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Storage and shelf-life assessment of food products
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The assessment of food product storage and shelf life is a critical aspect of ensuring food safety, quality, and sustainability in the food industry. This entails a methodical assessment of numerous parameters that affect food-storage circumstances and the time frame over which the desired characteristics of a food product can be preserved. In today’s food industry, there is a growing focus on increasing shelf life while reducing the use of artificial additives and preservatives. Innovations in packaging technology, processing techniques, and natural preservatives have resulted from this focus [1–3]. The use of bioactive compounds and bio-based materials to produce effective and sustainable new packaging materials is a new trend to extend the shelf life of food products and help reduce the environmental impact of plastic materials [4–6]. Moreover, food processing and storage techniques aimed at the production of healthier, safer, and higher-quality food products and, consequently, their shelf life extension are another very important area in the food industry [7–10]. Therefore, the aim of this Special Issue was to present new challenges and new technological approaches related to the storage and shelf life of food products.
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MDPI