Shelf Life Determination Research Articles

Qualitative and quantitative assessment of apple quality using bulk optical properties in combination with machine learning and chemometrics techniques

This study aimed to understand the quantitative relationship between the bulk optical properties (BOP), soluble solids content (SSC), and fruit firmness (FF) of apples, along with the qualitative discrimination of apple cultivar and shelf-life. The absorption coefficient (μa) and reduced scattering coefficient (μs′) of 200 apples from four cultivars during 36-days shelf-life were determined using the single integrating sphere technique in 500-1000 nm. Partial least squares regression (PLSR) and random forest (RF) algorithms were used to establish quantitative prediction models for SSC and FF based on the BOP of apples. The results indicated that the PLSR models based on μɑ and μs′ were optimal for quantitative prediction of SSC (R2p=0.749, RMSEP=0.507) and FF (R2p=0.745, RMSEP=0.571), respectively. RF and linear discriminant analysis (LDA) were used to establish qualitative models for discriminating apple cultivar and shelf-life, demonstrating that the RF model based on μɑ and μɑ+ μs′ had the highest accuracy for the determination of apple cultivar and shelf-life, respectively, with the prediction set reaching 93.2 % and 85.7 %. Overall, RF was better than LDA for qualitative discrimination; however, it was less effective than PLSR for quantitative modeling.

Determination of Shelf Life of Packaged Water in Selected Water Packaging Factories, Ota, Ogun State, Nigeria

Water is critical for human survival. Therefore, its quality and safety are non-negotiable, especially in packaged forms like sachets and bottles. However, when human beings consume unsafe water, they become prone to waterborne diseases which could result in deaths. Therefore, this study investigated the shelf life of packaged water from four selected water packaging factories in Ota, Ogun State, Nigeria, labeled samples A, B, C and D. Selected physicochemical and microbial analyses were carried out on water samples monthly for three months according to American Public Health Association standards, to assess any changes over the three months. Results indicated that while most samples met the World Health Organization (WHO) minimum standards for drinking water quality, still notable variations were observed as the months of analyses progressed. Sachet water samples exhibited more significant reduction in physicochemical and microbial quality compared with bottled water samples. This study concludes that sample A recorded the best results comparatively. Also, shelf life of sachet water is relatively shorter compared with bottled water, with a suggested storage period of three months under typical room and tropical conditions to ensure safety and quality. These findings emphasize the need for more quality control measures, better storage practices and frequent factory monitoring to ensure safety of packaged drinking water. The study recommends that regulatory agencies better enforce existing water packaging guidelines, while packaging factories should also adopt improved packaging and handling processes to enhance shelf life of their products.

Matrixing Designs for Shelf-Life Determination of Parenteral Drug Product: A Comparative Analysis of Full and Reduced Stability Testing Design.

This article highlights the applicability of matrixing designs in stability studies for parenteral medications. The traditional approach involves extensive testing over the product's shelf-life. However, matrixing designs offer an alternative approach where only a fraction of samples is tested at each time point. The study conducted in this article focused on three parenteral medications and examined stability data under long-term condition. Degradation products were identified as critical parameter, and kinetics of degradation varied among the selected products. A systematic methodology was adopted to evaluate the data using different matrixing designs. The regression models obtained were assessed using statistical parameters S and R2. Also, each of the 28 matrixing designs were compared to the full design with statistical parameter RMSE and the shelf-life. The results confirmed that each of the evaluated matrixing designs can be applied, whether degradation product shows a linear or non-linear increase, and demonstrated that a reduction of two time points per batch is the most appropriate. In conclusion, this research contributes to the understanding of utilizing reduced matrixing designs in stability studies for parenteral medications and can be an effective strategy to reduce costs and time of stability testing while maintaining the necessary level of precision and reliability.

Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage.

Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee beans stored in GrainPro® bags for 0, 5, 10, and 20 days under accelerated storage conditions at 30 °C, 40 °C, and 50 °C with relative humidity of 50%. A kinetic model was used to estimate the shelf life of the green coffee beans. DP recorded durability of 45.67, 29.9, and 24.92 days at 30 °C, 40 °C, and 50 °C, respectively, with HP 60.34, 38.07, and 19.22 days. Partial least squares (PLS) analysis was performed to build the models in order to predict the shelf life of coffee based on peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values. In terms of prediction with leave-one-out cross-validation (LOOCV), PLS provided a higher accuracy for TBARS (R2 = 0.801), while PV was lower (R2 = 0.469). However, the auto-prediction showed good agreement among the observed and predicted values in both PV (R2 = 0.802) and TBARS (R2 = 0.932). Based on the variable importance of projection (VIP) scores, the ATR-FTIR peaks as 3000-2825, 2154-2150, 1780-1712, 1487-2483, 1186-1126, 1107-1097, and 1012-949 cm-1 were identified to be the most related to PV and TBARS on green coffee beans shelf life. ATR-FITR showed potential as a fast and accurate technique to evaluate the oxidation reaction that related to the loss of coffee quality during storage.

