Xie Xu, Wang Yuehua, Tian Jinlong, Cheng Zhen, Gui Hailong, Nie Yujie, Zhang Ran, Wen Bosu, Li Bin
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Food Chem X. 2025 May 20;28:102566. doi: 10.1016/j.fochx.2025.102566. eCollection 2025 May.
The correlation among blueberry juice (BJ) color, anthocyanins and antioxidant capacity is well established. However, it remains unclear whether the color change in processed BJ is caused by the generation of phenolic color-contributing metabolites. This study integrated biochemical data and widely targeted metabolomics (WTM) to investigate the evolution of color related metabolites in BJ. The results showed that thermal processing (TP) promoted the darkening of BJ color and increased the content of total phenols and anthocyanins than high pressure processing (HPP). Fifty differential phenolics related to color changes in BJ were further identified and screened through WTM. TP enhances the phenylalanine biosynthesis and the anthocyanins C-ring cleavage pathways, and increases the degradation products of 1,3,5-benzenetriol and 4-hydroxybenzoic acid, indicating that TP triggers thermally induced reactions for anthocyanin synthesis, release, and degradation. This study aims to provide new insights into the color evolution process during BJ processing.
蓝莓汁（BJ）颜色、花青素与抗氧化能力之间的相关性已得到充分证实。然而，加工后的BJ颜色变化是否由产生颜色的酚类代谢产物引起仍不清楚。本研究整合生化数据和广泛靶向代谢组学（WTM）来研究BJ中颜色相关代谢产物的演变。结果表明，与高压处理（HPP）相比，热加工（TP）促进了BJ颜色变深，并增加了总酚和花青素的含量。通过WTM进一步鉴定和筛选出50种与BJ颜色变化相关的差异酚类物质。TP增强了苯丙氨酸生物合成和花青素C环裂解途径，并增加了1,3,5-苯三酚和4-羟基苯甲酸的降解产物，表明TP引发了花青素合成、释放和降解的热诱导反应。本研究旨在为BJ加工过程中的颜色演变过程提供新的见解。
