Accelerated Shelf Life Studies Research Articles

PENDUGAAN UMUR SIMPAN PRODUK MINUMAN GINGER LATTE MENGGUNAKAN MODEL ARRHENIUS

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

Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta

This accelerated shelf life study of a ready-to-eat meal processed with a microwave-assisted thermal sterilization (MATS) system aimed to evaluate the performance of double metal oxide coated polyethylene terephthalate (PET) layers-based ultra-high barrier packaging along with ethylene vinyl alcohol (EVOH)-based pouches, and aluminum (AL) foil-based pouches (served as control). First, we evaluated barrier changes in the two types of pouches (double-layered PET and EVOH) caused by MATS processing. Next, we determined the influence of barrier properties on the physical, chemical and sensory quality of MATS-processed chicken pasta meals at accelerated storage conditions at 49 °C. Sensory evaluation was also done at lower storage temperature of 38 °C. Results demonstrated that MATS processing did not affect the barrier properties of double metal oxide coated PET pouches, however, it significantly influenced the barrier properties of EVOH-based pouches. After storage at 49 °C for 60 days, there was a small total color change (ΔE = 3.5) in chicken pasta meals in the double coated film pouches. This result was similar to that obtained for aluminum foil pouches (p > 0.05), but significantly lower than that for the EVOH pouches (ΔE = 5.5). The double metal oxide coated PET packaging provided an excellent barrier against lipid oxidation similar to that of aluminum (AL) foil-based pouches. A trained sensory panel scored the recipe between 6.0 and 6.45 immediately after MATS processing on a labelled effective magnitude (LAM) scale from 1 to 9 (worst to best quality). Results indicate that the newly developed double-layered PET pouches offer an excellent alternative to higher density metal foil-based packaging.

VaxiPatch™, a novel vaccination system comprised of subunit antigens, adjuvants and microneedle skin delivery: An application to influenza B/Colorado/06/2017

This work introduces VaxiPatch, a novel vaccination system comprised of subunit glycoprotein vaccine antigens, adjuvants and dermal delivery. For this study, rHA of influenza virus B/Colorado/06/2017 was incorporated into synthetic virosomes, and adjuvant liposomes were formed with QS-21 from Saponaria quillaja, with or without the synthetic TLR4 agonist 3D - (6-acyl) PHAD. These components were concentrated and co-formulated into trehalose with dye. Dermal delivery was achieved using an economical 37-point stainless steel microneedle array, designed for automated fill/finish by microfluidic dispensers used for mass production of immunodiagnostics. Vaccine and adjuvant are deposited to form a sugar glass in a pocket on the side of each of the tips, allowing skin penetration to be performed directly by the rigid steel structure. In this study, Sprague Dawley rats (n = 6 per group) were vaccinated by VaxiPatches containing 0.3 µg of rHA, 0.5 µg QS-21 and 0.2 µg 3D - (6-acyl) PHAD and dye, resulting in antigen-specific IgG titers 100-fold higher than 4.5 µg of FluBlok (p = 0.001) delivered intramuscularly. Similarly, hemagglutination inhibition titers in these animals were 14-fold higher than FluBlok controls (p = 0.01). Non-adjuvanted VaxiPatches were also compared with rHA virosomes injected intramuscularly. Accelerated shelf life studies further suggest that formulated virosomal antigens retain activity for at least two months at 60° C. Further, co-formulation of a dye could provide a visible verification of delivery based on the temporary pattern on the skin. A room-temperature-stable vaccination kit such as VaxiPatch has the potential to increase vaccine use and compliance globally.

