic volatile compounds from PEA protein isolate |
| title_short | Effects of ionizing radiation on organic volatile compounds from PEA protein isolate |
| title_sort | effects of ionizing radiation on organic volatile compounds from pea protein isolate |
| topic | Ionizing radiation Electron beam Oxidation Pea protein isolate Volatile compounds HS-SPME-GC-MS |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023098663 |
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