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

Abstract

BACKGROUNDAccurate 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. RESULTSAmbient storage (20 degrees 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 degrees C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (11weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a(*) and E-* value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 degrees C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected. CONCLUSIONSColour 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. (c) 2017 Society of Chemical Industry