A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Impact of food technological processing on biochemicals of plant-based protein-rich products: A 1H NMR metabolomics study; 
Tekijät: Chen, Kang; Raita, Jasmin; Kortesniemi, Maaria; Jiao, Zhengxuan; Yang, Baoru; Hanhineva, Kati
Kustantaja: Elsevier BV
Julkaisuvuosi: 2026
Lehti: Food Chemistry
Artikkelin numero: 150648
Vuosikerta: 525
ISSN: 0308-8146
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2026.150648
Julkaisun avoimuus kirjaamishetkellä: Avoimesti saatavilla
Julkaisukanavan avoimuus : Osittain avoin julkaisukanava
Verkko-osoite: https://doi.org/10.1016/j.foodchem.2026.150648
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/527171766
Rinnakkaistallenteen lisenssi: CC BY
Rinnakkaistallennetun julkaisun versio: Kustantajan versio
Plant-based foods are essential component in healthy human diets. Recently, plant-based protein-rich (PBPR) foods—made from cereals and legumes using innovative processing technologies that enhance taste, texture, and nutritional value—have been driving market growth. However, processing techniques significantly alter the biochemical composition of these foods, impacting their sensory and nutritional properties. Using 1H NMR metabolomics, this study analyzed PBPR foods across processing techniques, revealing distinct biochemical profiles. Products classified as highly processed (made from protein concentrates or isolates) were characterized by elevated levels of propylene glycol, pyroglutamate, levulinic acid, hydroxymethylfurfural (HMF), and glucose, and lower levels of myo-inositol and asparagine. In particular, fermented products, such as tempe, were associated with high levels of amino acids, 4-aminobutyrate (2-fold higher than in whole beans), and nicotinate (12.6-fold higher). These findings highlight that processing technique is associated with distinct biochemical profiles of PBPR foods, which may have implications for health, warranting precision design and optimization of the processing of PBPR.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
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This research was supported by funding from the Jane and Aatos Erkko Foundation (K H., J.R., K.C.) EU ERA-NET NEURON (grant number 334814; K. H.), EU Horizon Europe (grant number 101060247; K.H.), Lantmainnen Research Foundation (grant numbers 2022H045 and 2020H025; K.H.), the FOODNUTRI National Infrastructure Network (Decision No. 345916,the FOODNUTRI National Infrastructure Network; K.H.), Finland-China Food and Health Network global pilot funded by the Ministry of Education and Culture, Finland (K.C. and B.Y.), Ningbo University (grant number 422303463; K.C.), Education Department of Zhejiang Province (grant number Y202456700; K.C.). National Natural Science Foundation of China (grant number 32502213; K.C.), and One health Interdisciplinary Research Project in Institute of One Health Science, Ningbo University (K.C.).
