A traceability-support system to control safety and sustainability indicators in food distribution

Development of PVA-chitosan based smart packaging with the addition of red cabbage (Brassica Oleracea Var. capitata F. rubra) anthocyanin extract and copper-based metal-organic material (Cu-Mof).

Background & Objectives Global food chains have become longer and more complex owing to the decoupling of geographical locations where food is produced and consumed. Increases in global food prices, lower levels of production in grain-producing nations and rising costs of oil, fertilizers and transportation have raised concerns about food security in many countries, including Qatar. The population of Qatar has dramatically increased from 660,238 in 2003 to 2,077,357 in 2014. As a food-import-dependent nation, Qatar heavily relies on food coming from other countries. However, reports on food security and observations of the project team suggest that food supply chains have not been re-designed to accommodate this rapid increase in population and to account for the increased complexity due to globalised distribution. Distribution of food is challenging because it has to ensure that the product maintains its quality and safety while it is transported downstream on the chain and until it reaches the consumer. Inappropriate conditions and poor handling result in food being wasted. An awardee of the National Priorities Research Program 2014, this research project aims to provide strategic input for management of food supply chains considering characteristics of distribution and consumption of food in Qatar. Methods This research will incorporate food quality and food safety considerations into distribution optimisation models because transportation of food between various supply chain members affects food quality and food safety as well as food waste originating from deteriorating quality and emerging safety risks. It will focus on operational problems occurring during transportation and storage of food and provide an estimate of the waste occurring in distribution. Moreover, it will build a simulation model to establish the link between distribution frequencies and the food quality and food safety, exploring key interrelationships among quality and safety in food supply chains. Results In the distribution of food, management challenges faced by organisations delivering food to Qatar are related to limited shelf lives of food products, temperature and humidity requirements, possible interaction effects between products, and delivery time windows of products. Food wasted at the end of the food supply chain incurs the highest costs and uses the highest level of energy because the food has already been grown, processed, transported, stored, and sold before ending up in the trash. This research project will investigate consumers' contribution to the generation of food waste in an attempt to reduce the waste originating from variations in demand. Conclusions Waste in the food supply chain results in inefficient use of natural resources such as water, energy and land through supply chain operations such as production, processing, distribution, consumption and disposal. The problem of food waste is emotive because it raises ethical issues about the accessibility of food while millions of people around the world live in hunger. The waste, cost and environmental impact due to production, distribution and consumption of food occur globally. The significance of this project lies in its focus on food waste as complementary to the ongoing efforts in Qatar for achieving food security and environmental sustainability.

Information about a product's shelf life is essential for the food industry to ensure the safety and quality of the product. Process development is needed if the product's shelf life is short-lived. This study aimed to increase the shelf life of ginger latte with sterilization at 121oC temperature using an autoclave for 10, 15, and 20 minutes then being hot filled at 90oC. Product sterilized in aluminum foil pouch then transferred to PET plastic bottles with hot fill method. Beforehand, the product characteristics were tested on the organoleptic test, pH, and total dissolved solids before being treated with sterilization and hot fill. The Arrhenius method was used to calculate product shelf life with sensory, pH, and total dissolved solids as parameters. The product shelf life before sterilization and hot filling were 18 days in storage at 10oC. Based on the calculation using the ASLT method Arrhenius model, the product shelf life was 35 days with sterilization at 121oC in 25oC storage temperature. The pH and total dissolved solids on day 28 after sterilization were recorded at 5.33 and 14.5oBrix for 15 minutes, respectively, and 5.83 and 14.9oBrix for 10 minutes of sterilization, respectively.Keywords: accelerated shelf life study (ASLT), ginger latte, sterilization, shelf life

