Development of predictive model for the novel ultra-accelerated shelf-life test (UASLT) for shelf-life of packaged beverage

The novel Ultra-Accelerated Shelf-Life Test (UASLT), which uses oxygen pressure (239 kPa) and moderate temperature (40 °C), has been shown to degrade vitamins rapidly in packaged foods due to increased oxygen diffusivity. This method can help the food industry to commercialize their products faster. The study aimed to develop models for predicting the shelf-life of foods using the UASLT method based on vitamin degradation accelerated with increased temperature and oxygen diffusion. The predictive models used rate constant, k (day −1 ), from the 1st order degradation of vitamins A, C, and D3 in a model food to predict the shelf-life. The k values ranged from 0.080 to 0.088 day −1 for vitamin C, 0.048–0.051 day −1 for vitamin D3, and 0.051–0.054 day −1 for vitamin A at 22.5–40 °C. The models predicted the shelf-life of 321–353 days for vitamin C, 529–583 days for vitamin D3, and 404–551 days for vitamin A at 22.5 °C. This shows the potential for applying the predictive models with the UASLT method for predicting shelf-life. • Vitamin degradation was studied with the ultra-accelerated shelf-life test (UASLT). • Temperature and oxygen diffusion-based shelf-life prediction models were developed. • The first order rate of degradation of vitamins A, C and D3 were determined. • UASLT shelf-life predictions were comparable to conventional methods.