Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

Abstract

clmt/lmt/ Highlights  Defining shelf-life dates should rely on scientific rather than trial-and-error methods. New approach and future challenges to study shelf-stable food quality changes during storage are reviewed. Integrated science-based approach as useful tool for quality investigation and shelf-life prediction. Shelf-life may be estimated from kinetics combined with consumer acceptance limits.

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

“…For each aroma compound, the rate of change at a reference temperature (Tref) of 20 °C was described by a reaction rate constant kTref (Table 3). To the best of our knowledge, reaction rates constants describing the change in aroma compounds of strawberry juice during storage were never reported before despite their usefulness for quality investigations and shelf-life assessment (Wibowo et al, 2018…”

“…chemometrics, kinetic modelling) and to include sensory evaluations (e.g. difference testing, acceptance testing) (Wibowo et al, 2018). To show the potential of the aforementioned approach, present work applied an integrated science-based approach to study volatile changes during storage using untargeted, targeted and sensory analyses next to the use of advanced data analysis techniques.…”

Antioxidant Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Caffeic Acid

“…Active packages are based on interactions with the food’s environment or the food itself. Active food systems offer the possibility of containing active molecules/principles into packages, allowing the reduction of food additives into the food products, maintaining unchanged quality, safety and the organoleptic characteristics of food products and extending the shelf-life of foodstuffs [ 5 , 6 , 7 ]. This research activity proposed the combination of a poly (vinyl alcohol-co-ethylene) (EVOH) polymer matrix and caffeic acid (CA) active ingredient.…”

Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree

“…Ávila and Silva (1999) reported that the oxidation of colored compounds during storage, such as carotenoid degradation, is the most common reaction affecting color alongside Maillard browning (Ávila & Silva, 1999). Additionally, carotenoids are susceptible to isomerization and oxidation, such as autoxidation, photooxidation, and coupled oxidation in lipid‐containing systems, resulting in colorless end‐products or bleaching of the carotenoids (Wibowo, Buvé, Hendrickx, Van Loey, & Grauwet, 2018). In a study by Oliveira et al (2015), total carotenoids in peach puree stored under 100 kPa nitrogen at 23°C were more stable resulting in a higher content compared to other atmospheres containing oxygen (Oliveira et al, 2015; Rodriguez‐Amaya, 1997).…”