Recent advances in shelf life prediction models for monitoring food quality

Abstract

Each year, 1.3 billion tons of food is lost due to spoilage or loss in the supply chain, accounting for approximately one third of global food production. This requires a manufacturer to provide accurate information on the shelf life of the food in each stage. Various models for monitoring food quality have been developed and applied to predict food shelf life. This review classified shelf life models and detailed the application background and characteristics of commonly used models to better understand the different uses and aspects of the commonly used models. In particular, the structural framework, application mechanisms, and numerical relationships of commonly used models were elaborated. In addition, the study focused on the application of commonly used models in the food field. Besides predicting the freshness index and remaining shelf life of food, the study addressed aspects such as food classification (maturity and damage) and content prediction. Finally, further promotion of shelf life models in the food field, use of multivariate analysis methods, and development of new models were foreseen. More reliable transportation, processing, and packaging methods could be screened out based on real‐time food quality monitoring.

Diversity in storage age enables discrepancy in quality attributes and metabolic profile of Citrus grandis “Tomentosa” in China

“…Meanwhile, 2 key aging markers showed significant positive correlation with storage age, they were alpha‐curcumene and bergamottin. Partial least squares (PLS) regression is widely used for quantitative prediction in food science (Cui et al., 2023). A PLS regression analysis of 20 key aging markers was carried out, and the results are shown in Figure 5b, we can find that these metabolites were relatively good predictors of storage time with a coefficient of determination R 2 = 0.9915.…”

Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices

“…Microbes can contaminate food in a variety of ways, including growth, nutrient consumption, enzymatic alterations, unpleasant flavors, chemical breakdown, and the production of chemicals. Food deterioration affects the human health and cause disease like diarrhea, cholera, vomiting, nausea and stomach pain [34,35,36]. An increasing percentage of consumers especially after Covid-19 pandemic prefer minimal processing of foods, without artificial preservatives.…”

Analysis of the lipidomic profile of vegetable oils and animal fats and changes during aging by UPLC-Q-exactive orbitrap mass spectrometry

“…Our research has made improvements in the following areas based on previous research: (1) currently, research on vegetable oils and animal fats mainly focuses on food safety, such as shelf life, [17][18][19] quality test, [20][21][22] and adulteration identication. 23 According to published literature, research on the dynamic monitoring of aging of vegetable oils and animal fats on carriers is particularly limited.…”