The development of effective shelf-life prediction models is extremely important for the olive oil industry. This research is the continuation of a previous accelerated shelf-life test at mild temperature (40–60 °C), applied in this case to...
This study investigated the production process of ready-to-eat crayfish, focusing on changes in sensory quality, pH, total volatile base nitrogen (TVB-N), total viable count (TVC), acid value (AV), springiness, and hardness during storage at 4 °C...
The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dyna...
Producers have to guarantee the extra virgin olive oil (EVOO) quality characteristics reported in the Regulation (CEE) 2568/91 throughout the product shelf-life (SL). Unfortunately, due to the development of oxidative reactions, some quality indices...
The aim of the study was the evaluation and mathematical modeling of the effect of active modified atmosphere packaging (MAP), by the incorporation of CO2 emitters in the package, on the microbial stability and shelf life of gutted sea bass during re...
The short shelf-life of mushrooms, due to water loss and microbial spoilage, is the main constraint for commercialization and consumption. The effect of substrate type combined with different temperatures and packaging conditions on the shelf-life of...
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredi...
The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream (Sparus aurata) fillets...
The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, whil...
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 ap...
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes th...
Mango fruit is a rich source of bioactive compounds such as carotenoids, phenolics, and ascorbic acid. This research aimed at predicting the content of these bioactive compounds in ‘Tommy Atkins’ mangoes using optical properties, i.e., th...
The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite fil...
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alterna...
Vacuum packed Bratwurst type cooked sausages and sliced or cubed meat products that have limited shelf-life of few days in chilled storage were HP processed (5 min, 600 MPa, 25 °C) and stored at different temperatures (0–15 °C). Color, texture, and m...
Greenhouse-grown butter lettuce (Lactuca sativa L.) can potentially be stored for 21 days at constant 0°C. When storage temperature was increased to 5°C or 10°C, shelf life was shortened to 14 or 10 days, respectively, in our previous observations. A...
The aim of the present study was to develop an electronic nose for the quality control of red meat. Electronic nose and bacteriological measurements are performed to analyse samples of beef and sheep meat stored at 4°C for up to 15 days. Principal co...
The present study aimed to develop a commercial active packaging system of ground beef, by exploiting the antimicrobial and antioxidant properties of a traditional Greek alcoholic distillate called “tsipouro”. Commercial packages (500 g)...
Fresh jujube (Ziziphus jujube) is rich in vitamin C, which is an important quality index and generally decreases with storage time. The aim of this study was to build kinetic models for determining the vitamin C content, thus predicting the quality c...
Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkrau...
(1) Background: Traditional kinetic-based shelf-life prediction models have low fitting accuracy and inaccurate prediction results for blueberries. Therefore, this study aimed to develop a blueberry shelf-life prediction method based on a back propag...
Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes stored at 4 °C for 10 d and...
In this study, the changes in centrifugal loss, TVB-N, K-value, whiteness and sensory evaluation of glazed large yellow croaker were analyzed at −10, −20, −30 and −40 °C storage. The Arrhenius prediction model and long-short-term memory neural networ...
The objective was to review, using an integrated approach, all parameters related to osmotic dehydration, freezing, and frozen storage when assessing the advantages of the osmodehydrofreezing-ODF process. Peeled cherry tomatoes were treated at (T) 25...
We conducted a large-scale, high-throughput phenotyping analysis of the effects of various preharvest and postharvest features on the quality of ‘Valencia’ oranges in order to develop shelf-life prediction models. Altogether, we evaluated...
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data....
Moradyn is an Italian purple corn variety whose cobs represent a rich source of polyphenols. At the industrial level, they are used to produce a dried extract (MCE) by the addition of 20% Arabic gum. In order to evaluate the extract solid-state stabi...
Broccoli is a highly nutritious vegetable that is favored worldwide. Assessing and predicting the shelf life of broccoli holds considerable importance for effective resource optimization and management. The physicochemical parameters and spectral cha...
The shelf life of meat products is a critical factor in ensuring both consumer safety and product quality. Traditional methods for determining shelf life are labor-intensive and time-consuming, making it challenging for manufacturers to adapt to mark...
Shelf life estimation is an important factor to predict the freshness of fruits. This study aimed to investigate the shelf life and the changes in the physicochemical properties of three different pineapple varieties, namely MD2, Josapine, and Morris...
In this paper, we develop an economic order quantity (EOQ) model for fixed shelf-life items and a non-increasing demand. The objective of this model is to maximize the total profit. We find the criterion to decide (i) the interior maximum solution or...
We conducted a large-scale, high-throughput phenotyping analysis of the effects of various pre-harvest and postharvest features on the quality of ‘Rustenburg’ navel oranges, in order to develop shelf-life prediction models to enable the u...
Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both p...
A priori knowledge of the shelf life of energetic materials (EMs) is relevant due to its direct association with safety and functionality. This paper proposes a quick and reliable approach to predicting the shelf life of EMs whose thermal decompositi...
The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transpor...
Context and Objective: Food quality and shelf life are strongly influenced by the interaction between packaging properties and mass transport processes. This study explored how hurdle technology can be applied to food preservation, focusing on olive...
An increasing trend among food business operators (FBOs) to extend the shelf life of Ready-To-Eat (RTE) fish products over 5 days, the duration usually assigned to this kind of product, has been observed recently. In this study, three independent cha...
The aim of the present study was to evaluate Marisol strawberries’ (Fragaria × ananassa) physicochemical quality and shelf-life during storage, using an integrated analytical approach. More specifically, the research aimed to assess the s...
Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fre...
The growing emphasis on food safety and healthier lifestyles, driven by industrial expansion and scientific priorities, has highlighted the necessity of managing harmful microorganisms to guarantee food quality. A significant challenge in this domain...
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble...
To better guide microbial risk management and control, growth kinetic models of Salmonella with the coexistence of two other dominant background bacteria in pork were constructed. Sterilized pork cutlets were inoculated with a cocktail of Salmonella...
A crucial aspect of pharmaceutical development is the demonstration of long-term stability of the drug product. Biopharmaceuticals, such as proteins or peptides in liquid formulation, are typically administered via parental routes and should be stabl...
Developing a noninvasive technique to estimate the degreening (loss of green color) velocity of harvested broccoli was attempted. Loss of green color on a harvested broccoli head occurs heterogeneously. Therefore, hyperspectral imaging technique that...
In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain...
The color, texture and rancidity of dried fruit are critical parameters to control for consumer acceptance. The goal of this research was to investigate the kinetics of color parameter changes and texture in terms of the crispness and peroxide value...
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80...
Hempseed oil (HSO) is extremely rich in unsaturated fatty acids, especially linoleic (18:2 n-6) and α-linolenic (18:3 n-3) acids, which determine its high sensitivity to oxidative and photo-oxidative degradations that can lead to rancidity desp...
To meet the market demand for high-quality products, researchers and manufacturers have invested in the development of accurate methods for estimating shelf-life. Tests that consider the simultaneous effects of different parameters on food degradatio...
The food distribution process is responsible for significant quality loss in perishable products. However, preserving quality is costly and consumes a tremendous amount of energy. To tackle the challenge of minimizing transportation costs and CO2 emi...
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