High hydrostatic pressure modulates volatile flavor compounds and antioxidant properties of blueberry (Vaccinium corymbosum L.): A metabolomic perspective

Blueberry ( Vaccinium corymbosum L.) possesses a distinctive flavor and is abundant in phenolic compounds, which are not completely released during conventional juice extraction. High hydrostatic pressure (HHP) played a crucial role in the release of fruit bioactive compounds. The study showed that HHP induced changes in the microstructure of the blueberry, increased the contents of functional ingredients and the antioxidant activities. Compared with the control group, ferric ion-reducing antioxidant power (FRAP) of blueberry treated with 300 MPa HHP increased by 57.91%. Moreover, the type and relative content of volatile flavor components were altered following HHP. Metabolomics identified that glycerophospholipid metabolism, linoleic acid metabolism, amino acid biosynthesis, and terpenoid biosynthesis were changed. Most of the metabolites involved in the anthocyanin biosynthesis pathway were enriched after HHP treatment. In conclusion, the results provide insights into the mechanisms through which HHP changes fruit flavor and facilitates the release of bioactive compounds. • HHP significantly changed the appearance and overall quality of blueberry fruits. • The microstructure of epidermis and pulp became smoother following HHP treatment. • The volatile flavor compounds in fruits were altered following HHP treatment. • Metabolomics elucidated HHP's influence on flavor and anthocyanin biosynthesis.