Shelf Life Model Research Articles

Implementation of an app-based time-temperature-indicator system for the real-time shelf life prediction in a pork sausage supply chain

Time-temperature-indicators (TTIs) combined with predictive modeling are helpful tools for avoiding the increasing amount of food waste and the associated waste of resources along the food supply chain. Successful implementation of these systems in practice is still absent due to missing digital technologies for real-time shelf life prediction. This study aimed to validate a novel app system developed for the digital read-out of OnVu™ TTIs and the shelf life prediction of perishable products along the raw pork sausage supply chain. Therefore, a kinetic shelf life model of raw pork sausage was developed based on microbial parameters. A dynamic TTI model was developed based on app-measured TTI data and validated on a laboratory scale to prepare for the pilot study. In the pilot study, the shelf life prediction of TTIs based on app measurements was validated under practical conditions. Results showed that the spoilage kinetics of raw pork sausage could, in general, be reflected by the OnVu™ TTI kinetics based on the app's color measurements. The pilot study showed that predicted and measured TTI color values by the app were in good agreement with accuracy factors of 1.02–1.03; however, slight differences in shelf lives revealed that the prediction model must be further improved by integrating more data. Although variances in the hourly range could be seen between the predicted shelf life based on TTI app measurements and the real shelf life of raw pork sausage, the study serves as a proof of concept for the general useability of the app for shelf life prediction because it showed that TTI and product kinetics were highly comparable. Further technical adjustments to the app and the adaptation of the charging time may further improve the shelf life prediction by the app along the raw pork sausage supply chain.

Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling.

The objective was to review, using an integrated approach, all parameters related to osmotic dehydration, freezing, and frozen storage when assessing the advantages of the osmodehydrofreezing-ODF process. Peeled cherry tomatoes were treated at (T) 25, 35, and 45 °C (t) up to 180 min in glycerol-based OD-solution (50, 60, 70% w/w). OD was studied and optimized by applying the Response Surface Methodology, combined with selected desirability criteria to define the optimum process parameters. Water loss-WL, solid gain-SG, water activity reduction-aw, texture and color changes were monitored during the process. Untreated and OD-treated at optimal OD conditions (C = 61.5%, T = 36 °C; t = 72 min) samples were frozen and stored at isothermal (T, -5, -8, -14, -23 °C) and non-isothermal temperature conditions (Teff, -7.3 °C). OD samples presented acceptable color, increased firmness, low drip loss and high vitamin C/lycopene retention during frozen storage. OD increased the shelf life of frozen cherry tomato (up to 3.5 times based on sensory quality loss). The kinetic models obtained for vitamin and lycopene degradation and sensory quality loss were validated at non-isothermal conditions.

A shelf life prediction model of Actinidia arguta ‘Chang Jiang No.1’ based on postharvest quality evaluation combined with fuzzy mathematics

Actinidia arguta has good taste and nutritional value. It is a climacteric fruit that is not durable during storage and has a short shelf life. To investigate the effects of storage and transportation on the quality of the early maturing variety Chang Jiang No. 1 (CJ No. 1), shelf life models were developed applicable at different temperatures. Fuzzy mathematics was used to evaluate the sensory senses of different storage stages at 2, 5, 15 and 25 °C, and the storage end-time was determined to be 35, 25, 15 and 10 days, respectively. All indices followed zero-order reaction kinetics (ΣR02 > ΣR12) and kinetic parameters k, A and Ea were calculated. Combined with the Arrhenius equation, a kinetic model was established based on key indices. The mean relative errors (MRE) of the key indices and shelf-lifeAll (SLAll) were less than 10% when comparing predicted and measured values. The weight of each index was determined using the Analytic Hierarchy Process (AHP), and a consistency test was conducted. Samples at 20 °C were selected to verify the model. The shelf life of CJ No.1 from 2 to 25 °C can be predicted according to the weighted model. The results of this study can help distributors and consumers determine the best time to eat A. arguta and the appropriate storage time. The ideas and methods of this study can also be promoted and applied to other fruit and vegetables to achieve a wider temperature range and a method of prediction of their shelf lives.

