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Foods
Special Issues
Storage and Shelf-Life Assessment of Food Products
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Storage and Shelf-Life Assessment of Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 14 October 2024 | Viewed by 790

Special Issue Editor

Dr. Rui M.S. Cruz

E-Mail Website
Guest Editor
1. Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
2. MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
Interests: food packaging; food processing; emerging technologies; biomaterials; sustainability; mathematical modeling; shelf-life; food preservation; food waste recovery
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of the journal Foods is focused on “Storage and Shelf-Life Assessment of Food Products”. The assessment of food product storage and shelf life is a critical aspect of ensuring food safety, quality, and sustainability in the food industry. This entails a methodical assessment of numerous parameters that affect the food-storage circumstances and the time frame for which the desired characteristics of a food product can be preserved. In today's food industry, there is a growing focus on increasing shelf life while reducing the use of artificial additives and preservatives. Innovations in packaging technology, processing techniques, and natural preservatives have resulted from this focus. Therefore, this Special Issue is open to receiving research results and/or quality reviews focused on new challenges and new technological approaches related to the storage and shelf life of food products. 

Dr. Rui M.S. Cruz
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food storage
  • shelf-life assessment
  • food safety
  • food quality
  • food sustainability
  • food industry
  • storage parameters
  • preservation techniques
  • packaging innovations

Published Papers (1 paper)

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Research

15 pages, 2735 KiB  
Article
Study on Quality Changes of Kelp Gel Edible Granules during Storage
by Tingru Chen, Ying Li, Yin Wang, Jicheng Chen, Lin’ao Fan and Zhiyu Liu
Foods 2024, 13(14), 2267; https://doi.org/10.3390/foods13142267 - 18 Jul 2024
Viewed by 314
Abstract
The kelp gel edible granules developed utilizing the gel properties of alginate are prone to quality deterioration if improperly stored during the storage process. This study comprehensively investigated the quality changes of kelp gel edible granules stored at 4 °C and 25 °C [...] Read more.
The kelp gel edible granules developed utilizing the gel properties of alginate are prone to quality deterioration if improperly stored during the storage process. This study comprehensively investigated the quality changes of kelp gel edible granules stored at 4 °C and 25 °C by evaluating indicators such as total bacterial count, coliform bacteria, pH, relaxation time, color difference, appearance, texture characteristics, gel strength, and sensory scoring. The results showed that during the storage at 4 °C, the total bacterial count remained within the national standard range, the hardness and chewiness increased, the gel strength first increased and then decreased, the partial exudation of the bound water in the product occurred, and the sensory score slightly decreased, with an overall minor change in quality. During the storage at 25 °C, significant quality changes were observed, with the total bacterial count exceeding the national standard on the 20th day; additionally, the hardness, chewiness, and gel strength all initially increased and then decreased, both the bound water and the restrained water in the product exuded, the moisture stability decreased, and the sensory score significantly decreased between 16 to 20 days. The spoilage of the product was characterized by a significant water loss, reduction in volume, color change from bright green to dark yellow-brown, and a distinct smell of decaying algae. No coliform bacteria was detected in all products during the storage period. In summary, the shelf life endpoint of the product stored at 25 °C is 16 days, and the shelf life of the product stored at 4 °C is greater than 20 days. Storage at 4 °C can better maintain product quality, extend the shelf life, and effectively maintain the overall color of the product. Full article
(This article belongs to the Special Issue Storage and Shelf-Life Assessment of Food Products)
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