Shelf Life Estimation Research Articles

Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

The moisture sorption isotherms (MSIs) of Oswin, Halsey, GAB, and linear models were compared for their ability to predict the shelf life of typical permeable packages of four dried foods (onion flakes, rice crackers, cassava-flour-based baked product, and dried tea) whose isotherm data are given in the literature. Parameters of MSI equations were used to mathematically simulate aw change of the packaged foods. The simulation model was applied to predict the times to reach the critical aw values under storage at 30 or 37°C and 65% or 85% RH. The GAB equation was best able to fit the moisture sorption data with the highest coefficient of determination (>.99) and the lowest root mean square error (≤0.01). The linear model consistently estimated the shelf life in close agreement with the GAB equation. The Oswin and Halsey equations differed with each food in their ability to estimate the shelf life accurately. Practical applications Shelf-life determination is a critical issue for packaged dried foods where the moisture sorption isotherm selected may influence its accuracy. While a convenient and simple way of estimating shelf life is required, the validity and limitations of the applied method should be examined and determined. The general versatility of the GAB equation and the tolerable validity of the linear sorption model over the low aw range were confirmed, which is useful for practical shelf-life determination of packaged dried foods.

Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake

This work was aimed to study the implication of different sensory methodologies (an analytical method by selected assessors, and two hedonic methods: Acceptability limit and Survival analysis), for determining the shelf-life of a pumpkin-orange cake. Hedonic methods were performed by two groups of consumers: group A performed acceptability test first, and then survival analysis, for the group B the order was reversed. Indeed, the survival analysis was also assessed by using a staggered design and by involving other consumers. By considering the results of both analytical method and hedonic method performed by group A, the estimated shelf-life was about 15 days, meanwhile, it ranged from 30 to 40 days, based on the results of hedonic methods performed by group B of consumers and the results of survival analysis performed by using the staggered design. Failure criteria based on consumer acceptability must therefore be accurately chosen to avoid shelf-life estimation that does not reflect consumer behavior. The combination of two sensory methodologies could be a fast way to get more information regarding both the acceptability and the reason why the consumers will accept or reject the product.

Estimation of Shelf Life on Pollard and Bran with Arrhenius Model on Storage at Different Temperatures

Fluctuating climatic and transportation conditions in Indonesia cause problems in the storage of feed ingredients. Estimating the shelf life of feed ingredients is very important to know in order to help the feed industry in the storage, availability and maintenance of the quality of the feed produced. The purpose of this study was to determine the shelf life of pollard and wheat bran at different storage temperatures based on the value of the peroxide number using the Arrhenius model. In determining shelf life, pollard and wheat bran were stored at 15, 35, and 45°C for 49 days. The parameter used in this research is the peroxide number. The results of this study were based on the calculation of the Arrhenius model in pollard based on the number of peroxides at a temperature of 15, 35 and 45 °C, the shelf life of which was 27.3 months, 22.2 months and 13.1 months, respectively. The shelf life of wheat bran is 25.1 months, 15.1 months and 14.8 months. The conclusion is that the temperature and storage time are directly proportional to the peroxide number. Meanwhile, temperature and storage time are inversely proportional to shelf life.

Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated Bakery Product (Biscuit)

Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. The obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at a 5% level of significance. Statistical analysis showed that sensory parameters and overall acceptability of 80 parts wheat and 20 parts cassava flour incorporated biscuit was significantly superior to all biscuits formulations. The proximate results of the best product showed that moisture content, crude fat, crude protein, crude fiber, total ash content, and total carbohydrate were found 3.44±0.25%, 13.80±0.33%, 8.13±0.13%, 1.29±0.19%, 2.41±0.06%, and 70.99±0.50 (g/100g) respectively. The shelf life of the best product was estimated by analyzing acid value and moisture content of the product by using three different packaging materials biaxially polypropylene (BOPP), high-density polypropylene (HDPE), and polypropylene (PP) respectively. The shelf life of the best product (80-20) wheat and cassava flours was found to be satisfactory for 8 weeks. The projected shelf life was found high in polypropylene (PP) and high-density polypropylene (HDPE) for 13.5 and 17.81 weeks for acid value and moisture content respectively.

