{"title":"Secondary Shelf Life of Foods: State of the Art and Future Perspective","authors":"Matteo Alessandro Del Nobile, Amalia Conte","doi":"10.1007/s12393-023-09360-4","DOIUrl":null,"url":null,"abstract":"<div><p>This review aims to approach the secondary shelf life (SSL) issue by providing an overview of the studies currently available on the subject and suggesting a theoretical framework to model the dependence of the SSL on the residual shelf life (RSL), a new concept introduced in this study. As it will be discussed later, to date, there are no systemic approaches and no guidelines to predict the dependence of the SSL on the RSL, even though the SSL is closely related to RSL. The few articles on the topic available in the literature are limited to assess the SSL of food, and its dependence on packaging systems or storage conditions after the package opening. The new approach based on the RSL can give a valid tool to industrial and scientific operators in the food sector for a more appropriate prediction of SSL. The enhanced awareness about a correct SSL prediction might lead to lower food waste generation.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 4","pages":"748 - 762"},"PeriodicalIF":5.3000,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09360-4.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Reviews","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12393-023-09360-4","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This review aims to approach the secondary shelf life (SSL) issue by providing an overview of the studies currently available on the subject and suggesting a theoretical framework to model the dependence of the SSL on the residual shelf life (RSL), a new concept introduced in this study. As it will be discussed later, to date, there are no systemic approaches and no guidelines to predict the dependence of the SSL on the RSL, even though the SSL is closely related to RSL. The few articles on the topic available in the literature are limited to assess the SSL of food, and its dependence on packaging systems or storage conditions after the package opening. The new approach based on the RSL can give a valid tool to industrial and scientific operators in the food sector for a more appropriate prediction of SSL. The enhanced awareness about a correct SSL prediction might lead to lower food waste generation.
期刊介绍：
Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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