Abstract This research aimed to understand how the storage conditions change the appearance of an apple compote added with white wine (ACWW) during storage at different temperatures (20, 30, and 40 °C) for 63 days. Microbiological quality, color parameters, and pH were monitored. The CIE L*, a*, and b* color variables were measured through image analysis. The parameters associated with the color changes during storage were the most critical quality indices of the ACWW, especially the overall color difference (ΔE), since it presented the larger velocity constants, fitting to the first-order reaction kinetic model. Therefore, ΔE was selected as a critical parameter to estimate shelf-life but fitted with the first-order fractional conversion model, which provided a shelf-life of 45.64 days at 20 °C. The shelf-life decreased with increasing storage temperature. In conclusion, the results demonstrated the applicability of the image analysis and the kinetics-based accelerated shelf-life testing approach to obtain faster insight into quality attributes changes, mainly color changes in compotes and similar products.

Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (Ea), Q10 factors, activation enthalpies (∆H‡), and activation entropies (∆S‡ ) for oxidative stability in 3G snacks were calculated. Results showed that oxidation phenomena can occur in the 3G snacks and affect its shelf-life. Packaging C (polyethylene + polypropylene) was the most appropriate for the storage of this kind of product. Finally, the shelf life of the analyzed pellets was longer than one year at 25 °C and it may be extended with the appropriate mix of packaging materials.