Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part II: Competitive reactions

The effect of addition of amino acids, other than asparagine, on the kinetics of acrylamide formation and elimination reactions was investigated under low moisture conditions using equimolar asparagine-glucose-amino acid model systems, heated at temperatures between 120 and 200 °C. To this end, glutamine and cysteine were selected. A mechanistic model was proposed, composed of the basic reactions occurring in an asparagine-glucose control system on the one hand and of extra reactions in which the additional amino acids are assumed to be involved. Using this model, multiresponse modelling was applied on the responses measured (the same as before plus the concentration of the second amino acids added). In order to test the consistency of the basic model and to elucidate the mechanism(s) by which the additional amino acids act on acrylamide formation and elimination, the kinetic parameters for the different reaction steps of the basic model were fixed to the values estimated for the control system. Addition of glutamine had a slightly increasing effect on the yield of acrylamide, resulting in a significant increased rate constant for acrylamide formation and elimination. Cysteine on the contrary, had a pronounced reducing effect (>99%) on the acrylamide yield, which can mainly be attributed to an additional acrylamide elimination reaction which is dependent on the cysteine concentration.     

Effect of α- and δ-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions

Information on the antioxidative potential of -tocopherol is scanty, in particular for frying conditions. This study was aimed at assessing the antioxidative effects and degradation of - and -tocopherol between 0.01 and 0.1% on the oxidation of a commercial frying fat at 160 °C. Oxidation experiments were performed by assessing every 15 or 30 min the peroxide value and conjugated dienes as primary oxidation products, p-anisidine reactive products and hexanal as secondary oxidation products, as well as the stability of tocopherols. The fatty acid composition was determined after 6 h. The fat samples enriched with -tocopherol were considerably less resistant to oxidation compared to those with -tocopherol. Both primary and secondary oxidation parameters increased their speed of formation with -tocopherol but not with -tocopherol. The latter observation is confirmed for the total amount of oxidation and also for the first stage, showing a lag phase only for -tocopherol. These antioxidative effects can be due to the higher stability of -tocopherol compared to -tocopherol, which is oxidized faster into tocopheryl radicals, which can participate in side reactions that result in an acceleration of the oxidation speed. Neither -tocopherol nor -tocopherol influenced the fatty acid pattern. The investigation showed that during mild frying conditions the tocopherol homologues displayed various antioxidant activities. The less effective homologue, -tocopherol, underwent disintegration more quickly than -tocopherol.     

Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions

The viscosity and solubility of β-glucan in muffins have been shown to be reduced by certain storage conditions, though the effect of storage on bread fortified with barley β-glucan concentrate has not been investigated. Therefore, this study investigated the effect of storage temperature and time (23 °C for 1, 4, and 7 d, 4 °C for 4, 7, and 14 d, and -20 °C for 1, 2, 4, and 8 wk) on the solubility and viscosity of β-glucan upon incorporation into bread at levels corresponding to 0 or 1.5 g β-glucan/serving, with or without vital gluten addition. The firmness and moisture content of bread following each storage treatment were also evaluated. The highest moisture and lowest firmness values were found in fresh bread, though these parameters were still maintained at appreciable levels upon room temperature storage of the 1.5 g β-glucan/serving bread with added gluten and at either room temperature or frozen storage for the 1.5 g β-glucan/serving bread for 4 d. If it is desirable to store bread for 7 d or more, frozen storage should be utilized in order to best maintain bread moisture and firmness levels. It is recommended that β-glucan-fortified bread be consumed fresh for greatest β-glucan solubility and viscosity, though β-glucan solubility of approximately 40% is still achievable upon frozen storage of the bread for up to 2 wk. It is still unclear, however, as to what extent of reductions in the solubility and viscosity of β-glucan would lower its physiological effectiveness. PRACTICAL APPLICATION: Previous research has demonstrated that solubility and thus viscosity of β-glucan, which is an important property associated with its health benefits can be impacted by different storage conditions applied to some bakery products, like muffins. This study demonstrates the extent of changes in the solubility and viscosity of β-glucan incorporated into bread. Therefore, storage time and temperature should be optimized to minimize changes in β-glucan for maintaining its efficacy for its health benefits.     

