The Pulsed Electric Field (PEF) technique represents a modern technology for treating and processing food and agricultural raw materials. The application of high-voltage electric pulses has been shown to modify macrostructure, improve extractability, and enhance the microbial safety of the treated matrix. In this study, we investigated metabolomic changes occurring during the individual technological steps of malting following PEF treatment. Methanolic extracts of technological intermediates of malting barley were analyzed using metabolomic fingerprinting performed with UHPLC-HRMS/MS. For data processing and interpretation, the freely available MS-DIAL-MS-CleanR-MS-Finder software platform was used. The metabolomes of the treated and untreated barley samples revealed significant changes. Tentatively identified PEF-related biomarkers included 1,2-diacylglycerol-3-phosphates, triacylglycerols, linoleic acids and their derivatives, octadecanoids, N-acylserotonins, and very long-chain fatty acids, and probably reflect abiotic stress response. Monitoring of the profiles of selected biomarkers in PEF malting batch indirectly revealed a potential enhancement of enzymatic activity after the PEF treatment. These results contribute to fundamental knowledge regarding the influence of PEF on final malt from a metabolomic perspective.

Department of Biotechnology University of Chemistry and Technology Prague Technicka 5 166 28 Prague Czech Republic

Department of Food Analysis and Nutrition University of Chemistry and Technology Technicka 3 166 28 Prague Czech Republic

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