Cultivar Differentiation and Quality Changes Monitoring of Strawberry during Storage using Electronic Nose

Strawberry, Fragaria x ananassa Duchesne, is a popular fruit with unique aromas and a sour-to-sweet taste. Aroma is an important aspect of identifying the quality of Strawberry during storage after harvesting. In this study, an electronic nose was used to identify the characteristics of volatile organic compounds produced in the Strawberry during storage and compare differences in characteristics of volatile organic compounds according to the cultivar of Strawberry. The results indicate no difference between quality indexes in Strawberry except for the weight loss (WL) and volatile organic compounds (VOCs) production during storage. The WL of Seolhyang (ST1) and Geumsil (ST2) increased from 0 to 10 d. VOCs in ST1 correlated to 1-Propanol, 2-methyl-, methyl hexanoate, propyl nonanoate, methyl formate, (Z)-3-Hexen-1-ol, and (E)-2-hexenal during the storage period at 5 ℃. VOCs in ST2 were identified as 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, methyl butanoate, (Z)-3-Hexen-1-ol, and methyl hexanoate. These VOCs can be used as biomarkers in the early detection of undesirable flavor production in the food industry and crucial factors in the shelf-life determination of Strawberry during storage.

Un Indicator values for food shelf life prediction: A review

The short time that people have to cook their own food has led industries to satisfy the need for ready-to-eat products. This has motivated a progressive increase in studies that can determine the time at which the product can be safely consumed (shelf life). There are several methods for determining the shelf life of products; but regardless of the method used, the key is to know the minimum and/or maximum values of the indicators that define their deterioration. These values of spoilage indicators can change according to the compositional conditions of the food or the conditions under which it is stored during its shelf life. This review provides values for indicators used in tests for the determination of food shelf life, according to their nature, and environmental conditions, as way to be used by researchers as a reference in their predictions. The results of this research show scientific evidence through published articles about indicator values, their changes, referring to food shelf life kinetics. These values can be used for the prediction of food shelf life, for comparison purposes with their respective studies. It will be of importance for consumers, who will be able to use these values as a reference in the storage of these products. Shelf life indicator values for foods not considered in this work should be evaluated or experimented with in future work.

Determination of Deamidation in Adjuvanted Vaccine Antigens through Isoaspartic Acid Quantification.

Deamidation is a post-translational chemical modification that occurs within proteins and can be influenced by many factors, including temperature and pH. In vaccines, deamidation is considered undesirable as it may lead to changes in structure, function, stability, and immunogenicity. Detecting deamidation in vaccines, especially adjuvanted vaccines, can be challenging due to the lack of simple quantitative techniques. In this study, the quantification of isoaspartic acid (isoAsp) was used to assess deamidation in model antigens in the presence and absence of common vaccine adjuvants. This study shows that the detection of isoAsp was possible in the presence of various types of adjuvants with little to no interference. High levels of isoAsp were detected in thermally and pH-stressed adjuvanted vaccines, suggesting significant deamidation and highlighting the stability-indicating capabilities of the assay. The quantification of isoAsp in stability programs of a vaccine drug product could possibly find applications in product shelf-life determination, using thermal kinetic modeling to predict deamidation over time. The ability to detect deamidation early in vaccine development enhances process improvements and ultimately improves the vaccine's stability. To summarize, this paper describes a rapid and simple method to determine deamidation in adjuvanted vaccines. This method could be applicable to formulation development, stability assessment, or shelf-life determination.

