Abstract
The secondary shelf life (SSL) is defined as the time after package opening during which the food product retains a required level of quality. The SSL, indicated in labels as “best if used within x days after opening”, could lead to domestic food waste if not correctly evaluated. In this context, the SSL of two brands of industrial shelf-stable pesto products (with an indicated SSL of 5 days) was studied through a domestic use simulation performed in five households under two scenarios simulating real opening and storage conditions. The quality of pesto after opening was assessed through microbiological and sensory analyses, determination of instrumental colour parameters, pH and volatiles profiling. For both pesto sauces tested, a SSL ≥ 20 days was proven. Irrespective of the intensity of use (scenarios 1 and 2), the pesto was microbiologically stable: the maximum count for total aerobic mesophilic bacteria (TMB) observed during 20 days of storage was 9.64 ± 1.7 × 102 CFU/g, starting from a commercially stable product. Colour parameters L* and ΔE did not change significantly during storage (p > 0.05), while the a* and BI values significantly changed (p < 0.05) during the first 5 days, and then stabilized during the rest of the household storage. Nevertheless, the slight colour modifications were not perceived by the sensory panel. Moreover, sensory assessors were not able to discern pesto samples stored for up to 20 days after first opening, from a just-opened reference sample, proving that the sensory appreciation of pesto was not influenced by the time after opening. The results of this study suggest the possibility to significantly extend or even omit the SSL indications for industrial pesto sauces. The objective assessment of SSL could have impressive practical outcomes both for the industry and the end user. The elongation of the SSL on the food label might increase food sustainability, thanks to the potential reduction of food wastes, thus giving added value to the commercial products. In addition, the end user could benefit the increase of the useful period for the food consumption after first opening, with significant domestic food waste reduction, reduced household stock turnover and consequent cost savings.
Highlights
In the context of sustainability improvement in the food sector, various measures have been proposed, especially related to the mitigation of environmental impacts of processes and materials, the optimization of distribution and logistics, and the minimization of food losses and wastes (FLW) along the food chain [1]
FLW represent an economic, social, and environmental issue, and for this reason, the EU has targeted the halving of food wastes by 2030, according to Sustainable Development Goals (SDGs) [4]
Recent evidence [5] has shown that consumer food waste has been significantly underestimated and that figures related to food waste at consumer and food service level are more than twice as much as previously estimated [6]
Summary
In the context of sustainability improvement in the food sector, various measures have been proposed, especially related to the mitigation of environmental impacts of processes and materials, the optimization of distribution and logistics, and the minimization of food losses and wastes (FLW) along the food chain [1]. It is widely accepted in the scientific community that FLW are responsible for a high fraction of global environmental impacts [2,3]. Recent evidence [5] has shown that consumer food waste has been significantly underestimated and that figures related to food waste at consumer and food service level ( referred to as “avoidable food wastes”) are more than twice as much as previously estimated [6]
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