Aluminum Foil Packaging Research Articles

Crispy squid product development (Case Study: PT. Cupa-Cupa Snack) Pangandaran Regency

PT Cupa-Cupa Snack is a company in Pangandaran that processes fishery products into snack products, one of which is crispy squid. The number of crispy squid producers in Indonesia is a challenge for companies to develop products to produce innovations that suit market needs and maintain competitiveness. The purpose of this study was to analyze the product development carried out by the cupa-cupa snack company. The study was conducted from August to October 2024. The research method used was the survey method, with interview techniques and observations of crispy squid products that were analyzed descriptively and qualitatively. The results showed that the company has developed in various aspects, such as the addition of raw material suppliers from various regions, the use of faster and more modern production equipment and processes, changing the formulation of non-msg additives that are safe for consumption, using quality aluminum foil packaging, increasing flavor variants, and business-to-business marketing that maintains good and consistent digital presence techniques on various social media, such as Instagram, Facebook, and TikTok, to increase market share and company competitiveness.

KAJIAN MUTU SELAMA PENYIMPANAN READY TO EAT SIE REUBOH DALAM KEMASAN ALUMUNIUM FOIL

Traditional food is one of the regional tourist attractions, so its quality needs to be improved through increasing shelf life and attractive packaging. Sie reuboh is processed meat with a traditional recipe typical of Aceh Besar. This menu is a festival menu, which means beef boiled together with lard, palm vinegar and spices. The addition of vinegar makes the taste of sie reuboh very distinctive and also increases its shelf life at room temperature. Therefore, this research examines the potential of ready to eat (RTE) sie reuboh by observing changes in quality after being stored for 29 days packaged in aluminum foil packaging at refrigerated room temperature (25-27°C) and refrigerator temperature (5-8°C). The quality parameters observed were water content, pH, TBA value and sensory quality of sie reuboh every week (0, 8, 15, 22 and 29 days of storage). The test results showed that during 29 days of storage, there was a decrease in pH and an increase in TBA values, water content and total microbial fluctuations. Observation results showed that sie reuboh stored at a temperature of 5-8°C had better quality after storage for 29 days than that stored at a temperature of 25-27°C.

Evaluation of a Novel LC-MS/MS Based Analytical Method for the Risk Assessment of Nitrosamines in Pharmaceutical Products and Packaging Materials

The detection of nitrosamine impurities, particularly small dialkyl types, which are frequently known to be potent mutagenic carcinogens, in some Sartan group active pharmaceutical ingredients (APIs) and finished drug products caused global regulatory organizations to have concerns. Accordingly, Registration Holders/Applicants, API manufacturers, and their raw material suppliers are required to check the presence of nitrosamines in their products and carry out risk assessments using the quality risk management principles specified in the ICH Q9 guide. In this context, a new LC-MS/MS method has been developed and validated for the simultaneous determination of NDMA, NDEA, NMBA, NDIPA, NEIPA, NDBA, and MeNP nitrosamine compounds in API and finished products as well as in primary packaging materials, one of the risk sources. This validated method was applied to check the nitrosamine content may occur from canister, blister, printed aluminum foil, nasal spray, and eye drop packaging materials as part of the Extractables & Leachables studies arising from interactions between the product and the primary packaging. For the determination and quality control of nitrosamines in sartan group pharmaceutical products and packaging materials, the developed LC-MS/MS analytical method offers highly reliable, fast, high accuracy, good sensitivity and simultaneous detection even at low concentrations.

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.

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.

Effect of packaging type on the quality of premix white bread based on modified rice flour

White bread premix flour based on modified rice flour is a practical food product that is safe, nutritious and has functional value. However, loss of nutritional components may occur during storage. In this study, premix flour was packaged in PP plastic, HDPE plastic and aluminum foil, and stored under controlled conditions at 30°C temperature and 75% relative humidity for 28 days. The content of carbohydrates, protein, fat, ash and water is regularly assessed. Flour packaged using aluminum foil showed the smallest percentage loss of nutritional components, namely 0.8% loss of carbohydrates, 75% protein loss, 13% fat loss, 4% loss of ash content and 49% increase in water content. Meanwhile, the highest percentage of nutrient loss in HDPE packaged premix flour is 10% carbohydrate loss, 91% protein loss, 45% fat loss, 8% loss of ash content and 56% increase in water content. This shows that the product quality is better maintained by using aluminum foil packaging.

