ArticleFood chemistry: X2025
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.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Thermal processing under mild acidic conditions modulates metabolite profile and emulsifying functionality ofFood chemistry: X · 2026Article
- Non-Thermal Food Processing Technologies and Polyphenols: LC-MS Evidence for Stability, Transformation, and Functionality.Foods (Basel, Switzerland) · 2026Review
- High hydrostatic pressure modulates volatile flavor compounds and antioxidant properties of blueberry (Food chemistry: X · 2026Article
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Authors and funding
9 authors.
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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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