Shelf Life Estimation Research Articles

Shelf-Life Management and Ripening Assessment of 'Hass' Avocado (Persea americana) Using Deep Learning Approaches.

Avocado production is mostly confined to tropical and subtropical regions, leading to lengthy distribution channels that, coupled with their unpredictable post-harvest behavior, render avocados susceptible to significant loss and waste. To enhance the monitoring of 'Hass' avocado ripening, a data-driven tool was developed using a deep learning approach. This study involved monitoring 478 avocados stored in three distinct storage environments, using a 5-stage Ripening Index to classify each fruit's ripening phase based on their shared characteristics. These categories were paired with daily photographic records of the avocados, resulting in a database of labeled images. Two convolutional neural network models, AlexNet and ResNet-18, were trained using transfer learning techniques to identify distinct ripening indicators, enabling the prediction of ripening stages and shelf-life estimations for new unseen data. The approach achieved a final prediction accuracy of 88.8% for the ripening assessment, with 96.7% of predictions deviating by no more than half a stage from their actual classifications when considering the best side of the samples. The average shelf-life estimates based on the attributed classifications were within 0.92 days of the actual shelf-life, whereas the predictions made by the models had an average deviation of 0.96 days from the actual shelf-life.

Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions

Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions

Estimating shelf life and degradation mechanisms of nitrile butadiene rubber for viscoelastic dampers

This study investigates the shelf life of nitrile butadiene rubber (NBR) based on age and temperature factors. Natural aging of nitrile butadiene rubber samples is performed under laboratory conditions for 2 years, followed by thermogravimetric analysis to evaluate Arrhenius parameters. Toop’s equation is used to predict shelf life at 5% conversion rate. Model-free kinetic methods, including Ozawa-Flynn-Wall (OFW), Kissinger-Akahira-Sunose (KAS), and Kissinger, estimate shelf life at different temperatures for both virgin and naturally aged nitrile butadiene rubber. Results show close correlation between KAS and Kissinger methods, with slight variations in activation energy impacting shelf life. Fourier-transform infrared spectroscopy (FTIR) tests assess functional group changes with age. Virgin nitrile butadiene rubber activation energy: OFW-73.33 kJ/mol, KAS-68.43 kJ/mol. Aged nitrile butadiene rubber activation energy: OFW-72.57 kJ/mol, KAS-67.88 kJ/mol. Shelf life at 40°C: Virgin nitrile butadiene rubber - OFW-111.29 years, KAS-26.31 years. Aged nitrile butadiene rubber - OFW-89.01 years, KAS-22.37 years. These findings provide valuable insights for predicting and assessing nitrile butadiene rubber viscoelastic damper performance in engineering applications.

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.

The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of Lactobacillus rhamnosus or a co-culture consisting of lactic acid bacteria and Bifidobacterium. Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture. The organic acid content and microbial growth were monitored during fermentation and storage (15 and 21 days). Proximal composition, gamma-aminobutyric acid, and volatile compounds were measured in the final product. Sensory analysis was only conducted on the enzymatically treated samples. The estimated shelf life of the bread beverage was 15 days. The variables studied significantly influenced the amountof organic acids and specific volatile compounds responsible for the aroma of fermented beverages. The beverage produced via co-culturing was preferred by consumers in the sensory test.

Almond flour a by‐product of oil extraction: nutritional characterisation and impact on rheological properties of premixes for bakery products

SummaryThe press cake of almond oil extraction contains macro‐ and micronutrients of high nutritional quality. From the milling of this press cake, almond flour (AF) is obtained. The objectives of this work were to evaluate the nutritional and techno‐functional properties of AF and the impact of AF (10%, 20% and 30%) addition on rheological and techno‐functional properties of wheat flour, and maize and potato starches. AF presented a high level of lipids (43.56%), oleic acid being the major one. However, AF presented a long estimated shelf life (18 months). Also, AF was a good source of Mg, P, Cu, Fe, Mn and Zn. Moreover, AF added to wheat flour reduced water absorption and dough farinograph stability. Besides, AF caused a reduction of starch swelling and retrogradation, evidenced by lower peak viscosity and setback values in the viscoamylograph curves of wheat flour; maize and potato starches. This study showed the potential impact of AF use for the development of new bakery products.

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.