Modeling moisture change of packaged dry tablet dosage forms under consumer use condition

A simple mathematical model based on product’s moisture sorption isotherm and package’s moisture transmission was developed to predict moisture content of dry solid tablets during consumers’ use, which is useful for determination of in-use shelf life (ISL) or secondary shelf life. The moisture increase depending on amount of product remaining in the package was accounted for in the mass balance equation on the package. The model was first verified by literature data of desiccant canisters in a plastic bottle of high density polyethylene exposed to two environmental conditions (25 °C and 60% relative humidity (RH); 40 °C and 75% RH) simulating in-use of removing one canister each day. Then an experimental work was conducted on dry refresher candies in a polyethylene terephthalate bottle at 25 °C with two tablets taken out every day, which confirmed the model’s capability to predict the product moisture content during in-use storage of 76% and 90% RH. Its use can provide science-based accurate determination of ISL, which may work as consumer guideline. The model is also expected to be helpful for recommending management scheme of whole product life.

Shelf life determination of two palm wine varieties and its effect on biochemical properties and enzyme production.

In palm wine, the available complex microbiota plays very vital roles in the general attributes of the beverage as well as the significance of the various metabolites generated. This research focused on evaluating the biochemical properties of the palm wine obtained from two different varieties of oil palm (Elaeis guineensis) and its potential enzyme activity, as well as assessing the effect of the changes that occur during the keeping time. The biochemical contents (alcohol, total titratable acid, reducing sugar, and pH) were evaluated every 2 h over a period of 144 h. The palm wine varieties were also analyzed for cellulase and amylase production. There was an increase in ethanol for both varieties from 7.29±0.02% (1 h) to 14.82±0.02 (144 h) for variety 1, and from 8.35±0.01% (1 h) to 16.32±0.03% (144 h) for variety 2; the TTA increased with keeping time from 2.25±0.03% (1 h) to 4.42±0.03% (144 h) for variety 1, and from 2.35±0.02% (1h) to 5.01±0.04 (144 h) for variety 2. Reducing sugar decreased from 476.58±0.04 mg/L (1 h) to 42.84±0.75 mg/L (144 h) for variety 1, while variety 2 decreased from 238.18±0.05 mg/L (1 h) to 43.73±0.63 mg/L (144 h). The pH of the palm wine also experienced a decrease for variety 1 from 5.2±0.06 at 1 h to 2.8±0.17 at 144 h, while the variety 2 decreased from 4.8±0.17 at 1 h to 2.8±0.1 at 144 h. There was a reduction in the sugar content with the accumulation of alcohol, which occurred in both varieties, and a drop in the pH due to an increase in organic acids. The palm wine varieties were screened for cellulase and amylase activity, with the highest amylase yield for varieties 1 and 2 at 0.62 U/ml and 0.21 U/ml, respectively on the first day, while that of cellulase was observed at 48 h (0.34 U/ml) for V1 and at 1 h (0.2 U/ml) for V2. The result of this current study proves the importance of the microbial consortium in fresh palm wine as well as its potential as a source of enzyme production, and also shows that these parameters are affected by the keeping time.

Sensor, IoT-based post-harvest shelf life determination of tomato (Lycopersicon esculentum) through machine learning predictive analysis for intelligent transport

Aim: The current research explores the potential of machine learning predictive models in optimizing the storage conditions of tomatoes. This is achieved through Internet of Things (IoT) technology, sensors, cameras, and microprocessors integrated into refrigerators along the supply chain. Methodology: Controlling temperature and humidity inside the refrigerated container was accomplished by implementing the Arduino microcontroller and supplementary hardware components, including the ESP32 module relay, an advancement over the ESP8266 microcontroller. The Arduino Integrated Development Environment (IDE) was used as software platform for this experimentation. Various parameters, including humidity, oxygen, carbon-di-oxide, and shelf life, were recorded at different temperatures and on different days. Subsequently, the collected data was analyzed employing machine-learning models to determine the most effective prediction model for these variables. Results: From the results it has been revealed that apolynomial of degree 4 is the best-fit regressor model for the data on humidity. Polynomials of degrees 2, 2, and 3 are the best models for the target variables oxygen, carbon-di-oxide, and shelf life. Interpretation: During analysis, This result suggests that different polynomial degrees are optimal for modeling different variables in the dataset. Polynomials of degrees 2, 2, and 3 are the best ML models for the target variables oxygen, carbon-di-oxide, and shelf life, respectively,to enhance the effectiveness of our predictive models. Key words: Io T sensors, ML models, Quantile loss, Supply chain, Tomato

Low oxygen environment effect on the tomato cell wall composition during the fruit ripening process

