OrangerV1, Main, Exploration, bibRecord, 001309

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.

Identifieur interne : 001309 ( Main/Exploration ); précédent : 001308; suivant : 001310

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.

Auteurs : Liesbeth Vervoort [Belgique] ; Tara Grauwet ; Biniam T. Kebede ; Iesel Van Der Plancken ; Rian Timmermans ; Marc Hendrickx ; Ann Van Loey

Source :

Food chemistry [ 0308-8146 ] ; 2012.

RBID : pubmed:23442689

English descriptors

KwdEn :
- Beverages (analysis), Citrus sinensis (chemistry), Food Handling (methods), Gas Chromatography-Mass Spectrometry (methods), Pasteurization (methods).
MESH :
- analysis : Beverages.
- chemistry : Citrus sinensis.
- methods : Food Handling, Gas Chromatography-Mass Spectrometry, Pasteurization.

Abstract

As a rule, previous studies have generally addressed the comparison of novel and traditional processing technologies by a targeted approach, in the sense that only the impact on specific quality attributes is investigated. By contrast, this work focused on an untargeted strategy, in order to take into account unexpected and unintended effects of (novel) processing, and to possibly uncover unknown compounds resulting from alternative processing. The potential of headspace GC-MS fingerprinting was explored as a tool to compare the impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurisation of orange juice. This study demonstrated that when processing conditions are selected based on equivalent microbial safety, the impact of heat, HP and PEF pasteurisation on the volatile profile of orange juice can be considered comparable. During refrigerated storage, however, indirect impact differences were revealed, which were attributed to differences in degree of enzyme inactivation.

DOI: 10.1016/j.foodchem.2012.03.096
PubMed: 23442689

Affiliations:

