Effect Of Shelf Life Research Articles

Shelf life effects on the bond strength and microhardness of self-adhesive resin cements.

Among the main advantages of self-adhesive resin cements comprise good aesthetics, strong restoration-tooth bond and biocompatibility. However, some disadvantages, such as high viscosity level, color limitation and short shelf life should be mentioned. Thus, the aim of the current study was to assess bond strength between fiberglass post and root dentin in teeth subjected to self-adhesive resin cements with expired shelf life and hardness. Sixty (60) single-rooted human teeth were sectioned and divided into 2 groups of different cements: U200 3M and MaxCem Elite Kerr. Each group was divided into 3 subgroups, based on self-adhesive resin cements' shelf life, namely: Within the use-time recommended by the manufacturer or no expiration date; 6 months after opening the aluminum blister; 12 months after opening the aluminum blister. Bond strength was measured through push-out test conducted in universal testing machine; fracture pattern was analyzed, and microhardness was investigated through Knoop test, based on hardness readings. Data were subjected to Shapiro-Wilk normality test; nonparametric test was applied to hardness data, whereas parametric test was applied to bond strength data. Hardness data were subjected to Kruskal-Wallis test, whereas bond strength data were subjected to analysis of variance, which was followed by Tukey test; both tests were conducted at 5% significance level (α = 0.05). There was no statistically significant difference in knoop hardness values recorded for the material / time / root thirds combination (p=0.483). There was no statistically significant difference in bond strength values recorded for the Material / Time / Thirds combination (p=0.237). It was possible concluding that shelf life did not influence material's hardness and bond strength. Key words:Dental cements, Resin Cements, Shelf Life of Products.

Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture

Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and Bifidobacterium longum B41409) that were used as monocultures and combined with them as consortia cultures. Seven pathogenic strains, E. coli O157H7, S. aureus As4, S. typhimurium As3, S. shigae As2, L. monocytogenes As1, P. aeruginosa ATCC 27853, and B. cereus Dsmz 345, were used to study the antibacterial activity of fermented soymilk by agar well diffusion assay. Results indicated that Gram-negative pathogenesis was more sensitive to probiotic cultures than Gram-positive pathogenesis. E. coli O15H7, S. typhimirium As3, and Shigella shigae As2 were more sensitive to probiotic cultures, presenting inhibition zone diameters (IZA) ranging from 10 to 20 mm, 12 to 16 mm, and 10 to 16 mm, respectively. At the same time, P. aeruginosa Atcc 27853 showed the lowest (IZA), ranging from 3 mm to 8 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined at various concentrations of soymilk fermented by T1, T4, and T5, ranging from 0.031 mg/mL to 1 mg/mL against pathogenic bacterial strains. The sensory properties of FSM were evaluated, and sensory analysis during soymilk fermentation showed significant improvement. The effect of shelf life (storage period) on FSM quality and properties was evaluated; during shelf life (storage period), FSM saved its properties and quality after 28 days of cold storage. Finally, it was stated that the soymilk yogurt can be used as a substitute for buffalo and cow milk for therapeutic feeding in the future.

Effects of Shelf Life and Storage Conditions on Physiological Characteristics and Mirna Concentrations of Tomatoes

Effects of Shelf Life and Storage Conditions on Physiological Characteristics and Mirna Concentrations of Tomatoes

Effect of Shelf Life on the Physical Stability of Suspended Ophthalmic Solutions

Quality changes associated with physical changes in suspended eye drops are difficult to predict. In this study, we attempted to evaluate the aggregation and redispersability in commercially available suspended eye drops (fluorometholone ophthalmic solutions). The 0.1% fluorometholone ophthalmic solutions (the original product and 4 generic products) were gently mixed by hand after short-term (4 months) or long-term (40 months) storage, and the drug concentration in the first drop and physical stability (redispersability and particle size) were measured. All eye drops produced a cloudy precipitate on the bottom surface of the container, and the amount of precipitate decreased with mixing time. The drug concentration per drop in the original product was approximately 70% of the labeled value after mixing 10 times, and the drug particle size was approximately 4 μm. After mixing the generic products stored short-term 10 times, the concentration ranged from less than 50% to almost 100%. In addition, some generic products after long-term storage had a reduced redispersion ability and labeled concentration. These results suggested that at least 10 mixing were required before the using of fluorometholone original product. In addition, some generic products may not provide sufficient drug exposure even when mixed in the same manner as the original products.