Influence of Excipients and Pressing Force on the Impurity Content of N-(4-aminobenzoyl)-L-glutamic Acid in Folic Acid Drugs During Storage

Introduction. Excipients, impurities contained in them, and sorbed water are one of the reasons for degradation of the active pharmaceutical substance (API). Excipients effect should be especially evaluated for moisture-sensitive APIs. Folic acid (FA) is an important vitamin for humans. It hydrolyze in water under the action of UV irradiation and main decomposition product is N-(p-aminobenzoyl)glutamic acid (impurity A). We found an increase in the content of impurity A during FA film-coated tablets storage in PVC-film and aluminum foil packaging in the absence of UV irradiation.Aim. Investigate the effect of excipients and parameters of the production process on the content of impurity A during storage of FA drugs.Materials and methods. The FA tablets containing 1.0 mg of API produced by direct compression technology were the objects of study. The pressing force (PF) was varied from 5 to 15 kN.Results and discussion. We found that content of impurity A in tablets containing 93.0 % lactose monohydrate and obtained with PF above 10 kN exceeded limit value during storage for 300 days. Probably lactose simultaneously acts both as a source of free water and as a catalyst for FA hydrolysis. Since the interaction of lactose and FA occurs in the solid phase, pressing accelerates hydrolysis by increasing the contact area of substances and the mobility of water molecules.Conclusion. We found that lactose monohydrate probably is the main cause of FA hydrolysis in drugs. Independently of the mechanism of its action, an increase in the PF above 10 kN leads to an increase in the rate of FA hydrolysis. This is due to an increase in the mobility of water molecules and the contact area between the excipient and API. We have selected the optimum pressure range (5–10 kN) for tablet mix containing lactose monohydrate and FA.

Experimental evaluation of the cascaded energy storage radiator for constructing indoor thermal environment in winter

Clean heating technologies have been developed in past decades and numerous strategies have been adopted in improving the heat transfer performance of energy storage radiators. Nevertheless, the integrated heat storage/release effect by enhancing thermal conductivities of PCMs and the radiator has rarely been studied, and the energy utilization efficiency needed to be evaluated by considering the cascading and stratification effect. Based on these, three kinds of energy storage radiators were designed with different types and layouts of energy storage bricks, i.e. (I) magnesium–aluminum (Mg-Al) energy storage bricks without aluminum foil wrapping, (II) Mg-Al energy storage bricks wrapped by aluminum foil and (III) cascaded energy storage bricks with Mg-Al and paraffin wax-expanded graphite (PW-EG) energy storage bricks wrapped by aluminum foil. These radiators were experimentally evaluated from aspects of heat storage/release amount, heat transfer capacity and indoor thermal environment characteristics. After using aluminum foil to package energy storage bricks, the temperature rise/drop and heat storage/release rate of energy storage bricks were 21.0/56.8 °C higher and up to 95.7/119.0 W faster respectively (Radiator II vs Radiator I). While after using cascaded energy storage bricks, the heat storage/release efficiency was 11.9 %/14.6 % higher, the indoor vertical/horizontal temperature difference was 2.5/0.2 °C smaller, and the energy utilization efficiency by occupied space to total power consumption was 24.3 % higher (Radiator III vs Radiator II). Therefore, the aluminum foil packaging energy storage bricks were shown to improve the thermal conductivity, and the cascaded energy storage radiator owned higher thermal storage/release capacity and energy utilization efficiency.

