Metabolomics: An analytical technique for food processing evaluation.
Michele Utpott1, Eliseu Rodrigues2, Alessandro de Oliveira Rios1
1Bioactive 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 Chemistry
|August 1, 2021
Summary
Metabolomics analysis offers powerful insights into food processing, revealing chemical and organoleptic changes. This approach aids in understanding how raw materials transform into ready-to-eat products, benefiting both research and industry.
Area of Science:
- Food Science
- Analytical Chemistry
- Biochemistry
Background:
- Food processing involves complex chemical and organoleptic changes.
- Understanding these transformations is crucial for product quality and safety.
- Metabolomics offers a comprehensive approach to study these changes.
Purpose of the Study:
- To review recent research on metabolomics in food processing.
- To highlight the capacity of metabolomics in evaluating food transformations.
- To focus on process-composition-function relationships.
Main Methods:
- Literature review of recent high-impact research.
- Analysis of metabolomics applications across various food processing techniques.
- Review of analytical platforms and strategies.
Main Results:
- Metabolomics effectively evaluates chemical and organoleptic changes during food production.
- Applications span minimal processing, thermal treatments, drying, fermentation, and innovative technologies.
- Key strategies, advantages, and analytical platforms are identified.
Conclusions:
- Metabolomics is a valuable tool for understanding food transformations.
- It supports academia and industry in optimizing the conversion of raw materials to finished products.
- This approach enhances knowledge of process-composition-function dynamics in food.
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