PENDAMPINGAN PROSES PRODUKSI, PENERAPAN GMP (GOOD MANUFACTURING PRACTICES) SERTA PENDUGAAN MASA SIMPAN KERIPIK PISANG AGUNG UMKM JAPA DESA GADINGKULON

Community Services is one of the applications of responsibility as a student stated in the Tri Dharma of University in the form of publics empowerment with the purpose of giving solutions to problems in the publics without expecting anything in return. One purpose of community services is by giving accompaniment to JAPA UMKM in the publics community. JAPA UMKM is one of the UMKM is located in Malang Regency which produces banana chips of the Great Banana type. JAPA UMKM is located in Princi, RT 02 RW 04 Gadingkulon Village, Dau, Malang Regency, East Java. This JAPA UMKM assistance purpose is provide solutions, evaluations and improvements to the problems that exist in JAPA UMKM including of the production system, application of GMP and estimation of shelf life. The solutions and improvements that we have made at JAPA UMKM are assisting the production process from raw materials to finished products, implementing the GMP (Good Manufacturing Practices) process for JAPA UMKM, calculating the estimated shelf life of banana chips and assisting the packaging process of banana chips JAPA UMKM

Stability Testing of Amoxicillin Nano-suspension as Promising Tool for Drug Delivery System

While nano-suspension amoxicillin is one of the approaches for improving dissolution rate of amoxicillinan antibiotic used widely. Stabilizing these nanodosage forms is always a challenge. The present study utilizes nanoprecipitation solvent evaporation technique for preparation of amoxicillin nanoparticles andproposed stability study approach of the same. The methodology was based on investigating stability of amoxicillin nano suspension in vitro, the optimized drug(polymer ratio re-formulated into nano-suspensions) and we compared our results with marketed suspensions. Samples were initially characterized and then subjected to stability testing at ambient temperature and relative humidity up to 6 months assayed using a validated HPLC method. During initial characterization, increase in saturation solubility and dissolution rate observed in all samples. During stability testing, there was gradual decrease in saturation solubility and dissolution rate of the samples, over the period of 3 months. This study considers long-term isothermal measurements, consistent with short-term non-isothermal (accelerating) measurements, providing predictive model to calculate the isothermal degradation periods. As per our results, we agree with the possibility to calculate the value of kinetic constants based on a fixed degradation limit, regardless of the shape of the curve. The accuracy of the prediction would be assessed by comparison of estimated shelf life versus data coming from traditional stability studies.

Nanoemulsions containing Garcinia mangostana L. pericarp extract for topical applications: Development, characterization, and in vitro percutaneous penetration assay.

A highly stable oil-in-water nanoemulsion for topical applications, containing mangostins extracted from the pericarp of mangosteen (Garcinia mangostana L.), is a promising strategy to protect mangostins as well as to improve penetration of these important antioxidants through the skins. Nanoemulsions consisted of virgin coconut oil as the oil phase, Tween-80 and Span-80 as surfactants, and xanthan gum as the thickening agent, were prepared using the high-energy and low-energy emulsification methods. The nanoemulsions that were stable up to 28 days had oil droplet diameter of 220 nm to 353 nm and zeta potential of -46.9 mV to -63.7 mV. The accelerated stability test showed that the most stable nanoemulsions were those prepared using the low-energy emulsification method with an estimated shelf life of eleven months, composed of 11% oil phase, 17% surfactant, and 72% aqueous phase. The in vitro percutaneous penetration test for the nanoemulsion with added xanthan gum provided high cumulative skin penetration of mangostins of up to 114 μg/cm2. The results of this study indicate that virgin coconut oil-based nanoemulsions containing mangostins, prepared using the low-energy emulsification method, stabilized by xanthan gum and mixed at 40°C can prospectively be used for topical applications.

Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (Haliotis discus hannai) with Honey Butter Sauce

Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (w/w), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone.

A Practical Discussion on Estimating Shelf Life Through Tolerance Intervals.

This paper is a companion article to the research originally presented in "Estimating Shelf Life through Tolerance Intervals" (Schwenke et al., 21:290, 2020) published in AAPS PharmSciTech where tolerance intervals are introduced as an alternative methodology for estimating pharmaceutical shelf life. An industry stability shelf life example data set was used to demonstrate the proposed methods. Although using industry data does give relevance to examples demonstrating shelf life estimation, measures of how well the proposed methods accurately and effectively estimate shelf life cannot be obtained because the true shelf life values are not known for example data sets. In this current paper, the results of a computer simulation are reported where the tolerance interval estimates of shelf life are compared to theoretically known true shelf life values. Various factors that affect a tolerance interval estimate of pharmaceutical shelf life are investigated. A critical decision factor is the choice of the proportion of the stability distribution allowed out of specification at expiry to define the pharmaceutical risk. The number of stability batches available for shelf life estimation and the storage time at which the estimate is made are also considered in this simulation study. The industry example data are again used as the basis for the simulation study to give relevance to this research.

Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

Determination of rate constant, order reaction model and shelf life of crude hoki (Macruronus novaezelandiae) oil

This study was aimed to determine the rate constant, order reaction model and shelf life of crude hoki oil. Fish oil was kept in dark rooms at 2, 20, 30 and 40oC respectively. After 0, 2, 5, 10, 15 and 20 weeks of storage, samples were taken out. The samples were analysed for chemical parameters (peroxide value), physical parameters (refractive index, and colour absorbance) and sensory parameters (odour and taste). Order reaction model was determined by revealing the mode of deterioration involved and employing order reaction equations, i.e. C = C0 ± k0t and In C = In C0 ± k1t for a zero order reaction and a first order reaction respectively. The results showed that the rate of peroxide value changes as well as odour and taste scores changes tended to follow zero order reaction. Meanwhile, the colour loss in crude hoki oil followed both zero- and first order reaction. It was suggested that odour from cold samples was to be employed in generating a shelf life prediction equation. The linear equations ln k = 5.15 – 2077 1/T (r2 = 95.61%) and ln = 3.93 + + 2102 1/T (r2 = 99.98%) were used to estimate the rate constant and predict the shelf life of crude hoki oil, respectively. The estimated shelf life of crude hoki oil stored at 2°C was up to 41 weeks.

Simple and efficient approach for shelf-life test on frozen spinach and parsley

A simple test for shelf-life assessment of frozen spinach and parsley is presented. A specific shelf-life test that considers three storage temperatures is proposed to accelerate the rate of quality decay in frozen spinach and parsley. The scope was to provide a reliable and rapid way (one month vs years) to predict shelf-life by using a simple experimental approach and mathematical models based on some physical quality product attributes. Physical properties were evaluated at three storage temperatures: –5°C, –10°C and –26°C, to simulate a possible thermal abuse. Mechanical and thermal indexes were defined measuring maximum compression force (N) and latent heat involved in ice melting (J/g). A zeroorder kinetic model was used to properly fit experimental data and thus to obtain related reaction rates. The determination coefficient indicates that there is a strong linear relation between kinetic parameters at –10°C or –5°C and –26°C. This suggests a reliable procedure for shelf-life estimation, carrying out a test at –10°C or –5°C for one month and extending values to data acquired at – 26°C for the same period of time. The relations obtained from this research have led to a simple practical approach: one day at –10°C could be considered roughly equivalent to 30 days at –26°C. Accordingly, it could be possible to obtain a shelf-life estimation in short time, also considering other similar products.

