Forecasting the Shelf Life of Confectionery Products under Accelerated Storage Conditions: Scoping Review

Background. Determining the shelf life of food products is a long, complex and time-consuming task. In conditions of accelerated aging, changes in the quality of products occur much faster. Therefore, using the regularities of quality changes in conditions of accelerated aging, it is possible to predict the nature of changes in the traditional storage of products in a short period. Forecasting changes in the quality, taste properties during storage and shelf life of confectionery products is an urgent task for their manufacturers. It is known that with an increase in the storage temperature, the rate of changes in the quality of products changes significantly. However, quantitative mathematical dependences of changes in quality indicators depending on temperature for specific names of confectionery products are not widely presented. 
Purpose. The purpose of the study was to study scientific papers on the prediction of shelf life, generalization of existing data on the methodology for assessing the safety of confectionery products of different groups and raw materials for their production.
Materials and methods. Scientific publications of Russian and foreign authors on the issues of forecasting the shelf life of food products, semi-finished products and raw materials for their manufacture in conditions of "accelerated aging" were used in the preparation of the review. The search for published articles, conference materials, dissertations and monographs on the topic under study in Russian and English was carried out in the Scopus databases and eLibrary.ru . Generalization of the results was used as a research method.
Results. The results of the work of Russian and foreign scientists on predicting the safety of chocolate, flour and sugar confectionery products from 1982 to 2021 are summarized. It is shown that during storage, all food products, raw materials and semi-finished products for their manufacture are subject to physical and chemical changes as a result of microbiological and oxidative processes. The speed of such processes depends on the chemical composition, properties of packaging materials and storage conditions of products. Many authors have shown that with an increase in temperature, the rate of oxidative and microbiological spoilage processes increases significantly. 
Conclusions. The revealed patterns and established conversion coefficients of changes in the content of vitamins, peroxide number in confectionery products with "accelerated aging" compared to the conditions of traditional storage will allow you to manage the spoilage processes and develop measures to guarantee the established shelf life. It should be noted that there is no single approach to determining the expiration date. Based on the results of the review, it is concluded that the Arrhenius model is the most acceptable for predicting the shelf life of confectionery products in conditions of "accelerated aging".

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