Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Xuehua Wang; Fang Chen; Lingjun Ma; Xiaojun Liao; Xiaosong Hu

doi:10.1016/j.foodchem.2021.131161

Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Food Chem. 2022 Mar 1:371:131161. doi: 10.1016/j.foodchem.2021.131161. Epub 2021 Sep 20.

Authors

Xuehua Wang¹, Fang Chen¹, Lingjun Ma¹, Xiaojun Liao¹, Xiaosong Hu²

Affiliations

¹ College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture and Rural Affairs, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture and Rural Affairs, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China. Electronic address: huxiaos@263.net.

PMID: 34583171
DOI: 10.1016/j.foodchem.2021.131161

Abstract

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 β-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.

Keywords: (E)-2-Hexen-1-ol (PubChem CID: 5,318,042); (E)-2-Hexenal (PubChem CID: 5281168); Dimethyl disulfide (PubChem CID: 12232); Hexanal (PubChem CID: 6184); High hydrostatic pressure; High-temperature short-time; L-ascorbic acid (PubChem CID: 54670067); Lutein (PubChem CID: 5281243); Lycopene (PubChem CID: 446925); Metabolite profiling; Multivariate analysis; Quercetin (PubChem CID: 5280343); Tomato juice; β-Carotene (PubChem CID: 5280489).

MeSH terms

Chromatography, Liquid
Fruit
Hydrostatic Pressure
Solanum lycopersicum*
Tandem Mass Spectrometry
Temperature
Volatile Organic Compounds*

Substances

Volatile Organic Compounds