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

Almost all published studies of heat-induced β-lactoglobulin self-assembly into amyloid-like fibrils at low pH and low ionic strength have involved heating at 80 °C, and the effect of heating temperature on self-assembly has received little attention. Here we heated β-lactoglobulin at pH 2 and 75 °C, 80 °C, 90 °C, 100 °C, 110 °C or 120 °C and investigated the kinetics of self-assembly (using Thioflavin T fluorescence), the morphology of fibrils, and the rheological properties of fibril dispersions.Self-assembly occurred at all temperatures tested. Thioflavin T fluorescence increased sigmoidally at all temperatures, however it decreased sharply with >3.3 h heating at 110 °C and with >5 h heating at 120 °C. The sharp decreases were attributed partly to local gelation, but destruction of fibrils may have occurred at 120 °C. Thioflavin T fluorescence results indicated that maximal rates of fibril formation increased with increasing temperature, especially above 100 °C, but fibril yield (maximum Thioflavin T fluorescence) was not affected by temperature.At 100 °C and 110 °C, fibrils were slightly shorter than at 80 °C, but otherwise they looked very similar. Fibrils made by heating at 120 °C for 1 h were also similar, but heating at 120 °C for 8 h gave predominantly short fibrils, apparently the products of larger fibrils fragmenting. Heating at 100 °C gave consistently higher viscosity than at 80 °C, and heating for >2 h at 120 °C decreased viscosity, which may have been linked with fibril fragmentation seen in micrographs.     

Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça

Abstract: The effect of Lactobacillus fermentum in co‐inoculation with Saccharomyces cerevisiae UFLA CA11 on the quality of cachaça (sugar cane spirit) was evaluated. The co‐inoculation was first evaluated in flask fermentation, and subsequently, yeast and bacteria were co‐cultured at approximately 10⁵ CFU/mL and 10⁸ CFU/mL, respectively, in 4 consecutive batches. L. fermentum did not affect the growth or activity (sugar consumption and fermentation rate) of S. cerevisiae UFLA CA11 during fermentation. The physicochemical analysis revealed a higher concentration (Tukey test) of aldehydes (22.07 mg/100 mL anhydrous alcohol) in cachaça produced by co‐inoculation. Analysis of volatile compounds using GC‐FID demonstrated that cachaça produced by co‐inoculation had higher concentrations of acetaldehyde (25.15 mg/L), ethyl acetate (30.17 mg/L), and 2,3‐butanedione (170.39 μ/L), while cachaça produced by UFLA CA11 contained higher concentrations of ethyl lactate (1205.98 μ/L), propionic acid (127.97 μ/L), butyric acid (2335.57 μ/L), and 1‐pentanol (469.23 μ/L). The lowest concentration of acetic acid measured by HPLC was found in cachaça obtained with UFLA CA11. The sensory analysis, performed using the Mann–Whitney test, revealed that cachaça produced by co‐inoculation differed from that produced by UFLA CA11 in taste and aroma. Practical Application: This study reports on the use of a mixed culture of Saccharomyces cerevisae and Lactobacillus fermentum to produce cachaça and shows the influence of co‐inoculation of yeast and bacteria on the quality of this beverage.     