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.</title>
<author><name sortKey="Vervoort, Liesbeth" sort="Vervoort, Liesbeth" uniqKey="Vervoort L" first="Liesbeth" last="Vervoort">Liesbeth Vervoort</name>
<affiliation wicri:level="3"><nlm:affiliation>Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.</nlm:affiliation>
<country xml:lang="fr">Belgique</country>
<wicri:regionArea>Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee</wicri:regionArea>
<placeName><region type="province" nuts="2">Province du Brabant flamand</region>
<settlement type="town">Heverlee</settlement>
<settlement type="city">Louvain</settlement>
</placeName>
</affiliation>
</author>
<author><name sortKey="Grauwet, Tara" sort="Grauwet, Tara" uniqKey="Grauwet T" first="Tara" last="Grauwet">Tara Grauwet</name>
</author>
<author><name sortKey="Kebede, Biniam T" sort="Kebede, Biniam T" uniqKey="Kebede B" first="Biniam T" last="Kebede">Biniam T. Kebede</name>
</author>
<author><name sortKey="Van Der Plancken, Iesel" sort="Van Der Plancken, Iesel" uniqKey="Van Der Plancken I" first="Iesel" last="Van Der Plancken">Iesel Van Der Plancken</name>
</author>
<author><name sortKey="Timmermans, Rian" sort="Timmermans, Rian" uniqKey="Timmermans R" first="Rian" last="Timmermans">Rian Timmermans</name>
</author>
<author><name sortKey="Hendrickx, Marc" sort="Hendrickx, Marc" uniqKey="Hendrickx M" first="Marc" last="Hendrickx">Marc Hendrickx</name>
</author>
<author><name sortKey="Van Loey, Ann" sort="Van Loey, Ann" uniqKey="Van Loey A" first="Ann" last="Van Loey">Ann Van Loey</name>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">PubMed</idno>
<date when="2012">2012</date>
<idno type="RBID">pubmed:23442689</idno>
<idno type="pmid">23442689</idno>
<idno type="doi">10.1016/j.foodchem.2012.03.096</idno>
<idno type="wicri:Area/PubMed/Corpus">000558</idno>
<idno type="wicri:Area/PubMed/Curation">000558</idno>
<idno type="wicri:Area/PubMed/Checkpoint">000558</idno>
<idno type="wicri:Area/Ncbi/Merge">001225</idno>
<idno type="wicri:Area/Ncbi/Curation">001225</idno>
<idno type="wicri:Area/Ncbi/Checkpoint">001225</idno>
<idno type="wicri:doubleKey">0308-8146:2012:Vervoort L:headspace:fingerprinting:as</idno>
<idno type="wicri:Area/Main/Merge">001323</idno>
<idno type="wicri:Area/Main/Curation">001309</idno>
<idno type="wicri:Area/Main/Exploration">001309</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en">Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.</title>
<author><name sortKey="Vervoort, Liesbeth" sort="Vervoort, Liesbeth" uniqKey="Vervoort L" first="Liesbeth" last="Vervoort">Liesbeth Vervoort</name>
<affiliation wicri:level="3"><nlm:affiliation>Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.</nlm:affiliation>
<country xml:lang="fr">Belgique</country>
<wicri:regionArea>Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee</wicri:regionArea>
<placeName><region type="province" nuts="2">Province du Brabant flamand</region>
<settlement type="town">Heverlee</settlement>
<settlement type="city">Louvain</settlement>
</placeName>
</affiliation>
</author>
<author><name sortKey="Grauwet, Tara" sort="Grauwet, Tara" uniqKey="Grauwet T" first="Tara" last="Grauwet">Tara Grauwet</name>
</author>
<author><name sortKey="Kebede, Biniam T" sort="Kebede, Biniam T" uniqKey="Kebede B" first="Biniam T" last="Kebede">Biniam T. Kebede</name>
</author>
<author><name sortKey="Van Der Plancken, Iesel" sort="Van Der Plancken, Iesel" uniqKey="Van Der Plancken I" first="Iesel" last="Van Der Plancken">Iesel Van Der Plancken</name>
</author>
<author><name sortKey="Timmermans, Rian" sort="Timmermans, Rian" uniqKey="Timmermans R" first="Rian" last="Timmermans">Rian Timmermans</name>
</author>
<author><name sortKey="Hendrickx, Marc" sort="Hendrickx, Marc" uniqKey="Hendrickx M" first="Marc" last="Hendrickx">Marc Hendrickx</name>
</author>
<author><name sortKey="Van Loey, Ann" sort="Van Loey, Ann" uniqKey="Van Loey A" first="Ann" last="Van Loey">Ann Van Loey</name>
</author>
</analytic>
<series><title level="j">Food chemistry</title>
<idno type="ISSN">0308-8146</idno>
<imprint><date when="2012" type="published">2012</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term>
<term>Citrus sinensis (chemistry)</term>
<term>Food Handling (methods)</term>
<term>Gas Chromatography-Mass Spectrometry (methods)</term>
<term>Pasteurization (methods)</term>
</keywords>
<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term>
</keywords>
<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term>
</keywords>
<keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term>
<term>Gas Chromatography-Mass Spectrometry</term>
<term>Pasteurization</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">As a rule, previous studies have generally addressed the comparison of novel and traditional processing technologies by a targeted approach, in the sense that only the impact on specific quality attributes is investigated. By contrast, this work focused on an untargeted strategy, in order to take into account unexpected and unintended effects of (novel) processing, and to possibly uncover unknown compounds resulting from alternative processing. The potential of headspace GC-MS fingerprinting was explored as a tool to compare the impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurisation of orange juice. This study demonstrated that when processing conditions are selected based on equivalent microbial safety, the impact of heat, HP and PEF pasteurisation on the volatile profile of orange juice can be considered comparable. During refrigerated storage, however, indirect impact differences were revealed, which were attributed to differences in degree of enzyme inactivation.</div>
</front>
</TEI>
<affiliations><list><country><li>Belgique</li>
</country>
<region><li>Province du Brabant flamand</li>
</region>
<settlement><li>Heverlee</li>
<li>Louvain</li>
</settlement>
</list>
<tree><noCountry><name sortKey="Grauwet, Tara" sort="Grauwet, Tara" uniqKey="Grauwet T" first="Tara" last="Grauwet">Tara Grauwet</name>
<name sortKey="Hendrickx, Marc" sort="Hendrickx, Marc" uniqKey="Hendrickx M" first="Marc" last="Hendrickx">Marc Hendrickx</name>
<name sortKey="Kebede, Biniam T" sort="Kebede, Biniam T" uniqKey="Kebede B" first="Biniam T" last="Kebede">Biniam T. Kebede</name>
<name sortKey="Timmermans, Rian" sort="Timmermans, Rian" uniqKey="Timmermans R" first="Rian" last="Timmermans">Rian Timmermans</name>
<name sortKey="Van Der Plancken, Iesel" sort="Van Der Plancken, Iesel" uniqKey="Van Der Plancken I" first="Iesel" last="Van Der Plancken">Iesel Van Der Plancken</name>
<name sortKey="Van Loey, Ann" sort="Van Loey, Ann" uniqKey="Van Loey A" first="Ann" last="Van Loey">Ann Van Loey</name>
</noCountry>
<country name="Belgique"><region name="Province du Brabant flamand"><name sortKey="Vervoort, Liesbeth" sort="Vervoort, Liesbeth" uniqKey="Vervoort L" first="Liesbeth" last="Vervoort">Liesbeth Vervoort</name>
</region>
</country>
</tree>
</affiliations>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001309 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 001309 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Bois
   |area=    OrangerV1
   |flux=    Main
   |étape=   Exploration
   |type=    RBID
   |clé=     pubmed:23442689
   |texte=   Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.
}}

Pour générer des pages wiki

HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i   -Sk "pubmed:23442689" \
       | HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd   \
       | NlmPubMed2Wicri -a OrangerV1

This area was generated with Dilib version V0.6.25.
Data generation: Sat Dec 3 17:11:04 2016. Site generation: Wed Mar 6 18:18:32 2024

Serveur d'exploration sur l'oranger

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki

	Serveur d'exploration sur l'oranger
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.