Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

Corradini, Maria G.

doi:10.1146/annurev-food-030117-012433

Cited by 94 publications

(74 citation statements)

References 111 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among the indirect impacts of packaging, date and storage information attributes play a significant role in a consumer's decision of whether to eat or discard food [8]. From a socio-historical perspective, mobile applications [33] and smart label indicators [34] have been developed to optimize consumers' correct understanding and usage of labels.…”

Section: Introductionmentioning

confidence: 99%

Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

et al. 2020

View full text Add to dashboard Cite

On-pack date and storage labeling is one of the direct information carriers used by the food industry to communicate product shelf-life attributes to consumers. However, it is also one of the major factors that contribute to consumer food waste issues. This study aims to systematically understand the existing tensions within the current date and storage labeling system and explore the potential opportunities for design to intervene. First, we conducted a literature review to identify tensions that the consumer encounters in their food edibility assessment system and summarize the corresponding proposal for actions. 12 tensions and 16 proposals for action were identified and further framed according to a conceptual model developed in this study. Following this, the literature findings were refined and grounded in co-creation sessions in consumer workshops and industry practitioner interviews to develop specific labeling-related design implications. The findings indicate the importance of investigating the role that date and storage labeling play from a system level. Furthermore, we suggest that the conceptual model developed in this study can be used not only as a framework that guides researchers to identify and analyze labeling-related food waste problems that each individual consumer encounters, but also as a guideline that assists packaging design practitioners in exploring potential design opportunities to solve the problem from a system perspective.

show abstract

Section: Introductionmentioning

confidence: 99%

Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The shelf life of a food product is determined by undesirable physical–chemical qualities or microbial levels (Ergun et al, ). To study the shelf life of a product, it is essential to identify the deterioration or failure modes that limit the shelf life (Corradini, ). Sources of information such as scientific literature, internal company information, raw‐material information, and customer service are important for this determination.…”

Section: Introductionmentioning

confidence: 99%

“…The shelf life of a food product is determined by undesirable physical-chemical qualities or microbial levels (Ergun et al, 2010). To study the shelf life of a product, it is essential to identify the deterioration or failure modes that limit the shelf life (Corradini, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments

Spanemberg

Korzenowski

Sellitto

2019

J Food Process Engineering

View full text Add to dashboard Cite

The purpose of this study was to determine the sugar formulation that maximizes the shelf life and critical moisture content of hard candy and to verify the relationship between the response variables. The method used was the mixture design of experiments. Experimental points were determined using a D‐optimal mixture design. Industrial‐scale tests were conducted using three commercial sugars commonly found in hard candies. The models were fitted to the experimental results and evaluated via an analysis of variance. There was a maximum point (58.17 d) for the accelerated shelf life model, which was 0.600, 0.200, and 0.200 for the mass fractions of sucrose, 40 DE corn syrup, and 20 DE high‐maltose corn syrup, respectively; the maximum critical moisture content (3.88%) was 0.593, 0.228, and 0.179, respectively. The optimum formulation resulted in a product whose estimated shelf life extended 7 months beyond the expiration date usually used in the industry. Practical Applications The results have implications for increasing the shelf life and agility in the development of new products. A practical and low‐cost method for determining the critical moisture content using accelerated tests in the confectionery industry is proposed. This study is a direct application of the mixture design of experiments on an industrial scale and provides significant results not found in the literature.

show abstract

“…In particular, the current demand for minimally processed, ready to eat, and easily prepared foods in conjunction with the novel concept of clean labels has rapidly increased. As a result, the emerging concepts of SP are employed as novel analytical tools by providing plentiful innovative solutions for prolonging the shelf‐life, or maintaining, improving, or monitoring the food quality and safety . The SP system is proposed to conduct continuous monitoring of temperature, freshness, and microbiological status, as well as the shelf life of food products from farm to fork considering consumer preferences and satisfaction as well as minimizing food spoilage and wastage.…”

Section: Introductionmentioning

confidence: 99%

“…As a result, the emerging concepts of SP are employed as novel analytical tools by providing plentiful innovative solutions for prolonging the shelf-life, or maintaining, improving, or monitoring the food quality and safety. [11][12][13][14][15] The SP system is proposed to conduct continuous monitoring of temperature, freshness, and microbiological status, as well as the shelf life of food products from farm to fork considering consumer preferences and satisfaction as well as minimizing food spoilage and wastage. These provide information about the condition of food and its environment to the users.…”

mentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

View full text Add to dashboard Cite

The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

show abstract

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements

Cited by 94 publications

References 111 publications

Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

Contact Info

Product

Resources

About