Experimental study of air cargo temperature variations and its impact on mango quality

An air cargo supply chain for fresh mango was investigated from Thailand to France. Measurements of air temperature, air relative humidity, and fruit (peel) temperature were conducted using thermo-hygrometer data loggers in cartons. In a Unit Load Device (ULD) containing 148 cartons, twenty-seven instrumented cartons were placed at different positions to observe spatial and temporal temperature variations during 12 h cruising. At the destination, mango quality attributes were assessed at different time-points during 15-day storage at 16.1 °C and 21.6 °C. Throughout the supply chain, fruit temperatures ranged from 16.6 °C to 30.5 °C. During cruising, fruit temperatures in upper cartons remained almost constant, whereas base carton temperatures continuously decreased from 26.1 °C to 18.1 °C. Because of a short cruising period in comparison to a storage duration at the destination and proper ambient temperature condition during the experiment, carton position in the ULD had no discernible impact on fruit quality during storage. Fruit stored at 16.1 °C preserved superior fruit quality compared to 21.6 °C storage. For the same storage temperature, better quality of fruits stored in Thailand demonstrated the impact of air shipment on product degradation. The measured temperature and relative humidity evolutions were used as input parameters of a mass loss evolution model. A comparison with the measured data exhibited good agreement (RMSE < 1.8 % mass loss). Considering 10 % mass loss as a critical value, this model allows an estimation of the product shelf life based on a supply chain scenario.

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.

Sensory Attribute Properties and Shelf Life Of Chicken-Herbal Essence Functional Drinks

Chicken-herbal essence, a nutritionally rich functional beverage boasting elevated levels of proteins and amino acids, is renowned for its health-promoting attributes, notably its positive effects on lactation. Comprising an amalgamation of free-range chicken, red ginger, brown sugar, honey, sesame oil, nutmeg, salt, and water, this elixir undergoes a discernible deterioration in quality when subjected to prolonged storage. Consequently, imperative research endeavors are undertaken to elucidate the temporal constraints of storage for this esteemed functional drink. The present study is oriented towards gauging the degradation in quality and prognosticating the shelf life of chicken-herbal essence when exposed to three distinct temperatures—refrigerator temperature (10°C), ambient room temperature (25-27°C), and an elevated temperature (35°C)—utilizing the Arrhenius method as the analytical framework. Conducted over a rigorously observed four-week duration at both the Djuanda University Food Laboratory and the LPPOM MUI Laboratory, this study systematically examines diverse parameters, including pH levels, total dissolved solids, total plate count (TPC), and a comprehensive sensory evaluation. The pH testing, conducted employing a precision pH meter, yields a range of 4.676 – 5.074, while total dissolved solids ranged from 27,100 – 27,450 Brix; total plate count ranged from 0 – 20 CFU/mL. In the sensory test, samples at three temperatures were withdrawn upon panelists' arrival. Generally, refrigerated and room temperature storage showed higher acceptability than higher temperature (35°C) storage. Shelf life estimation indicated that refrigerated storage (10°C) extended to 53 days, surpassing the other temperatures.

Shelf-life Estimation of Dried Chili in Vacuum Packaging

This research aimed to build a model for estimating the shelf life of dried chilies in vacuum packaging stored at any storage temperature. The shelf-life estimation of dried red chilies was carried out based on the change rate of dried chilies quality parameters using the ASLT (Accelerated Shelf-Life Testing) method with the Arrhenius approach. The shelf-life estimation using the ASLT method was carried out by conditioning the storage room, which could accelerate the degradation reaction, stored at temperatures above room temperature. Prior to storage, red chilies were dried until their moisture content reaches 10%. Then it was packaged in vacuum packaging made of PE (polyethylene) plastic and stored at 35°C. During the storage period, the observation was conducted on some quality parameters, namely moisture content, color, and vitamin C content. The same experiments were also carried out at 40°C, 45°C, and 50°C to obtain different rate constant values. The shelf-life estimation results from the Arrhenius equation model were selected based on the critical parameter, in this study the critical parameter was the decrease of vitamin C content. The shelf life of dried red chilies that were packed in vacuum stored at room temperature (25°C) could maintain its quality up to 365 days. Keywords: Arrhenius, ASLT, Red chili, Vacuum packaging, Shelf life,

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

&lt;p&gt;&lt;strong&gt;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&lt;/strong&gt;&lt;strong&gt;-&lt;/strong&gt;&lt;strong&gt;blanching.&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Keywords&lt;/em&gt;&lt;/strong&gt; - &lt;em&gt;Quality, Temperature, Ready to Drink, Shelf Life, Wedang Uwuh&lt;/em&gt;.&lt;em&gt;&lt;/em&gt;&lt;/p&gt;

Shelf-life prediction of sago flour (Metroxylon sagu Rottb) in polyethylene packaging