Ethanolic extracts from mint and artemisia were applied on vacuum-packed sardine fillets in order to investigate their effects on biogenic amine formation during 21 days at 3 ± 1C. Three different groups were tested: control group (without ethanolic extracts), T1 (mint extract – 1% w/v) and T2 (artemisia extract – 1% w/v). Natural extract treatments combined with vacuum packaging resulted in a significant shelf life extension of the sardine fillets of 7 days. Treated groups had lower (P < 0.05) histamine, tyramine and cadaverine contents than control samples. Mint extract was the most effective in decreasing biogenic amine production in fish muscle, while the artemisia extract treatment contributed to maintain histamine-forming bacteria at low levels until day 17 of chilled storage. Our findings suggest the application of mint and artemisia extracts in fish industry since they improve food safety and increase product's shelf life without altering the sensory properties of fish. Practical Applications Seafood products containing high concentrations of biogenic amines have limited shelf lives, in particular for their impact on food quality and human health. Therefore, many preservatives are added to foods as antimicrobial agents, although consumers today prefer the presence of natural additives in food products and avoid chemical preservatives for their potential toxicity. Plants are a rich source of a large number of biologically active compounds, and hence, their extracts possess antimicrobial activities. The results of the present work show the efficiency of plant extract treatment combined with vacuum packaging in decreasing biogenic amine contents and extending the shelf life of sardine. This study also suggests the application of Mentha spicata and Artemisia campestris extracts in the food industry as natural preservatives since they improve food safety and increase product's shelf life.

Effect of Mentha spicata L. and Artemisia campestris extracts on the shelf life and quality of vacuum-packed refrigerated sardine (Sardina pilchardus) fillets.

Much like other living organisms, yeast cells have a limited life span, in terms of both the maximal length of time a cell can stay alive (chronological life span) and the maximal number of cell divisions it can undergo (replicative life span). Over the past years, intensive research revealed that the life span of yeast depends on both the genetic background of the cells and environmental factors. Specifically, the presence of stress factors, reactive oxygen species, and the availability of nutrients profoundly impact life span, and signaling cascades involved in the response to these factors, including the target of rapamycin (TOR) and cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA) pathways, play a central role. Interestingly, yeast life span also has direct implications for its use in industrial processes. In beer brewing, for example, the inoculation of finished beer with live yeast cells, a process called “bottle conditioning” helps improve the product's shelf life by clearing undesirable carbonyl compounds such as furfural and 2‐methylpropanal that cause staling. However, this effect depends on the reductive metabolism of living cells and is thus inherently limited by the cells' chronological life span. Here, we review the mechanisms underlying chronological life span in yeast. We also discuss how this insight connects to industrial observations and ultimately opens new routes towards superior industrial yeasts that can help improve a product's shelf life and thus contribute to a more sustainable industry.

This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes stored at six different storage times were evaluated by 102 consumers. The data were analyzed by analysis of variance and linear regression. For both flavors, the texture presented a greater loss in acceptance during the storage period, showing an acceptance mean close to indifference on the hedonic scale at 120 days. Nevertheless, appearance, flavor and overall quality stayed acceptable up to 150 days. The end of shelf life was estimated at about 161 days for chocolate cakes and 150 days for carrot cakes. This study showed that the current 120 days of shelf life can be extended to 150 days for carrot cake and to 160 days for chocolate cake. However, the 180 days of shelf life desired by the company were not achieved. PRACTICAL APPLICATIONSThis research shows the adequacy of using sensory acceptance tests to determine the shelf life of two food products (chocolate and carrot cupcakes). This practical application is useful because the precise determination of the shelf life of a food product is of vital importance for its commercial success. The maximum storage time should always be evaluated in the development or reformulation of new products, changes in packing or storage conditions. Once the physical–chemical and microbiological stability of a product is guaranteed, sensorial changes that could affect consumer acceptance will determine the end of the shelf life of a food product. Thus, the use of sensitive and reliable methods to estimate the sensory shelf life of a product is very important. Findings show the importance of determining the shelf life of each product separately and to avoid using the shelf time estimated for a specific product on other, similar products.

Which retail strategy for shelf life products can satisfy consumers under game policy?

