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Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/25903

Title: Sensory shelf-life dating of shelf-stable strawberry juice using survival analysis
Authors: Buvé, Carolien
Kebede, Biniam
Van Bedts, Tine
Haenen, Annelien
Braekers, Roel
Hendrickx, Marc
Van Loey, Ann
Grauwet,Tara
Issue Date: 2017
Citation: Journal of the Science of Food and Agriculture,
Status: Early View
Abstract: BACKGROUND: Accurate shelf-life dating of food products is crucial for consumers and industries. Therefo re, in this study weapplied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testingand 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-basedacceptability decreased during storage under ambient and accelerated (28-42∘C) conditions. The application of survival analysisshowed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life wasshortened 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 overallanalytical 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 acceptabilitytesting allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relyingon scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT.
URI: http://hdl.handle.net/1942/25903
DOI: 10.1002/jsfa.8856
ISSN: 0022-5142
Category: A1
Type: Journal Contribution
Appears in Collections: Research publications

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