Sago is one of the local foods in Indonesia which is very rich in carbohydrates. This food product has been used as an alternative staple food in various regions. Sago can usually be found on the market in the form of packaged flour. Each type of packaging will of course have a different effect on the shelf life. This research was conducted to determine how long the shelf life of sago flour is packaged in polyethylene packaging with various thicknesses, namely 0.03, 0.05, and 0.08 mm. Estimation of shelf life was carried out using the Labuza approach by utilizing information from the sago starch isotherm sorption curve. Sago flour is packaged using polyethylene packaging and placed in a room with RH of 60, 70 and 80%, and at a temperature of 30 and 40 ℃. The shelf-life prediction based on this Labuza approach showed that the product in polyethylene packaging with a thickness of 0.08 mm had the longest shelf-life. The thicker the packaging, the longer the shelf-life of sago flour, which was caused by the lower permeability value of packaging. This finding supports the fact that the permeability value of packaging is inversely proportional to the packaging thickness.

Estimation of shelf life for Ready-To-Eat sardines (RTE) using the Accelerated Shelf-Life Testing (ASLT) method

Ready-to-eat sardines (RTE) are ready-to-eat foods designed to satisfy the needs of people who don’t have time to cook. In order to maintain the quality of RTE products and have a longer shelf life, efforts should be made to maintain the quality of RTE products, one of which is the use of cold storage methods and packaging. The purpose of this study was to estimate the shelf life of RTE sardines using the accelerated method combined with the Arrhenius method. This study employs a completely randomised Design with two factors: packaging type (vacuum and non-vacuum packaging) and storage temperature (cold storage and freezing temperature). The parameters tested in this research include TPC (total plate count), organoleptic properties, fat content, and protein content. The estimated shelf life of ready-to-eat sardines (RTE) in this study shows that RTE fish has a shelf life of up to 558.96 days if stored at a freezing temperature and vacuum packed, and 313.29 days if stored at a refrigerated temperature and vacuum packed. While ready-to-eat sardines (RTE) have a shelf life if stored using pouch packaging of 514.83 days at freezing and 2945.13 days at refrigerated temperatures with the Arrhenius equation obtained, namely ln k = (13.436 – 3034.6) (1/T).

СОХРАНЕНИЕ ФУНКЦИОНАЛЬНЫХ СВОЙСТВ ДНК АПТАМЕРОВ ПРИ ДЛИТЕЛЬНОМ ХРАНЕНИИ

The paper presents the results of studying the functional properties of DNA aptamers during long-term storage for 5 years. The study was performed on 25 male mongrel rats, which, after the introduction of the DNA aptamer of the thrombin inhibitor 31RE with different synthesis periods, were determined by activated partial thromboplastin time (APTT) and prothrombin time (PTV). APTT and PV were deter-mined at intervals, 10, 60, 120 minutes after administration of the drug. The shelf life of the aptamer DNA from the moment of synthesis was: 1 month, 2 years, 5 years. According to the results of the study, it was found that the estimated shelf life of DNA aptamers is at least two years with a slight de-crease in activity.

Estimation of Shelf Life of Pegagan Tea (Centella asiatica (L) Urban) using Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model

This research aimed to evaluate the shelf life of pegagan (Centella asiatica (L) Urban) tea using the Accelerated Shelf Life Testing (ASLT) method by applying the Arrhenius Model since its widely known for its various health benefits, including its ability to enhance cognitive function and exhibit antioxidant effects. The ASLT method was employed to accelerate the chemical and physical changes in the product, thereby enabling a shorter estimation of shelf life compared to conventional methods. In this research, samples of pegagan tea were packaged in paper sacks, aluminum foil, and vacuum-sealed plastic and stored at temperatures of 15, 30, and 45 °C for 28 days, with observations conducted every 7 days. The Arrhenius Model was utilized to predict the rate of chemical reactions in the product, taking into account the temperature's influence on these changes. The data were analyzed using Analysis of Variance (ANOVA) at a 5% confidence level. If the ANOVA results showed significant differences, Duncan Multiple Range Test (DMRT) was further conducted. The results of the observations indicated that storage temperature and packaging type significantly influenced the yield value and pH value, but had no significant effect on the moisture content of pegagan tea. The estimated shelf life of pegagan tea for 28 days using paper sack packaging at temperatures of 15, 30, and 45 °C was 173, 616, and 195 days, respectively. For aluminum foil packaging, the estimated shelf life was 189, 661, and 205 days at the same temperatures. As for vacuum-sealed plastic packaging, the estimated shelf life was 551, 192, and 597 days at the respective temperatures. The findings of this research are expected to provide valuable information for manufacturers and consumers regarding the shelf life of pegagan Tea. Additionally, the research aims to offer a scientific basis for appropriate packaging and storage practices to better maintain the product's quality.

