Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information

J Sci Food Agric. 2018 Jul;98(9):3437-3445. doi: 10.1002/jsfa.8856. Epub 2018 Feb 23.

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. © 2017 Society of Chemical Industry.

Keywords: accelerated shelf-life testing; acceptability testing; analytical marker; shelf-life; strawberry juice; survival analysis.

MeSH terms

  • Anthocyanins / analysis
  • Ascorbic Acid / analysis
  • Color
  • Consumer Behavior*
  • Food Labeling*
  • Food Preservation
  • Food Storage*
  • Fragaria*
  • Fruit and Vegetable Juices*
  • Smell
  • Temperature
  • Time Factors

Substances

  • Anthocyanins
  • Ascorbic Acid