Application of widely targeted metabolomics strategy to reveal the evolution of phenolic color-contributing metabolites during the high pressure processing and thermal processing of blueberry juice

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102566

Xu Xie, Yuehua Wang, Jinlong Tian, Zhen Cheng, Hailong Gui, Yujie Nie, Ran Zhang, Bosu Wen, Bin Li

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Abstract

The correlation among blueberry juice (BJ) color, anthocyanins and antioxidant capacity is well established. However, it remains unclear whether the color change in processed BJ is caused by the generation of phenolic color-contributing metabolites. This study integrated biochemical data and widely targeted metabolomics (WTM) to investigate the evolution of color related metabolites in BJ. The results showed that thermal processing (TP) promoted the darkening of BJ color and increased the content of total phenols and anthocyanins than high pressure processing (HPP). Fifty differential phenolics related to color changes in BJ were further identified and screened through WTM. TP enhances the phenylalanine biosynthesis and the anthocyanins C-ring cleavage pathways, and increases the degradation products of 1,3,5-benzenetriol and 4-hydroxybenzoic acid, indicating that TP triggers thermally induced reactions for anthocyanin synthesis, release, and degradation. This study aims to provide new insights into the color evolution process during BJ processing.

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应用广泛靶向代谢组学策略揭示蓝莓汁高压加工和热加工过程中酚类致色代谢物的演变

蓝莓汁（BJ）颜色、花色苷和抗氧化能力之间的相关性已经得到了很好的证实。然而，尚不清楚加工BJ的颜色变化是否由产生酚类促色代谢物引起。本研究结合生物化学数据和广泛靶向代谢组学（WTM）研究了BJ颜色相关代谢物的进化。结果表明：与高压处理相比，热加工（TP）促进了BJ颜色的加深，总酚和花青素含量增加；通过WTM进一步鉴定和筛选了50种与BJ颜色变化相关的差异酚类物质。TP增强了苯丙氨酸生物合成和花青素c环裂解途径，增加了1,3,5-苯三醇和4-羟基苯甲酸的降解产物，表明TP触发了花青素合成、释放和降解的热诱导反应。本研究旨在为BJ加工中的颜色演变过程提供新的见解。

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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.