FSMP storage stability: Comparing MASLT & GSI shelf-life models

IF 4.7 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI:10.1016/j.fbp.2026.01.026

Hong Yang , Ling Hou , Wei Guo , Mengxi Yu , Hongmei Sun , Shuo Zhang , Fang Yu , Hui Xiao , Liyuan Liu , Shuhong Ye

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引用次数: 0

Abstract

In this study, the changes in the physicochemical characteristics of the high-protein formula foods for special medical purposes were investigated during six months of storage at temperatures of 4 ℃, 25 ℃, 30 ℃ and 37 ℃. Degradation of vitamin A and linoleic acid was observed at all temperatures, and the extent of degradation increased with storage time. Furthermore, an increase in moisture content and viscosity of the samples was observed over time during storage. A gradual increase in yellowness (b*) and color difference (ΔE) was also noted over time. The product shelf life was predicted using the Multivariate Accelerated Shelf-Life Test (MASLT) and the Global Stability Index (GSI) at controlled temperatures of 4 ℃, 25 ℃, 30 ℃, and 37 ℃, respectively. The MASLT model predicted shelf lives of 98.5, 31.3, 18.9, and 16 months, respectively. In comparison, the GSI model predicted shelf lives of 101.5, 28.9, 22.0, and 15.2 months under the same conditions, which were closer to the results of a long-term stability study. The present study provides valuable insights into the quality changes and shelf-life prediction of FSMP during storage and transportation.

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FSMP储存稳定性：比较MASLT和GSI货架期模型

本研究考察了特殊医用高蛋白配方食品在4℃、25℃、30℃和37℃温度下贮存6个月期间理化特性的变化。在所有温度下均观察到维生素A和亚油酸的降解，且降解程度随储存时间的延长而增加。此外，在储存期间，观察到样品的水分含量和粘度随着时间的推移而增加。随着时间的推移，黄度（b*）和色差（ΔE）也逐渐增加。在4℃、25℃、30℃和37℃的控制温度下，采用多元加速货架期试验（MASLT）和全局稳定性指数（GSI）预测产品的货架期。MASLT模型预测的保质期分别为98.5个月、31.3个月、18.9个月和16个月。相比之下，GSI模型在相同条件下预测的保质期分别为101.5个月、28.9个月、22.0个月和15.2个月，更接近长期稳定性研究的结果。本研究为FSMP在储运过程中的质量变化和保质期预测提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.