Physicochemical characterization, sensory quality analysis, and shelf-life prediction during the storage of a total nutrient formula emulsion

The study evaluated the effects of storing total nutrient formula emulsion at 4 °C, 25 °C, and 45 °C for 6 months on its physicochemical characteristics and sensory scores. With the increase of storage temperature or prolongation of storage duration, the color of the emulsion shifted towards yellow-brown, pH and apparent viscosity gradually decreased, and vitamins A, E, and C all experienced varying degrees of degradation. Using the storage of the sample at 45 °C for 6 months as the evaluation criterion, a principal component analysis (PCA) and regression analysis were employed to establish a low-temperature storage shelf-life prediction model. The results indicated that, under storage conditions of 4 °C and 25 °C, the shelf-life of the complete nutrient formula emulsion was 18.74 and 12.19 months, respectively. The study guided the understanding of quality changes and shelf-life prediction for the total nutrient formula emulsion during storage and transportation.