Accelerated Shelf Life Testing Research Articles

Shelf-life prediction of chicken nuggets based on the thickness level of composite plastic packaging using accelerated shelf-life testing (ASLT) method by the Arrhenius equation approach

The packaging of ground chicken meat, known as chicken nuggets, generally experiences a very rapid rate of deterioration caused by microorganisms. To determine the shelf life of chicken nuggets, shelf life measurements are made by accelerating product degradation through environmental conditions such as temperature, humidity, gas atmosphere, and light. In this study, the thickness level of composite plastic packaging was tested using the accelerated shelf-life testing (ASLT) method with the Arrhenius equation approach. The study looked at the critical period of chicken nuggets packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm stored in an incubator at 45°C for two days, then sensory evaluation once a day and calculated the shelf life, where chicken nuggets were packed in 15μm nylon and LLDPE composite plastic packaging with a thickness of 40μm and 50μm and stored in an incubator with temperature variations of -15, 5 and 25 °C for 25 days, every five days analyzed for moisture content and TPC. The best shelf life of chicken nuggets is found in 50μm thickness composite plastic packaging at a temperature of -15 °C, lasting 136 days.

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.

Shelf-life Estimation of Dried Chili in Vacuum Packaging

This research aimed to build a model for estimating the shelf life of dried chilies in vacuum packaging stored at any storage temperature. The shelf-life estimation of dried red chilies was carried out based on the change rate of dried chilies quality parameters using the ASLT (Accelerated Shelf-Life Testing) method with the Arrhenius approach. The shelf-life estimation using the ASLT method was carried out by conditioning the storage room, which could accelerate the degradation reaction, stored at temperatures above room temperature. Prior to storage, red chilies were dried until their moisture content reaches 10%. Then it was packaged in vacuum packaging made of PE (polyethylene) plastic and stored at 35°C. During the storage period, the observation was conducted on some quality parameters, namely moisture content, color, and vitamin C content. The same experiments were also carried out at 40°C, 45°C, and 50°C to obtain different rate constant values. The shelf-life estimation results from the Arrhenius equation model were selected based on the critical parameter, in this study the critical parameter was the decrease of vitamin C content. The shelf life of dried red chilies that were packed in vacuum stored at room temperature (25°C) could maintain its quality up to 365 days. Keywords: Arrhenius, ASLT, Red chili, Vacuum packaging, Shelf life,

Estimation of The Shelf Life of Wedang Uwuh Ready to Drink with Blanching and Non Blanching Treatments

<p><strong>Wedang uwuh developed into a ready-to-drink beverage which began to be produced commercially. Determination of shelf life needs to be done to determine the time span and provide quality assurance from the start of production until it is not acceptable to consumers. One of the factors that influence changes in quality is temperature. The main parameters used are pH and color which are considered to most affect the chemical and physical quality of a product. The purpose of this study was to determine changes in pH and color during storage and the shelf life of ready-to-drink Uwuh Wedang. The shelf life estimation method used is the Accelerated Shelf Life Testing (ASLT) Arrhenius approach with storage temperatures of 40°C, 50°C and 60°C thereby accelerating quality degradation. Observations every day - 0, 3, 6, 9, 12, and 15 with three repetitions. Color analysis uses two-way analysis of variance (ANOVA). The research data showed that the shelf life of wedang uwuh ready to drink blanching treatment sequentially at 40°C, 50°C, and 60°C was 18, 15, and 12 days. While wedang uwuh ready to drink non blanching sequentially, we have 10, 9, and 9 days. Storage temperature and time have a significant effect on the color change of ready-to-drink blanching and non-blanching wedang uwuh. Ready-to-drink Wedang Uwuh turns red to brownish orange and the color of Wedang Uwuh ready to drink from blanching treatment is brighter than non</strong><strong>-</strong><strong>blanching.</strong></p><p><strong><em>Keywords</em></strong> - <em>Quality, Temperature, Ready to Drink, Shelf Life, Wedang Uwuh</em>.<em></em></p>

ANALISIS UMUR SIMPAN GULAI AYAM NANAS KEMASAN KALENG BERBASIS PROYEK IMPLEMENTASI KURIKULUM MERDEKA (IKM)