The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model

Understanding reaction kinetics at elevated pressures is of importance for the development of pressure-based technologies and especially for hyperbaric storage (HS), a potential alternative for the energy-consuming refrigeration. The effect of pressure on degradation kinetics of a polyphenol, Epigallocatechin-gallate (EGCG), was explored at pressures up to 200 MPa (HS levels) for several hours, with and without fructose. In a baroresistant buffer, pressure enhanced EGCG degradation, due to a negative activation volume, while in phosphate buffer the pH decreased (as is also expected to occur in many foods) resulting in a superposition of accelerating and protective effects. A previously undescribed protective, pressure-level dependent, effect of fructose was identified. Novel in situ spectroscopy and HPLC analysis revealed that in addition to the effect on EGCG degradation rate, pressure also modifies the ratios between the numerous degradation products, likely due to a varying effect on the different steps involved in the degradation pathway.Industrial relevanceThe effect of pressure on reaction kinetics in food systems can be of great importance in processing conditions combining thermal and high pressure, and critical for the emerging concept of hyperbaric storage, where the food is exposed to high pressures for long duration of time, allowing a plethora of reactions to take place, all varyingly affected by pressure. Yet the effects of pressure on kinetics are often overlooked. Polyphenolic compounds are a large group of molecules responsible for both sensorial and health-promoting functionality in plant-based foods. Those compounds are known to undergo degradation by several mechanisms during processing and storage and their successful conservation is often considered of significant industrial importance. The presented work provides fundamental information regarding the effects of pressure on the kinetics of EGCG (Epigallocatechin-gallate) degradation, as a model for relatively unstable, polyphenolic compound, (taking into account pressure-induced pH shifts, and the presence of co-solutes). EGCG is also of specific importance in many products where it naturally occurs (green tea drinks etc.) and where it is externally added as a valuable supplement.     

Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content

This study investigated the effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins. Samples were extruded at 170 °C (maximum barrel temperature), at 3.6 kg h⁻¹ (liquid feed rate) and at 1.8, 2.2, 2.6 and 3.0 kg h⁻¹ (dry feed rates) to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 52%MC showed the greatest degree of texturisation. However, meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results from protein solubility suggested that a large amount of aggregated proteins were associated with hydrogen bonds, while disulphide bonds were the main contributor in the formation of fibrous structure in meat alternatives. Results showed that the change in MC as process parameter played an important role in the formation of fibrous structure in extruded meat alternatives.     

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

In the present study, the optimized mixture proportions of low cholesterol-low fat mayonnaise contained soy milk as an egg yolk substitute (10%) with different composition of xanthan gum (XG), guar gum (GG) and mono- & diglycerides emulsifier (MDG) (0–0.36% of each component) were determined by applying the simplex-centroid mixture design method to achieve the desired stability, textural and rheological properties and sensory characteristics for effective formulation process. Results revealed that the best mixture was the formulation contained 6.7% mono- & diglycerides, 36.7% guar gum and 56.7% xanthan gum. The xanthan gum was the component showing the highest effect on all the properties of mayonnaise samples. In addition, an increase of xanthan gum followed by guar gum caused greater values for the stability, heat stability, consistency coefficient, viscosity, firmness, adhesiveness, adhesive force and overall acceptance and lower value for flow behavior index. Depending on the desirable level of xanthan gum, guar gum and mono- & diglycerides, creation of low cholesterol-low fat mayonnaise with properties closely matching those of commercial ones is possible.     

Effect of salts on the alkaline degradation of β-lactoglobulin gels and aggregates: Existence of a dissolution threshold

The effect of NaCl and CaCl₂ on the alkaline degradation of β-lactoglobulin gels and aggregates, and particularly on the onset of dissolution, is studied. For gels, measurements of solubility in 0.063–0.5 M NaOH at 20 °C show the existence of a practical dissolution threshold in NaCl concentration, lying between 0.24 and 0.47 M. For aggregates, destruction of soluble β-lactoglobulin in alkali, followed by size exclusion chromatography, yields similar results. Furthermore, during dissolution of a gel in alkali at high NaCl concentrations, the protein aggregates released are very large (e.g. ∼40% are larger than 200 kDa). CaCl₂ is found to cause similar inhibition of dissolution to NaCl, but at concentrations about 30× lower (∼10 mM). The threshold is hypothesised to arise from a combination of physical entanglements caused by the high protein concentration under conditions where little swelling occurs, and hydrophobic/electrostatic interactions between aggregates favoured by the high concentration of salts.     

Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

Microalgae represent an alternative and innovative source of natural ingredients that can be used in the development of novel food products. Biologically active compounds (e.g. carotenoids) are naturally encapsulated within microalgal cells, being able to resist harsh technological conditions involved in food technology processes. The aim of this work was to study the effect of adding Haematococcus pluvialis and Spirulina maxima microalgal biomass on the linear viscoelastic behaviour of vegetarian food gels prepared from pea protein, κ-carrageenan and starch. The gelation process was monitored in situ through dynamic oscillatory measurements, under different thermal profile conditions. Increasing temperature (70–90 °C, 5 min) resulted in more structured gels, while the effect of time (5–30 min, at 90 °C) was less pronounced. The effect of heating and cooling rates on gel setting was also studied. Haematococcus gels were highly structured and less dependent on gel setting conditions. Spirulina gels presented lower values of viscoelastic functions than the control (gel matrix without microalgae), but this was overcome when using lower heating/cooling rates.     

Multi-analyte methods for the detection of photoinitiators and amine synergists in food contact materials and foodstuffs – Part I: HPLC-DAD screening of materials

The objective of this work was to develop a HPLC-DAD method suitable for the screening of food contact materials for a total of 63 monomeric and polymeric photoinitiators and amine synergists. Such multi-analyte methods are worthwhile for official control laboratories, where normally no information about the composition of the applied inks or varnishes on the printed or lacquered materials is available and thus target analyses are not feasible. The polymeric analytes were each separated in a multitude of substance peaks, which largely overlaid those of the other compounds. Thus, for 13 polymeric photoinitiators and amine synergists a hydrolysis method was developed that reduced the number of ultraviolet (UV) detectable peaks to only one. This allowed easier identification and – preliminary – semi-quantification of these polymeric substances with adequate limits of detection. The remaining 50 photoinitiators and amine synergists were combined in one HPLC-DAD method. But since many of these substances are structurally related, partly retention times and spectra did not differ significantly. Thus selectivity was enhanced by preparing a database containing all spectra and retention times of the investigated compounds. Furthermore, the retention times of those 50 substances were calculated relative to two internal standards to overcome variances of retention from run to run or due to matrix effects. The developed method was tested for the analysis of food contact materials. Extractions of these were performed with acetonitrile and partially the extracts were subsequently concentrated in a steam of nitrogen. Limits of detection of photoinitiators and amine synergists in concentrated packaging extracts were in the range between 0.02 and 5.5 µg dm^?2.     

Determination of acrylamide in food using a UPLC–MS/MS method: results of the official control and dietary exposure assessment in Cyprus

ABSTRACT

The determination of acrylamide in potato products, bakery products and coffee, and the human dietary exposure is reported. The method reported is based on a single extraction step with water, followed by the clean-up of the extract using solid phase extraction columns and finally, the determination of acrylamide using UPLC–MS/MS. The MS/MS detection was carried out using an ESI interface in positive ion mode. Internal calibration was used for the quantification of acrylamide, because of the suppression/enhancement matrix effects due to the complex nature of the samples. The method performance characteristics were determined after spiking blank samples. The mean recoveries in spiked coffee samples, potato chips, breakfast cereals and crispbread ranged from 93% to 99%, with RSDs lower than 5% for both repeatability and reproducibility conditions. The estimated limits of detection and quantification of the method were 10 and 32 μg kg^?1, respectively. The method was used for monitoring acrylamide in 406 samples. Acrylamide amounts ranged from <32 to 2450 μg kg^?1. A total of 360 samples (89%) were contaminated with acrylamide, but only 14% of the samples exceeded the benchmark levels of the EU legislation. Foods with the highest mean acrylamide amounts were potato crisps (642 μg kg^?1), French fries (383 μg kg^?1) and biscuits (353 μg kg^?1). The mean and 95th percentile acrylamide exposures of adolescents in Cyprus were 0.8 and 1.8 μg kg^?1 body weight per day, respectively. The estimated levels of dietary exposure to acrylamide are not of concern with respect to neurotoxicity. However, the margins of exposure (MOEs) indicate a concern for carcinogenicity. Potato fried products (45%), fine bakery ware (21%) and potato chips (14%) contributed the most to overall acrylamide exposure.     