Role of sweeteners on temporality and bar hardening of protein bars

Protein bars are one product that meet consumer demands for a low-carbohydrate, high-protein food. With such a large market for protein bars, producers need to find the correct texture and sweetness levels to satisfy consumers while still delivering a high-protein, low-carbohydrate bar. In the bar industry, bar hardening is a major concern, and currently the effects of non-nutritive sweeteners on bar hardening is unknown. Due to the negative implications of bar hardening, it is important to investigate the sweetener-protein relationship with bar hardening. The objective of this study was to characterize the effects of sweetener and protein source on flavor, texture, and shelf life of high-protein, low-carbohydrate bars. The iso-sweet concentration of sweeteners (sucralose, sucrose, monk fruit, stevia, and fructose) in pea protein (PP), milk protein (MP) and whey protein isolate (WPI) bars were established using magnitude estimation scaling and 2-alternative forced-choice testing. Descriptive analysis and temporal check-all-that-apply methods were then applied to determine flavor and temporal differences between the protein bars. Finally, an accelerated shelf life study was completed to understand how sweetener and protein types affect the shelf life of protein bars. The 15 protein bars formulated at iso-sweet concentration were all stored at 35°C and 55% humidity for 35 d, and measurements were taken every 7 d, beginning at d 1 (d 1, 7, 14, 21, 28, and 35). Bars made with MP required significantly less sweetener, compared with PP and WPI, to reach equal sweetness. Bars sweetened with stevia or monk fruit had distinct bitter and metallic tastes, and sucralose had a low metallic taste. Bars made with WPI were the most cohesive, and PP and WPI bars were more bitter and metallic compared with MP bars. Bars made with WPI and fructose were initially the hardest, but after d 14 they scored at parity with PP sucrose. There were no significant differences among bars in terms of hardness by d 21. Bars made with WPI were consistently denser at all time points than bars made with PP or MP. Bars made with PP were the driest and least cohesive and had the fastest rate of breakdown in the study. Non-nutritive sweeteners did not have a negative effect on bar hardness in low-carbohydrate, high-protein bars. Findings from this study can be applied to commercially produced protein bars for naturally sweetened bars with different protein types without negative effects on protein bar texture.

Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: Inoculation and accelerated shelf-life studies

In the current work we evaluated the effect of atmospheric cold plasma (ACP) generated in air and M65 (65% O2, 30% CO2, 5%N2) as working gases for inactivation of Escherichia coli and Listeria monocyotogenes in tender coconut water. A 5 log10 reduction in the population of both microbes was achieved in tender coconut water with addition of 400 ppm citric acid and plasma treatment with M65 gas for 120 s at 90 kV, followed by a 24 h post-treatment storage under refrigerated conditions. Optical emission spectroscopy was utilized in identifying reactive gas species of nitrogen and oxygen which were accounted for cellular leakage and morphological changes in microbes on plasma treatment. The plasma treatments on tender coconut water caused a lowering of pH and small changes in Hunter color parameters (a* and b*), while total soluble solids and total titratable acidity did not change significantly. Accelerated shelf-life studies (ASLS) carried out at 10 °C, 20 °C and 30 °C compared three batches: Batch 1(tender coconut water), Batch 2 (Tender coconut water + citric acid + ascorbic acid) and Batch 3 (Tender coconut water + citric acid + Plasma treatment with M65 + ascorbic acid). ASLS revealed that the rate constants for parameters namely percent transmission, ascorbic acid content, total titratable acidity and total color change decreased in the order Batch 1 > Batch 2 > Batch 3. Estimation of rate constants following Arrhenius model for Batch 3 at 5 °C was comparable to experimental results. A shelf-life of 48 days was predicted for Batch 3 at 5 °C considering 75% ascorbic acid content degradation. Thus, ACP was concluded to be a novel technology for tender coconut water processing.

Accelerated Shelf Life Study of Fish Oil Stored in Medicinal Plant Extracts

Stability studies provide evidence on in what way the quality of a drug or its product varies with time under influence of changing environmental factors such as humidity, temperature and light. Present study is an attempt to study accelerated stability of fish oil incorporated with three medicinal plant extracts, which can be used for preserving it from further oxidation. The results of accelerated shelf life studies of fish oil treated with O. sanctum extracts (2 mg%). It is found that E. coli, Salmonella and P. aeruginosa were absent throughout the storage period of 6 months in the treated sample. Though TPC was found high at initial stage (1250000 cfu/gm.), by 6 months the value was reduced to <05 cfu/gm. Fungus and yeast contents with a high value during 2nd month (1000 cfu/gm) decreased to a value of 110 cfu/gm in 6 months. Rancidity index showed absent in all the days. Contrary to O. sanctum treated fish oil, the total fungus and yeast content which was minimum at the initial period (<10 cfu/ml) increased to a maximum value of 2110 cfu/gm in A. barbadensis and B. diffusa treated samples. Rancidty was absent throughout the storage period in both the treatments. Thus total fungus and yeast content was significantly lowered in O. sanctum treated fish oil when compared with A. barbadensis and B. diffusa treated fish oil.