The effect of shelf life of live cocoons on their temperature and quality

The effect of shelf life of live cocoons on their temperature and quality

Effect of uht treatment on the composition and oxidation of lipids in the fat phase of dairy products during storage

The diary industry uses various technologies to extend the shelf life of milk products. However, longer shelf life of foodstuffs frequently results in their lower nutritional levels. Milk fat contains more than 400 fatty acids, which are involved in the development of the human nervous system and other biochemical processes. Similar to other fats, milk fat is susceptible to oxidative damage during storage. This affects such basic components of milk fat as fatty acids and triacylglycerides. At present, milk is used for the production of functional foods for infants and children. The shelf life of such products is increased by heat treatment.Temperature regimes of milk treatment are aimed at impeding microbial spoilage. However, high-temperature processing may accelerate the process of triglyceride oxidation, which will decrease functional properties of dairy products for infants during storage. Therefore, it is important to study the effect of shelf life on the oxidation of milk lipids in dairy products, including those enriched with essential substances.This article examines the effect of UHT treatment and storage on milk lipids by evaluating the fatty acid and triacylglyceride composition, as well as such indicators of oxidative fat spoilage, as peroxide and anisidine values, and the content of free fatty acids. It is shown that the composition of milk fat triglycerides undergoes changes following 60 days of storage. An evaluation of the resulting auto-oxidation products revealed a relationship between the composition of milk fat triglycerides and general indicators characterizing oxidative damage.

Kualitas spermatozoa ayam kampung dan ayam arab dengan lama simpan yang berbeda pada suhu ruang

This research was conducted at the Laboratory of the Faculty of Animal Husbandry, University of Kanjuruhan Malang, which began in March until May 2019. The purpose of this study was to study the quality of semen of Kampung Ayam Arabian funds with long stored Arabs that produce in spaces. In this study, the material used was cement of Kampung chickens and Arabic chickens which were requested from two male chickens and 2 male Arab chickens needed 1.5-2 years that had a body weight of ± 2.5 kg and each tail was accommodated 1 time per day and in one shelter done 1 ejaculation. The laboratory test method uses a completely randomized design (factorial). The research treatment is storing time 0, 1, 2, 3, and 4 hours. Each payment is repeated ten times. The data obtained were analyzed using analysis of variance. The conclusion of this study is that there is an effect of shelf life on the quality of spermatozoa. After 4 hours motility is not feasible for IB, after 4 hours the viability is not feasible for all, after 4 hours the abnormality is not feasible for all.

Evaluation of Physicochemical and Antioxidant Properties of Pinus gerardiana Nuts and Oil

For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoids, chlorophylls, sterols, color (Hunterlab), DPPḢ and antioxidant were investigated. Then its effect as a natural antioxidant on rapeseed oil shelf life (without any antioxidant) was studied. The results indicated that chilgoza pine oil is belonged to linoleic-oleic group. Oil of chilgoza pine has α and γ tocopherols and there is no β and δ tocopherols on it. The oil of chilgoza pine, were mixed at two levels of 2% and 5% with rapeseed oil and these mixed were determined by peroxide, TBA and Rancimat indices during 0, 5, 10, 20 and 35 days and compared with control. Statistical results showed no antioxidant effect in shelf life of rapeseed oil at more days. This means that the chilgoza pine oil antioxidant compounds were not enough to prevent oxidative rancidity of rapeseed oil or maybe the antioxidant compounds of nuts were not migrated to oil.