PENGARUH PENGGUNAAN TIPE PENGEMAS YANG BERBEDA TERHADAP KARAKTERISTIK KERIPIK JAMUR TIRAM

Snacks can help meet caloric needs, apart from main meals. One alternative food that is now favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional content and its cultivation is easy and economical. Besides being rich in vitamins and fiber, mushrooms also contain minerals such as potassium, calcium, sodium, phosphorus, iron, and magnesium. The purpose of this study is to give the effect of the type of packaging on the chemical characteristics of oyster mushroom chips. And there is an effect of the type of packaging on consumer preferences. This study used a completely randomized design (CRD) method with 5 treatments and 4 replications. As a treatment, the types of packaging include Polypropylene (PP), Polyethylene (PE), Low-Density Polyethylene (LDPE), Aluminum foil, and Aluminum + plastic. The test parameters used were Moisture Content, Free Fatty Acid (FFA), and Organoleptic. The results showed that the test with Aluminum foil + plastic packaging gave the best value of 0.65%. The best test on Polyethylene packaging with a value of 0.028%. For the best results in the organoleptic test, the aroma of the Aluminum foil packaging was 3.27%, the color in the Aluminum foil + plastic package was 3.4%, and the texture in the Polypropylene package was 3.32%.

Modification Of Gelamai Payakumbuh Through the Addition Of Yellow Pumpkin (Cucurbita Moschata Duch) And Improved Packaging

This study entitled “Modification of Gelamai Payakumbuh through the Addition Yellow Pumpkin (Cucurbita moschata) and Improved Packaging” was conducted in order to empower local roots based on the traditional foods of the Payakumbuh area and also incorporating it with proper packaging techniques using various types of packaging materials to extend product shelf life. The research objective is to diversify the product of processed pumpkin gelamai, a specialty food from the city of Payakumbuh. This involves determining the proper formulation in the manufacturing of gelamai with the addition of yellow pumpkin, as well as extending the shelf life of processed gelamai through treatment and packaging modifications. Research was carried out for six months at the Payakumbuh Erina Gelamai Company and the Laboratory of Food Microbiology at the State Food Chemistry and Agriculture Polytechnic of Payakumbuh. The design used in this laboratory study was a Complete Randomized Design (CRD) arranged in a factorial with two factors, where each treatment was repeated three times. The first factor was modification by the addition of pumpkin waluh at 10%, 20%, 30%, and 40%. While the second factor was the treatment of the packaging type by using polypropylene plastic, aluminum foil, dried banana leaves, dried corn leaves, and glassine paper. The results showed that the diversification of product in the manufacturing of processed pumpkin gelamai can enhance flavor, fat content, and extend shelf life. The addition of pumpkin in the production of gelamai can suppress the formation of free fatty acids and the oxidation process during the storage. The best treatment was found to be modification by the addition of 30% pumpkin with the use of aluminum foil packaging, which can extend shelf life for 20 days at room temperature.

Quality control of pasteurized milk products in aluminum foil packaging at dairy a, sleman, special region of yogyakarta

Milk is a dairy farm product that contains various kinds of nutrients needed by humans. Bacteria easily contaminate milk, so it has a concise shelf life. One way to prevent bacterial contamination is by pasteurization. According to SNI 01-3951-1995, pasteurized milk has gone through a heating process of 72℃ for 15 seconds or heating at a temperature of 63-66℃ for 30 minutes. Company A's aluminum foil packaging pasteurized milk products are often defective. The defect is caused during the processing, preservation, and storage of milk that is not good. Therefore, quality control must be carried out in the pasteurization process of milk to ensure the quality of milk is maintained. Quality control is a process to assist in achieving products following the objectives. Quality control in the pasteurization process in company A needs to be discussed further to prevent defects in pasteurized milk in aluminum foil packaging. Attributes that affect milk quality are pH, color, texture, and aroma. The method used to determine the defect to milk is adjusted to the production in company A by taking 30% samples with a total of 3 production batches which are then analyzed for the type of defect, pH analysis with control charts, organoleptic quality analysis with scoring diagrams, and fishbone diagrams to determine the causative factors defect.

