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 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.