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Transformation

Transformation

Microbial communities are dynamic environments where cell lysis releases free DNA into the surroundings. Other cells can take up this extracellular DNA through a process known as transformation.When a cell incorporates this foreign DNA into its genome, resulting in genetic modification, the process is known as transformation. Cells capable of this process are termed competent. Competence can be natural, as observed in certain bacteria and archaea, or artificially induced in the...

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Non-Thermal Food Processing Technologies and Polyphenols: LC-MS Evidence for Stability, Transformation, and

Chengxuan Li¹, Cundong Xie¹, Kashif Ghafoor¹

¹School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.

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|May 4, 2026

Summary

Non-thermal food processing techniques like ultrasound and high-pressure processing can increase measurable phenolics by releasing them from bound pools. Other methods like pulsed electric fields and cold plasma may cause degradation or oxidation, highlighting the need for compound-specific analysis.

Keywords:

cold plasma high-pressure processing metabolomic fingerprinting pulsed electric fields ultrasound

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Area of Science:

Food Science
Analytical Chemistry
Biochemistry

Background:

Phenolic compounds are vital for food quality but degrade with heat.
Non-thermal processing is explored as an alternative to conventional heat treatments.
Interpreting non-thermal effects requires compound-level analysis beyond bulk assays.

Purpose of the Study:

To review liquid chromatography-mass spectrometry (LC-MS) evidence on non-thermal processing impacts on polyphenols.
To evaluate how ultrasound, high-pressure processing, pulsed electric fields, and cold plasma affect polyphenol profiles.
To differentiate between phenolic preservation, release, and degradation.

Main Methods:

Literature review of studies using LC-MS and LC-MS/MS.
Analysis of polyphenol changes in various food matrices.
Evaluation of evidence from 2021 to early 2026.

Main Results:

Ultrasound and high-pressure processing increase measurable phenolics via cell disruption and bound-pool release.
Pulsed electric fields can cause oxidative losses, especially with increased enzyme activity.
Cold plasma induces oxidation and nitration due to reactive species.
Stress responses in fresh-cut tissues elevate phenylpropanoids.

Conclusions:

Non-thermal techniques significantly alter polyphenol profiles in distinct ways.
LC-MS provides essential compound-level detail to understand these alterations.
Bulk assays like TPC are insufficient for precise interpretation of non-thermal processing effects.