Pengaruh Jenis Kemasan Terhadap Karakteristik Cookies Ampas Tahu Selama Penyimpanan


 
 
 This study aims to determine the effect of the type of packaging on tofu dregs cookies during storage and the best type of packaging alarm that can maintain the balance of tofu dregs cookies during storage. The experimental design used was factorial Completely Randomized Design (CRD) with 2 factors. The first factor was the type of packaging with 3 levels, namely K1 = Polypropylene, K2 = Polyethylene, K3 = Aluminum Foil. The second factor, namely storage time with 5 stages, namely P0 = 0 weeks, P1 = 1 week, P2 = 2 weeks, P3 = 3 weeks, and P4 = 4 weeks. The treatment was repeated 2 times in order to obtain 30 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA). If the influence affects the test parameters, then test with Duncan's Multiple Range Test. The type of packaging during storage affects water content, texture, crude fiber content, TBA number, hedonic test (aroma, texture, color, taste and overall acceptance). This type of aluminum foil packaging can maintain the characteristics of tofu dregs cookies for up to 3 weeks with the following characteristics: moisture content of 3.73%, texture 51.90 N, crude fiber content 4.20%, TBA number 0.32 mg malonaldehyde / kg, for preference tests such as color, aroma, texture, taste and overall acceptance is preferred.
 
 

Invigoration Increased Quality and Storability of True Seed of Shallot (Allium ascalonicum L.)

Seed invigoration is a pre-planting seed treatment by balancing the seed water potential and stimulating their metabolic activities so that the seeds germinate simultaneously. In this study, invigoration treatments were applied to improve the quality of the true seeds of shallots (TSS) that had started to deteriorate. Invigoration increases the moisture content of the seeds so the seeds need to be re-dried to extend their storability. The aims of the study were to determine the best invigoration treatment and the drying method to maintain the benefit of invigoration, and to prolong TSS storability after invigoration and drying. This research was conducted at the Laboratory of Seed Quality Testing, IPB University, Indonesia, and consisted of three experiments, i.e., invigoration of deteriorating TSS to improve their viability and vigor, drying after invigoration to extend seed storability, and seed storability after invigoration and drying treatments. The first experiment was arranged in completely randomized design with one-factor (invigoration solutions), i.e. control, medium containing 3% KNO3, 50 ppm GA3, 0.5 % ZnSO4 or PEG6000 -10 bar. The second experiment was conducted using a two-factor completely randomized design, drying temperature (20˚C, 30˚C, and 40˚C), and drying duration (8 hours, 16 hours, 32 hours, and 48 hours). The third experiment was arranged in a nested design with two factors. The first factor was a seed storage condition, i.e., ambient temperature, air-conditioned room, and refrigerator. The second factor was seed packages, i.e., aluminum foil and polypropylene plastic. Non-invigorated seeds were used as control. The studies were conducted on two shallot varieties separately, “Trisula” and “Lokananta”, except in the third experiment which only used “Lokananta”. The results showed that invigoration in 3 % KNO3 and 50 ppm GA3 effectively improved the vigor of deteriorating TSS. Drying the seeds at 40˚C for 8 hours was the most effective method to reduce seed moisture content without reducing the benefit of invigoration. Storing the invigorated TSS in an air-conditioned room with aluminum foil packaging, or in a refrigerator with aluminum foil or plastic packaging until 14 weeks maintained the benefit of invigoration. The quality of the invigorated TSS was maintained until 14 weeks in an air-conditioned room with aluminum foil packaging, or in a refrigerator with aluminum

Studi Bahan Kemasan terhadap Viabilitas Benih Kedelai (Glycine max [L.] Merril) Pascasimpan Dua Belas Bulan di Ruang Simpan Suhu Rendah

