Secondary Shelf Life of Foods: State of the Art and Future Perspective
Tóm tắt
This review aims to approach the secondary shelf life (SSL) issue by providing an overview of the studies currently available on the subject and suggesting a theoretical framework to model the dependence of the SSL on the residual shelf life (RSL), a new concept introduced in this study. As it will be discussed later, to date, there are no systemic approaches and no guidelines to predict the dependence of the SSL on the RSL, even though the SSL is closely related to RSL. The few articles on the topic available in the literature are limited to assess the SSL of food, and its dependence on packaging systems or storage conditions after the package opening. The new approach based on the RSL can give a valid tool to industrial and scientific operators in the food sector for a more appropriate prediction of SSL. The enhanced awareness about a correct SSL prediction might lead to lower food waste generation.
Tài liệu tham khảo
Lourenco CE, Porpino G, Lobo Araujo CM, Marques VL, Matzembacher DE (2022) We need to talk about infrequent high volume household food waste: a theory of planned behaviour perspective. Sustainable Prod Consump 33:38–48
Oláh J, Kasza G, Szabó-Bódi B, Szakos D, Popp J, Lakner Z (2022) Household food waste research: the current state of the art and a guided tour for further development. Front Env Sci 10:916601
FUSIONS (2016) Estimates of European food waste levels. Stockholm: Eu-fusions
Manzocco L, Alongi M, Sillani S, Nicoli MC (2016) Technological and consumer strategies to tackle food wasting. Food Eng Rev 8:457–467
Dusoruth V, Peterson HH (2020) Food waste tendencies: behavioral response to cosmetic deterioration of food. PLoS ONE 15(5):e0233287
Lusk JL, Ellison B (2020) Economics of household food waste. Can J of Agric Econom 68:379–386
Rolker H, Eisler M, Cardenas L, Deeney M, Takahashi T (2022) Food waste interventions in low-and-middle-income countries: a systematic literature review. Res Cons Rec 186:106534
Graham-Rowe E, Jessop DC, Sparks P (2014) Identifying motivations and barriers to minimizing household food waste. Res Conserv & Recycl 84:15–23
Nicoli MC, Calligaris S (2018) Secondary shelf life: an underestimated issue. Food Eng Rev 10:57–65
Cesa S, Casadei MA, Cerreto F, Paolicelli P (2015) Infant milk formulas: effect of storage conditions on the stability of powdered products towards autoxidation. Foods 4:487–500
Nicosia C, Fava P, Pulvirenti A, Licciardell F (2022) Secondary shelf life assessment of UHT milk and its potential for food waste reduction. Food Pack Shelf Life 33:100880
Bicho NC, Leitao AE, Ramalho JC, Lidon FC (2012) Use of colour parameters for roasted coffee assessment. Food Sci Technol (Campinas) 32:436–442
Rendon MY, Garcia Salva T, Bragagnolo N (2014) Impact of chemical changes on the sensory characteristics of coffee beans during storage. Food Chem 147:279–286
Cappuccio R, Full G, Lonzarich V, Savonitti O. (2001) Staling of roasted and round coffee at different temperatures: combining sensory and GC analysis. Proceedings of the 19th International Scientific Colloquium on Coffee, Trieste, Italy, 2001:1–11
Anese M, Manzocco L, Nicoli MC (2006) Modeling secondary shelf life of ground roasted coffee. J Agric Food Chem 54:5571–5576
Tusek AJ, Benkovic M, Bauman I (2015) Kinetics of colour change in roasted ground coffee during secondary shelf-life. J Process Energy Agric 19:1
Benkovic M, Tusek, AJ (2018) Regression models for description of roasted ground coffee powder color change during secondary shelf-life as related to storage conditions and packaging material. Bever 4(1)
Smrke S, Adam J, Muhlemann S, Lantz I, Yeretzian C (2022) Effects of different coffee storage methods on coffee freshness after opening of packages. Food Pack Shelf Life 33:100893
Fu Y, Lim LT, Mcnicholas PD (2009) Changes on enological parameters of white wine packaged in bax-in-box during secondary shelf life. J Food Sci 74:608–618
Doyon GJ, Oulet PC, Chalifoux L, Pascat B (1995) Measurement of valve oxygen diffusion for bag in-box applications under three possible ambient conditions. Pack Technol Sci 8(4):171–193
Hernanz D, Gallo V, Recamales AF, Melendez-Martinez AJ, Gonzalez-Miret ML, Heredia FJ (2009) Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard. Food Chem 113:530–537
Salacha MI, Kallithraka S, Tzourou I (2008) Browning of white wines: correlation with. Technol Sci 8:171–193
