Metabolomics uncovers the dual effects of high-pressure and ultra-shear processing in juice

This study investigated the chemical changes in a blended fruit and vegetable juice induced by innovative food processing technologies - high-pressure processing (HPP; 400 MPa, 40oC) and ultra-shear technology (UST; 400 MPa, 40 and 72 °C) - in comparison to conventional thermal treatments at 40 and 72 °C. Using an untargeted metabolomics approach, we explored the relationships between process parameters and compositional outcomes to evaluate implications for food quality. The results revealed clear compositional separation between untreated and treated samples, with pressure-based technologies further distinguishable from conventional thermal ones. Anthocyanins and other phenolics, such as proanthocyanidins, epicatechin, and phloridzin, degraded across all treatments. Concurrently, degradation products like 3,4-dihydroxybenzoic acid increased in abundance, suggesting thermal-like degradation pathways. Conversely, several compounds, including hydroxycinnamic acids, ellagic acid, and proline, showed increased levels in treated samples, likely due to cell disruption and release mechanisms. Among the technologies evaluated, heat induced the most pronounced compositional changes, while pressure and ultra-shear stress had more moderate effects. Overall, results suggest that compound release may outweigh degradation, emphasizing the value of untargeted metabolomics in capturing both loss and liberation of bioactive compounds during processing. These findings contribute to a deeper understanding of how emerging processing technologies affect food composition and quality.