EFFECTS OF DIFFERENT ANTIOXIDANTS ON OXIDATIVE STABILITY OF SOYBEAN OIL IN PET BOTTLES EFEITOS DE DIFERENTES ANTIOXIDANTES NA ESTABILIDADE OXIDATIVA DO ÓLEO DE SOJA EM GARRAFAS PET

Lipid oxidation is responsible for physicochemical and organoleptic changes which reduce not only the food shelf life but also its acceptability. However, this deterioration process can be delayed or prevented by the addition of antioxidants. The aim of this study was to evaluate the effect of different antioxidants, pure and in combination (ascorbyl palmitate, rosemary extract and mix of tocopherols) compared to TBHQ (tert-butylhydroquinone) on oxidative stability index (OSI) of soybean oil stored in PET bottles by Rancimat at 120°C. The rancimat method is included in the AOCS Cd 12b-92 standard, due to the ease of use and reproducibility that allows the OSI evaluation in a relatively short period. Therefore, an accelerated shelf life study was performed at 60°C for 30 days. The results showed that all evaluated antioxidants and their combinations delayed the lipid oxidation of soybean oil. However, a mix containing ascorbyl palmitate and rosemary extract presented OSI (Oxidative Stability Index) similar to TBHQ. At the end of the 30th day, this referred blend of antioxidants had OSI of 4.83 hours at 120 °C, while treatment with TBHQ showed 5.90 hours at the same temperature. Thus, it was concluded that the evaluated concentration of the ascorbyl palmitate and rosemary extract blend may be an excellent alternative to TBHQ during the maintenance of the soybean oil shelf life in PET bottles.

Accelerated Shelf Life Studies: Testing Micronutrient Stability of New and Upgraded Food Aid Products

Accelerated shelf life and stability studies are a critical part of product research and development (R&amp;D) and are being included as new and upgraded food aid products are introduced. The aim here was to determine the vitamin and mineral stability and integrity of United States products included in the Food Aid Quality Review (FAQR) Phase II food aid effectiveness trials. Tests were carried out on Corn‐Soy Whey Blend (CSWB), Super Cereal Plus (SC Plus), Corn Soy Blend Plus (CSBP), Ready‐to‐Use Supplementary Food (RUSF) and Fortified Vegetable Oil. The samples were analyzed for vitamin content (vitamins A and C), mineral content (iron, calcium and phosphorus), peroxide levels and organoleptic properties (appearance, odor, taste, packaging appearance). Testing followed standard methods certified by the Association of Official Analytical Chemists (now AOAC International) and commonly used by the food industry and the United States Department of Agriculture (USDA) Official Testing laboratories. All products were stored at 40 degrees Centigrade (104 degrees Fahrenheit) and 75 percent relative humidity for a period of 26 weeks to mimic 26 months in real time. The products were sampled and tested seven times.Vitamin A levels in all fortified blended foods (FBFs) degraded substantially during testing but remained very stable in RUSF and fortified vegetable oil, both lipid‐based products. Peroxide levels remained below the maximum permitted in the FBFs compared to specifications, but reached and exceeded the maximum permitted in vegetable oil by week six (equivalent to six months storage). Organoleptic characteristics: FBFs all developed a slight grainy odor over the course of their shelf lives. Three of the four showed sparse black flecks at various points that were likely due to dark germ color and heat processing of the raw material (corn). RUSF odor, appearance, texture and packaging remained stable and normal. Appearance, taste and packaging characteristics of fortified vegetable oil remained unchanged despite an increase in peroxide values during the shelf life study period; a slight “oily” odor was detected only at week six. Mineral levels varied among the FBFs, mostly as expected, due partially to intrinsic differences in product ingredients. These findings highlight the role that that intrinsic values play in establishing specifications. Vitamin C (endline only) levels were uniformly low in all FBFs but within the normal range in the RUSF.The use of new types of ingredients and modifications in micronutrient levels, types and forms (vitamins and minerals) can have an impact on both shelf life duration and organoleptic properties of FBFs through the supply chain. Accelerated shelf life studies are industry standard for new product development and should be adopted as due diligence and become standard for all new or upgraded food aid products. Shelf life protocols and conditions should be harmonized among aid organizations working on product development for comparable data and results. Further research is needed to optimize vitamin A delivery in the USAID food aid basket, including improving vitamin A stability in dry premixes for inclusion in FBF production and determining the most appropriate delivery mechanism. Packaging material innovation is required to reduce degradation of vitamin A and other vitamins.Support or Funding InformationThis research was funded by the United States Agency for International Development's (USAID) Office of Food for Peace (FFP) under USAID Contract AFP‐C‐00‐09‐00016‐00 with the Friedman School of Nutrition Science and Policy for Phase II of the Food Aid Quality Review (FAQR). The studies were conducted by Global Food &amp; Nutrition Inc. and Covance Laboratories.

