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

Publication date: Available online 31 January 2018 Source:Trends in Food Science & Technology Author(s): Scheling Wibowo, Carolien Buvé, Marc Hendrickx, Ann Van Loey, Tara Grauwet Background Defining the exact shelf-life of a shelf-stable food product is still a real challenge for food manufacturers as there are many variables to be considered. Currently, many shelf-life determinations of commercial shelf-stable products are based on trial-and-error methods which could pose risks resulting in brand damage (overestimation) or food waste (underestimation). Because degradation reactions determining shelf-life are really complex, predicting quality changes remains a challenge; consequently, a scientific approach which considers multiple variables is greatly needed. Recent advances in analytical methods (e.g. GC-MS fingerprinting) and data analysis techniques (e.g. multivariate data analysis and kinetic modelling) can play a key role in this context if they are used in (accelerated) shelf-life studies. Moreover, the role of sensory evaluations should not be forgotten as changes in sensorial properties or decreases in consumer acceptance levels as a function of storage time are in most cases the primary reasons for defining the end of shelf-life. Scope and approach This review paper focuses on research progresses in this field and addresses future challenges for quality investigation during storage and prediction of shelf-life dates. As proof of concept, the paper ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research