Accelerated Shelf Life Research Articles

Development and Physico-Chemical Characterization of a Shea Butter-Containing Lipid Nutrition Supplement for Sub-Saharan Africa.

Lipid-based nutrient supplements (LNS) are used to prevent and treat moderate and severe acute malnutrition, a leading cause of mortality in children-under-five. The physical and chemical changes of two new LNS products were evaluated before and after accelerated shelf life testing (ASLT) according to protocols suggested by the U.S. Agency for International Development (USAID) and Doctors without Borders and compared against USAID’s A-20 paste as a control. LNS formulas containing Shea butter from the Shea nut tree (Vitellaria paradoxa), a common fat source in parts of Sub-Saharan Africa, with and without flax-seed oil, as a source of omega-3 fatty acids, were developed. LNS formulas were batched (0.8 kg) in a wet grinder, sealed under nitrogen in three-layer mini-pouches (20 g), and underwent ASLT at 40 ± 2 °C for six months with sampling every eight weeks. At each time point, water activity, moisture, peroxide value, oil separation, vitamin C content, and hardness were evaluated. Results showed comparable stability among all formulas with an increase in Aw (p < 0.05) but no change in vitamin C, oil separation, or peroxide value. Addition of Shea butter improved the LNS’s hardness, which remained stable over time. Modifying fat profile in LNS can improve its texture and essential fatty acid content without affecting its storage stability.

Analisis Umur Simpan Bubuk Kakao dalam Kemasan Plastik Standing Pounch Menggunakan Pendekatan Model Arrhenius

Cocoa powder is usually used to be a raw material in the chocolate products. In the large scale production, cocoa powder must be stored at specific time period before it was used. The quality of cocoa powder can decrease during storage period hence shelf life analysis of cocoa powder is needed. The aim of this study was to determine the shelf life of cocoa powder by Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model Approach. Cocoa powder was stored at different temperature (30, 40, and 50oC) and different packaging type (plastic with zipper and paper craft with zipper) to simul atedacceleration of damage as a result of temperature increase. Cocoa powder contained high level of fat so it more easily gone rancid. Moisture content and peroxide value were observed periodically that shown the quality parameters of cocoa powder. Initial moisture content and fat content of cocoa powder were analyzed by gravimetric method. Degree of rancidity which was shown with peroxide value was analyzed by iodometric titration method. According to the change of peroxide value, the shelf life of cocoa powder can be estimated.

Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods

As manned space missions extend in length, the safety, nutrition, acceptability, and shelf life of space foods are of paramount importance to NASA. Since food and mealtimes play a key role in reducing stress and boredom of prolonged missions, the quality of food in terms of appearance, flavor, texture, and aroma can have significant psychological ramifications on astronaut performance. The FDA, which oversees space foods, currently requires a minimum dose of 44kGy for irradiated space foods. The underlying hypothesis was that commercial sterility of space foods could be achieved at a significantly lower dose, and this lowered dose would positively affect the shelf life of the product. Electron beam processed beef fajitas were used as an example NASA space food to benchmark the minimum eBeam dose required for sterility. A 15kGy dose was able to achieve an approximately 10log reduction in Shiga-toxin-producing Escherichia coli bacteria, and a 5log reduction in Clostridium sporogenes spores. Furthermore, accelerated shelf life testing (ASLT) to determine sensory and quality characteristics under various conditions was conducted. Using Multidimensional gas-chromatography–olfactometry–mass spectrometry (MDGC-O-MS), numerous volatiles were shown to be dependent on the dose applied to the product. Furthermore, concentrations of off –flavor aroma compounds such as dimethyl sulfide were decreased at the reduced 15kGy dose. The results suggest that the combination of conventional cooking combined with eBeam processing (15kGy) can achieve the safety and shelf-life objectives needed for long duration space-foods.

The Impact of Water Activity on Storage Stability of a Newly Reformulated Salami A pilot scale study

Two formulations of salami were obtained: a conventional salami (50 % beef, 20 % pork and 30 % animal fat, w/w) and a reformulated one (50 % beef, 20 % pork and 30 % a mixture of olive and palm oil - 2.5:1, w/w). Storage studies were performed by accelerated shelf life testing at 20�C and different relative humidity, in comparison with 4 and 8�C after 22 days of storage. Halsey model was the best one to describe the desorption isotherms. The products stability was evaluated by TBA (thiobarbituric acid) index and colour changes. TBA increased with the increase of the environment relative humidity at 4 and 8�C. Modified Weibull model described the changes in colour as a function of TBA and water activity. Bound water characteristics have markedly changed at 20�C for both products. The results of this work can be used as reference in defining reformulated salami minimal durability.