Effect of ionising radiation treatment on the specific migration characteristics of packaging–food simulant combinations: effect of type and dose of radiation

Migration levels of acetyl tributyl citrate (ATBC) plasticiser from polyvinyl chloride (PVC) film into the European Union specified aqueous food simulants (distilled water, 3% w/v acetic acid and 10% v/v ethanol) were monitored as a function of time. Migration testing was carried out at 40°C for 10 days. Determination of the analyte was performed by applying an analytical methodology based on surfactant (Triton X-114) mediated extraction prior to gas chromatographic-flame ionisation detection. PVC cling film used was subjected to ionising treatment with a [⁶⁰Co] source, as well as to electron-beam irradiation at doses equal to 5, 15 and 25 kGy, with the aim to compare the effect of type and dose of radiation on the specific migration behaviour of PVC. Equilibrium concentrations of acetyl tributyl citrate into the aqueous solvents covered the ranges 173–422?µg?l^?1 and 296–513?µg?l^?1 for gamma- and electron-irradiated PVC, respectively. Hence, e-beam irradiation resulted in significantly higher ATBC migration compared with gamma treatment. The highest extraction efficiency of the 10% ethanol solution was common in both gamma and e-beam treatments; distilled water demonstrated the lowest migration. Gamma-irradiation at intermediate doses up to 5 kGy produced no statistically significant (p?>?0.05) effect on ATBC migration into all three aqueous simulants; however, this does not apply for high-energy electrons. Both ionising treatments were similar in that they resulted in statistically significant (p?<?0.05) differences in plasticiser migrating amounts between non-irradiated and irradiated at doses of 15 and 25 kGy samples. Gamma-radiation did not affect the kinetics of plasticiser migration. On the contrary, electron-beam radiation produced shorter equilibration times for all food-simulating solvents tested at 40°C. The above values regarding ATBC migration into aqueous food simulants are far below the European Union restriction (1?mg?kg^?1 body weight) for both types of ionising radiation. Thus, PVC cling film may be used in food irradiation applications in contact with aqueous foodstuffs.     

Mathematical approach for two component modeling of salep–starch mixtures using central composite rotatable design: Part I. Physicochemical and steady shear properties

A 2-factor-5-level central composite rotatable design (CCRD) of response surface methodology (RSM) was used to model linear, interaction and quadratic effects of some processing variables (salep and each starch type, the composition variables) on the response variables; physicochemical characteristics (pH, brix and turbidity) and steady shear rheological properties (apparent viscosity η, consistency coefficient K, shear stress σ and flow-behavior index n) of salep–starch mixtures (SSM); namely, salep–corn starch mixture (SCSM), salep–wheat starch mixture (SWSM) and salep–potato starch mixture (SPSM). The linear, interaction and quadratic effects of the processing variables were also modeled to develop predictive models for the tested properties to optimize the effect of these variables (salep and each starch type) using ridge analysis involved with RSM. It was concluded that salep and all starch types increased the apparent viscosity (η), shear stress (σ) and consistency coefficient (K) values; decreased the flow-behavior index (n) values of SSM samples. Salep was observed to vastly increase the viscosity of mixture samples when mixed with corn, wheat or potato starches. However, potato starch exhibited very different performance as compared to the other starches in terms of the physicochemical and steady shear rheological properties. The ridge analysis used to optimize these effects revealed that maximum η (0.84, 0.46 and 1.38 Pa s), and K (16.64, 6.48 and 28.86 Pa sⁿ) values for the SCSM, SWSM and SPSM samples, respectively would occur at salep = 0.54% and starch = 2.83% w/w.     

