Shelf Life Assessment Research Articles

Thermochromic Polymers in Food Packaging: A Comprehensive Systematic Review and Patent Landscape Analysis

This study addresses the gap in research on the application of thermochromic polymers (TPs) in food packaging and their potential for real-time temperature monitoring, aiding in the assessment of food quality and shelf-life. TPs exhibit a visible color change in response to temperature variations. A comprehensive systematic review (SR) across multiple engineering peer-review databases using predefined terms was conducted. Additionally, international patent databases were investigated using the same predefined terms. Independent experts reviewed the methodology to identify and address potential biases. A total of 288 eligible articles and 922 patents were identified. After a duplicate selection and extraction process according to the inclusion criteria, four related full-text publications were selected from the initial 288 articles, and five relevant patents were selected from the 922 patents. The qualitative review suggests that TPs hold significant promise as food packaging materials due to their unique physical properties. The study concludes that TPs offer valuable properties for the food packaging industry, meriting further investigation to exploit their benefits fully.

Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheese

Packaging with recyclable plastic films could be an interesting alternative solution to extend shelf-life of portioned cheese. Two multi-layer materials of different types of one polymer (MonoMAP1 and MonoMAP2) with different barrier properties (O2: 13 and 20 cm3(STP)/(m2 × 24 h), 0 % RH; CO2: 65 and 92 cm3(STP)/(m2 × 24 h), 0 % RH) and coupled with modified atmosphere (MAP) were considered. Their performances in affecting cheese stability were compared to those of conventional multi-layer solutions under-vacuum (MultiVAC) and MAP (MultiMAP). Microbiological and physicochemical quality indicators were considered for a shelf-life study. In MonoMAP2, the initial loss of carbon dioxide and concomitant permeation of oxygen into the pack caused an earlier proliferation of molds with values of 4.7 log cfu g−1, leading to its inapplicability. In the other packaged samples, the development of rancid volatile compounds resulted the more sensitive quality indicator to be used for shelf-life assessment, with a critical threshold perceived by panelists around 520 mg/kg. Cheese packaged in MonoMAP1 showed a shelf-life associated to rancidity development of about one third lower than that of MultiVAC and MultiMAP ones.

Quality control and shelf-life study of Ayush CCT formulation

BACKGROUND: One of the most widely popular brews globally is green tea/black tea, prepared by steeping the leaves of Camellia sinensis (L.) Kuntze plant. The examination of shelf-life proves to be a crucial tool in Ayurvedic formulations, particularly for ensuring the prolonged durability of the finished products. METHODS: The formulation underwent shelf-life studies maintaining conditions at 30°C ± 2°C and 65% RH ± 5% RH. The shelf-life dynamics were scrutinized through withdrawals at 0 day and at 3-month intervals to maintain the efficacy over a period of 24 months. In the current research, notable alterations were not detected in diverse physical, chemical, and safety parameters studied for shelf-life assessment. These parameters include pH, loss on drying at 105°C, ash values, extractive values, microbial contamination, high-performance thin-layer chromatography (HPTLC) profile, thermal analysis, and aflatoxins, all evaluated at different intervals throughout the entire study period. RESULTS: The current research study comprises of HPTLC fingerprint profiling of C. sinensis leaf and formulation, employing the solvent system of toluene: ethyl acetate: formic acid (6.5:3.4:0.1) with caffeine as the reference standard and safety parameters along with total phenolic content (6.9379 %w/w) and total flavonoid content (3.31 %w/w). The quantitative estimation values of caffeine in Ayush CCT and in C. sinensis leaf were 0.83% and 2.44%, respectively. CONCLUSION: It can be inferred that the Ayush CCT formulation demonstrates a shelf-life of more than 2 years. The study encompassed the assessment of shelf-life, as well as the qualitative and quantitative estimation of caffeine as a bioactive constituent in Ayush CCT formulation and C. sinensis extract.

“Reference sample comparison method”: A new voltammetric electronic tongue method and its application in assessing the shelf life of fresh milk

Shelf life is a critical comprehensive indicator of food quality. Voltammetric electronic tongue (V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall fingerprints. This study designed a “reference sample comparison method” for V-Et to assess the shelf life of fresh milk. Quality differences between milk samples of different shelf lives and reference samples were quantified by differential degree (Dd) values. A new “one-to-one” model of milk shelf life was established based on Dd values, and significantly improved predictive accuracy by 11.14 %–17.17 % and 14.86 %–44.47 % in overall quality shelf life assessment compared to “many-to-one” models based on SVM and DFA. Even in the more sophisticated evaluation of microbial safety and sensory quality shelf life, it attained relative errors of 13.57 % and 7.68 %, respectively. All these findings showed the significant potential of the “reference sample comparison method” in assessing food shelf life with V-Et.

