Metabolomics: An analytical technique for food processing evaluation

This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production. Current and potential applications of metabolomics analysis will be addressed, focusing on process-composition-function relationships. The use of the metabolomics approach to evaluate transformations in foods submitted to minimal processes, heat or cold treatments, drying, fermentation, chemical and enzymatic treatments and processes using innovative technologies will be discussed. Moreover, the main strategies and advantages of metabolomics-based approaches are reviewed, as well as the most used analytical platforms. Overall, metabolomics can be seen as an important tool to support academia and industry on pursuing knowledge about the transformation of raw animal or plant materials into ready-to-eat products.

Automated summary

This review discusses the recent research on metabolomics analysis in food processing, highlighting its ability to evaluate chemical and organoleptic transformations. It focuses on process-composition-function relationships and covers various transformations in foods subjected to different processes. Metabolomics is seen as a valuable tool for academia and industry in understanding the conversion of raw materials into ready-to-eat products.