IKM implements project-based learning that supports 21st-century skills, namely character development according to the profile of Pancasila students, one of which is by utilizing the science laboratory as a place for activities in research and education. Project-based learning can be linked by students to the regional potential of Lahat Regency, South Sumatra Province, one of which is Pineapple Chicken Curry which is food made from free-range chicken or other chicken meat and combined with pineapple and seasoned coconut milk sauce. Along with the times, pineapple chicken curry has now been innovated in cans. The purpose was to analyze canned pineapple chicken curry in the application of IKM project learning through the Accelerated Shelf-Life Testing (ASLT) method. Analysis of the expiration date of canned chicken curry if it is carried out in a curriculum realization project. It can be seen in higher storage temperature pineapple chicken, a shorter shelf life product. The Arrhenius approach yields rocker samples with a shelf life of 0.44 months, 0.49 months, and 0.46-month temperatures at 25°C, 35°C, and 45°C. Higher storage temperature, higher degree of deterioration (k)

Shelf-life prediction of nutmeg candy (myristica fragrans houtt) using the Arrhenius equation approach’s accelerated shelf-life testing (ASLT) method

Nutmeg (Myristica fragrans Houtt) is one of the spices utilized as food. The processing of nutmeg into sweets makes one of the snacks known as nutmeg candy. The nutmeg candy found in the market still does not have the identity product shelf life or expiration date, so buyers are hesitant; in this study, a simulation of estimating the shelf life of nutmeg candy with the Accelerated Shelf-Life Testing (ASLT) method was made and applied using Visual Basic applications which can later be used by industry and enterprise. Samples were taken from UMKM UD. Cahaya in Tapaktuan, South Aceh. This research was conducted by formulating temperatures of 35, 45, and 55°C with water and sugar content measurements; in this study, one critical point was taken to determine the shelf life. The results showed that the water content was 6.85 – 13.69 (%b/b), and the sugar content was 5.10-7° brix. The shelf life measured by the critical point shows that dried candied nutmeg can be stored for 50.89 days.

Pendugaan Umur Simpan Fruit Leather Mangga dan Nanas menggunakan Metode ASLT Model Arrhenius

The purpose of this study was to determine the shelf life of pineapple mango fruit leather during storage in three temperature conditions namely 25oC, 35oC and 45oC. The method of assessing storage life with ASLT is carried out under the influence of temperature to accelerate the development of reactions that result in decomposition. fruit leather was stored in three incubators at 25oC, 35oC and 45oC for 20 days. Observations were made on the pineapple mango fruit leather in each incubator every 5 days. The data obtained was processed using simple linear regression method. The results of calculations with the Arrhenius equation obtained a correlation coefficient (R2) for water content of 0.8333; Aw of 0.9116; texture of 0.9006; taste of 0.9739 and color of 0.8597. Flavor has the highest colleration coefficient selected as a determinant of the shelf life of pineapple mango fruit leather. Based on the results of calculations with the Accelerated Shelf Life Test (ASLT) method, it can be concluded that the shelf life of pineapple mango fruit leather at 25°C is 72 days (2 months 4 days); at 35°C is 43 days (1 month 13 days); and at 45°C is 32 days (1 month 2 days).

Estimation of Shelf Life of Pegagan Tea (Centella asiatica (L) Urban) using Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model

This research aimed to evaluate the shelf life of pegagan (Centella asiatica (L) Urban) tea using the Accelerated Shelf Life Testing (ASLT) method by applying the Arrhenius Model since its widely known for its various health benefits, including its ability to enhance cognitive function and exhibit antioxidant effects. The ASLT method was employed to accelerate the chemical and physical changes in the product, thereby enabling a shorter estimation of shelf life compared to conventional methods. In this research, samples of pegagan tea were packaged in paper sacks, aluminum foil, and vacuum-sealed plastic and stored at temperatures of 15, 30, and 45 °C for 28 days, with observations conducted every 7 days. The Arrhenius Model was utilized to predict the rate of chemical reactions in the product, taking into account the temperature's influence on these changes. The data were analyzed using Analysis of Variance (ANOVA) at a 5% confidence level. If the ANOVA results showed significant differences, Duncan Multiple Range Test (DMRT) was further conducted. The results of the observations indicated that storage temperature and packaging type significantly influenced the yield value and pH value, but had no significant effect on the moisture content of pegagan tea. The estimated shelf life of pegagan tea for 28 days using paper sack packaging at temperatures of 15, 30, and 45 °C was 173, 616, and 195 days, respectively. For aluminum foil packaging, the estimated shelf life was 189, 661, and 205 days at the same temperatures. As for vacuum-sealed plastic packaging, the estimated shelf life was 551, 192, and 597 days at the respective temperatures. The findings of this research are expected to provide valuable information for manufacturers and consumers regarding the shelf life of pegagan Tea. Additionally, the research aims to offer a scientific basis for appropriate packaging and storage practices to better maintain the product's quality.

