Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131161
Keywords
High hydrostatic pressure; High-temperature short-time; Metabolite profiling; Tomato juice; Multivariate analysis
Funding
- National Key Technologies RD Program [2017YFD0400705]
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The study found that high hydrostatic pressure processing has a smaller impact on metabolites in tomato juice compared to high-temperature short-time processing, which results in more volatile compounds in the juice. Overall, high hydrostatic pressure processing is beneficial for increasing the lycopene and carotenoid contents in tomato juice.
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) processing on metabolic profiling in tomato juice was evaluated by UPLC-MS/MS, HPLC, and GC-MS; a total of 425 metabolites, 14 carotenoids, and 56 volatile compounds were identified in tomato juice. HHP processing affects the composition of the juice less than HTST processing, considering 4 and 33 differential metabolites discriminated after HHP and HTST processing, respectively. The total lycopene and carotenoid contents in tomato juice increased after HHP processing, while the beta-carotene and lycopene contents decreased after HTST processing. Further, more volatile compounds and higher contents of aldehydes that contribute to green aroma and lower contents of alcohols were observed after HHP and HTST processing, respectively. These findings provide a comprehensive understanding of the advantages of HHP processing on metabolite profiles in tomato juice.
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