DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations
Despite native whey (hereafter termed WHEY) being a watery by-product rich in high-value nutritional components, it poses environmental concerns. Recently, the techniques of thermal-mechanical microparticulation to produce microparticulated whey (MPW) and a further process to ferment MPW (FMPW) were...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000556 |
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| author | Carmela Zacometti Sara Khazzar Andrea Massaro Alessandra Tata Giorgia Riuzzi Roberto Piro Enrico Novelli Severino Segato Stefania Balzan |
| author_facet | Carmela Zacometti Sara Khazzar Andrea Massaro Alessandra Tata Giorgia Riuzzi Roberto Piro Enrico Novelli Severino Segato Stefania Balzan |
| author_sort | Carmela Zacometti |
| collection | DOAJ |
| description | Despite native whey (hereafter termed WHEY) being a watery by-product rich in high-value nutritional components, it poses environmental concerns. Recently, the techniques of thermal-mechanical microparticulation to produce microparticulated whey (MPW) and a further process to ferment MPW (FMPW) were suggested, in order to recycle whey into a protein concentrated soft dairy cream that acquires also fat mimicking functionality. Aiming at monitoring the effects of this recycling process on the products’ metabolic profiles, samples (n = 8) of WHEY, MPW and two sub-types of FMPW were analysed by combining direct analysis in real time coupled with high resolution mass spectrometry (DART-HRMS). The most informative ions were used to build a partial least squared discriminant analysis (PLS-DA) model to assess the biochemical compounds that characterize and differentiate WHEY from MPW and FMPW. The DART-HRMS fingerprints acquired in negative mode accurately differentiated samples throughout the steps of microparticulation and fermentation. Post-fermentation, greater relative abundances of lactic acid, glucosamine and histidyl-aspartic acid were detected in both subtypes of FMPW, which were moderately differentiated by DART-HRMS. Moreover, while WHEY and MPW contained high relative abundances of hydroxyglutaric and malic acids, the fermented derivates (FMPW) were characterised by elevated levels of volatile compounds (tetradecanal, hexadecene and tetradecene) and fermentative end-products (diethyltartrate and histidyl-aspartic acid). DART-HRMS successfully captured a pool of informative biomarkers useful to understand the chemical and metabolomic changes occurring in microparticulation and fermentation processes used to recycle whey. This analytical technique is an operative supporting step needed for comprehensive assessment of the nutritional and organoleptic properties of the proposed whey-based soft cream dairy food. |
| format | Article |
| id | doaj-art-0c34e39f70924b3e9c43b2d4bebc1df8 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-0c34e39f70924b3e9c43b2d4bebc1df82024-12-18T08:54:14ZengElsevierApplied Food Research2772-50222024-12-0142100443DART-HRMS reveals metabolic changes of whey through microparticulation and fermentationsCarmela Zacometti0Sara Khazzar1Andrea Massaro2Alessandra Tata3Giorgia Riuzzi4Roberto Piro5Enrico Novelli6Severino Segato7Stefania Balzan8Istituto Zooprofilattico Sperimentale delle Venezie, Experimental Chemistry Laboratory, 36100 Vicenza, ItalyDept of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, ItalyIstituto Zooprofilattico Sperimentale delle Venezie, Experimental Chemistry Laboratory, 36100 Vicenza, ItalyIstituto Zooprofilattico Sperimentale delle Venezie, Experimental Chemistry Laboratory, 36100 Vicenza, ItalyDept of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, ItalyIstituto Zooprofilattico Sperimentale delle Venezie, Experimental Chemistry Laboratory, 36100 Vicenza, ItalyDept of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, ItalyDept of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy; Corresponding author.Dept of Comparative Biomedicine and Food Science, University of Padova, 35020 Legnaro, ItalyDespite native whey (hereafter termed WHEY) being a watery by-product rich in high-value nutritional components, it poses environmental concerns. Recently, the techniques of thermal-mechanical microparticulation to produce microparticulated whey (MPW) and a further process to ferment MPW (FMPW) were suggested, in order to recycle whey into a protein concentrated soft dairy cream that acquires also fat mimicking functionality. Aiming at monitoring the effects of this recycling process on the products’ metabolic profiles, samples (n = 8) of WHEY, MPW and two sub-types of FMPW were analysed by combining direct analysis in real time coupled with high resolution mass spectrometry (DART-HRMS). The most informative ions were used to build a partial least squared discriminant analysis (PLS-DA) model to assess the biochemical compounds that characterize and differentiate WHEY from MPW and FMPW. The DART-HRMS fingerprints acquired in negative mode accurately differentiated samples throughout the steps of microparticulation and fermentation. Post-fermentation, greater relative abundances of lactic acid, glucosamine and histidyl-aspartic acid were detected in both subtypes of FMPW, which were moderately differentiated by DART-HRMS. Moreover, while WHEY and MPW contained high relative abundances of hydroxyglutaric and malic acids, the fermented derivates (FMPW) were characterised by elevated levels of volatile compounds (tetradecanal, hexadecene and tetradecene) and fermentative end-products (diethyltartrate and histidyl-aspartic acid). DART-HRMS successfully captured a pool of informative biomarkers useful to understand the chemical and metabolomic changes occurring in microparticulation and fermentation processes used to recycle whey. This analytical technique is an operative supporting step needed for comprehensive assessment of the nutritional and organoleptic properties of the proposed whey-based soft cream dairy food.http://www.sciencedirect.com/science/article/pii/S2772502224000556Microparticulated wheyFermented wheyDART-HRMSPLS-DAMetabolic profile |
| spellingShingle | Carmela Zacometti Sara Khazzar Andrea Massaro Alessandra Tata Giorgia Riuzzi Roberto Piro Enrico Novelli Severino Segato Stefania Balzan DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations Applied Food Research Microparticulated whey Fermented whey DART-HRMS PLS-DA Metabolic profile |
| title | DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations |
| title_full | DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations |
| title_fullStr | DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations |
| title_full_unstemmed | DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations |
| title_short | DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations |
| title_sort | dart hrms reveals metabolic changes of whey through microparticulation and fermentations |
| topic | Microparticulated whey Fermented whey DART-HRMS PLS-DA Metabolic profile |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000556 |
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