Accelerated stability modeling of recrystallization from amorphous solid Dispersions: A Griseofulvin/HPMC-AS case study

Amorphous solid dispersions (ASDs) represent an important approach for enhancing oral bioavailability for poorly water soluble compounds; however, assuring that these ASDs do not recrystallize to a significant extent during storage can be time-consuming. Therefore, various efforts have been undertaken to predict ASD crystallization levels with kinetic models. However, only limited success has been achieved due to limits on crystal content quantification methods and the complexity of crystallization kinetics. To increase the prediction accuracy, the accelerated stability assessment program (ASAP), employing isoconversion (time to hit a specification limit) and a modified Arrhenius approach, are employed here for predictive shelf-life modeling. In the current study, a model ASD was prepared by spray drying griseofulvin and HPMC-AS-LF. This ASD was stressed under a designed combinations of temperature, relative humidity and time with the conditions set to ensure stressing was carried out below the glass transition temperature (Tg) of the ASD. Crystal content quantification method by X-ray powder diffraction (XRPD) with sufficient sensitivity was developed and employed for stressed ASD. Crystallization modeling of the griseofulvin ASD using ASAPprime® demonstrated good agreement with long-term (40 °C/75 %RH) crystallinity levels and support the use of this type of accelerated stability studies for further improving ASD shelf-life prediction accuracy.

A kinetic study on carrot juice treated by dielectric barrier discharge (DBD) cold plasma during storage

This study aimed to investigate the efficacy of DBD cold plasma (CP) on carrot juice quality maintenance and develop suitable shelf life models based on carotenoid degradation and total mesophilic bacteria (TMB) growth. The physicochemical, microbial, and sensory properties of carrot juice treated with CP (8, 10, and 12 kV for 3 min) and heat (80 °C for 7 min) were evaluated during storage at 4 °C for 21 days. Results showed carrot juice treatment with the lowest voltage (8 kV) better preserved the physicochemical properties (ascorbic acid and total phenol), color changes, microbial growth, and sensory deterioration. The temperature effect on TMB growth was modeled using the Baranyi and Roberts model, followed by the Arrhenius and square root models. The Q10 and activation energy (Ea) values of TMB growth were higher than those for carotenoid degradation, proposing that bacterial growth could be a more reliable marker in the self life prediction of carrot juice treated by DBD cold plasma.

Development of a novel app-based system for the digital color read out of time-temperature-indicators and to monitor shelf life along the chain

The aim of this study was the development of an app-based system for the digital read-out of Time-Temperature-Indicators (TTI) and the shelf life prediction of perishable products. The study was subdivided into four parts: development of a color measurement app for TTIs, investigation of the influence of different environmental and technical parameters on measurement accuracy, development of a kinetic shelf life model for the TTIs by app measurement and the integration of the model and a QR code scanner in the app for shelf life prediction. The study revealed the possibility to perform accurate color measurements by app. Measurement accuracy could be enhanced by white balance correction. Shelf life modeling using the Logistic and Arrhenius models resulted in activation energies from 107.49 to 111.55 kJ/mol for different charging times (1800–500 ms). The app is a promising system for stakeholders to perform temperature monitoring and shelf life prediction along the supply chain.

Stability and shelf life modeling of natural colorant from bee pollen

One of the main limitations for natural food colorants as potential replacements for synthetic alternatives is their stability and shelf life, which are determinant to their successful marketing. Bee pollen can be used as a source of natural pigments to substitute artificial colorants in the food, medicine, and cosmetics industries, showing advantages due to their bioactivity. This work studied the stability and shelf life of an oil-based carotenoid-rich extract (CRE) obtained from bee pollen via microwave-assisted extraction. Total carotenoid content (TCC), lipid oxidation indices, and color in the CIELAB space were evaluated during 90 days at three different temperatures: 30 °C, 45 °C, and 60 °C. The results showed that while the color remains stable, the TCC decreases and the peroxide index increases as a function of temperature. The overall CRE degradation kinetics was better modeled as a zero-order reaction and, with the Arrhenius equation, the shelf life of the colorant was determined as 37 months (at 20 °C) with a hue (hab) critical value of 70. These results demonstrate the high stability of a new type of natural colorant as well as the efficacy of bee pollen carotenoids in combination with oil lipids in color preservation.

Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages.

