Cargando…
Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing
The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal processing is important for the assessment of their nutr...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7680857/ https://www.ncbi.nlm.nih.gov/pubmed/33240917 http://dx.doi.org/10.3389/fnut.2020.569172 |
_version_ | 1783612517302403072 |
---|---|
author | Zheng, Jie Wu, Zhongjun Yang, Nan Zhou, Kangning Hu, Wenzhong Ou, Shiyi Liu, Pengzhan |
author_facet | Zheng, Jie Wu, Zhongjun Yang, Nan Zhou, Kangning Hu, Wenzhong Ou, Shiyi Liu, Pengzhan |
author_sort | Zheng, Jie |
collection | PubMed |
description | The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal processing is important for the assessment of their nutritional values and sensory properties. Unfortunately, comprehensive knowledge of the compositional alteration in real food products during processing is limited. In the current study, a popular bakery food, blueberry-filled pastry, was taken as the object, and a widely targeted metabolomic approach was applied to investigate the holistic compositional variation of blueberry filling during pastry preparation. Amongst the total of 630 chemicals identified, 288 chemicals were screened as differential compounds between samples collected at different processing stages. The most variation of the chemicals was observed during the process of stir-frying. A total of 197 chemicals varied significantly in concentrations during stir-frying, while only 75 chemicals altered significantly in contents during baking. Amongst 288 differential compounds, 117 belonged to the group of phenolic compounds, with the others found to be sugars and organic acids, amino acids, lipids, nucleotides, etc. The possible mechanisms of the chemical alterations during thermal processing were also discussed in the current study. The data provide comprehensive information on the compositional changes in berry-containing fillings during thermal processing, and hints and emphasis for further investigation of the underlying mechanisms. |
format | Online Article Text |
id | pubmed-7680857 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-76808572020-11-24 Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing Zheng, Jie Wu, Zhongjun Yang, Nan Zhou, Kangning Hu, Wenzhong Ou, Shiyi Liu, Pengzhan Front Nutr Nutrition The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal processing is important for the assessment of their nutritional values and sensory properties. Unfortunately, comprehensive knowledge of the compositional alteration in real food products during processing is limited. In the current study, a popular bakery food, blueberry-filled pastry, was taken as the object, and a widely targeted metabolomic approach was applied to investigate the holistic compositional variation of blueberry filling during pastry preparation. Amongst the total of 630 chemicals identified, 288 chemicals were screened as differential compounds between samples collected at different processing stages. The most variation of the chemicals was observed during the process of stir-frying. A total of 197 chemicals varied significantly in concentrations during stir-frying, while only 75 chemicals altered significantly in contents during baking. Amongst 288 differential compounds, 117 belonged to the group of phenolic compounds, with the others found to be sugars and organic acids, amino acids, lipids, nucleotides, etc. The possible mechanisms of the chemical alterations during thermal processing were also discussed in the current study. The data provide comprehensive information on the compositional changes in berry-containing fillings during thermal processing, and hints and emphasis for further investigation of the underlying mechanisms. Frontiers Media S.A. 2020-11-09 /pmc/articles/PMC7680857/ /pubmed/33240917 http://dx.doi.org/10.3389/fnut.2020.569172 Text en Copyright © 2020 Zheng, Wu, Yang, Zhou, Hu, Ou and Liu. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Zheng, Jie Wu, Zhongjun Yang, Nan Zhou, Kangning Hu, Wenzhong Ou, Shiyi Liu, Pengzhan Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing |
title | Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing |
title_full | Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing |
title_fullStr | Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing |
title_full_unstemmed | Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing |
title_short | Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing |
title_sort | widely targeted uhplc-ms/ms metabolomic analysis on the chemical variation in blueberry-filled pastries during processing |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7680857/ https://www.ncbi.nlm.nih.gov/pubmed/33240917 http://dx.doi.org/10.3389/fnut.2020.569172 |
work_keys_str_mv | AT zhengjie widelytargeteduhplcmsmsmetabolomicanalysisonthechemicalvariationinblueberryfilledpastriesduringprocessing AT wuzhongjun widelytargeteduhplcmsmsmetabolomicanalysisonthechemicalvariationinblueberryfilledpastriesduringprocessing AT yangnan widelytargeteduhplcmsmsmetabolomicanalysisonthechemicalvariationinblueberryfilledpastriesduringprocessing AT zhoukangning widelytargeteduhplcmsmsmetabolomicanalysisonthechemicalvariationinblueberryfilledpastriesduringprocessing AT huwenzhong widelytargeteduhplcmsmsmetabolomicanalysisonthechemicalvariationinblueberryfilledpastriesduringprocessing AT oushiyi widelytargeteduhplcmsmsmetabolomicanalysisonthechemicalvariationinblueberryfilledpastriesduringprocessing AT liupengzhan widelytargeteduhplcmsmsmetabolomicanalysisonthechemicalvariationinblueberryfilledpastriesduringprocessing |