Soybean is a commodity that is a source of vegetable protein that is easily obtained at a low price. The factor that affects low soybean productivity in Indonesia is the lack of use of quality seeds by farmers. Efforts to maintain the shelf life of soybean seeds can be done by using good packaging materials. The purpose of this study was to determine the effect of packaging materials that have different characteristics under low temperature storage conditions on the viability of soybean seeds after twelve months of storage. This research was carried out at the Seed and Plant Breeding Laboratory, Faculty, Agriculture, University of Lampung from October 2019 to June 2020. The treatment design was a single and unstructured factor, namely packaging material (b). The treatment of packaging materials consisted of aluminum foil (b1), polyethylene (b2), polypropylene (b3), brown envelope paper (b4), ordinary plastic (b5), calico fabric (b6). The packaging materials for six treatments were arranged in a randomized block design (RAK) with four replications. The results of this study showed that the viability of seeds was high in aluminum foil, polyethylene, polypropylene, ordinary plastic, envelope paper, and calico packaging materials in low temperature storage in an air-conditioned storage room after twelve months of storage. Twelve months post-stored seed viability was indicated by the germination rate of 87.48%; maximum growth potential of 96.25%; germination speed 30.96%; strong normal sprouts 81.19%; hypocotyl length 11.99 cm; dry weight of normal sprouts 31.82 mg; water content 7.30%; and electrical conductivity of 244.96 S/cm. Key words: viability, soybean seed, storage, packaging material, low temperature

PENGUATAN DAN PENGEMBANGAN MODEL BISNIS BERKELANJUTAN GLEN CHOCO: PENDEKATAN TRIPLE LAYER BUSINESS MODEL CANVAS

Cocoa plants are a leading plantation commodity that entirely exists in Indonesia. One of which is the highest production of Edel Cocoa in 2019 located at PTPN XII Kendenglembu, which has cocoa processing industry, namely Doesoen Kakao, and has great potential in improving the economy and social aspects. However, the weakness is using aluminum foil packaging, which is considered less environmentally friendly. The purpose of this study is to find out the mapping of the sustainable business model of the “Glen Choco” using TLBMC (Triple Layer Business Model Canvas) and decision using PMIA (Plus Minus Implication Analysis). The research method uses descriptive and analytic methods. The results show: 1) The results on TLBMC at the economic layer describe all elements, the environmental layer can’t describe the End of Life because the packaging isn’t environmentally friendly, the social layer can’t describe the Social Impact because it has no impact poor social society, 2) Decision on PMIA is the economic layer has a high score of 109 to strengthen the business model. The environmental layer has the lowest score of 70 to develop a business model, and the social layer has a high score of 96 to strengthen the business models.

Influence of Packaging Method on the Storage Quality and Shelf Life of Zanba

To illustrate the quality changes of Zanba powder during storage, accelerated shelf-life test was conducted at 50 ℃ and Zanba powder properties such as sensory attributes, oxidative quality and volatile components were analyzed. The Zanba powder was packaged into the following six ways separately: ordinary packaging, aluminum foil packaging, ordinary packaging with antioxidants, aluminum foil packaging with antioxidants, ordinary packaging with deoxidizer and aluminum foil packaging with deoxidizer. The results showed that with the extension of storage time, the quality of Zanba powder was deteriorated by oxidation. The fatty acid value and malondialdehyde content also increased from the initial 14.17 mg KOH/100 g and 0.402 mg/kg to 39.86 mg KOH/100 g and 1.388 mg/kg (20 d), respectively. In terms of flavor compounds composition, the contents of alkanes decreased with the extension of storage time, while the content of aldehydes increased. After comparative evaluations of packaging and active substances effects on Zanba powder shelf-life, it could be concluded that aluminum foil packaging was better than ordinary packaging, and deoxidant was better than antioxidants. Under the normal temperature conditions, the shelf life of Zanba powder from long to short sorted order were: Aluminum foil packaging with deoxidizer(208 d), aluminum foil packaging with antioxidants(172 d), aluminum foil packaging(160 d), ordinary packaging with deoxidizer(148 d), ordinary packaging with antioxidants(136 d), ordinary packaging(116 d). This study clarified the quality and shelf life of Zanba powder, provided guiding significance for the reservoir of the powder and technical support for industrial production of the powder.

EFFECT OF DIFFERENT PACKAGING MATERIALS ON THE SENSORY QUALITY OF AMPLANG DURING STORAGE

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.

