Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium.
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium.
Trends Biotechnol. 2014 Mar;32(3):125-31. doi: 10.1016/j.tibtech.2014.01.002. Epub 2014 Jan 28.
Historically, the study of food quality changes during processing, preservation, and storage has evolved from targeted, single-response studies towards studies relying on both targeted and untargeted approaches analyzing multiple responses. In our opinion, future studies should be based on a zoom-in approach in which fingerprinting is used as a multivariate, hypothesis-free starting point to screen for key quality differences in food extracts of differently processed, preserved, and stored foods. By interpreting the identity of selected fingerprint markers in terms of their relevance and consequences for application or connecting the markers to particular food reactions, in a subsequent kinetic study mechanistic as well as quantitative insight into the effect of extrinsic processing variables on quality changes can be obtained.
从历史上看，对加工、保存和储存过程中食品质量变化的研究已经从针对单一反应的研究发展到依赖于针对和非针对方法来分析多个反应的研究。在我们看来，未来的研究应该基于一种放大的方法，其中指纹图谱作为一种多变量、无假设的起点，用于筛选不同加工、保存和储存的食品提取物中的关键质量差异。通过根据其相关性和对应用的影响来解释所选指纹标记物的身份，或者将标记物与特定的食品反应联系起来，在随后的动力学研究中，可以获得关于外源性加工变量对质量变化影响的机制和定量见解。
