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

Yangbo Song1, Xiaoli Ren1, Lili Zhao2

  • 1Agriculture and Animal Husbandry College, Qinghai University, Xining 810086, China.

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|April 23, 2024
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Summary

Raspberry tablets retain significant volatile compounds and enhance antioxidant activity, especially with vitamin content. Processing methods like tableting, freeze-drying, and crushing impact metabolite conversion differently.

Keywords:
Antioxidant activityHS-SPME-GC–MSPlateau red raspberryProcessing stagesWidely targeted metabolomics

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Analytical Chemistry

Background:

  • Raspberries are rich in beneficial metabolites and antioxidants.
  • The effects of tablet processing on raspberry's nutritional and flavor profiles are not well understood.

Purpose of the Study:

  • To investigate the impact of tablet processing on raspberry's functional and volatile metabolites.
  • To assess changes in antioxidant capacity during raspberry tablet production.

Main Methods:

  • Utilized foodomics, UPLC-MS/MS-based widely targeted metabolomics, and HS-SPME-GC-MS.
  • Quantified 1336 functional and 645 volatile metabolites.
  • Assessed antioxidant capacities throughout the processing stages.

Main Results:

  • Raspberry tablets retained 34%–61% of total volatile compounds.
  • Metabolite conversion intensity followed the order: Tableting > Freeze-drying > Crushing.
  • Tablets exhibited increased antioxidant activity, correlated with vitamin content.

Conclusions:

  • Tablet formation can enhance raspberry's antioxidant properties and aroma retention.
  • Findings offer insights for optimizing quality during raspberry tableting processes.