Quantum chemical investigation on the mechanism and kinetics of PBDE photooxidation by ·OH: a case study for BDE-15

Computational approaches are crucial to risk assessment and pollution prevention of newly synthesized compounds prior to large-scale production and commercialization. Understanding the kinetics and mechanism of the tropospheric reaction of semivolatile organic compounds with ·OH is an indispensable component of risk assessment. In this study, we show that the density functional theory (DFT) can be successfully employed to probe the kinetics and mechanism of atmospheric photooxidation of polybrominated diphenyl ethers (PBDEs) by ·OH, taking 4,4'-dibromodiphenyl ether (BDE-15) as a case. The predicted products (HO-PBDEs, brominated phenols and Br(2)) and overall rate constant (k(OH)) at 298 K are consistent with the experimental results. Two pathways leading to formation of HO-PBDEs are identified: Br substitution by ·OH, and abstraction of H gem to ·OH in BDE-OH adducts by O(2). This study offers a cost-effective way for probing the atmospheric indirect photooxidation kinetics and mechanism of PBDEs.     

Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics,microstructure and bioactive compounds

Comparison between near and far wavelength sections were evaluated in the infrared-assisted freeze-drying (IRFD) process of açai puree. Samples were dried using freeze drying (FD); near IRFD (NIRFD); far IRFD (FARFD); and infrared heating after 20% weight reduction, NIRFD_20%WR and FARFD_20%WR. IRFD significantly reduced the total drying time, with NIRFD and FARFD taking 49.42% and 33.40% less time than FD, respectively. The structure of powdered using IRFD was more open and with larger pores. FARFD_20%WR had collapsed cells that compromised the functional properties of the powder (wettability, dispersibility). As for bioactive compounds, phenolic content was not affected by IRFD, ranging from 963.44 to 1025.60 mg/100 g. Antioxidant capacity increased (59.91 to 88.06%) when far infrared was used due to a Maillard reaction that generated antioxidant compounds and darker product. Content of anthocyanins reduced in samples dried by far infrared. Overall, NIRFD was more efficient, as it reduced total drying time without compromising product quality.Industrial relevanceThe high-energy consumption of traditional freeze-drying limit the large-scale industrial production of freeze-dried açai puree. The infrared-assisted freeze-drying has been contributions on reducing drying energy consumption with time saving varying from 24.73 to 49.42% compared to the conventional freeze-drying treatment, maintaining the color, appearance and nutritional quality of the açai puree. Besides that, this study outstands that near wavelength lamps are more suitable for food drying by IRFD.     

Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity

The impact of ohmic heating (OH) in the low (12 kHz) and high (300 kHz) kilohertz-range on textural changes and texture uniformity of potato cubes and whole potato tubers was investigated. Potatoes were heated in aqueous NaCl solution with a conductivity of 2.5 mS/cm. Texture was characterized by cutting and puncture tests and the energy (mJ) necessary to cut or penetrate the samples was found to be a suitable indicator. The impact of the initial temperature of the surrounding liquid on the heating uniformity was analyzed by starting the cooking treatment in cold (20 ± 2 °C) and in hot (90 ± 5 °C) NaCl solution. To further improve the heating efficiency, the conductivity was adjusted during the treatment. With an increasing power input during OH, increasing texture softening rates were observed. Compared to conventional cooking, an up to 8-times faster texture softening rate occurred. Treatments at 300 kHz resulted in a better texture uniformity compared to OH at 12 kHz. Compared to the conventional cooking, OH treatments resulted in significant (p ≤ 0.05) higher weight losses and a higher texture softening at similar cooking degrees. By adjustment of the liquid conductivity and power input during the treatment, textural properties were improved, and weight loss could be reduced.Industrial relevanceOhmic heating (OH) is an alternative heating technology with the potential to reduce processing times and energy consumption. It can overcome limitations in the heat transfer particularly given for large-volume solid foods and provide a uniform heating. However, limited attention has been given to the effects of the product and process parameters on the heating uniformity during OH treatments of solid foods. The present paper highlights the importance of the electrical conductivity and the frequency of the applied electric field on the texture uniformity. The obtained results contribute to the understanding of the interaction of the electric field and the food matrix, which is the basis for the implementation of tailored and targeted processing concepts in the industry.     