Accelerated shelf life determination of corn snack bars.

Corn snack bars are a product made from corn extrudate and additional ingredients in the form of sorghum flour and can be consumed as a nutritious snack. The shelf life of snack bar products needs to be known to ensure product quality reaches consumers. This study aims to determine the shelf life changes in critical parameters during storage using the accelerated shelf life testing Arrhenius method. Tests on the estimation of shelf life with the Arrhenius method were carried out at 3 different storage temperatures (10°C, 30°C, and 47°C) for 35 days with an observation time of every 7 days. The shelf life of corn snack bars was tested using parameters of quality changes such as water content, texture hardness, and springiness. Based on the results obtained, the final shelf life of the corn snack bar is determined by the crispness parameter; shelf life at 10°C is 233 days, at 30°C is 111 days, and at 47°C is 363 days.

Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.

Sensory Quality Analysis (Texture) and Moisture Content to Predict the Shelf Life of Bakpia Filled Seaweed (Eucheuma cottonii)

Aims: Bakpia is a snack made from a mixture of mung beans and sugar wrapped in pastry and baked. Bakpia is a popular light snack consumed by the Indonesian community. This research aims to determine the shelf life of seaweed-filled bakpia and regular bakpia using the Accelerated Shelf Life Test (ASLT) method.
 Place and Duration: The study was conducted at the Chemistry Laboratory of Pangkep State Polytechnic of Agriculture and the Chemistry Laboratory of Makassar Ministry of Labaoratory Industry from February to May 2023.
 Study Design: The research design involved using the ASLT method to analyze the minimum quality limit at which the bakpia cookies product starts to be rejected by consumers. Samples of the product were obtained from a local mini-market that sells bakpia. The parameters observed were the initial and final moisture content during storage at 15°C, 30°C, and 45°C, as well as the texture before and after the bakpia cookies product was rejected by consumers.
 Results: Estimating the shelf life of seaweed bakpia tausa and bakpia tausa using the ASLT method can use a degradation reaction approach (absorption of water content) as a critical parameter. The kinetic reactions of degradation (absorption of water content) of seaweed bakpia tausa and bakpia tausa follow the first order reaction. The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).
 Conclutions: The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

The substitution of wood apple juice and soybean powder in the seaweed jelly product can be used as an alternative to emergency supplementary feeding (ESF) for children under five years of age, which contains high protein, fiber, and calories. This study aimed to determine the effect of adding wood apple juice and soybean powder to the nutrition content, vitamin C, zinc, magnesium, total phenol, antioxidant activity, acceptability, and shelf-life of seaweed jelly products. This study was an experimental study with a completely randomized design with two treatment factors, which consisted of making seaweed jelly products with three different ratios of wood apple juice and soybean powder, 60:40 (F1), 50:50 (F2), and 40:60 (F3), dried at 40 °C (T1) and 50 °C (T2). Macronutrients were determined using proximate analysis. The total phenol and vitamin C were measured using Folin-ciocalteu reagent and UV–Vis spectrophotometry. Antioxidant activity was analyzed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH). The contents of zinc and magnesium were evaluated through Atomic Absorption Spectrophotometry (AAS). Estimation of shelf life was determined with Accelerated Shelf-Life Test (ASLT) method and Arrhenius equation model. The best formula based on proximate analysis was F3, which contained 361.98 kcal of energy and 33.79 g of protein. The best formula (F1) dried at 40 °C; contains 56.28 mg/100 g vitamin C; zinc was 1.55 mg/100 g; magnesium was 79.25 mg/100 g; antioxidant activity (IC50) was 88.39 μg/mL; and total phenol was 8.59 mg GAE/g. The quality attributes of the best formula show the potential of the jelly as an emergency food despite its short shelf-life.