Methodology for the accelerated determination of the shelf life of wheat and rye grain

An overview of methods for determining the shelf life of food products is given. An accelerated method, which includes storing grain at a temperature of 20–40 °C, regularly determining the acid number of fats, while using samples from at least three batches of grain of the same crop, has been developed. Based on the obtained results, the estimated shelf life at any storage temperature is determined by calculation using the “Reserve-forecast” program, taking into account that the maximum permissible value of the acid number of fats is: 25 mg KOH/g of fat — for wheat, 23 mg KOH/g fat — for rye. The proposed methodology makes it possible to shorten the duration and reduce the complexity of determining the grain shelf life.

Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products

Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known for preserving foods while maintaining its original shape and provide excellent rehydrated products. This study aimed to determine the shelf-life of freeze-dried (FD) durian products using the accelerated shelf-life testing (ASLT) method and to assess the flavour changes in fresh and freeze-dried durian products. The parameters used to determine shelf-life were moisture content and L* a* b* colour values of FD durian products for 28 days of storage at 30, 40, and 50oC. Flavour analysis using Solid Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GCMS) was carried out on fresh durian pulp, FD durian for 30 hrs, and FD durian for 36 hrs. The estimation of shelf-life of FD durian products at storage temperatures of 25 and 30oC, respectively, were based on the following parameters: (1) moisture content: 41 and 37 days, (2) L*(brightness): 467 and 311 days, (3) a* (redness): 144 and 171 days, and (4) b*(yellowness): 43 and 46 days. A total of twenty-four volatile compounds contributed to the flavour of fresh durian fruit and five of them had concentrations of more than 10 ppm. The losses percentage of these five volatile compounds were in a range of 78-95% (FD durian for 30 hrs) and a range of 0- 100% (FD durian for 36 hrs). Freeze-drying technique on durian was able to extend shelflife and preserve flavour compounds.

The effect of the use of perkamen paper packaging on the shelf life estimation of Bolu Cukke using the Accelerated Shelf LifeTesting (ASLT) method

This study aims to estimate the shelf life of Bolu Cukke packaged in parchment paper using the Accelerated Shelf Life Testing (ASLT) method. The critical water content parameters in Bolu Cukke are its aroma and its texture. The equilibrium moisture content was obtained from six types of saturated salt solution in the humidity chamber with 7-84% RH. Isothermal sorption curves are obtained by plotting Aw with equilibrium moisture content (Me) which would be tested using five isothermal sorption equation designs to obtain the Mean Relative Deviation (MRD) value. The lowest MRD value is 9.2 obtained from Hasley’s Isothermal equation design. All variables were then collected using the Labuza equation. The results of this study indicated that the estimation of shelf life of Bolu Cukke products in the parchment paper packaging at 30°C with 78% RH is approximately 7 days.

Kualitas dan Masa Simpan Brownies Satin Berbasis Tepung Mocaf danTepung Ikan Patin

Background : Anemia is one of the main problems experienced by many young women. The prevalence of anemia in adolescent girls (15-24 years) in 2018 is 32%. Efforts that can be made are by increasing the intake of iron sources especially animal food sources. Brownies become a distraction that is widely favored by the wider community. Utilization of mocaf flour and catfish flour as the main ingredient in the manufacture of brownie products will increase the nutritional value especially the iron content of the product. The purpose : of this study was to determine the quality and shelf life of satin brownies as a high-fer snack for young girls. Methods : Design of experimental research based on mocaf flour and catfish flour. A hedonic test was carried out by 30 panelists at the Nutrition Test Laboratory for the Department of Nutrition of the Poltekkes Ministry of Health, Bandung and the estimated shelf life using the Extend Storage Studies (ESS) method. The results : Organoleptic test results showed the highest level of panelist preference was at F2. Based on statistical tests found that there is an effect of the formulation on the aroma of F1 and F3 with a value of p = 0.015 and texture of F1 and F3 with a value of p = 0.016. The results of the calculation of the nutritional value of satin brownies compared with 10% of the AKG of female teenage snacks obtained 101% energy, 113% protein, 140% fat, 72% carbohydrate and 149% Fe. Shelf life of satin brownies at room temperature for 3 days. Suggestion : Based on the results of research it is necessary to do further research in the laboratory regarding the iron content contained in satin brownies