Walnut meal is a by-product produced during the production of walnut oil and is often treated as a waste. However, the nutrients in walnut meal mean it has significant potential for development as a plant-based milk. This study investigated the effect of microfluidization on the stability of walnut protein emulsion (WPE) and walnut protein beverage (WPB) produced from walnut meal, compared with conventional homogenization. The particle size, zeta potential, rheological properties, and stability of WPE all significantly improved after microfluidization. The mean particle size and zeta potential of the microfluidized WPE significantly decreased (p < 0.05). The rheological properties demonstrated that the viscosity of the microfluidized WPE decreased by 80%, and that the shear force increased 4.5 times as the shear rate increased. This gave the resulting product the characteristics of non-Newtonian fluid. LUMisizer stability demonstrated that microfluidization improves stability through protein absorption on the oil-water interface. Microfluidization increased the denaturation temperature (Tm) of WPE from 135.65 to 154.87℃. Moreover, microfluidization improved the color, centrifugal precipitation rate, and viscosity in WPB compared to the control at all studied temperatures. The Arrhenius approach was used to establish a shelf-life model, which predicted that microfluidized WPB could be stored for 175 d at 4℃. This study provided a new reference for the widespread application of microfluidization in the production of food-based emulsion and beverage products.

Multivariate stability monitoring and shelf life models of deterioration of vegetable oils under real time ageing conditions – Extra virgin olive oil as a main case of study

Modelling quality depletion of oils and establishing their shelf life (or ageing rate) remains a challenge for food industry. A persistent issue in the control of lipid oxidation is deciding which oxidation products are the most suitable to be monitored. Several attempts have been done in this regard, however, the number of parameters that can be considered to assess oil shelf life is excessively wide and the proposed univariate models have proven to be extremely dependent on experimental conditions. For this reason, the methodology for carrying out a multivariate kinetic model is presented, combining physico-chemical and sensory parameters from experimental analytical determinations, and chemometric data processing tools. The main objective is to develop a multivariate shelf life model that allow predicting the number of months in which an extra virgin olive oil complies with the requirements of its commercial category when ageing takes place under standard trading conditions.

Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test

The quality changes in whole egg powders (WEP) during accelerated storage ( 40 °C, 50 °C, and 60 °C for 35 days ) were characterized by monitoring its moisture, pH, color, volatile flavor component, sensory attribute, particle size, and lipid oxidation. The general stability index (GSI) and multivariate accelerated shelf-life test (MASLT) were used to estimate the shelf-life of WEP. GSI evaluated the sensory scores, hydroperoxide (ROOH) content, malondialdehyde content, and acid value (AV), representing the shelf-life quality loss of WEP. For the MASLT, the data set was spatially compressed by principal components analysis (PCA) to obtain scores for the time-dependent components for further shelf-life evaluation. The predicted shelf-life at 25 °C storage using the GSI and MASLT model were 500 and 452 days, respectively. Overall, the MASLT model was more comprehensive and considered a more stringent predictor of shelf-life. • The general stability index (GSI) model was used to evaluate the multi-quality indicators of whole egg powder (WEP). • The GSI model can effectively predict the shelf-life of WEP. • The multivariate accelerated shelf-life test (MASLT) model can simultaneously estimate the deterioration of several quality attributes.

Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films

The effects of active films on the stability of kaşar cheese stored at 5 °C, 15 °C, and 25 °C were investigated regarding microbial quality, physicochemical, and textural properties. The antimicrobials incorporated into the films (LDPE/polyamide/LDPE+2% antimicrobials) were potassium sorbate (PS-film), nisin (N-film), chitosan (CTS-film), or silver substituted zeolite (AgZeo-film). Shelf life, activation energy, and temperature quotient were also calculated. According to total mesophilic aerobic bacteria (TMAB) count, active films successfully inhibited microbial growth. The lowest growth rate for TMAB count of the samples was found in AgZeo-film, followed by N-film. CTS-film was more effective in controlling total yeast and mould count. PS-film showed some inhibition ability in both counts, but not as much as the other active films. Hence, antimicrobial agents incorporated into active films should be chosen considering main deteriorative microorganism in food being packaged. The active films improved shelf life of kaşar cheese by lasting the lag times of microorganisms.

Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage.

The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite films and the impact of storage temperature (4, 25, and 38 °C) on the shelf life of fresh corn. The sensory quality and color changes of the corn were evaluated, indicating a significant improvement in the glossiness (GL), sourness (SO), and color changes compared to corn packaged using OR films. The results showed that the HB films preserved corn freshness under refrigerated and normal temperature storage conditions, delaying color changes and SO development. A shelf-life model was established based on the Arrhenius equation. The predicted values of the corn at different temperatures were compared with the experimental data, indicating that the model could accurately predict the shelf life. The shelf life observed via sensory evaluation was more than 50% shorter than the results obtained by instrumental measurements. Therefore, sensory evaluation could be applied to determine shelf life and avoid food waste.

Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage

Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. The aim of this study was to investigate the changes in the consistency and sensory properties of Maksym after industrial production during refrigerated storage. The acidity of the beverage increases and the total soluble solids decrease after 21 days. The amount of lactic acid bacteria (LAB) and yeast after production were 9.36 and 9.46 log cfu/mL, respectively. After 21 days it is indicated that the amount of both starter cultures decreased by 2 log units. In terms of acceptability, the sensory properties after 7 days of storage received the highest rating. However, the acidic taste after 21 days of storage received the lowest rating. Rheological measurements carried out at 5, 10, 20, and 30°C also revealed these changes. Four rheological models (Newtonian, Herschel-Bulkley, Ostwald De-Waele, and Casson) were used to describe the flow behaviour of the beverage. The Casson model was superior to other rheological models. The effective viscosity of Maksym was decreased from 2.66 to 1.96 mPa·s after 21 days of cold storage. The activation energy was decreased from 23.10 and 14.94 kJ/mol and indicated the thinning of viscosity of the beverage. The obtained parameters can be used to predict the shelf-life model and product labelling by its expiry period, as well as to control the quality of Maksym.

Shelf-life prediction and storage stability of Aeromonas bacteriophage vB_AsM_ZHF

Phage therapy is a potential alternative to antibiotics for the treatment of bacterial infections. Due to the good antibacterial and therapeutic effects of phages, phage therapy has received attention and the demand for clinical applications has gradually increased. Phage storage stability and shelf life are key aspects of biopharmaceutical development and registration. In this study, Aeromonas salmonicida phage was stored at different temperatures for 12 months. We found that 4 °C was the optimal storage temperature. In the case of cryopreservation, 10% dimethyl sulfoxide (DMSO) was more effective at protecting the phage at -20 °C and -80 °C than 30% glycerin. Indeed, the phage titer decreased by only one order of magnitude within one year when DMSO was added. Hydroxyapatite (HAP) reduced the inactivation of phages by six orders of magnitude during storage at 28ºC for 1 year, significantly lower than that of in SM buffer. In addition, for excipients in lyophilization, tryptic soy broth (TSB) and tryptone or skim milk powder (SMP) in combination with trehalose alleviated phage inactivation during lyophilization and subsequent storage at 28 °C. Furthermore, a model for predicting the phage shelf-life was established with the Accelerated Stability Assessment Program (ASAP) based on the Arrhenius equation. The error of the model was less than 15% by comparing the predicted value with the actual value at 28 °C, indicating high accuracy. The study demonstrated the storage stability and shelf-life model of phage for the first time, which provided a theoretical basis for the development and application of phage products.

Monitoring the Shelf Life of Refined Vegetable Oils under Market Storage Conditions-A Kinetic Chemofoodmetric Approach.

Most physicochemical and sensory properties of edible vegetable oils are not stable over time. One of the main causes of quality depletion of vegetable oils is oxidation, which influences sensory acceptability and nutritional value, and could even lead to toxic compounds. That negative influence affects international refined oil prices and the variety of its culinary applications. Modelling quality depletion of vegetable oils and establishing the shelf life, generally accepted as the time until rancidity becomes evident, already remains a challenge for the industry. Hence, this paper will show a promising chemofoodmetric methodology, as an easy and straightforward tool to estimate the current shelf-life of refined vegetable oils, based on a comprehensive characterisation of quality depletion-related changes over storage time under real market conditions. The methodology for building a multivariate kinetic ageing-based model is described, taking into account all time-related physicochemical parameters and chemometric processing tools. From a particular ageing state, multiparametric models are able to reliably infer the expected storage time for each vegetable oil so that it remains consistent with acceptability requirements. The results of the study pointed out the accuracy of multivariate shelf-life modelling with regard to univariate modelling. Discrepancies were found in the oxidation rates of oils extracted from different plant seeds.

Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus)

The incorporation of SAEW and SI can effectively maintain the characteristics of texture in marine fish. This study aimed to investigate the relevance of cathepsin activity for texture and the establishment of a shelf-life model of mackerel (Pneumatophorus japonicus) stored at 4 °C. Before the cold storage, mackerel samples were exposed to flake ice (Control), slurry ice (SI), and slightly acidic electrolyzed water- slurry ice (SAEW-SI), respectively. Then the TVC, K-value, cathepsin activity, texture, and sensory attributes were investigated. The results showed that the TVC and K-value of samples in SAEW-SI group was significantly lower by approximately 1 log CFU/g and 17% than those in Control group (P < 0.05). Meanwhile, there was a tendency to first increase and then decrease on the activities of cathepsin B, D and L. Results of texture profile analysis (TPA) clarified that SAEW-SI can markedly suppress the decrease of hardness, springiness and chewiness (P < 0.05). During the experimental period, the highest sensory scores were obtained in SAEW-SI group. In addition, the heat map of correlation analysis suggested that texture attributes (hardness) were negatively correlated with cathepsin B (r = -0.66), cathepsin D (r = -0.49), and cathepsin L (r = -0.69), respectively. According to the principal component analysis (PCA) and analysis of linear regression, SAEW-SI treatment could effectively maintain mackerel quality and extend the estimated shelf-life of mackerel by at least 5 days compared to Control group. Therefore, SAEW-SI could be suggested as a novel strategy for cold-chain transportation in seafood industry.

Accelerated shelf life modeling of appearance change in drug products using ASAPprime ®

An accelerated stability model approach was demonstrated to accurately predict the long-term shelf life of example drug substances and drug products (indigo carmine tablets and L-ascorbic acid powder) where appearance changes were shelf life–limiting. The products were exposed outside of packaging to conditions from 50 to 90 °C and 0–80% relative humidity for up to one month to accelerate appearance changes. The appearance changes of stressed samples were quantitated using the CIELAB color scale (calculated ΔE*), where a visual assessment of appearance changes likely to be noticeable was used to assign a ΔE* specification limit. ASAPprime ® software was employed to create an isoconversion paradigm, modeled in packaging by the moisture-modified Arrhenius equation, that predicted the color changes of the products within the error bars of the model to nine months at 25 °C/60% RH, 30 °C/65% RH, and 40 °C/75% RH. Overall, these case studies indicate that the ASAPprime ® approach for accelerated stability studies are a fast, accurate approach to modeling appearance changes.

Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis

Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R2, 0.8699–0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (Ea value was 47.23–72.09 kJ/mol, kref value was 1.076 × 106–9.220 × 1010 d−1) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.

A technological quality control system for rice supply chain

AbstractRice quality affects social stability, consumer health, and corporate brand benefit. The traditional supply chain traceability management system is centralized, monopolized, asymmetric, and opaque. It is the main factor leading to frequent food safety incidents. This paper proposes a technological quality control system for rice supply chain to protect rice products quality and safety. Firstly, it adopts risk assessment and traceability mechanism to prevent the hazard factors in the production and processing. Then, to prevent spoiled food from endangering the consumers’ health and reduce food waste, it explores a shelf life model of rice products to predict the remaining shelf life of products. Finally, this paper constructs a decentralized traceability management system based on blockchain and IoT, which enables consumers to access the real information of rice products and helps supervisors to monitor the quality of products in the supply chain.

Multivariate Stability Monitoring and Shelf Life Models of Deterioration of Vegetable Oils Under Real Time Ageing Conditions – Part 1: Extra Virgin Olive Oil as a Main Case of Study

Multivariate Stability Monitoring and Shelf Life Models of Deterioration of Vegetable Oils Under Real Time Ageing Conditions – Part 1: Extra Virgin Olive Oil as a Main Case of Study