Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Food Chem. 2022 Mar 30;373(Pt B):131430. doi: 10.1016/j.foodchem.2021.131430. Epub 2021 Oct 20.
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.
NOVA 食品分类系统将食品分为四类，即未加工和最低限度加工食品、加工烹饪原料、加工食品和超加工食品。随着人们对健康饮食的追求日益增加，对最低限度加工食品的特别关注变得至关重要。根据 NOVA 的说法，鲜榨、高压处理（HPP）和巴氏杀菌橙汁是最低限度加工食品。在这项研究中，探索了这些最低限度加工果汁在质量和成分上的差异，因为发现它们的传统质量特征太弱，无法说明它们的差异。然而，基于非靶向代谢组学，在鲜榨和 HPP 橙汁之间鉴定出了两种差异化合物，在鲜榨和巴氏杀菌橙汁之间鉴定出了 15 种差异化合物。此外，本研究中所有的巴氏杀菌橙汁都被认为在基于挥发性总览的软独立建模分类类比（dd-SIMCA）模型中超出了鲜榨和 HPP 橙汁的可接受范围。本研究的结果为澄清最低限度加工果汁的组成差异提供了数据，以便对其进行进一步的细分。
