Foodomics uncovers functional and volatile metabolite dynamics in red raspberry chewable tablet optimized processing

Yangbo Song; Xiaoli Ren; Lili Zhao; Biying Zhang; Wei Chi; Yanlin Liu; Kan Shi; Shuwen Liu

doi:10.1016/j.foodchem.2024.139379

Foodomics uncovers functional and volatile metabolite dynamics in red raspberry chewable tablet optimized processing

Food Chem. 2024 Apr 17:450:139379. doi: 10.1016/j.foodchem.2024.139379. Online ahead of print.

Authors

Yangbo Song¹, Xiaoli Ren², Lili Zhao³, Biying Zhang³, Wei Chi³, Yanlin Liu⁴, Kan Shi³, Shuwen Liu⁵

Affiliations

¹ Agriculture and Animal Husbandry College, Qinghai University, Xining 810086, China. Electronic address: 2021990010@qhu.edu.cn.
² Agriculture and Animal Husbandry College, Qinghai University, Xining 810086, China.
³ College of Enology, Northwest A&F University, Yangling 712100, China.
⁴ College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China.
⁵ College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China.

PMID: 38653050
DOI: 10.1016/j.foodchem.2024.139379

Abstract

Raspberries are known to contain valuable metabolites and possess a robust antioxidant capacity. However, the impact of different tablet processing stages on the nutritional content and flavor profile of raspberries remains unclear. The dynamic profile of functional and volatile metabolites was investigated through foodomics combined with UPLC-MS/MS-based widely targeted metabolomics and HS-SPME-GC-MS, and antioxidant capacities were assessed during tablet processing. 1336 functional metabolites and 645 volatile metabolites were identified. Results indicated tablets retained 34% ∼ 61% of the total volatile contents. In addition, the conversion intensity of functional metabolites was consistent with the order of "Tableting > Freeze-drying > Crushing". Compared to raspberry, tablets showed higher antioxidant activity, which was positively correlated with vitamin contents. This study elucidated that tablet formation demonstrated advantages in antioxidation and aroma retention, which may provide insights for enhancing quality during the tableting process.

Keywords: Antioxidant activity; HS-SPME-GC–MS; Plateau red raspberry; Processing stages; Widely targeted metabolomics.