Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.
Identifieur interne : 000558 ( PubMed/Curation ); précédent : 000557; suivant : 000559Headspace 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 LoeySource :
- Food chemistry [ 0308-8146 ] ; 2012.
English descriptors
- KwdEn :
- 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
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000558
Links to Exploration step
pubmed:23442689Le 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="1"><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>
</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>
</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="1"><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>
</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>
<pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">23442689</PMID>
<DateCreated><Year>2013</Year>
<Month>2</Month>
<Day>27</Day>
</DateCreated>
<DateCompleted><Year>2013</Year>
<Month>08</Month>
<Day>22</Day>
</DateCompleted>
<DateRevised><Year>2013</Year>
<Month>2</Month>
<Day>27</Day>
</DateRevised>
<Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN>
<JournalIssue CitedMedium="Internet"><Volume>134</Volume>
<Issue>4</Issue>
<PubDate><Year>2012</Year>
<Month>Oct</Month>
<Day>15</Day>
</PubDate>
</JournalIssue>
<Title>Food chemistry</Title>
<ISOAbbreviation>Food Chem</ISOAbbreviation>
</Journal>
<ArticleTitle>Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.</ArticleTitle>
<Pagination><MedlinePgn>2303-12</MedlinePgn>
</Pagination>
<ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2012.03.096</ELocationID>
<Abstract><AbstractText>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.</AbstractText>
<CopyrightInformation>Copyright © 2012 Elsevier Ltd. All rights reserved.</CopyrightInformation>
</Abstract>
<AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Vervoort</LastName>
<ForeName>Liesbeth</ForeName>
<Initials>L</Initials>
<AffiliationInfo><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.</Affiliation>
</AffiliationInfo>
</Author>
<Author ValidYN="Y"><LastName>Grauwet</LastName>
<ForeName>Tara</ForeName>
<Initials>T</Initials>
</Author>
<Author ValidYN="Y"><LastName>Kebede</LastName>
<ForeName>Biniam T</ForeName>
<Initials>BT</Initials>
</Author>
<Author ValidYN="Y"><LastName>Van der Plancken</LastName>
<ForeName>Iesel</ForeName>
<Initials>I</Initials>
</Author>
<Author ValidYN="Y"><LastName>Timmermans</LastName>
<ForeName>Rian</ForeName>
<Initials>R</Initials>
</Author>
<Author ValidYN="Y"><LastName>Hendrickx</LastName>
<ForeName>Marc</ForeName>
<Initials>M</Initials>
</Author>
<Author ValidYN="Y"><LastName>Van Loey</LastName>
<ForeName>Ann</ForeName>
<Initials>A</Initials>
</Author>
</AuthorList>
<Language>ENG</Language>
<PublicationTypeList><PublicationType UI="D003160">Comparative Study</PublicationType>
<PublicationType UI="D023362">Evaluation Studies</PublicationType>
<PublicationType UI="D016428">Journal Article</PublicationType>
<PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType>
</PublicationTypeList>
<ArticleDate DateType="Electronic"><Year>2012</Year>
<Month>Mar</Month>
<Day>30</Day>
</ArticleDate>
</Article>
<MedlineJournalInfo><Country>England</Country>
<MedlineTA>Food Chem</MedlineTA>
<NlmUniqueID>7702639</NlmUniqueID>
<ISSNLinking>0308-8146</ISSNLinking>
</MedlineJournalInfo>
<CitationSubset>IM</CitationSubset>
<MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName>
<QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName>
<QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName>
<QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D008401" MajorTopicYN="N">Gas Chromatography-Mass Spectrometry</DescriptorName>
<QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D061352" MajorTopicYN="N">Pasteurization</DescriptorName>
<QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName>
</MeshHeading>
</MeshHeadingList>
</MedlineCitation>
<PubmedData><History><PubMedPubDate PubStatus="received"><Year>2012</Year>
<Month>1</Month>
<Day>20</Day>
</PubMedPubDate>
<PubMedPubDate PubStatus="revised"><Year>2012</Year>
<Month>2</Month>
<Day>28</Day>
</PubMedPubDate>
<PubMedPubDate PubStatus="accepted"><Year>2012</Year>
<Month>3</Month>
<Day>22</Day>
</PubMedPubDate>
<PubMedPubDate PubStatus="entrez"><Year>2013</Year>
<Month>2</Month>
<Day>28</Day>
<Hour>6</Hour>
<Minute>0</Minute>
</PubMedPubDate>
<PubMedPubDate PubStatus="pubmed"><Year>2013</Year>
<Month>2</Month>
<Day>28</Day>
<Hour>6</Hour>
<Minute>0</Minute>
</PubMedPubDate>
<PubMedPubDate PubStatus="medline"><Year>2013</Year>
<Month>8</Month>
<Day>24</Day>
<Hour>6</Hour>
<Minute>0</Minute>
</PubMedPubDate>
</History>
<PublicationStatus>ppublish</PublicationStatus>
<ArticleIdList><ArticleId IdType="pubmed">23442689</ArticleId>
<ArticleId IdType="pii">S0308-8146(12)00579-1</ArticleId>
<ArticleId IdType="doi">10.1016/j.foodchem.2012.03.096</ArticleId>
</ArticleIdList>
</PubmedData>
</pubmed>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PubMed/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000558 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/PubMed/Curation/biblio.hfd -nk 000558 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= OrangerV1 |flux= PubMed |étape= Curation |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/PubMed/Curation/RBID.i -Sk "pubmed:23442689" \ | HfdSelect -Kh $EXPLOR_AREA/Data/PubMed/Curation/biblio.hfd \ | NlmPubMed2Wicri -a OrangerV1
![]() | This area was generated with Dilib version V0.6.25. | ![]() |