Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing
Not from concentrate (NFC) fruit juice is the crucial clean label ingredient for new-style tea-making due to its pleasant color and fresh aroma. Here, we compared the effects of mild heating (MH) and high pressure processing (HPP) on physicochemical characters and phytochemicals in NFC spine grape j...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2023-04-01
|
| Series: | Food Innovation and Advances |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/FIA-2023-0011 |
| _version_ | 1797293259487182848 |
|---|---|
| author | Shini Yang Lu Mi Kewen Wang Xue Wang Jihong Wu Meijun Wang Zhenzhen Xu |
| author_facet | Shini Yang Lu Mi Kewen Wang Xue Wang Jihong Wu Meijun Wang Zhenzhen Xu |
| author_sort | Shini Yang |
| collection | DOAJ |
| description | Not from concentrate (NFC) fruit juice is the crucial clean label ingredient for new-style tea-making due to its pleasant color and fresh aroma. Here, we compared the effects of mild heating (MH) and high pressure processing (HPP) on physicochemical characters and phytochemicals in NFC spine grape juice based on metabolomics analysis. Similar compound profiles were observed between HPP-treated and fresh juices. The richer phytochemical compounds comprised malvidin-3-O-glucoside, malvidin-3,5-di-O-glucoside, quercetin-3-O-rhamnoside, quercetin-3-O-glucuronide, catechin, caffeic acid, ferulic acid, procyanidin B1, procyanidin B2 were obtained after MH treatment. Nine marker phenolics and two marker tripeptides (i.e., Glu-Val-Phe and Leu-Leu-Tyr) were identified to differentiate MH from HPP treatment, of which higher contents occurred in the MH group. Storage time experiments showed that the Glu-Val-Phe could serve as potential markers for monitoring storage of spine grape juice. These results provide new insights into the effects of processing on individual phytochemical changes and the guide for commercial application of production of spine grape NFC juice. |
| first_indexed | 2024-03-07T20:10:16Z |
| format | Article |
| id | doaj.art-caca9d34f5d94957994d5806c42430c2 |
| institution | Directory Open Access Journal |
| issn | 2836-774X |
| language | English |
| last_indexed | 2024-03-07T20:10:16Z |
| publishDate | 2023-04-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Innovation and Advances |
| spelling | doaj.art-caca9d34f5d94957994d5806c42430c22024-02-28T01:41:36ZengMaximum Academic PressFood Innovation and Advances2836-774X2023-04-01229510510.48130/FIA-2023-0011FIA-2023-0011Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processingShini Yang0Lu Mi1Kewen Wang2Xue Wang3Jihong Wu4Meijun Wang5Zhenzhen Xu6College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaInstitute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Horticulture, Hunan Agricultural University, Changsha 410128, Hunan, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaNot from concentrate (NFC) fruit juice is the crucial clean label ingredient for new-style tea-making due to its pleasant color and fresh aroma. Here, we compared the effects of mild heating (MH) and high pressure processing (HPP) on physicochemical characters and phytochemicals in NFC spine grape juice based on metabolomics analysis. Similar compound profiles were observed between HPP-treated and fresh juices. The richer phytochemical compounds comprised malvidin-3-O-glucoside, malvidin-3,5-di-O-glucoside, quercetin-3-O-rhamnoside, quercetin-3-O-glucuronide, catechin, caffeic acid, ferulic acid, procyanidin B1, procyanidin B2 were obtained after MH treatment. Nine marker phenolics and two marker tripeptides (i.e., Glu-Val-Phe and Leu-Leu-Tyr) were identified to differentiate MH from HPP treatment, of which higher contents occurred in the MH group. Storage time experiments showed that the Glu-Val-Phe could serve as potential markers for monitoring storage of spine grape juice. These results provide new insights into the effects of processing on individual phytochemical changes and the guide for commercial application of production of spine grape NFC juice.https://www.maxapress.com/article/doi/10.48130/FIA-2023-0011spine grape juicehppmhmetabolomicsanthocyanins |
| spellingShingle | Shini Yang Lu Mi Kewen Wang Xue Wang Jihong Wu Meijun Wang Zhenzhen Xu Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing Food Innovation and Advances spine grape juice hpp mh metabolomics anthocyanins |
| title | Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing |
| title_full | Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing |
| title_fullStr | Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing |
| title_full_unstemmed | Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing |
| title_short | Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing |
| title_sort | comparative metabolomics analysis in the clean label ingredient of nfc spine grape juice processed by mild heating vs high pressure processing |
| topic | spine grape juice hpp mh metabolomics anthocyanins |
| url | https://www.maxapress.com/article/doi/10.48130/FIA-2023-0011 |
| work_keys_str_mv | AT shiniyang comparativemetabolomicsanalysisinthecleanlabelingredientofnfcspinegrapejuiceprocessedbymildheatingvshighpressureprocessing AT lumi comparativemetabolomicsanalysisinthecleanlabelingredientofnfcspinegrapejuiceprocessedbymildheatingvshighpressureprocessing AT kewenwang comparativemetabolomicsanalysisinthecleanlabelingredientofnfcspinegrapejuiceprocessedbymildheatingvshighpressureprocessing AT xuewang comparativemetabolomicsanalysisinthecleanlabelingredientofnfcspinegrapejuiceprocessedbymildheatingvshighpressureprocessing AT jihongwu comparativemetabolomicsanalysisinthecleanlabelingredientofnfcspinegrapejuiceprocessedbymildheatingvshighpressureprocessing AT meijunwang comparativemetabolomicsanalysisinthecleanlabelingredientofnfcspinegrapejuiceprocessedbymildheatingvshighpressureprocessing AT zhenzhenxu comparativemetabolomicsanalysisinthecleanlabelingredientofnfcspinegrapejuiceprocessedbymildheatingvshighpressureprocessing |