Sioumis N, Kallithraka S, Makris DP, Kefalas P (2006) Kinetics of browning onset in white wines: influence of principal redox-active polyphenols and impact on the reducing capacity. Food Chem 94:98–104
Urbano Cuadrado M, Luque de Castro MD, Perez JPM, Gomez-Nieto MA (2005) Comparison and joint use of near infrared spectroscopy and Fourier transform mid infrared spectroscopy for the determination of wine parameters. Talanta 66:218–224
Lee DH, Kang BS, Park HJ (2011) Effect of oxygen on volatile and sensory characteristics of cabernet sauvignon during secondary shelf life. J Agric Food Chem 59:11657–11666
du Toit WJ, Marais J, Pretorius IS, du Toit M (2006) Oxygen in must and wine: a review. Int J Food Sci Technol 43:1073–1077
Mancebo-Campos V, Salvador MD, Fregapane G (2022) Modelling virgin olive oil potential shelf-life from antioxidants and lipid oxidation progress. Antiox 11:539
Krichene D, Allalout A, Macebo-Campos V, Salvador M, Zarrouk M, Fregapane G (2010) Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions. Food Chem 121:171–177
Krichene D, Salvador M, Fregapane G (2015) Stability of virgin olive oil phenolic compounds during long-term storage (18months) at temperatures of 5–50 degrees C. J Agric Food Chem 63:6779–6786
Garrido-Delgato R, Mar Dobao-Prieto M, Arce L, Aguilar J, Cumplido JL, Valcarce M (2015) Ion mobility spectrometry versus classical physico-chemical analysis for assessing the shelf life of extra virgin olive oil according to container type and storage conditions. J Agric Food Chem 63:2179–2188
Koletzko B, Lien E, Agostoni C, Boehles H, Campoy C, Cetin I, Decsi T, Dudenhausen JW, Dupont C, Forsyth S, Hoesli I, Holzgreve W, Lapillonne A, Putet G, Secher NJ, Symonds M, Szajewska H, Willatts P, Uauy R (2008) The roles of long-chain polyunsaturated fatty acids in pregnancy, lactation and infancy: Review of current knowledge and consensus recommendations. J Perin Med 36:5–14
Rodriguez-Alcalà LM, Garcia-Martinez M, Cachon F, Marmesat S, Alonso L, Marquez-Ruiz G, Fontecha J (2007) Changes in the lipid composition of powdered infant formulas during long-term storage. J Agric Food Chem 55:6533–6538
Cesa S (2004) Malondialdehyde contents in infant milk formulas. J Agric Food Chem 52:2119–2122
Yin H, Porter NA (2005) New insights regarding the autoxidation of polyunsaturated fatty acid. Antiox Redox Signal 7:170–184
Condurso C, Cincotta F, Merlino M, Stanton C, Verzera A (2020) Stability of powdered infant formula during secondary shelf-life and domestic practices. Int Dairy J 109:104761
Dortey MD, Aboagye G, Tuah B (2020) Effect of storage methods and duration of storage on the bacteriological quality of processed liquid milk post-opening. Scient African 10:e00555
Barbano DM, Ma Y, Santos MV (2006) Influence of raw milk quality on fluid milk shelf life. J Dairy Sci 89:15–19
De Jonghe V, Coorevits A, Van Hoorde K, Messens W, Van Landschoot A, De Vos P, Heyndrickx M (2011) Influence of storage conditions on the growth of pseudomonas species in refrigerated raw milk. Appl Envir Microbiol 77:460–470
Bezie A (2019) The effect of different heat treatment on the nutritional value of milk and milk products and shelf-life of milk products. A review. J Dairy Veter Scie 11(5)
Dušková M, Kameník J, Laèanin I, Šedo O, Zdráhal Z (2016) Lactic acid bacteria in cooked hams–sources of contamination and chances of survival in the product. Food Control 61:1–5
Holm ES, Adamsen AP, Feilberg A, Schäfer A, Løkke MM, Petersen MA (2013) Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS. Meat Sci 95:302–310
Kreyenschmidt J, Hübner A, Beierle E, Chonsch L, Scherer A, Petersen B (2010) Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. J Applied Microbiol 108:510–520
Leroy F, Vasilopoulos C, Van Hemelryck S, Falony G, De Vuyst L (2009) Volatile analysis of spoiled, artisan-type, modified-atmosphere packaged cooked ham stored under different temperatures. Food Microbiol 26:94
Spampinato G, Candeliere F, Ameretti A, Licciardello F, Rossi M, Raimondi S (2022) Microbiota survey of sliced cooked ham during the secondary shelf life. Front Microbiol 13:842390
Zardetto S, Barbanti D (2020) Shelf life assessment of fresh green pesto using an accelerated test approach. Food Pack Shelf Life 25:100524
Nicosia C, Fava P, Pulvirenti A, Antonelli A, Licciardello F (2021) Domestic use simulation and secondary shelf life assessment of industrial Pesto alla Genovese. Foods 10:1948