Effect of Shelf Life on the Quality of Fried Sambal (Condiments of Instant Uduk Rice)

Preserved food products in the packaging often found on the market, but very few types of preserved food based on traditional Indonesian food. The addition of sugar and Solutions of tamarind is expected to dry fried sambal products have a long shelf life and be complementary rice uduk instant in one package, so that these products can be manufactured into a superior product business. The purpose of this study: 1) to determine the shelf life of dry fried sambal potato; and 2) microbacteria test. Dry fried sambal potato there are 3 kinds of treatment in the use of packaging that is plastic packaging, aluminum foil and without packaged. Type of experimental research with two-factor research design, the amount of sugar and solutions of tamarind. The results showed that storage with aluminum foil packaging of crispness level was crisp enough for 8 weeks of storage and bacteria contaminant amount 5,3104. The conclusion that dry fried sambal potatoes potatoes packing with aluminum foil is safe to consume and feasible.

Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity

Abstract Whey proteins can exhibit antioxidant activity. The objectives of this study were to formulate model whey based beverages with well-established antioxidants (plant polyphenols, vitamins and astaxanthin) to investigate (1) the antioxidant shelf life over a 24-week period and (2) the antioxidant activity after upper gastrointestinal transit. Pilot scale processing (pasteurization, ultra-high temperature or spray drying) was used to prepare beverages which were representative of current product formats. In vitro gastrointestinal digestion of test samples was performed using the standardised INFOGEST method and antioxidant activity of samples was determined using ABTS, FRAP and ORAC. Results from the antioxidant shelf life study provided evidence that powder products functionality was preserved. Whey beverages (pasteurised or spray dried) increased or maintained antioxidant activity during gastrointestinal transit. Combination of whey with additional antioxidant ingredients increased the bioactivity of formulated products; however, this greater bioactivity was altered after gastrointestinal transit, depending on processing type and antioxidant methodology. Industrial relevance Whey protein-based antioxidant beverages could benefit the elderly consumer to meet their increased protein requirements and boost their antioxidant status. Consumer's acceptance for whey protein-based beverages often improves with clear formulations. This work generated whey protein-based UHT beverages with greater stability and clarity than pasteurised formulations. A novel combination of plant and marine antioxidants increased antioxidant activity of whey protein-based formulations. Furthermore, to suit export markets this work generated spray dried whey protein formulations that did not alter antioxidant potential.

Effect of Storage Time of a Ceramic Primer on Microshear Bond Strength to Zirconia

Objective: This study assessed the effect of shelf life of a ceramic primer containing 10-methacryloyloxydecyl dihydrogen phosphate (MDP) monomer on microshear bond strength of zirconia ceramic to composite resin.
 Materials and Methods: Sixty-four sintered zirconia samples (1.5×5×7 mm) were pretreated with Clearfil Ceramic Primer (CCP) at baseline and after one, two and six months of storage at 6°C. Composite cylinders were fabricated using Tygon tubes (1 mm height, 0.7 mm diameter) and placed on treated zirconia blocks, light-cured and subjected to microshear bond strength test. Mode of failure was determined under a stereomicroscope. Fourier-transform infrared spectroscopy (FTIR) was performed at each storage time point. Data were analyzed using one-way ANOVA and Tukey’s test. 
 Results: Significant differences were noted in microshear bond strength after six months of storage compared to baseline (P<0.05). Significant differences were noted in FTIR spectra at the four time points (P<0.05).
 Conclusions: The effectiveness of one-component ceramic primer in bonding to zirconia was significantly affected by the storage of this material in a time-dependent manner. Visible new peaks and changes in FTIR spectra over time indicated alterations in the composition of ceramic primer affecting its shelf life.