BackgroundOxygen concentration is a key characteristic of the fruit storage environment determining shelf life and fruit quality. The aim of the work was to identify cell wall components that are related to the response to low oxygen conditions in fruit and to determine the effects of such conditions on the ripening process. Tomato (Solanum lycopersicum) fruits at different stages of the ripening process were stored in an anoxic and hypoxic environment, at 0% and 5% oxygen concentrations, respectively. We used comprehensive and comparative methods: from microscopic immunolabelling and estimation of enzymatic activities to detailed molecular approaches. Changes in the composition of extensin, arabinogalactan proteins, rhamnogalacturonan-I, low methyl-esterified homogalacturonan, and high methyl-esterified homogalacturonan were analysed.ResultsIn-depth molecular analyses showed that low oxygen stress affected the cell wall composition, i.e. changes in protein content, a significantly modified in situ distribution of low methyl-esterified homogalacturonan, appearance of callose deposits, disturbed native activities of β-1,3-glucanase, endo-β-1,4-glucanase, and guaiacol peroxidase (GPX), and disruptions in molecular parameters of single cell wall components. Taken together, the data obtained indicate that less significant changes were observed in fruit in the breaker stage than in the case of the red ripe stage. The first symptoms of changes were noted after 24 h, but only after 72 h, more crucial deviations were visible. The 5% oxygen concentration slows down the ripening process and 0% oxygen accelerates the changes taking place during ripening.ConclusionsThe observed molecular reset occurring in tomato cell walls in hypoxic and anoxic conditions seems to be a result of regulatory and protective mechanisms modulating ripening processes.

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour.

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers.

Sensory characteristics of dry cured ham Dalmatinski pršut

This study examines the longevity and sensory stability of Dalmatinski pršut, a Protected Geographical Indication dry-cured ham (Commission Implementing Regulation (EU) No 2016/189), under protracted refrigerated vacuum storage. The objective was to elucidate a more empirical basis for shelf-life determination, countering the prevalent practice of arbitrary expiration dating. Over a span of 210 days, at a controlled temperature of 4±2°C, we monitored the ham’s physicochemical properties (water activity water and salt content) and conducted comprehensive sensory evaluation. Findings show the excellent preservation of the ham’s sensory profile, with minimal deviations in flavour intensity and no significant alterations in textural parameters (hardness, solubility) or salinity levels. However, a key finding is the decade-long trend of reduced water content among producers, now ranging between 30–46%, which is below the specified range of 40–55%. Despite this discrepancy, the reduction in water content did not adversely affect the ham’s sensory attributes, indicating a robust resilience to changes in water content within the observed range. Our results challenge the current specifications for dry cured ham Dalmatinski pršut, suggesting a need for revision to reflect the empirical evidence of water content’s insignificant effect on sensory quality. This study highlights the importance of revisiting and potentially adjusting the regulatory standards for water content in dry cured ham Dalmatinski pršut, lowering the established lower limit to 30% and ensuring they are aligned with practical production realities and scientific findings, thereby enhancing the product’s shelf-life determination and maintaining its high-quality standards.

Sulfur dioxide generating pads containing different concentrations of sodium metabisulfite maintains postharvest quality of ‘Hicaznar’ pomegranate

This study investigated the effects of different sulfur dioxide (SO2) generating pads containing different concentrations of sodium metabisulfite (Na2S2O5) on the storage of ‘Hicaznar’ pomegranate fruit. For this purpose, the pomegranates were harvested at optimal harvest maturity (total soluble solids (TSS): 17.70 %, titratable acidity (TA): 1.57 % citric acid). The first, second and third groups were treated with SO2 generating pads containing different concentrations of Na2S2O5 (1.5, 3.0 and 4.5 g). The fourth group was control which received no treatment. The SO2 generating pads were placed on top of the fruit with butter paper containing holes were kept between the fruit and pads. All the treatments were packaged under modified atmosphere packages (MAP) and stored at 6 °C and 90–95 % relative humidity (RH). The fruit samples for quality analysis were taken at 45, 90, 120, 150 and 180 days (d) of cold storage (CS). Post removal, the samples from each treatment were kept at 20 °C for additional 3 d to determine shelf life (SL) performance of fruit. Extending storage duration showed increase in weight loss, h° values, total flavonoid content, carbon dioxide (CO2) levels and decay index while decrease in L*, C* values, appearance and taste scores, TSS content, TA, total phenolic content, total antioxidant activity, total anthocyanin, ascorbic acid, organic acids (citric, malic, succinic and oxalic acids) contents, phenolic compounds (gallic, protocatechuic and chlorogenic acid), oxygen (O2) levels and SO2 production in MAP. SO2 generating pads reduced weight loss and decay index. The highest taste value was recorded in 3.0 g SO2 generating pads. The highest h° value was in 1.5 g SO2 generating pads while the greatest total anthocyanin content in CS was in 3.0 and 4.5 g with maximum total anthocyanin content in SL was recorded in 1.5 and 4.5 g SO2 generating pads. SO2 generating pads exhibited maximum total phenolic content, total antioxidant activity and gallic acid content as compared to control. There were no SO2 residues in pomegranate arils throughout the storage. It can be concluded that SO2 generating pads can be a potential tool to preserve the postharvest quality of ‘Hicaznar’ pomegranate for 180 d of CS.

