Metabolomics uncovers the dual effects of high-pressure and ultra-shear processing in a blended fruit-vegetable juice

This study applied untargeted metabolomics to investigate chemical changes in a blended fruit-vegetable juice induced by high-pressure processing (HPP; 400 MPa, 40 °C) and ultra-shear technology (UST; 400 MPa, 40 and 72 °C) and conventional thermal treatments (CT; 40 and 72 °C). Each processing treatment was replicated five times. A total of 2997 features in negative and 2982 in positive ionization modes were detected, with 48 compounds identified, including phenolics, organic acids, sugars, and amino acids. Processing led to clear compositional separation between untreated and treated samples, with pressure-based technologies distinguishable from thermal ones. Anthocyanins, proanthocyanidins, epicatechin, and phloridzin decreased across all treatments, whereas hydroxycinnamic acids, ellagic acid, and proline showed increased, likely due to cell disruption and release. Thermal treatments induced the most pronounced changes, while pressure and shear rate showed moderate effects. Untargeted metabolomics proved effective in revealing both the loss and release of bioactive compounds, enhancing our understanding of processing impacts on food composition.