Accelerated shelf life studies of extra virgin olive oils using the Oxitest method

Accelerated shelf life studies of extra virgin olive oils using the Oxitest method

Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life

ABSTRACTThe addition of anthocyanins in food products is limited by their instability. In this study, an extract containing anthocyanins from lowbush blueberries was encapsulated by freeze-drying in three maltodextrin matrices with different dextrose equivalents, for potential use as a colorant and functional ingredient. The resultant encapsulates differed in physicochemical properties. Kinetic and thermodynamic parameters for anthocyanin degradation in accelerated shelf life studies at 70, 80, and 90°C were determined using the Arrhenius model. The half-life (t1/2) varied from 0.96 h (freeze-dried extract) to 108 days (encapsulated extract). Our results demonstrate that freeze-dried berry encapsulates effectively retard anthocyanin degradation during storage.

Antioxidative Status of a Nutrient Enriched Formulation of Perna viridis in a Time Series Shelf-Life Study

ABSTRACTThe freeze-dried concentrate of green mussel, Perna viridis, was added with naturally derived antioxidative oleoresins of rosemary and turmeric along with trace amounts of other natural additives to prepare different treatments and was subjected to accelerated shelf life study (50°C) to evaluate its oxidative stability. The total oxyradical scavenging activities of samples with higher concentrations of turmeric over rosemary demonstrated the prominent role of the turmeric extracts to arrest free radical chain reactions. Time dependent antioxidative status in relation to the nutritional compositions was evaluated to identify the oxidative changes for different treatments. The addition of natural additives with polyphenolic moieties in the treatments shielded the mussel’s unsaturated fatty acids against oxidation as evident by higher polyunsaturated fatty acids in the two treatments as compared to control after 90 days of accelerated shelf-life study. Higher n-3/n-6 ratios after 90 days’ storage were also observed in these treatments. A threshold level of combined turmeric (0.8 g/100 g) and rosemary (0.4 g/100 g) was sufficient for optimum antioxidant activity and to maintain nutritional composition of the green mussel extract at desired levels.

Supercritical CO2 interpolymer complex encapsulation improves heat stability of probiotic bifidobacteria

The probiotic industry faces the challenge of retention of probiotic culture viability as numbers of these cells within their products inevitably decrease over time. In order to retain probiotic viability levels above the therapeutic minimum over the duration of the product's shelf life, various methods have been employed, among which encapsulation has received much interest. In line with exploitation of encapsulation for protection of probiotics against adverse conditions, we have previously encapsulated bifidobacteria in poly-(vinylpyrrolidone)-poly-(vinylacetate-co-crotonic acid) (PVP:PVAc-CA) interpolymer complex microparticles under supercritical conditions. The microparticles produced had suitable characteristics for food applications and also protected the bacteria in simulated gastrointestinal fluids. The current study reports on accelerated shelf life studies of PVP:PVAc-CA encapsulated Bifidobacterium lactis Bb12 and Bifidobacterium longum Bb46. Samples were stored as free powders in glass vials at 30 °C for 12 weeks and then analysed for viable counts and water activity levels weekly or fortnightly. Water activities of the samples were within the range of 0.25-0.43, with an average a(w) = 0.34, throughout the storage period. PVP:PVAc-CA interpolymer complex encapsulation retained viable levels above the recommended minimum for 10 and 12 weeks, for B. longum Bb46 and B. lactis Bb12, respectively, thereby extending their shelf lives under high storage temperature by between 4 and 7 weeks. These results reveal the possibility for manufacture of encapsulated probiotic powders with increased stability at ambient temperatures. This would potentially allow the supply of a stable probiotic formulation to impoverished communities without proper storage facilities recommended for most of the currently available commercial probiotic products.

Assessment of the Long‐Term Stability of Retort Pouch Foods to Support Extended Duration Spaceflight

To determine the suitability of retort processed foods to support long-duration spaceflight, a series of 36-mo accelerated shelf life studies were performed on 13 representative retort pouch products. Combined sensory evaluations, physical properties assessments, and nutritional analyses were employed to determine shelf life endpoints for these foods, which were either observed during the analysis or extrapolated via mathematical projection. Data obtained through analysis of these 13 products were later used to estimate the shelf life values of all retort-processed spaceflight foods. In general, the major determinants of shelf life appear to be the development of off-flavor and off-color in products over time. These changes were assumed to be the result of Maillard and oxidation reactions, which can be initiated or accelerated as a result of the retort process and product formulation. Meat products and other vegetable entrées are projected to maintain their quality the longest, between 2 and 8 y, without refrigeration. Fruit and dessert products (1.5 to 5 y), dairy products (2.5 to 3.25 y), and starches, vegetable, and soup products (1 to 4 y) follow. Aside from considerable losses in B and C vitamin content, nutritional value of most products was maintained throughout shelf life. Fortification of storage-labile vitamins was proposed as a countermeasure to ensure long-term nutritive value of these products. The use of nonthermal sterilization technologies was also recommended, as a means to improve initial quality of these products and extend their shelf life for use in long-duration missions. Data obtained also emphasize the importance of low temperature storage in maintaining product quality. Retort sterilized pouch products are garnering increased commercial acceptance, largely due to their improved convenience and quality over metal-canned products. Assessment of the long-term stability of these products with ambient storage can identify potential areas for improvement, and ultimately increase consumer satisfaction with these technologies.