Model Arrhennius Untuk Memprediksi Penyimpanan Kelapa Parut Kering

Dry grated coconut is a processed coconut product that can be directly used by consumers without requiring further processing. In order for dried coconut products to last longer, a good storage process is needed. Storage is intended to maintain the value of the stored commodity. One of the models used for estimating shelf life is the Arrhenius model. Parameters in this study were water content, temperature and humidity. Temperature parameters consisted of three treatments,i.e 30°C, 35°C and 40°C. The results showed a decrease in water content data obtained by using the Arrhenius method at each storage temperature for a temperature of 30°C that is 103.9 days, a temperature of 35°C is 74 days and a temperature of 40oC is 60.5 day.

Metabolomic Markers of Storage Temperature and Time in Pasteurized Milk.

The current date labeling system for pasteurized milk is based on the predicted growth of spoilage microorganisms, but inherent inaccuracies and the inability to account for environmental factors (e.g., temperature fluctuations) contribute to household and retail food waste. Improved shelf-life estimation can be achieved by monitoring milk quality in real-time. In this study, we identify and quantify metabolites changing over storage temperature and time, the main factors affecting milk stability. Pasteurized 2% fat milk was stored at 4, 10, 15, and 20 °C. Metabolite change was analyzed using untargeted and targeted nuclear magnetic resonance (NMR) metabolomics approaches. Several metabolites correlated significantly to storage time and temperature. Citric acid decreased linearly over time at a temperature-dependent rate. Ethanol, formic acid, acetic acid, lactic acid, and succinic acid increased non-linearly after an initial period of minimal increase. Butyric acid exhibited strong inverse temperature dependencies. This study provides the first analysis of the effect of time and temperature on the concentration of key metabolites during milk storage. Candidate molecules for shelf-life monitoring have been identified, and the results improve our understanding of molecular changes during milk storage. These results will inform the development of real-time shelf-life indicators for milk, helping to reduce milk waste.

A cost-effective HPLC-DAD method for quality and stability assessment of antihypertensive herbal extracts in their recently co-formulated nutraceutical product

Hypertension is a chronic public health crisis that results in worldwide morbidity and mortality. The use of herbal extracts as natural alternative for health promotion, prevention and treatment of diseases in humans is gaining popularity over the years. Hibiscus sabdariffa and Olea europaea herbs have received historical attention for their high nutritious and therapeutic values. In the present work, a novel and economic high performance liquid chromatographic (HPLC) method coupled with diode array detection (DAD) was developed for quality control and stability assessment of their co-formulated antihypertensive nutraceutical product (NW Roselle® capsules). The most abundant markers contributing to the therapeutic activity, namely, Delphinidin 3-sambubioside (DEL) and Oleuropein (OLE) were quantified simultaneously. Chromatographic separation was attained using an Inertsil C18, 250 × 4.6 mm, 5.0 µm column and a mobile phase consisted of acetonitrile - phosphate buffer, pH 3.0 ± 0.1 in a ratio of 30:70, v/v, pumped at a flow rate of 1.0 mL/min in an isocratic elution mode. The use of DAD permits proper wavelength selection for sensitive and selective quantitation of the separated markers as well as chromatographic peak purity assessment. Satisfactory separation was achieved within short analysis time without any interference from the matrix co-extracted constituents. The proposed method was validated in accordance to the ICH guidelines. Moreover, evaluating the stability of NW Roselle® capsules was performed under accelerated storage conditions in addition to shelf-life estimation. The developed method represents an efficient and economic analytical approach for the routine quality control and stability testing of a new combination nutraceutical product, with the aim of improving consumer’s wellbeing by tracking identity, strength and therapeutic effect throughout the shelf life.