Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
Food Chem. 2022 Jan 1;366:130685. doi: 10.1016/j.foodchem.2021.130685. Epub 2021 Jul 22.
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.
本综述旨在检索与食品加工中代谢组学分析的应用相关的最具影响力的最新研究。文献表明，该方法在评估食品生产过程中发生的化学和感官变化方面具有很高的能力。本文将重点讨论代谢组学分析的当前和潜在应用，关注过程-组成-功能关系。将讨论使用代谢组学方法评估经过最小加工、热处理或冷处理、干燥、发酵、化学和酶处理以及使用创新技术的食品的转化。此外，还回顾了基于代谢组学的方法的主要策略和优势，以及最常用的分析平台。总的来说，代谢组学可以被视为支持学术界和工业界追求将原始动植物材料转化为即食产品的知识的重要工具。
