Emerging applications of metabolomics in food science and future trends

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2022-12-30 DOI:10.1016/j.fochx.2022.100500

Weihao Wu , Lizhu Zhang , Xuan Zheng , Qihui Huang , Mohamed A. Farag , Ruiyu Zhu , Chao Zhao

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引用次数: 7

Abstract

Metabolomics is a relatively new component in systems biology that focuses on the high-throughput characterization of small molecular metabolites in biological systems. It is widely used in several scientific fields, particularly in that of food. Due to its excellent detection and prediction capacities, metabolomics well suited to analyze such complex matrix. This review emphasizes the most commonly used food metabolomics analytical technologies with a focus on novel approaches that have emerged in recent years, highlighting their suitability for food samples analysis as aided by chemometric data visualization. A comparison is presented among different metabolomics platforms and their prioritization for which metabolite classes in food. Application of metabolomics are presented in the context of food composition analysis, food quality safety, and food traceability. Furthermore, the constraints and limitations of actual metabolomics applications are explored, bringing novel insights into metabolomics use in food science to maximize its application potential in that major industrial sector.

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代谢组学在食品科学中的新应用及未来趋势

代谢组学是系统生物学中一个相对较新的组成部分，专注于生物系统中小分子代谢物的高通量表征。它被广泛应用于几个科学领域，尤其是食品领域。代谢组学由于其出色的检测和预测能力，非常适合分析这种复杂的基质。这篇综述强调了最常用的食品代谢组学分析技术，重点介绍了近年来出现的新方法，强调了它们在化学计量数据可视化辅助下对食品样品分析的适用性。比较提出了不同的代谢组学平台及其优先考虑的代谢物类的食物。代谢组学在食品成分分析、食品质量安全和食品可追溯性方面的应用。此外，还探讨了实际代谢组学应用的限制和局限性，为代谢组学在食品科学中的应用带来了新的见解，以最大限度地发挥其在主要工业领域的应用潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.