ArticleFrontiers in nutrition2020
Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing.
Article in Frontiers in nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Widely Targeted Metabolomics Analysis Reveals Developmental Shifts in Antioxidants and Functional Peptides inAntioxidants (Basel, Switzerland) · 2025Article
- Widely Targeted Metabolomics Analyses Provide Insights into the Transformation of Active Ingredients During Drying and the Mechanisms of Color Change for Forest Ginseng (Plants (Basel, Switzerland) · 2025Article
- Widely targeted metabolome profiling of different plateau raspberries and berry parts provides innovative insight into their antioxidant activities.Frontiers in plant science · 2023Article
- Widely Targeted Metabolomics Analysis to Reveal Transformation Mechanism ofFrontiers in nutrition · 2021Article
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7 authors.
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Abstract
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.
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