Pendugaan Umur Simpan Bubuk Kopi Arabika Menggunakan Metode Arrhenius dengan Kemasan Aluminium Foil dan Plastik (Polipropilen)

The storage method is one way to maintain coffee quality. Storage with aluminum foil and plastic (PP) packaging is an effective and safe technology to protect coffee grounds. Specialty coffee powder cannot be accepted if the organoleptic score is below 80, for that it is necessary to estimate the shelf life. This study aims to analyze the quality degradation of Bondowoso arabica coffee powder based on specialty standards using the SCAA protocol during storage with aluminum foil packaging and compare it with plastic packaging (PP) and estimated the shelf life of Bondowoso arabica ground coffee products based on flavor value parameters using the arrhenius method. Coffee powder quality degradation with plastic packaging (PP) is faster than aluminum foil packaging. This is because plastic packaging on the fourth day with a temperature of 40°C is not meet specialty standards. The greater the temperature used, the greater the decrease in quality. The shelf life of coffee powder uses aluminum foil packaging, which is 3 days at 40°C, 2 days at 50°C, and 1.3 days at 60°C. Whereas with plastic packaging (PP), the shelf life is shorter, which is 2 days at 40°C, 1.2 days at 50°C and 1 day at 60°C. Keyword: accelerated Shelf-Life Testing (ASLT), aluminum foil, arabica coffee, packaging, shelf

PENDUGAAN UMUR SIMPAN GARAM FORTIFIKASI KELOR MENGGUNAKAN METODE ASLT

Moringa fortification salt is a salt that has the addition of nutrients using Moringa extract as an additional ingredient. Research objectives: 1) determine the effect of storage temperature and type of packaging on the quality of Moringa fortification salt. 2) determine the shelf life of the Moringa fortified salt product by estimating the shelf life of the Accelerated Shelf Life Testing (ASLT) method. The method used is the Arrhenius Model Accelerated Shelf Life Testing (ASLT). The results showed that differences in storage temperature and type of packaging significantly affected the color parameters of organoleptic tests, vitamin A, and vitamin C. The type of packaging significantly affected the parameters of NaCl content and color test (b). Shelf life of Moringa fortification salt using PET plastic bottle packaging temperature 60°C 16,71 months > PET plastic bottle packaging temperature 45°C 15,86 months > aluminum foil packaging temperature 60°C 15,17 months > aluminum foil packaging temperature 45°C C 14,80 months > PET plastic bottle packaging temperature 30°C 14,30 months > aluminum foil packaging temperature 30°C 13,47 months.

Rapid determination of benzophenone derivatives in cereals using FaPEx coupled with ultra-high-performance liquid chromatography-tandem mass spectrometry.

A robust and sensitive analytical method was developed and validated for the simultaneous analysis of the levels of 10 benzophenone derivatives (BPs; BP, BP-1, BP-2, BP-3, BP-8, 2-hydroxybenzophenone [2-OHBP], 4-hydroxybenzophenone [4-OHBP], 4-methylbenzophenone [4-MBP], methyl-2-benzoylbenzoate [M2BB], and 4-benzoylbiphenyl [PBZ]) in 54 breakfast cereal samples. A fast pesticide extraction (FaPEx) technique coupled with isotope-labeled internal standards ultra–high-performance liquid chromatography–tandem mass spectrometry was employed. The developed method exhibited satisfactory linearity (R2 > 0.998), high precision (intraday and interday relative standard deviations in the ranges of 1.4%–20.8% and 3.2%–23.9%, respectively), and a limit of detection ranging from 0.001 to 0.122 ng/g. BP and 4-MBP were detected in all samples, BP-3 was detected in >59% of the samples, M2BB was detected in 14% of the samples, and 4-OHBP was detected in 7% of the samples. The mean level (range) of BP was significantly higher in corn flakes [146.9 (25.3–1083.8) ng/g] than in oatmeal [22.8 (14.2–67.5) ng/g], and it contributed the most to the overall levels of the BPs, followed by 4-MBP. When the samples were stratified according to their packaging material, the mean level of BP was significantly higher in corn flake samples with plastic packaging (251.9 ng/g) than in corn flake and oatmeal samples with laminated aluminum foil packaging. Two samples of six-grain muesli contained remarkably high levels of BP (1084 and 1055 ng/g); both were nonorganic samples packaged in a polylactide bag. Future studies must examine the possible risks that these contaminants pose to human health.