Germination and Water Content of Cocoa Seeds After Storage Treatments

The challenge of providing cocoa seeds is the characteristic of recalcitrant seed, thus requiring storage techniques that can slow down the decline in seed viability in an effort to manage the distribution of cocoa seeds which depend to the time of demand and harvest. The research aimed to study the effect ofpackaging method for storage of cocoa seeds; the effect of shelf life and temperature to germination and water content of seeds, and the stability of seed germination at different age and storage temperature. The research was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research used complete randomized design with research design using split plot. The treatments consisted of packaging methods, storage temperature and storage life. Packaging methods consisted of two methods, i.e. vacuum methods and non vacuum methods. Storage temperature consisted of three treatments, i.e. 15OC, 25OC and 30OC. both of packaging and temperature treatments were stored at four shelf life treatment included 1 week, 2 weeks, 3 weeks, and 4 weeks. Each treatment was repeated with three replications and each treatment per replication consisted of 50 seeds. Data analysis used SAS 9.0 and stability analysis used R program and PB Tool. Water content of seeds, germination of seeds and number of seedy seeds were observed. The results showed that type of packaging and storage temperature effect to germination of cocoa seeds but did not effect to seeds water content. Storage of cocoa seeds by non-vacuum packaging showed a higher of germination compared to vacuum packaging in all temperature treatments. Storage with non vacuum packaging at a temperature 25OC showed a germination more than 85% for 2 weeks of shelf life, while storage of cocoa seeds at a temperature of 30OC had a germination of more than 85% for only 1 week shelf life. Storage of cocoa seed at 15OC showed the lowest of germination at treatment. Storage treatments did not show effect on water content of cocoa seeds.

Влияние продолжительности хранения и тепловой обработки на сохранность йодтирозинов в мясных продуктах

Влияние продолжительности хранения и тепловой обработки на сохранность йодтирозинов в мясных продуктах

Effect of shelf life on compressive strength of zinc phosphate cement

Usage of zinc phosphate cements with no account of the shelf life left before the expiry date can affect its compressive strength. The aim of this study is to determine the different compressive strength values of zinc phosphate cement with different shelf lives before expiry. Three groups of zinc phosphate cement (GC Elite cement 100) with different expiry dates were tested for compressive strength using a universal testing machine (crosshead speed 1 mm/min: load cell of 250 kgF). The results showed that there was a significant difference (p<0.05) between the compressive strengths of zinc phosphate cement in group III (2 months before expiry date), group I (2 years and 5 months before expiry date), and group II (11 months before expiry date). It can be concluded that there is a significant decrease in compressive strength of zinc phosphate cement near its expiry date.

Physicochemical and Antioxidant Characteristics of Safflower Seed Oil

The physicochemical characteristics of seed and oil of six varieties/lines of safflower cultivated in Iran and comparison of type and amount of oil and their classification to oleic (Saffola) or linoleic acid group were investigated. Varieties/lines of Iranian safflower including Goldasht (IL.III, a spring variety), Mahali Isfehan, Isfehan 14, Isfehan 28 (a spring line), Padide (LRV, a fall variety) and Sina (PI, a day land variety) were provided and characteristics of safflower seeds (oil, protein, ash, moisture and fiber contents) and their extracted oil (iodine, saponification and acid values, fatty acid profile, α-, β-, γ- and δ-tocopherol, tocotrienols and β-carotene) were studied. Results indicated that the studied samples were only linoleic safflower (not oleic safflower). Iranian safflower varieties/lines have the highest amount of ω -6 (71.99 - 75.78) in comparison with other oil sources which is a valuable and essential fatty acid. Goldasht and Mahali Isfehan lines as a natural antioxidant (α-tocopherol: 346.25 – 376.83%; β-tocopherol: 54.29 – 52.89%; β-carotene: 8.53 – 8.1%, respectively) were mixed at two levels of 2 and 5% with soybean oil (without any antioxidant) and their shelf lives were determined by peroxide, thiobarbituric acid (TBA) and Rancimat indices at 0, 5, 10 and 15 days and were compared with control. Statistical results did not show any antioxidant effect in shelf life of soybean oil at more days. This means that the safflower antioxidant compounds were not migrated completely to its oil. Keywords: Antioxidant characteristics, physicochemical characteristics, safflower, safflower oil, varieties/lines.

Simulation of Three-Tier Supply Chains with Product Shelf-Life Effects

Simulation models are used to examine the effects of shelf life on the performance of three-tier automatic pipeline, variable-inventory, and order-based production control system (APVIOBPCS) supply chains with different information delays between tiers with a fixed or variable inventory constructed using SIMULINK, which provides a response to a sudden demand sales rate and a finite shelf life. This incorporates the effects of product shelf life for each tier. It is assumed that for a finite shelf life, all parties practise a first-in, first-out operation.We show a substantial reduction in the number of discards, reducing carbon footprint and wasted resources. Fixed-inventory targets produce more discards than variable inventory, and vendor-managed inventory or electronic data transmission with discard feedback produce substantial reductions in discard.