Survival analysis and accelerated storage techniques were used to evaluate the shelf life of fruit‐filled snack bars. Survival analysis of the consumer data gave estimated shelf lives of 37, 16 and 8 weeks for bars stored at 20, 25 and 30C, respectively. Reanalyzing the data with the first sample assessed excluded, greatly improved the shelf life confidence intervals indicating the value of including a warm‐up sample in the consumer sample set. Storage at 25 and 30C reduced the shelf life by a factor of approximately 2 for every 5‐C increase in storage temperature, as judged by consumer acceptability, and accelerated the rate of change of key sensory attributes evaluated by a trained sensory panel. The sensory attributes of fruit odor intensity, color development, sourness, freshness, uncharacteristic odors and uncharacteristic flavors were highly correlated with consumer rejection data and could be used as predictors of end of shelf life.Practical ApplicationsThis article supports survival analysis as a relatively simple methodology for use by the industry for the estimation of end of shelf life of shelf‐stable foods such as fruit‐filled snack bars, which can be slow and difficult to determine, driven by relatively small quality changes, rather than microbiological safety. Increased storage temperatures can be used to facilitate the process, accelerating the rate of change of key sensory attributes associated with consumer rejection. The data set can be modeled, allowing the estimation of such product rejection at any point in the product's shelf life and the level of risk selected accordingly. Shelf life confidence intervals are often wide when using this technique, but our findings indicate that including a warm‐up sample in the product sample set increases the precision of shelf life estimates. This has not been done previously, but we recommend that it be considered for future testing.

This community service program aims to address the key challenges faced by the Adee Kak Na MSME, including the short shelf life of Adee cake, as well as suboptimal financial management and marketing strategies. The activities focus on improving product shelf life, production efficiency, better financial management, and expanding market reach. The methods applied include innovative food processing techniques to transform Adee cake ingredients into ready-to-use flour to extend product shelf life, basic financial management training to separate business and household finances, and digital marketing training that encompasses branding, packaging, and promotion through social media. The results show that the implementation of food processing techniques successfully doubled the product's shelf life and accelerated the production process. Financial management training helped the partner structure their cash flow records and improve financial oversight. Additionally, digital marketing training enhanced product appeal, expanded market reach, and introduced Adee cake to consumers via social media platforms. Overall, this program significantly increased the competitiveness of Adee Kak Na MSME while supporting the preservation of traditional Acehnese culinary heritage in the digital era.

Olive oil has gained much appreciation among consumers worldwide leading to increased markets as well as greater consumer expectation and thus more challenges for the relevant food sector. By understanding the product, its interactions with the environment, and the protective role of the package, decisions can be made on the barrier properties required of the packaging materials to achieve the desired shelf life. To this end, the shelf life of packaged olive oil under various storage and distribution environments can be predicted by mathematical modeling. This review examines the basic factors affecting the shelf life of olive oil in different packaging systems and describes the main oxidative degradation mechanisms for them. Since an experimental investigation to correlate the basic quality factors and the shelf life of a product is time- and effort-consuming, the use of mathematical modeling for the prediction of packaged olive oil shelf life is also discussed. In the presented works, shelf life predictions were based on the most consumer-related attributes; namely, the evolution of olive oil flavor compounds under various packaging and storage conditions. The validation of the simulations against known experimental results showed a very good correlation, confirming the value of the mathematical approach for a quick and accurate prediction of shelf life of oxidation-sensitive products.

The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of appropriate kinetic models and data-analysis techniques is essential to predict shelf life, to account for variability in environmental conditions, and to allow real-time monitoring. Novel analytical tools to determine safety and quality attributes in situ coupled with modern tracking technologies and appropriate predictive tools have the potential to provide accurate estimations of the remaining shelf life of a food product in real time. This review summarizes the necessary steps to attain a transition from open labeling to real-time shelf-life measurements.