Effect of gamma irradiation and evaporation on physicochemical, antibacterial, and antioxidant activity of selected high-quality herbal honey

This study was conducted to evaluate the influence of evaporation and gamma irradiation on physicochemical characteristics, antibacterial properties, and antioxidant activity of selected high-quality herbal honey (SH3), an Indonesian traditional herbal medicine recipe. Treatments consisted of untreated sample, evaporated SH3, irradiated SH3, and evaporated-irradiated SH3. Gamma irradiation dose of 10 kGy was applied in this study. Evaporation-irradiation treatments significantly decreased water activity (p < 0.01), moisture content (p < 0.01), and pH value (p < 0.001). Evaporated-irradiated samples also had the lowest total bacteria count (p < 0.05). Moreover, according to the prediction of Accelerated Shelf Life Testing (ASLT), shelf life increased from 180 d in untreated samples to 371, 335, and 419 d in the samples treated with evaporation, irradiation, or both, respectively. Antioxidant activity in irradiated and evaporated-irradiated samples was higher (p < 0.05) than untreated samples. Evaporation treatment increased antibacterial properties of SH3 (p < 0.05). The antibacterial characteristics of SH3 for Bacillus subtilis were observed to be similar among treatments. Except for evaporation treatment, similar findings were demonstrated for Escherichia coli antibacterial activity. The results of the present study suggest that the use of evaporation, combined with irradiation, may increase physicochemical characteristics, shelf life and antioxidant activity of SH3.

Estimation of Edamame Flour Shelf Life Using the Critical Moisture Approach

This research aimed to estimate the shelf life of edamame flour products using the Accelerated Shelf Life Testing (ASLT) with the critical moisture content approach in various types of packaging. This research was conducted in two stages, the first stage was in the process of making flour, then the second stage was estimating the shelf life. Shelf life estimation was carried out with two repetitions on three different types of packaging materials, those are polypropylene plastic, metalized plastic and aluminum foil. Then the data obtained will be analyzed utilizing simple linear regression using Microsoft Excel. Based on the results of estimating shelf life using the critical moisture content approach, it can be seen that edamame flour with polypropylene plastic packaging has a shelf life of 172 days, metalized plastic packaging has a shelf life of 585 days, and aluminum foil packaging has a shelf life of 229 days. Based on research results, it can be seen that the critical moisture content affects the shelf life of edamame flour and the best packaging for storing edamame flour is using metalized plastic packaging.

Multi-accelerant approach for rapid shelf-life determination of beverages in polymeric packaging

An effective analysis method with multiple accelerant factors is needed for shelf-life determination and prediction for food products with reduced analysis time. Raising the storage temperature is the most common approach utilized in the conventional accelerated shelf-life test (ASLT) to reduce the shelf-life testing time of food. Oxygen pressure as an accelerant for the shelf-life determination of food products has not been given much attention even though it has shown a negative impact on food shelf-life. Combining oxygen pressure and temperature as accelerants has the potential to further reduce the overall analysis time compared to the ASLT. This study focuses on the effects of applying oxygen pressure and temperature as multi-accelerants on the shelf-life of a shelf-stable product by investigating the extent of vitamins degradation and modeling the reaction using a mechanistic approach. A shelf-stable model food fortified with vitamins A, B1, C and D3 was developed to investigate the effect of multiple accelerants on the quality indicators of shelf-stable foods in a polyethylene terephthalate (PET) container. PET bottles filled with model food were placed in a high-pressure (138 kPa) 100% oxygen environment at 40 °C. This novel process is named as the ultra-accelerated shelf-life test (UASLT). Samples were also subjected to ASLT conditions at 40 °C and control condition at 22.5 °C, both at ambient pressure for comparison. UASLT treatment induced a rapid degradation of 27.1 ± 1.9%, 35.8 ± 1.0%, and 35.4 ± 0.7% in vitamins A, C and D3, respectively, in just 50 days. Slower degradation was observed with samples kept under the ASLT conditions for 105 days with a degradation of 24.0 ± 2.0%, 32.0 ± 3.1% and 25.1 ± 1.5% for vitamin A, C and D3, respectively. The control samples that were studied for 210 days showed 14.9 ± 5.0%, 13.8 ± 2.2% and 10.6 ± 0.8% degradation in vitamins A, C and D3, respectively. The increase in the ΔE values due to browning in samples kept at the UASLT, ASLT and control conditions were 11.67 ± 0.09, 7.49 ± 0.19 and 2.51 ± 0.11, respectively. The degradation of vitamin B1 was similar across the treatments. The addition of oxygen pressure significantly increased the degradation reaction rates of the vitamins and color due to the rapid influx of oxygen. A mechanistic model that coupled oxygen diffusion and simultaneous vitamin degradation provided a good fit to the experimental data for the UASLT treatment with a rate constant of 0.686, 0.631 and 0.422 M−1day−1 for vitamins C, D3 and A, respectively. Elevated external oxygen pressure can be used as an accelerant along with moderate temperatures for rapid shelf-life testing of products in polymeric packaging with two-fold reduction in the overall analysis time as compared to ASLT.

