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Updated: Aug 8, 2026
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Microarray Polymer Profiling (MAPP) for High-Throughput Glycan Analysis
Published on: September 29, 2023
Comprehensive phytochemical profiling and ensemble machine learning discrimination of frozen mango puree processed by
Lei Xu1, Nan Zhang2, Roucun Lu1
1State Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Key Laboratory of Agro-Product Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Food Chemistry
|August 6, 2026
Summary
High-pressure processing (HPP) and high-temperature short-time (HTST) treatments impact mango puree
Area of Science:
- Food Science and Technology
- Metabolomics
- Analytical Chemistry
Background:
- High-pressure processing (HPP) and high-temperature short-time (HTST) are common mango puree stabilization methods.
- The impact of these processing techniques on mango phytochemical profiles is not fully understood.
Purpose of the Study:
- To comprehensively analyze and compare the phytochemical composition of mango purees subjected to HPP and HTST treatments.
- To identify key phytochemical changes induced by different processing methods.
- To develop a metabolomic-chemometric framework for quality control and traceability.
Main Methods:
- Untargeted UHPLC-QTOF metabolomics (RPLC/HILIC) for broad phytochemical profiling.
- Targeted UPLC-QQQ quantification for specific compounds.
- Pseudotargeted MRM profiling for discriminant marker selection.
- Ensemble learning for classification of processing methods.
Main Results:
- 311 phytochemicals were annotated, with 51 reported in mango for the first time.
- Processing-induced changes primarily affected phenolics and amino acid derivatives.
- HPP retained higher ferulic acid compared to HTST; methyl gallate decreased significantly after HTST.
- Nine discriminant markers were identified, enabling robust classification of processing methods.
Conclusions:
- HPP and HTST significantly alter mango puree phytochemical profiles, particularly phenolics and amino acids.
- Metabolomic and chemometric approaches offer a robust framework for industrial quality control.
- This study enhances traceability and understanding of processing effects on mango quality.
