A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products

During processing and storage phases it has violent impacts on the chemical composition of foods. Various high sensitivity and throughput technology have been employed in the evaluation of the quality degradation, since their extremely sophisticated mechanism. Foodomics-based approaches integrated multiple strategies that allow comprehensive characterization of the components of horticultural, meat, fish and seafood as well as milk and dairy products, and improve the understanding of potential mechanisms and molecules related to the quality traits to produce high-quality food products. This review emphasized the development of foodomics-based approaches and proposed some metabolites, proteins, peptides, etc., can be used as freshness markers, so as to discover the mechanism of internal monitoring of food quality and provides preventive strategies for delaying food deterioration. In addition, this review gives a comprehensive overview of current state of the art and future challenges in quality degradation and preservation protocol of different food products.