DuPont Qualicon BAX® System Real-Time PCR Assay for Escherichia coli O157:H7

Evaluations were conducted to test the performance of the BAX System Real-Time PCR assay, which was certified as Performance Tested Method 031002 for screening E. coli O157:H7 in ground beef, beef trim, spinach, and lettuce. Method comparison studies performed on samples with low-level inoculates showed that the BAX System demonstrates a sensitivity equivalent or superior to the FDA-BAM and the USDA-FSIS culture methods, but with a significantly shorter time to result. Tests to evaluate inclusivity and exclusivity returned no false-negative and no false-positive results on a diverse panel of isolates, and tests for lot-to-lot variability and tablet stability demonstrated consistent performance. Ruggedness studies determined that none of the factors examined affect the performance of the assay. An accelerated shelf life study determined an initial 36 month shelf life for the test kit.

Production proximate analysis and shelf life studies of ready-to-eat rice and kilishi

Accelerated shelf life studies (50 ± 2°C, 27 ± 2°C) were carried out on meal -ready-to-eat (RTE) rice and “Kilishi” which were prepared and packaged in aluminum foil and high density polyethylene (50 µm gauge). Chemical, microbiological and proximate analysis of the product was carried out to ascertain the quality and safety of the meal. Total microbial load of the product at accelerated shelf life ranged from 2 x 102 - 4 x 102 CFU/g. FFA values, a measure of rancidity, were in the range of 1.2 and 2.1%. Proximate composition of Kilishi was: moisture (9.75), fat (18.10), ash (7.10), protein (57.02) and carbohydrate (8.05); and rice, moisture (10.8), fat (4.0) ash (3.3) protein (7.4) and carbohydrate (74.0). Also proximate analysis showed that rice and Kilishi are nutritionally complementary. Key words: Kilishi, rice, convenience, proximate composition, shelf life.

Oxidation of linoleic acid as a marker for shelf life of corn flour

The objective of this study was to measure the oxidation of linoleic acid of nixtamalised corn masa (NCM) during an accelerated shelf life study at high temperature (45–85 °C), and 0.45 a w for 180 days. Linoleic acid (LA) was present at 55.1%, followed by oleic acid (26.9%), as measured by gas chromatography. The propagation of lipid oxidation, measured by anisidine value, reached its peak 2–5 days after the peroxide value had passed over its maximum value. At this time, flour showed at least a 10% reduction of LA; but, at the end of storage only 10% of LA remained. The autocatalytic oxidation of linoleic acid in NCM was temperature-dependent, with Q 10 = 1.4. The index of quality loss for corn flour stored at 55 °C was 0.48% per day; under these conditions 50% of its quality decreased in only 104 days. Mathematical modelling estimates a shelf life of 84 days for corn masa (<6 meq/kg peroxide) stored at 25 °C.

Effect of Tertiary Butylhydroquinone on the Shelf Life of Salted-in-the-Shell Roasted Peanuts1

Abstract Roasted salted-in-the-shell peanuts (Arachis hypogaea L.) normally have a shelf life of four to six weeks. Three levels of tertiary butylhydroquinone (0.02%, 0.04% and 0.06%) were added to a 12.5% NaCl brine solution which was used to vacuum impregnate Virginia type peanuts prior to roasting. A control was also run. After drying and roasting, the peanuts were placed in a 63°C oven, and an accelerated shelf life study was conducted. Flavor evaluations and total carbonyl contents were determined weekly. The antioxidant treatment extended the shelf life of salted-in-the-shell roasted peanuts, reducing the total carbonyls produced during storage and giving higher flavor scores. Applications of 0.04% and 0.06% TBHQ approximately doubled the shelf life of the salted-in-the-shell peanuts. A correlation coefficient of 0.96 was found between the total carbonyl values and flavor scores.