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...

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Main Authors: Jie Zheng, Zhongjun Wu, Nan Yang, Kangning Zhou, Wenzhong Hu, Shiyi Ou, Pengzhan Liu
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-11-01
Series:Frontiers in Nutrition
Subjects:
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2020.569172/full
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spelling doaj-ead69e36a9ef429e88cda4999d883a0e2020-11-25T04:07:36ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2020-11-01710.3389/fnut.2020.569172569172Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During ProcessingJie Zheng0Zhongjun Wu1Nan Yang2Kangning Zhou3Wenzhong Hu4Wenzhong Hu5Shiyi Ou6Pengzhan Liu7Department of Food Science and Engineering, Jinan University, Guangzhou, ChinaDepartment of Food Science and Engineering, Jinan University, Guangzhou, ChinaDepartment of Food Science and Engineering, Jinan University, Guangzhou, ChinaDepartment of Food Science and Engineering, Jinan University, Guangzhou, ChinaCollege of Life Science, Dalian Minzu University, Dalian, ChinaKey Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian, ChinaDepartment of Food Science and Engineering, Jinan University, Guangzhou, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaThe 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.https://www.frontiersin.org/articles/10.3389/fnut.2020.569172/fullbakingstir-fryingmetabolomic analysischemical variationdegradation
collection DOAJ
language English
format Article
sources DOAJ
author Jie Zheng
Zhongjun Wu
Nan Yang
Kangning Zhou
Wenzhong Hu
Wenzhong Hu
Shiyi Ou
Pengzhan Liu
spellingShingle Jie Zheng
Zhongjun Wu
Nan Yang
Kangning Zhou
Wenzhong Hu
Wenzhong Hu
Shiyi Ou
Pengzhan Liu
Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing
Frontiers in Nutrition
baking
stir-frying
metabolomic analysis
chemical variation
degradation
author_facet Jie Zheng
Zhongjun Wu
Nan Yang
Kangning Zhou
Wenzhong Hu
Wenzhong Hu
Shiyi Ou
Pengzhan Liu
author_sort Jie Zheng
title 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_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_sort widely targeted uhplc-ms/ms metabolomic analysis on the chemical variation in blueberry-filled pastries during processing
publisher Frontiers Media S.A.
series Frontiers in Nutrition
issn 2296-861X
publishDate 2020-11-01
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.
topic baking
stir-frying
metabolomic analysis
chemical variation
degradation
url https://www.frontiersin.org/articles/10.3389/fnut.2020.569172/full
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