Evaluation of edible films as single-serve pouches for a sustainable packaging system

This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 individual soluble pouches and a sensory analysis was performed to determine whether panelists could detect the presence of the pouch. The proposed packaging system is suitable for packaging individual coffee pouches since it preserves the quality characteristics of the product.

Development of rapid and non-destructive electric nose (E-nose) system for shelf life evaluation of different edible seeds.

Shelf life estimation is crucial in ensuring the quality of food products. However, traditional methods are time-consuming and inefficient. Therefore, there is an urgent need for simple, efficient and rapid techniques for quality assessments. An electronic nose (E-nose) serves as a solution by rapidly and accurately detecting release of volatile organic compounds (VOCs) during food deterioration. This study aims to develop Arduino-Uno R3 microprocessor based E-nose, equipped with MQ4, MQ5, MQ9 and MQ135 sensors for evaluating shelf life of different edible seeds over the storage period of 150days. Sensor values were recorded, revealing a significant increase (p-value≤0.05) in MQ5 sensor readings for Nigella seeds from 349 to 480. Sensor values were positively correlated with physical, microbiological and Fourier-transform infrared (FTIR) spectroscopy parameters. Maximum peak shifts were observed from 3000cm-1 to 2800cm-1 and 1500cm-1 to 1000cm-1 wavenumbers. Hence, this study provides successful E-nose system to determine shelf life of seeds.

THE SHELF-LIFE PREDICTION OF SWEET SOY SAUCE USING ASLT METHOD WITH ARRHENIUS MODEL

Sweet soy sauce is a typical Indonesian soy sauce. One of soy sauce producers in Malang Regency is Jawa Sehati Mulia SMEs. This SMEs has not yet estimated the shelf life of sweet soy sauce product so that the current shelf life refers to other commercial products. The purposes of this study were to determine the characteristics quality and to estimate the shelf life of Tugu Jawa sweet soy sauce. The product was stored at 31, 34, and 37 °C and the organoleptic, microbiological, physical, and chemical characteristics were analysed every seven days. The result showed that the critical parameter was pH because it has the lowest activation energy value. Changes in pH parameter values follow first order with a linear regression equation y = -4.115,68x + 7,33 so that the estimated shelf life of sweet soy sauce was 127,92 days or 4,26 months at room temperature (25 °C).

Enhancing salmon freshness monitoring with sol-gel cellulose nanocrystal colorimetric paper sensors and deep learning methods

Accurate shelf-life estimation of food products has the potential to improve the safety, reliability, and sustainability of food supply chains. Here, a scalable system for accurately indicating the freshness-related information of salmon for consumers was developed and characterized. The system comprises two parts, an optically changeable colorimetric sensor by dye incorporated with sol-gel functionalized paper sensor and a deep convolutional neural network (DCNN)-based freshness estimation system based on images. The paper sensor was produced based on paper and immersed, coated, or printed with (3-aminopropyl) triethoxysilane (APTMS) and tetraethyl orthosilicate (TEOS) sol-gel particles and indicators (e.g., pH indicator, ammonia gas indicator, oxidation indicator, and other volatile organic compounds indicators). After being augmented by machine learning, the limit of detection reaches as low as 17.1 ppm for ammonia detection and the accuracy achieved up to 99.2% for salmon freshness estimation, which satisfied the application in food supply chains. The system balanced the trade-off between detection sensitivity, stability, and cost with the ability for scalable batch production.

Application of fuzzy model for the shelf-life determination of whole sea bass (Dicentrarchus labrax) under refrigerated temperatures

In this study, microbiological deterioration of whole sea bass stored at refrigerator temperatures (4°C) was determined through fuzzy modeling. Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Lactic Acid Bacteria (LAB), Pseudomonas sp., and Enterobacteriaceae counts were observed during 12 days of storage. Quality Index Method (QIM) was used for sensory analysis of the samples and shelf life was determined according to sensory deterioration. The growth of the microorganisms was statistically significant (p&lt;0.05) at the end of the storage period. Additionally, significant differences (p&lt;0.05) were observed for QI scores after the 8th day of the storage in whole sea bass stored under refrigerated conditions. A total of 12 rules were determined in the fuzzy logic application. Mamdani was used as the fuzzy type for fuzzy modeling, and centroid was used as the defuzzification method. Fuzzy membership values were computed using triangular membership functions. According to the research results, the shelf life of sea bass fish was determined as 8 days from the time of 12 days storage. As a result, it was observed that the sensory score could be determined by using Fuzzy logic (R2=0.96) according to microbiological parameters in sea bass stored in refrigerator conditions. In this context, it was concluded that Fuzzy logic could be used in shelf-life estimation in seafood products.