Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview

文献类型： 外文期刊

第一作者： Wang, Kewen

作者： Wang, Kewen;Xu, Zhenzhen;Wang, Kewen

作者机构：

关键词： Orange juice; Thermal processing; Non-thermal processing; Metabolomics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 373 卷

页码：

收录情况： SCI

摘要： The NOVA food classification system, divides foods into four categories, namely unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. With the recently increasing pursuit of healthy diets, special attention to minimally processed foods has become crucial. According to NOVA, freshly squeezed, high pressure processing (HPP) and pasteurized orange juice are minimally processed foods. In this study, the differences in the quality and composition of these minimally processed juice are explored, as it was found that their traditional quality characteristics were too weak to illustrate their difference. However, based on untargeted metabolomics, two differential compounds were identified between freshly squeezed and HPP orange juice, in addition to 15 differential compounds between freshly squeezed and pasteurized orange juice. Moreover, all the pasteurized orange juice in this study was deemed to be out of the acceptance area of freshly squeezed and HPP orange juice in a data-driven soft independent modeling of class analogy (DD-SIMCA) model based on volatile overview. The results of this study provide data for clarifying the compositional differences between minimally processed juice for their further subclassification.

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