Survival of Listeria Strains and Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Treated with Cold Atmospheric Plasma.

Fresh blueberries are delicate, hand-picked, packaged, and refrigerated fruits vulnerable to spoilage and contamination. Cold atmospheric plasma (CAP) is a promising antimicrobial technology; therefore, this study evaluated the CAP treatment effect on acid-tolerant Listeria innocua and Listeria monocytogenes and evaluated changes in the quality of the treated fruit. Samples were spot-inoculated with pH 5.5 and 6.0 acid-adapted Listeria species. Samples were treated with gliding arc CAP for 15, 30, 45, and 60 s and evaluated after 0, 1, 4, 7, and 11 days of storage at 4 °C and 90% humidity for the following quality parameters: total aerobic counts, yeast and molds, texture, color, soluble solids, pH, and titratable acidity. CAP treatments of 30 s and over demonstrated significant reductions in pathogens under both the resistant strain and pH conditions. Sixty-second CAP achieved a 0.54 Log CFU g-1 reduction in L. monocytogenes (pH 5.5) and 0.28 Log CFU g-1 for L. monocytogenes (pH 6.0). Yeast and mold counts on day 0 showed statistically significant reductions after 30, 45, and 60 s CAP with an average 2.34 Log CFU g-1 reduction when compared to non-CAP treated samples. Quality parameters did not show major significant differences among CAP treatments during shelf life. CAP is an effective antimicrobial treatment that does not significantly affect fruit quality.

Estimation of The Shelf Life of Wedang Uwuh Ready to Drink with Blanching and Non Blanching Treatments

<p><strong>Wedang uwuh developed into a ready-to-drink beverage which began to be produced commercially. Determination of shelf life needs to be done to determine the time span and provide quality assurance from the start of production until it is not acceptable to consumers. One of the factors that influence changes in quality is temperature. The main parameters used are pH and color which are considered to most affect the chemical and physical quality of a product. The purpose of this study was to determine changes in pH and color during storage and the shelf life of ready-to-drink Uwuh Wedang. The shelf life estimation method used is the Accelerated Shelf Life Testing (ASLT) Arrhenius approach with storage temperatures of 40°C, 50°C and 60°C thereby accelerating quality degradation. Observations every day - 0, 3, 6, 9, 12, and 15 with three repetitions. Color analysis uses two-way analysis of variance (ANOVA). The research data showed that the shelf life of wedang uwuh ready to drink blanching treatment sequentially at 40°C, 50°C, and 60°C was 18, 15, and 12 days. While wedang uwuh ready to drink non blanching sequentially, we have 10, 9, and 9 days. Storage temperature and time have a significant effect on the color change of ready-to-drink blanching and non-blanching wedang uwuh. Ready-to-drink Wedang Uwuh turns red to brownish orange and the color of Wedang Uwuh ready to drink from blanching treatment is brighter than non</strong><strong>-</strong><strong>blanching.</strong></p><p><strong><em>Keywords</em></strong> - <em>Quality, Temperature, Ready to Drink, Shelf Life, Wedang Uwuh</em>.<em></em></p>

Characterization of Nanoemulsion Non-Ionic and Cytotoxicity Test on T47d Cells Ethanol Fraction of Barleria Prionitis L.

The formulation of the ethanol fraction of landep leaves identified bioactive compounds and evaluated anticancer activity on T47D breast cancer cells in vitro and was formulated as a nano emulsion to increase the solubility of drugs that are difficult to dissolve in water by increasing bioavailability. The aim of this research is to determine the anticancer activity and to characterize the Barleria prionitis ethanol fraction formulated in nano emulsion form and to determine the physical properties of the nano emulsion preparation. Landep leaf ethanol fraction nanoparticles were formulated with a surfactant formulation of 0.1% Tween 80 and 5% glycerol as a co surfactant, with a homogenization technique using a magnetic stirrer at a speed of 15,000 Rpm for 120 minutes. The results of the anticancer activity test showed that the IC50 value for T47D cells was 150.2 µg/mL. the nanoparticles formed were characterized using % transmittance value, and Particle Size Analyzer (PSA) and PDI to determine particle size. size. The best nanoparticle test results were obtained in the formula with a dose of 2000ug/mL which had physical quality properties with a particle size of 276.2 nm; The polydispersity index is 0.324 with nanoparticle size and has the most homogeneous particle distribution. The stability of the preparation using organoleptic, pH and viscosity tests gave quite stable results for 14 days so that it could be continued with stability tests to determine shelf life.