Penentuan Umur Simpan Yoghurt Sinbiotik Dengan Penambahan Tepung Gembolo Modifikasi Fisik

The study aim was to determine the shelf life of yogurt sinbiotik at several temperatures with the addition of Dioscorea esculenta modified flour. Lactic Acid Bacteria used for yoghurt making consist of Lactobacillus acidophilus, Bifidobacterium longun, Streptococcus themophillus. The method used Accelerated shelf life test (ASLT) with the characteristics observed namely pH, total acid value using titration method, and total lactic acid bacteria with TPC method. The concentration level of modified flour of Dioscorea esculenta was 2%. The shelf life of yogurt can be determined from the critical factor based on most rapid damage to the Arrhenius equation y = -3504,1x + 9.1043 and R2 = 0.5125. Yogurt sinbiotik stored at room temperature shelf life is 9.5 days. At 4 ° C storage temperature, shelf life is 23.2 days. At 40 ° C storage temperature, shelf life is 5.4 days. The addition of Dioscorea esculenta tuber starch in yogurt sinbiotik affect viability of LAB in the yogurt, since viability of lactic acid bacteria during storage has decreased, but the numbers are still within the range of CFU / ml on the final day of storage

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.

Shelf Life Prediction for Canned Gudeg using Accelerated Shelf Life Testing (ASLT) Based on Arrhenius Method

Gudeg is traditional food from Yogyakarta. It is consist of jackfruit, chicken, egg and coconut milk. Gudeg generally have a short shelf life. Canning or commercial sterilization is one way to extend the shelf life of gudeg. This aims of this research is to predict the shelf life of Andrawinaloka canned gudeg with Accelerated Shelf Life Test methods, Arrhenius model. Canned gudeg stored at three different temperature, there are 37, 50 and 60°C for two months. Measuring the number of Thio Barbituric Acid (TBA), as a critical aspect, were tested every 7 days. Arrhenius model approach is done with the equation order 0 and order 1. The analysis showed that the equation of order 0 can be used as an approach to estimating the shelf life of canned gudeg. The storage of Andrawinaloka canned gudeg at 30°C is predicted untill 21 months and 24 months for 25°C.

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.

In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 ("neither like nor dislike") by 6 months of storage. This did not correspond with recommended industry rejection standard of PV < 5 mequiv peroxide/kg oil and FFA < 1.5% oleic. FFAs remain well below <1.5% oleic during storage, indicating that FFAs are not a good marker of rancidity in roasted almonds stored in low humidity environments. Regression of consumer liking to concentration of rancidity indicators revealed that selected headspace volatiles, including heptanal, octanal, nonanal, 2-octenal, 2-heptanone, 2-pentylfuran, hexanal, and pentanal, had a better correlation with liking than did nonvolatile indicators.

Comparison of isothermal and cycling temperature storage of filled dark chocolate products for accelerated shelf life prediction

Beside a loss in texture, the main quality aspect of filled chocolate products during storage is the development of fat bloom. For these products isothermal or cycling temperature storage tests are used for accelerated shelf life prediction. However, the applicability of these tests compared to real storage conditions is complicated and shelf life estimation is vague. Com;1;paring storage tests of different authors is difficult because products and analysis methods vary. Additionally most of the storage tests are performed to identify the reasons for fat bloom and therefore the storage conditions are not separately investigated. However, all studies agree that temperature has a major impact due to its influence on migration and crystallization. While migration is accelerated at higher temperatures, crystallization shows an optimum at lower temperatures. Therefore, migration and crystal state have to be evaluated during storage, as well as fat bloom formation. In this study, cold stamped dark chocolate shells with nougat filling were chosen to compare isothermal and cycling temperature storage conditions. Cycling temperature storage at adequate levels includes optimum for fat bloom formation, but takes crystallization and migration influence in unequal account. In contrast, isothermal storage at optimum temperature leads to faster fat bloom formation.Practical applications: A precise shelf life prediction helps to reduce food waste. Shelf life estimation is relevant to almost all chocolate manufacturers. Increasing quality standards accompanied by shortened development time demand accelerated tests for shelf life prediction. Conventional storage tests are too expensive and time‐consuming, especially for small and medium‐sized enterprises, which often sell premium filled chocolate products. Additionally a short time to market is needed to be capable of competing. In the present study different accelerated storage tests were compared. The results can be used to choose the relevant test for new developed products and optimization of existing products and processes.In filled pralines storage is a complex interaction of migration and crystallization, which is highly depending on temperature and temperature fluctuation