Aspects of transition cow metabolomics—Part I: Effects of a metaphylactic butaphosphan and cyanocobalamin treatment on the metabolome in liver,blood, and urine in cows with different liver metabotypes

Dairy cows in modern production systems are at risk to develop metabolic disorders during the transition period. Reasons for individual differences in susceptibility, as well as the underlying pathomechanisms, are still only partially understood. The development of metaphylactic treatment protocols is needed. In this context, an on-farm prospective 3-fold blinded randomized study involving 80 German Holstein cows was performed throughout 1 yr. The trial involved a thorough recording of the production and clinical traits, clinical chemistry, and liver biopsies and blood and urine sampling at d 14 (mean: 12 d, range: 1–26 d) antepartum (AP), and d 7 (7, 4–13) and 28 (28, 23–34) postpartum (PP) for metabolomics analyses. Two groups received a treatment with butaphosphan and cyanocobalamin (BCC) at either the dosage recommended by the manufacturer or the double dosage (5 or 10 mL/100 kg of body weight 10% butaphosphan and 0.005% cyanocobalamin (Catosal, Bayer Animal Health), n = 20 in each group, parity: 4.2 ± 2.0 and 3.4 ± 1.3, respectively (mean ± SD)] and one group a placebo treatment (NaCl 0.9%, n = 40, parity: 4.0 ± 1.9). The animals were treated at 6 time points (7, 6, and 5 d AP, and 1, 2, and 3 d PP) via intravenous injection. Mass spectroscopy-based targeted metabolomics analysis of blood plasma and liver samples were performed using the AbsoluteIDQ p180 kit (Biocrates Life Sciences), whereas the urine samples were analyzed by nuclear magnetic resonance spectroscopy. Statistical analysis was performed using multivariate [partial least squares discriminant analysis (PLS-DA)] and univariate methods (linear mixed model). Multivariate data analysis (PLS-DA plots) of the liver metabolome revealed 3 different metabotypes (A = medium, B = minor, C = large alterations in liver metabolome profile between AP and PP status). Metabotype B animals were characterized by higher PP lipomobilization (stronger PP body condition decrease and higher blood bilirubin, fatty acids, gamma-glutamyltransferase, and triglyceride levels) and a higher occurrence of transition cow diseases, compared with the animals in metabotype C. Analysis of the feeding data showed that the period of metabotype B animals (calving in a distinct time frame) was characterized by a decreased grass silage quality. The PP liver metabolome of the metabotype C animals was characterized by higher concentrations of AA, acylcarnitines, lysoPC and sphingomyelins compared with metabotype B. For the metaphylactic treatment with BCC a dose-dependent effect was confirmed, differing between the metabotypes. In all matrices and metabotypes at various time points significant treatment effects were observed, with different profiles in clinical chemistry and as well in metabolomics data. The most clear-cut treatment effect was observed in metabotype B in the liver at 7 d PP, characterized by an increase in several acylcarnitines and phosphatidylcholines, indicating a more efficient influx and oxidation of fatty acids in mitochondria and thereby an increase in energy supply and more efficient triglyceride export in the liver. The results from the liver metabolomics analysis support the application of an indication-based metaphylactic treatment with BCC.