Carolien Buvé1, Tine Van Bedts1, Annelien Haenen1, Biniam Kebede1,2, Roel Braekers3,4, Marc Hendrickx1, Ann Van Loey1, Tara Grauwet1. 1. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium. 2. Department of Food Science, University of Otago, Dunedin, New Zealand. 3. Interuniversity Institute for Biostatistics and statistical Bioinformatics, Universiteit Hasselt, Martelarenlaan, Hasselt, Belgium. 4. Interuniversity Institute for Biostatistics and statistical Bioinformatics, KU Leuven, Kapucijnenvoer, Leuven, Belgium.
Abstract
BACKGROUND: Accurate shelf-life dating of food products is crucial for consumers and industries. Therefore, in this study we applied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testing and the screening of analytical attributes for fast shelf-life predictions. Shelf-stable strawberry juice was selected as a case study. RESULTS: Ambient storage (20 °C) had no effect on the aroma-based acceptance of strawberry juice. The colour-based acceptability decreased during storage under ambient and accelerated (28-42 °C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a* and ΔE* value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 °C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected. CONCLUSIONS: Colour changes of strawberry juice during storage are shelf-life limiting. Combining ASLT with acceptability testing allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relying on scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT.
BACKGROUND: Accurate shelf-life dating of food products is crucial for consumers and industries. Therefore, in this study we applied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testing and the screening of analytical attributes for fast shelf-life predictions. Shelf-stable strawberryjuice was selected as a case study. RESULTS: Ambient storage (20 °C) had no effect on the aroma-based acceptance of strawberryjuice. The colour-based acceptability decreased during storage under ambient and accelerated (28-42 °C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a* and ΔE* value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 °C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected. CONCLUSIONS: Colour changes of strawberryjuice during storage are shelf-life limiting. Combining ASLT with acceptability testing allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relying on scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT.
Authors: Raquel da Silva Simão; Jaqueline Oliveira de Moraes; Julia Beims Lopes; Ana Caroline Cichella Frabetti; Bruno Augusto Mattar Carciofi; João Borges Laurindo Journal: Foods Date: 2022-01-13