Determination of Shelf Life with Accelerated Shelf Life Testing (ASLT) in Beverage Seaweed

In this research has been made beverage seaweed from main ingredient of red seaweed type Eucheuma cottonii with added other food ingredients that serve to improve the taste. In addition to labeling and commercially produced, it is necessary to determine the shelf life in seaweed beverage. Determination of shelf life of beverage seaweed was done by Accelerated Shelf Life Testing (ASLT) method. Beverage seaweed studied there are two flavors of original taste and green tea. Based on parameters of pH value, shelf life of original taste is 17 days and the taste of green tea is 34 days. The result is for storage at room temperature 30 °C

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

PENENTUAN UMUR SIMPAN TERASI INSTAN DALAM KEMASAN

Types of processed seafood is very popular in Indonesia is a shrimp paste. In general, the paste made of rebon, small fish, or anchovies and other additives. The weakness of the paste is a relatively short shelf life due to water levels are still high, so often grow mold during the storage process. The shelf life is not too long will become a problem for consumers. Therefore it is necessary for action to extend the shelf, one with the drying process so that it becomes an instant paste. Terasi instant in order to attract packed with a suitable container. The use of packaging can affect the quality and shelf life. Determining the shelf life of the product paste can be made by methods Accelerated Shelf Life Testing (ASLT). In principle, this method is storing food products at extreme temperatures. Determining the shelf life of shrimp paste powder using a combination treatment temperature (30oC and 40oC) and packaging (aluminum foil and plastic HDPE). The results of research determining the shelf life of shrimp paste powder method Accelerated Shelf Life Testing (ASLT) obtained the best treatment at storage temperature of 40oC with aluminum foil packaging is 1 year 6 months 28 days, whereas at 30 ° C with aluminum foil packaging is 1 year 1 month 13 days , Storage at 40 ° C by using HDPE packaging that is 3 months and 22 days, and storage at 30 ° C is 2 months and 20 days.

Vida útil sensorial del queso mantecoso por pruebas aceleradas

The aim of this research was to estimate sensory shelf life of huacariz and cefop mantecoso cheese, vacuum packaging: cefop and packaging to the atmospheric pressure: huacariz; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, huacariz cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for cefop cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results from sensory analysis were analyzed by software R for survival analysis statistics applied to sensory shelf life of foods. For this, Weibull distribution was applied and allowed to know shape (β) and scale (α) parameters, just being β value necessary to know the reliability of the raw data. The accelerated storage at temperatures close to 35 oC yielded values of β < 2, for both cheeses, by the sensory way these samples had variability of consumer acceptability and swift rejection by altering the structure of the cheese which started to flow. Activation energy (Ea) was evaluated for both mantecoso cheeses: atmosphere packaging (huacariz) and vacuum packaging (cefop), getting an Ea value 14.26 ± 3.25 kcal/mol and 22.61 ± 5.92 kcal/mol corresponding to huacariz and cefop mantecoso cheese, respectively. Sensory shelf life of huacariz and cefop mantecoso cheese at 10 °C storage was about 7.6 and 41.7 days, respectively.

Application of radio frequency pasteurization to corn (Zea mays L.): Heating uniformity improvement and quality stability evaluation