Cookies are a widely popular snack that is consumed by all ages, from children to adults. Cookies also have an advantage over other baked products since they have low water content, a longer shelf life, and are affordable. Cookies can be used to increase nutrition for children, such as dietary fibre, protein, and other functional purposes, because they can be combined with various food ingredients or supplements. Curcumin, a polyphenolic compound, has also been shown to work in the body by targeting several signaling molecules and exhibiting activity at the cellular level, which has helped support its various health benefits. The study aims to determine the physico-chemical analysis, nutrition facts, shelf life capability, packaging material and the cost benefit analysis of the developed cookies flavored with turmeric that can be utilized in the community. Sampling procedure was based on the most acceptable formulation, assessment of physico-chemical analysis, nutrition facts, and shelf-life capability and packaging materials and direct material cost.The results showed that that the nutritional composition of the developed cookies flavored with turmeric shows the amount of 2.3 kcal per serving, which is relatively low and common for snack-sized portions by a single 10g serving of the product, a low-fat, low-sodium snack The nutritional value is within the acceptable limits for human consumption and beneficial to human health. The developed product's shelf life examination indicated that both its form and substance were sustainable and long-lasting. During the one-month long-term storage periods, the PE and PP packing materials assist the product's sensory attributes stay within the permissible range. The results of the cost and benefit study indicated that cookies flavored with turmeric may be manufactured and sold at a lower cost, making them a viable substitute for cookies that are already on the market. The created product had good nutritional qualities and could be used as a means of transferring nutrients, allowing it to have a 30-day shelf life without sacrificing its sensory qualities.

In recent years, biopolymer coatings have emerged as an effective approach for extending the shelf life of edible fruits. The invention of biopolymer coverings has emerged as an innovation for extending fruit shelf life. Natural polymers, like chitosan, alginate, and pectin, are used to create these surfaces, which have several uses, including creating a barrier that prevents water evaporation, the spread of living microbes, and respiratory movement. These biopolymer coatings' primary benefits are their environmental friendliness and lack of damage. This study highlights the advancements made in the creation and usage of biopolymer coatings, highlighting how well they preserve fruit quality, reduce post-harvest losses, and satisfy consumer demand for natural preservation methods. This study discusses the usefulness of the biopolymer coating in terms of preserving fruit quality, reducing waste, and extending the product's shelf life. Biopolymer coatings' potential as a sustainable solution for synthetic preservatives in the fruit sector is highlighted as are formulation process advances that combine natural ingredients and environmental implications. This essay focuses on the essential methods, such as new natural additives, as well as the environmental effect of biopolymer coatings, which are safe and healthy commercial alternatives.

Using seaweed-based antimicrobial edible films containing antimicrobial seaweed extracts in food products has maintained product quality during storage. Caulerpa extracts have the potential to be antimicrobial and antioxidant agents. However, no research has been conducted regarding applying Caulerpa extract edible film to semi-wet food products, especially seaweed dodol. This study examines changes in the chemical composition and shelf life of seaweed dodol packaged with antimicrobial edible films made from agar added with crude extract of Caulerpa racemosa. The study employed a completely randomized design with two variables: packaging type and storage duration. The packaging types included an unpackaged (control), an antimicrobial edible coating (AEC), and the antimicrobial edible film (AEF), while the storage period was set to 6 days. The observed research parameters included changes in chemical quality and total microbes. Data on changes in the composition of free fatty acids and total plate numbers are also used to calculate shelf life. The results showed that using AEF as the primary packaging of seaweed dodol can inhibit changes in chemical composition during storage, especially moisture, carbohydrates and fats. The barrier to moisture and oxygen from AEF inhibits the chemical composition deterioration of the coated food product, which has an impact on increasing the product's shelf life. Seaweed dodol packaged with AEF demonstrated an extended shelf life by 2 days compared to both the control and AEC-packaged samples. Antimicrobial edible film of crude extract of C. racemosa has the potential to be developed as primary packaging in semi-wet food products.