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Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice

ABSTRACT: This study investigated the impact of moderate electric field (MEF) and shear stress (SS) on the chemical profile of a blended fruit and vegetable juice using untargeted metabolomics. Samples underwent mild thermal treatment, MEF, and a combination of MEF and SS, with subsequent chemical changes analyzed through liquid chromatography-mass spectrometry (LC-MS). Principal component analysis revealed distinct clustering based on treatment type, indicating that processing with MEF and MEF+SS altered the juice metabolite composition compared to both fresh juice and sample subjected to mild thermal treatment. Notably, anthocyanins underwent degradation, with MEF and MEF+SS treatments resulting in increased rates of compound breakdown and/or oxidation. Furthermore, MEF and MEF+SS treated samples had higher levels of some phenolic acids, such as gallic acid and caffeic acid, suggesting enhanced bioaccessibility and bioavailability. These findings suggest that MEF, both with and without SS, induces significant non-thermal effects, contributing to the degradation or release of key metabolites. This work underscores the potential of MEF and MEF+SS technologies to modify food composition during processing, offering new opportunities for optimizing food quality.

INSTRUMENT(S): Liquid Chromatography MS - positive, Liquid Chromatography MS - negative

PROVIDER: MTBLS11719 | MetaboLights | 2025-09-30

REPOSITORIES: MetaboLights

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Project description:BACKGROUND: Evidence on the relationship between food processing and health outcomes has been increasing steadily. Under this context, ultra-processing food, such as sugar-sweetened fruity beverages (SS-FB), is associated with a higher risk of metabolic syndrome. However, whether drinking fruit juice not from concentrate (NFC-FJ), which belongs to minimally processed food, causes poor health or not is controversial. The major goal was to determine the impact of fruit drinks with different processing degrees on health via the interaction of gut microbiota and metabolomics.RESULTS: Significant different trends in metabolic syndrome were found between NFC-FJ and SS-FB in a 4-week experiment. NFC-FJ increased alpha diversity and decreased F/B ratio compared to SS-FB. The modulated bacterial taxa by NFC-FJ increased lipid metabolism as well as decreased insulin resistance and inhibited the dimethyl-L-arginine (ADMA) formation from S-adenosyl-L-methionine (SAM), contributing to a lower risk of metabolic syndrome in rats. However, SS-FB led to a higher risk of metabolic syndrome in rats with increased food intake and weight change. Additionally, SS-FB with the fructose-to-glucose ratio of 1.5 corresponded to an increase in kidney mass and serum C17-sphinganine level, boosting risks for kidney disease. More than 10 times higher flavonoid content in NFC-FJ than SS-FB was caused by processing degrees, which might be partly responsible for the alteration of gut microbiota.CONCLUSIONS: Our results revealed that rich flavonoids in minimally processed fruit juice decreased the risk of metabolic syndrome in rats through the pathway of insulin resistance via gut microbiota alteration, while ultra-processed fruit beverages enhanced the risk of metabolic syndrome. Based on our data, NFC fruit juice should be considered a healthy choice. Metabolomics assay is reported in the current study <a href='https://www.ebi.ac.uk/metabolights/MTBLS3943' rel='noopener noreferrer' target='_blank'>MTBLS3943</a>.Lipidomics assay is reported in <a href='https://www.ebi.ac.uk/metabolights/MTBLS4108' rel='noopener noreferrer' target='_blank'>MTBLS4108</a>.

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Impact of shear stress and moderate electric field on the global metabolic profile of a blended fruit and vegetable juice

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