Mildews caused grain losses and serious outbreaks have been becoming increasing concerns in domestic and international corn processing industry. This study intended to explore the possibility of using radio frequency (RF) heating as an effective treatment to eliminate the mold contamination and reduce the damage to corn quality. A pilot-scale, 27 MHz, 6 kW RF unit was used to study the heating uniformity in corn samples with five moisture contents (MC) and using three plastic material containers, and develop a treatment protocol for a corn sample with the MC of 15.0% w.b. and evaluate quality attributes and storage stability of treated samples. The results showed that only 7.5 min was needed to raise the central temperature of 3.0 kg corn samples from 25 °C to 70 °C using the RF energy, but 749 min for samples to reach 68.6 °C using hot air at 70 °C. The RF heating uniformity was improved by adding forced hot air, moving samples on the conveyor, and mixing during the treatment. An effective RF treatment protocol was finally developed to combine 0.8 kW RF power with a forced hot air at 70 °C, conveyor movement at 6.6 m/h, two mixings, and holding at 70 °C hot air for 14 min, followed by forced room air cooling through thin-layer (2 cm) samples. Corn quality was not affected by RF treatments since quality parameters of RF treated samples were better than or similar to those of untreated controls after the accelerated shelf life test. RF treatments may hold great potential as a pasteurization method to control molds in corns without causing a substantial loss of product quality.

Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties

This study investigated how the shelf-life of foods processed with microwave-assisted thermal sterilization (MATS) is affected by temperature and package gas barrier properties. We conducted accelerated shelf life testing of a mashed potato-based model food processed with MATS. The model food was processed to a lethality of F0 = 9.0 min, packaged in four pouch materials with different oxygen transmission rate (OTR) and water vapor transmission rate (WVTR), and then stored at 23 °C, 37 °C and 50 °C for up to 12, 6, and 2.8 months, respectively. Findings showed that there were significant temperature effects and the combined effects of OTR and WVTR on the food color (ΔE). Moisture loss and lipid oxidation were also affected by package over the storage periods. Shelf-life predictions were based on the model at different temperatures and OTRs (23 °C storage) using ΔE = 12 as the end point for acceptable quality, with Q10 values ranged from 2.85 to 3.15. The results provide valuable information for selecting packaging materials for MATS and other thermally processed foods.

The effects of transportation hazards on shelf life of packaged potato chips

Abstract Kettle cooked potato chips packaged inside metallized oriented polypropylene bags were used to evaluate the effects of simulated transportation on shelf life. While shelf life testing provides accurate results for shelf dating, the research project assessed whether or not subjecting packaged products to known transportation hazards can increase or accelerate the deteriorative factors that affect the shelf life of a produce. By stressing the packages through laboratory simulated transportation hazards, it created failures to the packages that would not have normally shown up during a traditional test protocol, such as accelerated shelf life testing (ASLT). Results showed packages evaluated through a simulated transport test reported an average oxygen transmission rate three times greater than samples having not been transport tested. Outcomes from this study showed the rate at which some properties of the food and package can increase as a result of the simulated transportation, versus standard ASLT with only increased temperature and humidity. Differences of significance were observed between the simulated transportation and the standard ASLT samples when comparing headspace composition, moisture content, and TBA testing ( P

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.

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf life testing (45°C, 6weeks); with and without nitrogen gas flushing. Primary oxidation products (lipid hydroperoxides) were measured with a ferrous oxidation-xylenol orange (FOX) assay and volatile secondary oxidation products (hexanal) were quantified by using solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). Results revealed that crisps fried in SO were the least stable. Flushing the stored crisps with nitrogen gas proved to be effective in slowing down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps. However, crisps fried in HOSO were the most stable, with the lowest rate of development of oxidation markers, and this has previously not been shown for crisps with a high free starch content.

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.

Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing

In this research, Arrhenius equation accelerated shelf life testing (ASLT) were applied to predict color and pH indices of bulk tomato paste containing microencapsulated and non-encapsulated olive leaf extract. Seven samples of tomato paste containing 500 and 1000ppm non-encapsulated olive leaf extract (NC 500 and NC 1000), 500 and 1000ppm microencapsulated olive leaf extract (C 500 and C 1000), and 500 and 1000ppm sodium benzoate (B 500 and B 1000) along with control sample were prepared and investigated at three temperatures of 30, 40 and 50 (°C). Control and B 1000 samples, respectively yielded the highest (0.022day−1) and lowest (0.003day−1) rate constants for both color and pH change. In the case of pH and among different treatments, the lowest and highest activation energies, Ea were related to NC 500 and B 1000 samples, respectively; interestingly pH rate constants of encapsulated samples were higher than non-encapsulated ones and even higher than benzoate sample (only at the level of 500ppm). Also, ASLT procedure could estimate changes in color of C 500 and pH of C 1000 samples better than other samples (during storage time).