Accelerated Shelf-life Tests of Food Undergoing Oxidation: Uncertainties, Pitfalls and Perspectives

2021 ◽  
Author(s):  
Sonia Calligaris ◽  
Lara Manzocco ◽  
Maria Cristina Nicoli
Keyword(s):  
Shelf Life ◽  
Life Tests

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

scholarly journals Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2385
Author(s):  
Olimpia Panza ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Control Fish ◽  
Natural Food ◽  
Refrigerated Storage ◽  
Pomegranate Peel ◽  
Life Tests ◽  
Potential Resource ◽  
And Control

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.

scholarly journals Experimental accelerated shelf life determination of a ready-to-eat processed food

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
M. Naceur Haouet ◽  
Mauro Tommasino ◽  
Maria Lucia Mercuri ◽  
Ferdinando Benedetti ◽  
Sara Di Bella ◽  
...  
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Food Products ◽  
Food Preparation ◽  
Processed Food ◽  
Life Test ◽  
Life Saving ◽  
Life Tests

The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life. The aim of the study was directed to verify the possibility to apply an accelerated shelf life test to perishable food products having a short-expected shelf life, such as a new ready-to-eat processed food preparation, composed mainly by cereals, tuna and chicken, packed in thermo-sealed trays and pasteurised. Different samples of the product were stored in thermal abuse conditions, collected periodically and subjected to determinations of TVB-N, pH and sensorial characteristics. Q10 and activation energy were calculated allowing to obtain a predictive evaluation of the product shelf life at the 4°C recommended temperature. The product shelf life was assessed at 26 days vs the 30 days expected by the manufacturer, showing the possibility to apply successfully ASLT for products having short shelf life, saving both time and money.

scholarly journals Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition

2018 ◽  
Vol 6 (4) ◽  
Author(s):  
Serena Altissimi ◽  
Maria Lucia Mercuri ◽  
Marisa Framboas ◽  
Mauro Tommasino ◽  
Stefania Pelli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Central Italy ◽  
The Other ◽  
Total Volatile ◽  
Fish Products ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Life Tests

In relation to consumer demand, crustaceans and cephalopods are sold as both fresh and defrosted. It is well known that total volatile basic nitrogen (TVB-N) and volatile amine values, especially, biogenic amines and biogenic amine index, are expression of freshness of fish products, but there is a lack of knowledge of their acceptability limits, for crustaceans and cephalopods. In order to assess these limits, real-time shelf life tests were carried out, relating the results of TVB-N, biogenic amines and BAI to the sensory evaluation of crustaceans and cuttlefishes, both fresh and defrosted. TVB-N and biogenic amines have been analysed in many shrimp species and cuttlefishes purchased in Perugia (Central Italy), and BAI was calculated as the ratio between different biogenic amines. The results show levels of TVB-N and spermine different between shrimp and cuttlefish (TVB-N: 37 vs. 14 mg/100 g; spermine: 4 vs. 14 mg/kg, respectively) while the other biogenic amines and BAI are close to zero in both. Among biogenic amines, cadaverine and even more putrescine significantly affect BAI values and seem to be the most effective in assessing limits of acceptability during storage.

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