The stability and shelf life of coffee products

Abstract Shelf life assessment of coffee derivatives is a complex task due to the large number and heterogeneity of products belonging to this food category. For this reason, shelf life assessment strategies must be carefully designed, taking into account the peculiarity of the product. Shelf life testing of coffee derivatives will be discussed, initially focusing on the main critical events affecting the stability of coffee products and factors controlling the deterioration rate. Shelf life assessment strategies will be then illustrated by considering the identification of the acceptability limit described by the proper indicator and methodologies for shelf life testing under actual and accelerated storage conditions.

[1]  M. Nicoli,et al.  Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 2007, Journal of agricultural and food chemistry.

[2]  Lara Manzocco,et al.  Shelf-Life Testing of Coffee and Related Products: Uncertainties, Pitfalls, and Perspectives , 2009 .

[3]  M. Daglia,et al.  In vitro antioxidant and ex vivo protective activities of green and roasted coffee. , 2000, Journal of agricultural and food chemistry.

[4]  P. Schieberle,et al.  Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages. , 2001, Journal of agricultural and food chemistry.

[5]  R. J. Clarke.  Technology III: Instant Coffee , 2008 .

[6]  Monica Anese,et al.  Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree , 1997 .

[7]  M. Nicoli,et al.  Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures , 2004 .

[8]  N. Rodrigue,et al.  Shelf Life Testing Methodology and Data Analysis , 2009 .

[9]  U. Krings,et al.  Antioxidant activity of some roasted foods , 2001 .

[10]  P. Sopelana,et al.  Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C. , 2008, Journal of agricultural and food chemistry.

[11]  C. Lagazio,et al.  Risks and pitfalls of sensory data analysis for shelf life prediction: Data simulation applied to the case of coffee , 2008 .

[12]  P. Sopelana,et al.  Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew. , 2008, Journal of agricultural and food chemistry.

[13]  M. Nicoli,et al.  Modeling bleaching of tomato derivatives at subzero temperatures. , 2006, Journal of agricultural and food chemistry.

[14]  E. Maltini,et al.  Effect of coffee physical structure on volatile release , 2005 .

[15]  P. Schieberle,et al.  Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages. , 2002, Journal of agricultural and food chemistry.

[16]  Lara Manzocco,et al.  Review of non-enzymatic browning and antioxidant capacity in processed foods ☆ , 2000 .

[17]  A. Chiralt,et al.  Kinetic study of lipid oxidation in roasted coffee , 1998 .

[18]  L. Manzocco,et al.  Shelf life prediction of bread sticks using oxidation indices: a validation study. , 2008, Journal of food science.

[19]  M. Nicoli,et al.  Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures , 2007 .

[20]  T. Labuza,et al.  Application of Weibull Hazard analysis to the determination of the shelf life of roasted and ground coffee , 2001 .

[21]  R. Adami,et al.  Accelerated aging: prediction of chemical stability of pharmaceuticals. , 2005, International journal of pharmaceutics.

[22]  C. Lagazio,et al.  Coffee brew shelf life modelling by integration of acceptability and quality data , 2009 .

[23]  R. Clarke.  Packing of Roast and Instant Coffee , 1987 .

[24]  M. Nicoli,et al.  Modeling the secondary shelf life of ground roasted coffee. , 2006, Journal of agricultural and food chemistry.

[25]  Guillermo Hough,et al.  Number of consumers necessary for sensory acceptability tests , 2006 .

[26]  M. Nicoli,et al.  Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and “Torrefacto” coffee , 2004 .

[27]  G. Hough,et al.  Sensory shelf life of dulce de leche. , 2004, Journal of dairy science.

[28]  Y. Matsumura,et al.  Effects of bacteriostatic emulsifiers on stability of milk-based emulsions , 2010 .

[29]  C. Ross,et al.  Effect of storage conditions on the sensory quality of ground arabica coffee , 2006 .

[30]  M. Petracco,et al.  Technology IV: Beverage Preparation: Brewing Trends for the New Millennium , 2008 .

[31]  O. Vitzthum,et al.  AROMA ANALYSIS OF COFFEE, TEA AND COCOA BY HEADSPACE TECHNIQUES , 1978 .

[32]  R. Clarke.  Roasting and Grinding , 1987 .

[33]  M. Nicoli,et al.  Packaging and the Shelf Life of Coffee , 2009, Reference Module in Food Science.

[34]  Roberto A. Buffo,et al.  Coffee flavour: an overview , 2004 .

[35]  T. Hofmann,et al.  Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling. , 2007, Journal of agricultural and food chemistry.

[36]  T. Labuza,et al.  Oxidation at intermediate moisture contents , 1971 .

[37]  H. Steinhart,et al.  Investigation of roasted coffee freshness with an improved headspace technique , 1992 .

[38]  H. Das,et al.  Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties , 2004 .

[39]  S. Mizrahi.  5 – Accelerated shelf-life tests , 2000 .

[40]  Guadalupe Gómez,et al.  Survival Analysis Applied to Sensory Shelf Life of Foods , 2003 .

[41]  M. Nicoli,et al.  Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk , 2004 .

[42]  M. C. Gacula,et al.  STATISTICAL MODELS FOR SHELF LIFE FAILURES , 1975 .

[43]  L. Manzocco,et al.  Caffeic acid decomposition products: Antioxidants or pro-oxidants? , 2009 .

[44]  J. Aguilera,et al.  Changes in particles of coffee powder and extensions to caking , 2007 .

[45]  Frank Devlieghere,et al.  Developments in the active packaging of foods , 1999 .