As assessment of shelf life increasing competence of pectin (Zucchini) based edible coating on tomatoes

The most recent advancement in food packaging research involves improving the shelf life of perishable foods by utilising bio-based resources that are edible, eco-friendly, and biodegradable. The current study investigated the effect of edible pectin coating on mature green tomatoes to improve shelf life and storage properties. Zucchini pectin was used to make edible coating. The antimicrobial and antioxidant properties of extracted pectin were investigated. The findings indicated that the extracted pectin had antimicrobial (Staphylococcus aureus, Escherichia coli, and Aspergillus niger) and antioxidant (34.32% at 1 mg/mL) properties.Tomatoes were immersed in pectin solutions of varying concentrations, 1, 3, and 5% (w/v). Physiological evaluations of weight loss, total sugar content, titratable acidity pH, and ascorbic acid were performed on tomatoes during their maturing stages of mature green, light red, pure red, and breaking. Coating the tomatoes with pectin (5%) resulted in minimal weight loss while increasing the retention of total sugar, ascorbic acid, and titratable acidity. The shelf life of the pectin-coated tomatoes was extended to 11 days, while the uncoated control tomatoes lasted 9 days. Thus, a 5% edible pectin solution was found to be effective in coating tomatoes. The current study suggests that using 5% pectin as an edible coating on tomatoes can delay/slow the ripening/maturing process while also extending the shelf-life of tomatoes without affecting their physiochemical properties, which is scalable on a large scale for commercial purposes.

Advancements in Predictive Microbiology: Integrating New Technologies for Efficient Food Safety Models.

Predictive microbiology is a rapidly evolving field that has gained significant interest over the years due to its diverse application in food safety. Predictive models are widely used in food microbiology to estimate the growth of microorganisms in food products. These models represent the dynamic interactions between intrinsic and extrinsic food factors as mathematical equations and then apply these data to predict shelf life, spoilage, and microbial risk assessment. Due to their ability to predict the microbial risk, these tools are also integrated into hazard analysis critical control point (HACCP) protocols. However, like most new technologies, several limitations have been linked to their use. Predictive models have been found incapable of modeling the intricate microbial interactions in food colonized by different bacteria populations under dynamic environmental conditions. To address this issue, researchers are integrating several new technologies into predictive models to improve efficiency and accuracy. Increasingly, newer technologies such as whole genome sequencing (WGS), metagenomics, artificial intelligence, and machine learning are being rapidly adopted into newer-generation models. This has facilitated the development of devices based on robotics, the Internet of Things, and time-temperature indicators that are being incorporated into food processing both domestically and industrially globally. This study reviewed current research on predictive models, limitations, challenges, and newer technologies being integrated into developing more efficient models. Machine learning algorithms commonly employed in predictive modeling are discussed with emphasis on their application in research and industry and their advantages over traditional models.

Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads

The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread shapes, including control production (CTR), and two experimental productions with PAS addition [5–10 % (w/w), 5-PAS and 10-PAS, respectively]. Sourdough inoculum determined the acidification of all doughs and the levels of lactic acid bacteria increased. Spore-forming aerobic bacteria, members of the Enterobacteriaceae family, and total coliforms were not detected until the end of the fermentation process. PAS addition determined a lower weight loss, an increase of firmness, a diminution of specific volume, and a different sensory profile of the breads. Mafalda was the most appreciated bread shape and was subjected to photothermal aging. 10-PAS sample, after nine-day stress, still showed a significant total phenolic compound TPC content (111.0 mg GAE/g extract). The radical scavenging potential increased with PAS with a final IC50 of 103.3 μg/mL in 10-PAS breads. Experimental breads exhibited a notable enhancement in protection against lipid peroxidation. Mold-free shelf life assessment showed a 10-day shelf life for CTR breads, while a 12-day shelf life in presence of PAS. Collectively, the data suggest that PAS holds significant promise as a functional additive for industrial production of bread.

Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk Enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) Extract

The present investigation was carried out at the Dairy Science Laboratory of the Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to Assessment of Microbial Activity, Shelf Life, and Sensory Characteristics of Buttermilk enhanced with Indian Prickly Ash (Zanthoxylum rhetsa) extract. This study aimed to evaluate the microbial activity, shelf life, and sensory attributes of Indian Prickly Ash extract fortified buttermilk during storage under refrigerated conditions. Microbial analysis was conducted on fresh and stored samples over 15 days, focusing on standard plate count, coliform count, yeast, and mold count. Results indicated that the initial standard plate count of fresh buttermilk increased marginally during storage. Shelf-life assessment revealed that the buttermilk remained suitable for consumption for up to 15 days under refrigerated conditions. Sensory evaluation was performed concurrently with microbial analysis. Overall acceptability scores were highest for buttermilk fortified with 6% Indian Prickly Ash extract, followed by treatments with lower extract concentrations. Statistical analysis showed significant differences among treatments, with 6% extract incorporation yielding the most favorable sensory outcomes. In conclusion, Indian Prickly Ash extract fortified buttermilk, particularly at 6% concentration, exhibited enhanced microbial stability and sensory appeal, suggesting its potential as a functional food product. Keywords: Milk, Buttermilk, Indian Prickly Ash.

Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils.

The kinetics of lipid oxidation includes a lag phase followed by an exponential increase in oxidation products, which cause rancidity. Current models focus on the slope of this exponential curve for shelf-life estimation, which still requires the measurement of full oxidation kinetics. In this paper, we analyzed the formation of lipid oxidation products in stripped soybean oil containing different levels of α-tocopherol. The lag phases of lipid hydroperoxides and headspace hexanal formation were found to have a strong positive correlation with the α-tocopherol depletion time. We propose that the kinetics of antioxidant (α-tocopherol) depletion occur during the lag phase and could serve as an early shelf-life indicator. Our results showed that α-tocopherol degradation can be described by Weibull kinetics over a wide range of initial concentrations. Furthermore, we conducted in silico investigations using Monte Carlo simulations to critically evaluate the feasibility and sensitivity of the shelf-life prediction using early antioxidant degradation kinetics. Our results revealed that the shelf life of soybean oil may be accurately predicted as early as 20% of the overall shelf life. This innovative approach provides a more efficient and faster assessment of shelf life, ultimately reducing waste and enhancing product quality.

Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging.

Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.

Assessment of microbial activity, shelf life, and sensory characteristics of buttermilk enhanced with Indian prickly ash (Zanthoxylum rhetsa) extract

Assessment of microbial activity, shelf life, and sensory characteristics of buttermilk enhanced with Indian prickly ash (Zanthoxylum rhetsa) extract

E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin

The quality of fresh food of animal origin, as meat, fish, dairy products, and eggs, is pivotal for consumers and producers; however, due to the action of microorganisms, enzymes, and oxidation during storage, fresh foods are subject to spoilage. Chemical and sensory parameters are shelf life indicators requiring innovative evaluation methods, as those currently used, are expensive, laborious and rather technical. E-sensing devices, overcome many of these drawbacks. This paper overviews the shelf life assessment of fresh food of animal origin by e-sensing. The fundamentals of electronic eye, electronic nose, electronic tongue and data analysis are reviewed in the first part, whereas their application for shelf life evaluation, considering them individually or in combination by data fusion, are considered in the second part.

Identifying the acceptability limit for shelf-life assessment of potato chips: Mismatching between quality and safety issues

Identifying the acceptability limit for shelf-life assessment of potato chips: Mismatching between quality and safety issues

Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation

Household food waste contributes significantly to global food waste throughout the food supply chain, resulting in a substantial waste of resources. The inability of consumers to utilize food before it spoils generally leads to its disposal, thus representing one of the causes of food waste. The secondary shelf life (SSL) is the period a product should be consumed within once open, specified in the label, which sometimes is extremely short and may lead to a significant amount of discarded food. This study focuses on evaluating the SSL of Bolognese sauce through domestic use simulation and monitoring its microbiological and sensory quality, to explore the potential extension of the SSL, allowing consumers more time to consume the product. Results show that, even under harsh usage conditions, Bolognese sauce can have a SSL longer than 13 days, 2–3 times longer than the current SSL. The results highlight the influence of consumer behavior in determining the SSL, suggesting that improved food management could further reduce household food waste.

Assessment of Shelf life of Chrysanthemum (Dendranthema x grandiflora Tzelev.) var. Marigold Flowers as Influenced by Phenophase Based Irrigation and Nutrition Schedule

The present investigation was conducted in the Division of Flower and Medicinal Crops at the ICAR-Indian Institute of Horticultural Research, Bengaluru, to evaluate the influence of phenophase based irrigation and fertigation schedules on shelf life of chrysanthemum (Dendranthema x grandiflora Tzelev.) var. Marigold. The experiment comprised of three main plots (irrigation regimes) and five sub plots (nutrient regimes) and was laid out in split plot design with three replications. Irrigation regime at 0.8, 1.0 and 1.2 ER at vegetative, bud and flowering phases, respectively along with weekly fertigation of NPK @ 75:112.5:75 kg /ha (75% RDF) in three split doses of 40:20:20 % NPK during vegetative phase, 30:40:40 % NPK during bud phase and 30:40:40% NPK during flowering phase, recorded the maximum shelf life of flowers (12.15 days) whereas, the minimum shelf life (7.60 days) was observed in the irrigation regime at 0.6,0.8 and 1.0 ER at vegetative, bud and flowering phases, respectively along with conventional method soil application of recommended dose of fertilizer (100:150:100 Kg NPK/ha).The shelf life of flowers had significantly high positive association with the physiological parameters of the plant viz., relative water content (0.728), transpiration rate (0.201), single flower weight (0.559) and stomatal conductance rate (0.492). Whereas, the photosynthetic rate (0.214), diameter of the flower head (0.269) and estimated flower yield (0.047) were significantly and positively correlated with shelf life of flowers. However, the days taken for bud appearance (-0.250) was negatively associated with shelf life of flowers.

Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel

EFSA's Panel on Biological Hazards (BIOHAZ Panel) deals with questions on biological hazards relating to food safety and food-borne diseases. This covers food-borne zoonoses, transmissible spongiform encephalopathies, antimicrobial resistance, food microbiology, food hygiene, animal-by products, and associated waste management issues. The scientific assessments are diverse and frequently the development of new methodological approaches is required to deal with a mandate. Among the many risk factors, product characteristics (pH, water activity etc.), time and temperature of processing and storage along the food supply chain are highly relevant for assessing the biological risks. Therefore, predictive microbiology becomes an essential element of the assessments. Uncertainty analysis is incorporated in all BIOHAZ scientific assessments, to meet the general requirement for transparency. Assessments should clearly and unambiguously state what sources of uncertainty have been identified and their impact on the conclusions of the assessment. Four recent BIOHAZ Scientific Opinions are presented to illustrate the use of predictive modelling and quantitative microbial risk assessment principles in regulatory science. The Scientific Opinion on the guidance on date marking and related food information, gives a general overview on the use of predictive microbiology for shelf-life assessment. The Scientific Opinion on the efficacy and safety of high-pressure processing of food provides an example of inactivation modelling and compliance with performance criteria. The Scientific Opinion on the use of the so-called ‘superchilling’ technique for the transport of fresh fishery products illustrates the combination of heat transfer and microbial growth modelling. Finally, the Scientific Opinion on the delayed post-mortem inspection in ungulates, shows how variability and uncertainty, were quantitatively embedded in assessing the probability of Salmonella detection on carcasses, via stochastic modelling and expert knowledge elicitation.

Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate

Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour. However, changes in the bread recipe alter the pH and amino acid content of the baked good, and product assessment is required to determine whether the product is a non-time/temperature control for safety food. This study examines the effects of substituting high-gluten flour with 2–8% soy protein isolate on bread quality and on the shelf life of the bread using the microbiological challenge test. The results indicate that increased soy protein isolate substitution reduces the volume and specific volume of bread. Six percent soy protein isolate-fortified bread also had a poorer taste, and, therefore, the optimal substitution amount is 4%. Based on the yeast and mold growth during the storage period, the 4% soy protein isolate-fortified bread has a shelf life of four days, while the 2% soy protein isolate-fortified bread has a shelf life of five days. The microbiological challenge test results revealed that the substitution of flour with soy protein isolate is conducive to Staphylococcus aureus growth within the bread. To summarize, the optimal soy protein isolate substitution in bread is 4%, which offers a four-day shelf life at room temperature.

Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté

In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to estimate the following kinetic parameters: lag phase (λ), maximum specific growth rate (μmax), and maximum cell density (Nmax). Then, the effect of storage temperature on the obtained μmax values was modeled by the Ratkowsky secondary model. In general, the six L. monocytogenes strains showed rapid growth in salmon pâté at all storage temperatures, with a relatively short lag phase λ, even at 2 °C. The growth behavior among the tested strains was similar at the same storage temperature, although significant differences were found for the parameters λ and μmax. Besides, the growth variations among the strains did not follow a regular pattern. The estimated secondary model parameter Tmin ranged from -4.25 to -3.19 °C. This study provides accurate predictive models for the growth of L. monocytogenes in fish pâtés that can be used in shelf life and microbial risk assessment studies. In addition, the models generated in this work can be implemented in predictive modeling tools and repositories that can be reliably and easily used by the fish industry and end-users to establish measures aimed at controlling the growth of L. monocytogenes in fish-based pâtés.

Assessment of Shelf Life of Trichoderma Formulations Stored in Different Packing Materials

Assessment of Shelf Life of Trichoderma Formulations Stored in Different Packing Materials

Shelf-life Assessment on European Cucumber Based on Accelerated Temperature–Humidity Stresses

The supply chain has been significantly impacted recently, and as a result the handling of products at the delivery and supply stage is of great importance. Currently, the agronomic industry is one of the most studied, but the reliability of harvests is not usually evaluated. This study uses a novel reliability analysis with an accelerated life test to expose the European cucumber (Cucumis sativus L.) to accelerated temperature and humidity conditions. The objective is to observe the effect of both factors on the deterioration of the product. The analysis includes a degradation analysis to determine the significant factors causing degradation, followed by an accelerated life test (ALT) to determine the product’s shelf life. Finally, through the development of a reliability model, storage times for cucumbers under normal storage conditions are predicted.