Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email:
Annu Rev Food Sci Technol. 2018 Mar 25;9:251-269. doi: 10.1146/annurev-food-030117-012433. Epub 2018 Jan 12.
The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of appropriate kinetic models and data-analysis techniques is essential to predict shelf life, to account for variability in environmental conditions, and to allow real-time monitoring. Novel analytical tools to determine safety and quality attributes in situ coupled with modern tracking technologies and appropriate predictive tools have the potential to provide accurate estimations of the remaining shelf life of a food product in real time. This review summarizes the necessary steps to attain a transition from open labeling to real-time shelf-life measurements.
目前在食品和饮料产品上使用的标签仅为消费者提供了一个大致的保质期指南，因为它们假设产品只经历有限的、预定义的处理和储存条件。这些静态标签没有考虑到可能缩短产品保质期的条件（例如温度滥用），这可能导致与食品安全和浪费相关的问题。保质期估计的进展有可能提高食品供应的安全性、可靠性和可持续性。选择适当的动力学模型和数据分析技术对于预测保质期、考虑环境条件的可变性以及允许实时监测至关重要。用于实时确定安全性和质量属性的新型分析工具与现代跟踪技术和适当的预测工具相结合，有可能实时提供食品产品剩余保质期的准确估计。这篇综述总结了从开放式标签到实时保质期测量的过渡所需的步骤。
