Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix
As the demand for safe, wholesome, and high-quality food continues to rise, more research is being done on innovative food processing technologies that maximize efficiency while reducing negative effects on food quality. This study evaluates electron beam irradiation (EBI), a non-thermal green techn...
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Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325005393 |
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| author | Yunxia Hu Haijun Wang Zhijun Xin Wensheng Gou Zhuanzi Wang Xiao Liu Xihong Lu Aimei Yang Xuehu Li Libin Zhou |
| author_facet | Yunxia Hu Haijun Wang Zhijun Xin Wensheng Gou Zhuanzi Wang Xiao Liu Xihong Lu Aimei Yang Xuehu Li Libin Zhou |
| author_sort | Yunxia Hu |
| collection | DOAJ |
| description | As the demand for safe, wholesome, and high-quality food continues to rise, more research is being done on innovative food processing technologies that maximize efficiency while reducing negative effects on food quality. This study evaluates electron beam irradiation (EBI), a non-thermal green technology, for its microbial inactivation efficacy and quality preservation effects on Angelica sinensis Radix (A. sinensis). The investigation tested EBI doses from 0 to 10 kGy, revealing dose-dependent microbial reduction at 4–10 kGy and effective color retention at 2–6 kGy. GC-MS analysis revealed that EBI did not alter the chemical diversity of volatile organic compounds (VOCs) in A. sinensis but induced variations in their relative abundances. Orthogonal partial least squares discriminant analysis (OPLS-DA) coupled with variable importance in projection (VIP) scores identified potential biomarkers for discriminating irradiation doses. Notably, key bioactive components, including ligustilide and senkyunolide I/H, remained stable across all tested doses. However, the volatile oil, total phenolic, chlorogenic acid and ferulic acid contents in the 10 kGy group exhibited increases of 7.14 %, 12.18 %, 5.37 %, and 6.28 %, respectively, compared to the control. Antioxidant activity remained elevated post-irradiation, correlating with the enrichment trends of volatile oil and phenolic acids. Based on these findings, the study proposes 4 kGy as the optimal EBI dose for balancing microbial control with quality retention. Meanwhile, 10 kGy irradiation enhances active compound release, providing high-quality raw materials for functional food and pharmaceutical applications. This multi-criteria evaluation framework advances standardized EBI protocols in traditional Chinese medicine processing. |
| format | Article |
| id | doaj-art-0b17d0f308e8444f85b94e3a04b7afc3 |
| institution | Matheson Library |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-0b17d0f308e8444f85b94e3a04b7afc32025-07-16T04:56:23ZengElsevierJournal of Agriculture and Food Research2666-15432025-10-0123102168Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis RadixYunxia Hu0Haijun Wang1Zhijun Xin2Wensheng Gou3Zhuanzi Wang4Xiao Liu5Xihong Lu6Aimei Yang7Xuehu Li8Libin Zhou9Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050, ChinaGansu Puankang Pharmaceutical Co., Ltd., Lanzhou, 730207, ChinaInstitute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; University of Chinese Academy of Sciences, Beijing, 101408, ChinaGansu Puankang Pharmaceutical Co., Ltd., Lanzhou, 730207, ChinaInstitute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; University of Chinese Academy of Sciences, Beijing, 101408, ChinaInstitute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; University of Chinese Academy of Sciences, Beijing, 101408, ChinaInstitute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; University of Chinese Academy of Sciences, Beijing, 101408, ChinaSchool of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050, China; Corresponding author. School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050, China.Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; University of Chinese Academy of Sciences, Beijing, 101408, China; Corresponding author. Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China.Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; University of Chinese Academy of Sciences, Beijing, 101408, China; State Key Laboratory of Heavy Ion Science and Technology, Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China; Corresponding author. Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, 730000, China.As the demand for safe, wholesome, and high-quality food continues to rise, more research is being done on innovative food processing technologies that maximize efficiency while reducing negative effects on food quality. This study evaluates electron beam irradiation (EBI), a non-thermal green technology, for its microbial inactivation efficacy and quality preservation effects on Angelica sinensis Radix (A. sinensis). The investigation tested EBI doses from 0 to 10 kGy, revealing dose-dependent microbial reduction at 4–10 kGy and effective color retention at 2–6 kGy. GC-MS analysis revealed that EBI did not alter the chemical diversity of volatile organic compounds (VOCs) in A. sinensis but induced variations in their relative abundances. Orthogonal partial least squares discriminant analysis (OPLS-DA) coupled with variable importance in projection (VIP) scores identified potential biomarkers for discriminating irradiation doses. Notably, key bioactive components, including ligustilide and senkyunolide I/H, remained stable across all tested doses. However, the volatile oil, total phenolic, chlorogenic acid and ferulic acid contents in the 10 kGy group exhibited increases of 7.14 %, 12.18 %, 5.37 %, and 6.28 %, respectively, compared to the control. Antioxidant activity remained elevated post-irradiation, correlating with the enrichment trends of volatile oil and phenolic acids. Based on these findings, the study proposes 4 kGy as the optimal EBI dose for balancing microbial control with quality retention. Meanwhile, 10 kGy irradiation enhances active compound release, providing high-quality raw materials for functional food and pharmaceutical applications. This multi-criteria evaluation framework advances standardized EBI protocols in traditional Chinese medicine processing.http://www.sciencedirect.com/science/article/pii/S2666154325005393Electron beam irradiationAngelica sinensis RadixMicrobial inactivationBioactive constituentsAntioxidant capacity |
| spellingShingle | Yunxia Hu Haijun Wang Zhijun Xin Wensheng Gou Zhuanzi Wang Xiao Liu Xihong Lu Aimei Yang Xuehu Li Libin Zhou Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix Journal of Agriculture and Food Research Electron beam irradiation Angelica sinensis Radix Microbial inactivation Bioactive constituents Antioxidant capacity |
| title | Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix |
| title_full | Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix |
| title_fullStr | Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix |
| title_full_unstemmed | Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix |
| title_short | Effects of electron beam irradiation on microbial loads, physicochemical properties, stability of active ingredients, and antioxidant activity in Angelica sinensis Radix |
| title_sort | effects of electron beam irradiation on microbial loads physicochemical properties stability of active ingredients and antioxidant activity in angelica sinensis radix |
| topic | Electron beam irradiation Angelica sinensis Radix Microbial inactivation Bioactive constituents Antioxidant capacity |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325005393 |
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