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Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review

Author

Listed:
  • María Alina Cueva Ríos

    (Institute of Food Science and Technology, National University of Jaén, Jaén, Peru
    Data Science Research Institute, National University of Jaén, Jaén, Peru)

  • Frank Fernández Rosillo

    (Institute of Food Science and Technology, National University of Jaén, Jaén, Peru
    Data Science Research Institute, National University of Jaén, Jaén, Peru)

  • Lenin Quiñones Huatangari

    (Data Science Research Institute, National University of Jaén, Jaén, Peru)

  • Eliana Milagros Cabrejos Barrios

    (Institute of Food Science and Technology, National University of Jaén, Jaén, Peru)

Abstract

The shelf life of a food product is a finite period after manufacturing and packaging, during which it retains a required and acceptable level of quality for consumption. The objective was to characterise and describe the transparent and comprehensible processing process to collect, select, critically evaluate and summarise available evidence regarding the use of mathematical models in the estimation of the shelf life of coffee under accelerated storage conditions. Of the 183 articles identified, nine studies were included in the review: four evaluated various types of packaging containing roasted and ground coffee, three coffee-based beverages, one infusion and one in bean format; the models frequently used were Weibull-Hazard Analysis, first-order, and zero-order kinetic model, which requires the decay kinetic constant, the same as that acquired by the Arrhenius model or a proposed model. Quality descriptors and mathematical models have been identified that allow estimating the shelf life of coffee and its derivative products under accelerated storage conditions, in addition to primary sources with experimental designs.

Suggested Citation

  • María Alina Cueva Ríos & Frank Fernández Rosillo & Lenin Quiñones Huatangari & Eliana Milagros Cabrejos Barrios, 2023. "Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(2), pages 92-102.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:2:id:163-2022-cjfs
    DOI: 10.17221/163/2022-CJFS
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    References listed on IDEAS

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    1. Antonella Samoggia & Margherita Del Prete & Chiara Argenti, 2020. "Functional Needs, Emotions, and Perceptions of Coffee Consumers and Non-Consumers," Sustainability, MDPI, vol. 12(14), pages 1-24, July.
    2. Raven Kwok & Kenny Lee Wee Ting & Steffen Schwarz & Linda Claassen & Dirk W. Lachenmeier, 2020. "Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety," Challenges, MDPI, vol. 11(2), pages 1-13, October.
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