The effect of natural antioxidant from clove (Syzygium aromaticum L.) on the oxidative stability of crude oil produced by the traditional wet rendering process of coconut (Cocos nucifera L.)

Coconut oil produced by the traditional wet rendering process may contain free fatty acids and water which lead to rancidity and shorter shelf life. Previous studies proved that cloves (Syzygium aromaticum L.), as a natural source of antioxidant eugenol, can increase coconut oil oxidation stability. This research aimed to investigate the effects of clove addition during the wet rendering process on the Peroxide Value of coconut oil and to estimate shelf life using Accelerated Shelf Life Testing (ASLT) and Artificial Neural Network (ANN). Clove powder was added into coconut milk prior to oil rendering or into coconut oil, followed by oil storage at 28, 63, and 100°C. ASLT method predicted that adding 1 g clove/kg coconut milk and 5 g clove/kg coconut oil gave the best result by improving oil shelf life from approximately 11 days (control) to 14 days, while the ANN method predicted that adding 10 g clove/kg coconut milk gave the best result by improving estimated oil shelf life to 47 days at 28oC. Coconut oil produced from clovetreated coconut milk had the best oxidative stability during storage. Activation energies and activation enthalpies of coconut oil oxidation increased due to clove addition and therefore, improved stability during storage.

Estimation of vegetable leather shelf life from a combination of beluntas leaves (Pluchea indica L.) and seaweed (Eucheuma cottonii) with various types of packaging using the ASLT (accelerated shelf life testing) method of the arrhenius model

Beluntas leaves vegetable leather is a new processed product, so its shelf life is currently unknown. This research utilised the ASLT (Accelerated Shelf Life Test) Arrhenius model to assess the shelf life of vegetable leather in three different forms of packaging, including aluminum foil, combination (aluminum foil-polyethylene), and polypropylene. The research includes two replications and a descriptive design. Three different types of packing were used to store vegetable leather for a month at oven temperatures of 30°C, 35°C, and 40°C (28 days). Every week, on days 0, 7, 14, 21, and 28, observations were made about the moisture content and sensory factors (texture, color, and aroma). The shelf life of vegetable leather was calculated using the parameter data using the Arrhenius model ASLT method with Microsoft Excel 2010. The results indicated that vegetable leather beluntas leaves packaged in aluminum foil had a shelf life of 179.53 days (5 months, 27 days), while in combination packaging (aluminum foil-polyethylene), they had a shelf life of 44.20 days (1 month, 13 days). In polypropylene packaging, the product had a shelf life of 35.94 days (1 month and four days) according to order 1 of the Arrhenius model ASLT method.

Formulation and Antioxidant Activity of Purple Rosella Flower (Hibiscus sabdariffa L.) Combination as Nutraseutical

A nutraceutical is a functional food containing natural components that have the potential for health, especially from medicinal plants. The purple rosela (Hibiscus sabdariffa L.), one of many therapeutic plants that have been effectively transformed into herbal products, is one such example. High quantities of anthocyanin are found in bioactive substances found in rosela flowers. This study aims to formulate and determine the antioxidant activity of purple rosela flower in combination with red ginger and cinnamon bark. Following the liking test, which includes the organoleptic test, and the calculation of shelf life with the Accelerated Shelf-Life Testing (ASLT) method, the brewed tea formulation was kept to determine the total content of phenolate. Antioxidant activity was measured by the DPPH (1,1-diphenyl-2-picrylhidrazyl) method. This study obtained an average result of 0,38±0,05% for the total phenol content of the three formulas. Formula I, II, and III showed antioxidant activity with IC50 values of 21.59 g/mL, 27.13 g/mL, and 20.05 g/mL, respectively. Organoleptic observations that have been observed for 20 days at three different temperatures (4°C, 25°C, and 37°C) in the three formulas indicate no change in color, aroma, or taste, indicating the product remains stable. Based on the score results, the most preferred by panelists was Formula I, with its composition of purple, rose and red ginger.

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology.

Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q10 = 3. The TPC was determined with Folin-Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q10 factors may vary and should be determined based on the chemical profile and ingredient list of the product.

The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model

Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20˚C and 25˚C then the average value is taken.&#x0D;