Synergistic impact of arbutin and kaempferol-7-O-α-l-rhamnopyranoside from Nephelium lappaceum L. on whitening efficacy and stability of cosmetic formulations

Four flavonoid glycosides, namely quercetin-3-O-rhamnoside (1), kaempferol-3-O-β-d-glucopyranosyl (2), kaempferol-7-O-α-l-rhamnopyranoside (3), and kaempferol-3-O-β-d-glucopyranosyl-7-O-α-l-rhamnopyranoside (4), from Nephelium lappaceum L. seeds were evaluated for their efficacy against melanin inhibition in B16F10 melanoma cells and tyrosinase inhibition. Among them, kaempferol-7-O-α-l-rhamnopyranoside (3) displayed the highest potency in both activities without any significant cytotoxicity. The combination of compound 3 and arbutin in specific proportions demonstrated a synergistic effect (CI < 1) in inhibiting melanin production in B16F10 cells and tyrosinase inhibition. Additionally, a cosmetic formulation containing compound 3 and arbutin as active ingredients exhibited favorable stability under accelerated storage conditions. Quantitative analysis indicated that compound 3 and arbutin levels in the formulation were above 90% after one month of storage. Determination of the formulation's shelf life using the Q10 method, estimating it to be around 5.2 months from the date of manufacture. The synergy between arbutin and kaempferol-7-O-α-l-rhamnopyranoside (3) extracted from N. lappaceum substantially enhances both the whitening effectiveness and the stability of cosmetic formulations.

Determination of Shelf Life of Instant Melon (Citrulluscolocynthis) Soup Powder for Working-Class Mothers in Lagos, Nigeria

The study developed and determined instant melon (Citrulluscolocynthis) soup powder’s shelf life for working-class mothers in Lagos, Nigeria. The study adopted research and development design. The population for the study was 2,077. The sample size for the study was 341. This consisted of three groups made up of 25 lecturers, 192 mothers working in banks and 124 mothers working. Seven sets of instruments were used for data collection. Data was analyzed using mean and standard deviation for the research questions. Findings of the study indicated that the shelf life determinants included free fatty acid (FFA), moisture content and total viable count measured over a period of 22 weeks. From the analysis, FFA content slightly appreciated over the weeks; from 0.60 at the start to 0.7 5 at 4weeks; 0.86 at 8weeks; 0.95 at 12 weeks; 1.70 at 16 weeks and 4.06 at 22 weeks. The analysis showed that the moisture content of the developed melon soup powder slightly decreased over the weeks; from 9.41 at the start to 9.30 at 4 weeks; 9.00 at 8 weeks; 8.82 at 12 weeks; 8.60 at 16 weeks and 8.30 at 22 weeks. The total viable count (TVC) of the developed melon soup powder increased over the weeks. At the start of the experiment, the TVC of the developed melon soup powder was 8; TVC increased to 10 at 4 weeks; 14 at 8 weeks; 15 at 12 weeks; 18 at 16 weeks and 29 at 22 weeks.

A Bayesian Approach to Kinetic Modeling of Accelerated Stability Studies and Shelf Life Determination.

Kinetic modeling of accelerated stability data serves an important purpose in the development of pharmaceutical products, providing support for shelf life claims and expediting the path to clinical implementation. In this context, a Bayesian kinetic modeling framework is considered, accommodating different types of nonlinear kinetics with temperature and humidity dependent rates of degradation and accounting for the humidity conditions within the packaging to predict the shelf life. In comparison to kinetic modeling based on nonlinear least-squares regression, the Bayesian approach allows for interpretable posterior inference, flexible error modeling and the opportunity to include prior information based on historical data or expert knowledge. While both frameworks perform comparably for high-quality data from well-designed studies, the Bayesian approach provides additional robustness when the data are sparse or of limited quality. This is illustrated by modeling accelerated stability data from two solid dosage forms and is further examined by means of artificial data subsets and simulated data.