A high-dose dosimeter-based polyvinyl chloride dyed with malachite green

Polyvinyl chloride (PVC) film dyed with malachite green was studied for high-dose radiation dosimetry using visible spectrophotometry. A linear relationship between the relative absorbance and the absorbed dose at the wavelength 628 nm in the range of 0–125 kGy was found. The effect of dose rate, irradiation temperature, film thickness and dye intensity were found not to influence the response. The effects of shelf life and the post-irradiation storage in darkness and indirect daylight conditions on dosimetry performance were discussed.

An electronic nose and a mass spectrometry-based electronic nose for assessing apple quality during shelf life

Abstract The potential of the electronic nose (E-nose) and the mass spectrometer-based E-nose (MSE-nose) to monitor changes in apple fruit volatiles during shelf life was studied. These techniques were compared with a traditional technique to measure volatiles, gas chromatography combined with mass spectrometry (GC/MS). Apples were stored for 8 months at three different storage conditions and the volatile profile changes were followed subsequently over a period of 15 days. Analysis of the score plot of the principal components analysis for the E-nose measurements showed no storage history effect and only very little shelf life effect. In contrast, the MSE-nose and GC/MS score plots clearly indicated the presence of both shelf life and storage history trend. Moreover, the volatile profile changes during shelf life depended on the storage history. The loading plots of the PCA of the GC/MS data revealed which volatiles are important to differentiate between storage conditions and which ones are important during ripening on the shelf. Partial least square (PLS) models based on the three data sets to relate firmness and days of shelf life with the volatile production of apples were built based on the three data sets. It was found that the models based on the E-nose data had worse prediction performance than those based on the MSE-nose data. Both for firmness (0.95) and days of shelf life (0.98) a high cross-validation correlation was observed between measured and predicted values. The standard error of prediction (S.E.P.) of firmness and shelf life were 2.38×10 6 Hz 2 g 2/3 and 1.02 days, respectively. Models based on the GC/MS data showed comparable results.

The Effects of Shelf Life on Clinical Outcome for Gamma Sterilized Polyethylene Tibial Components

Tibial component shelf life was examined as a contributory factor of the in vivo failure of gamma sterilized prosthetic knee replacements. One hundred eighty-eight Synatomic total knee replacements sterilized by gamma irradiation in air were implanted by one surgeon into 147 patients between May 1985 and December 1994. Of these, 135 knees in 105 patients with a mean followup of 5.8 years (range, 2.1–11.3 years) were included in the study. The mean shelf life of the implants was 3.6 years (range, 0.1–10.7 years). Clinical failure for this study was defined as component retrieval resulting from polyethylene degradation. The knee components were divided into three different groups determined by their shelf storage durations of 0 to 4 years (Group 1, 93 components), between 4 and 8 years (Group 2,21 components), or greater than 8 to 11 years (Group 3, 21 components). Six prostheses were revised because of polyethylene degradation after a mean implantation time of 2.5 years (range, 1.1–3.8 years). The mean shelf life of these six prostheses was 8.4 years (range, 5.8–9.6 years). Five years after implantation, prostheses that had shelf lives of less than 4 years had a 100% survival rate. Those that had shelf lives of 4 to 8 years before implantation had an 88.6% survival rate, and those prostheses that had shelf lives greater than 8 to 11 years had a 79.2% survival rate.

Effect of gamma energy, temperature and shelf life on the response of gamma and BD-100R neutron bubble detectors

The use of commercially available bubble detectors for gamma and neutron detection has been reported by several groups. We have carried out systematic investigations to study the response of gamma bubble detector as a function of energy, the effect of waiting time on sensitivity of BD-100R neutron bubble detector and the effect of shelf life on both types of bubble detectors. Our results show that the response of the gamma bubble detector is energy dependent. Waiting time of up to 260 hours for BD-100R neutron detector has no significant effect. Both the detectors have a limited shelf life. These factors must be taken into account while using these detectors.