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May 27, 2026FoodsOpen Access

Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties

Nebojša Đ. Pantelić Vesna Antić

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Key Points

The aim is to develop foods with extended shelf life while preserving their nutritional and sensory properties.
Developed food products incorporating ingredients from fruits, vegetables, and wild edible plants.
Conducted nutritional, functional, and sensory evaluations of the food products.
Food products demonstrated significant improvement in shelf life without compromising nutritional quality.
Sensory evaluations indicated favorable consumer acceptability of the extended shelf life products.

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Implication

Evaluates nutritional and sensory properties in foods with extended shelf life, suggesting improvements in quality.

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Cite This Study

Pantelić et al. (2026) studied this question.

synapsesocial.com/papers/6a192de6fab5b468c4416e45 https://doi.org/10.3390/foods15111886

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