Shelf Life Of Products Research Articles

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

Optimizing the Sales Law and Replenishment Decision Analysis of Fresh Supermarket Products

In the field of fresh food supermarkets, due to the relatively limited shelf-life of vegetable products, their quality will gradually deteriorate with the sales time. Therefore, supermarkets need to perform daily rationing replenishment operations based on the historical sales data and demand of the products. This paper is based on the collected product information of vegetable categories, detailed vegetable sales flow data, wholesale prices of vegetable products, and recent vegetable product wastage rates. Data analysis and visualization techniques are used to analyze the distribution pattern of vegetable sales in each category and single product. Next, a functional relationship between total sales volume and cost-plus pricing of vegetable categories was constructed. Regression forecasts were used to simulate the future wholesale prices of vegetable categories.

A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry.

The Aristotelia chilensis (Mol.) Stuntz, also known as Maqui, is an endemic berry native to southern Chile. It is a very popular berry for its nutritional attributes and health benefits, provided mainly by its polyphenols. This review aims to investigate the Maqui and its nutritional characteristics, its health benefits, and the application of Maqui in the food industry. This fruit provides 150 calories per 100 g of product and has a low protein content and a high fiber content. Its seeds contain monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs); however, its most outstanding feature is its high value of bioactive compounds, mainly anthocyanins, indole alkaloids and flavonoids, coumarins, caffeic and ferulic acids, and delphinidin 3-O-β-glucoside, the latter being the most representative, providing Maqui with high antioxidant activity. Maqui is considered a fruit of high interest as a nutraceutical product for the control and prevention of ongoing diseases, and among its benefits, we can highlight glycemic and metabolic control; the control and prevention of obesity, cancer, cognitive decline, and dementia; the prevention and treatment of bone structure alterations; prevention against oxidative stress, particularly in cigarette smoke-induced stress. In addition to its nutraceutical use, Maqui has been used in the food industry to improve the shelf life (by controlling lipid oxidation) and nutritional value of food products and as a substitute for synthetic additives. In addition, the inclusion of Maqui improves the organoleptic and sensory characteristics of foods. The incorporation of this fruit has been observed mainly in drinks, meat products, bakery products, and milk products. Evidence has shown that Maqui consumption, as well as products with Maqui added, have a good acceptability and exert benefits on people's health. Knowledge about the application of Maqui in food will allow us to create new nutraceutical and food products that improve their nutritional and functional value.

Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour

Dangke cheese (DC) is a traditional cheese from Enrekang Regency, South Sulawesi, Indonesia. The functional dangke cheese (FDC) was developed from DC with product diversification to obtain new cheese variants. FDC is hard cheese (HC) through fermentation, ripening, and coating processes. Therefore, the EF becomes an alternative for coating HC because it can maintain product mass, shelf life, and flavor. This study is aimed at determining edible film (EF) characteristics and analyzing EF’s prospects in coating HC. The research method was conducted in two stages. The first stage was to make a whey base EF solution with 1%, 1.5%, and 2% KF. The EF was analyzed using a randomized complete block design. The analysis result of whey-based EF combined with KF was then conducted in the second stage of the research by applying HC produced in the laboratory and then stored for 0, 10, 20, and 30 days, respectively. Physical tests such as pH and organoleptic were carried out using factorial pattern group randomized design analysis. The results of the first stage of the study showed that EF from whey combined with KF had a very significant effect (P<0.01) on EF parameters (gelation time, thickness, extensibility, tensile strength, and water vapor transmission rate (WVTR)). The results of the second stage of the study showed that EF applied to HC using different storage lengths had a significant effect (P<0.01) on color and liking but no significant effect (P>0.05) on pH and texture parameters. Meanwhile, HC without EF coating has a significant impact (P<0.01) on texture and color parameters but no significant effect (P>0.05) on pH, aroma, and liking. 1.5% KF in an EF formulation is the best. HC coated with EF was more durable (20 days) than HC without EF (10 days).

Impact of defatting method on oat protein isolate structure-function characteristics

Oat (Avena sativa) is valued for its high protein content of 15–20% and potential health benefits. Oat also contains a notable lipid content, ranging from 6% to 10%, which can lead to rapid oxidation and rancidity, lowering product shelf life. Thus, defatting is imperative for the production of high-quality oat-based ingredients. This study focuses on evaluating the impact of various defatting techniques, including hexane-based defatting, supercritical carbon dioxide extraction, and supercritical carbon dioxide extraction with ethanol, on the structural and functional characteristics of oat protein isolate. Oat protein isolate was produced through alkaline extraction-isoelectric precipitation and assessed for its proximate composition, structural characteristics, encompassing protein profile, surface hydrophobicity, denaturation, and functional properties, including solubility, foaming capacity, and emulsification. Our results indicate that supercritical fluid methods are promising in their effectiveness in defatting oat flour although characteristics such as protein purity and solubility need improvement. Nevertheless, supercritical carbon dioxide defatting methods were found to yield oat protein with functional and structural properties closely comparable to the hexane-based method. In conclusion, given the environmental impacts associated with hexane, supercritical defatting methods can be further optimized and used as an eco-friendly alternative to conventional solvent-based fat extraction techniques.

Fabrication of Stable Dual‐Layer Polymer‐Based Nanofibers with Applications for Food Preservation

AbstractThe aim of the study was to produce dual nanofibers (NFs) with antibacterial and antioxidant properties, and to determine the potential use of dual NFs in food preservation. For this purpose, Polycaprolactone (PCL) polymers and Hydroxypropyl Beta Cyclodextrin (HPβ‐CD) polymer were used to produce nanofibers. Nisin, which is in the GRAS class, was used for the antibacterial properties of NFs and black seed cumin oil (BCSO) was used for antibacterial and antioxidant effects. PCL_BCSO‐NFs has an antimicrobial effect on both Gram‐positive and Gram‐negative bacteria. Furthermore, PCL_BCSO‐NFs showed antibacterial activity of 50 % and above after long periods of storage at the room temperature. Nisin loaded HPβ‐CD‐NF and dual layer nanofiber exhibited antibacterial activity of 3.5±0.3 cm and 3.1±0.3 cm zone diameter against S. aureus and E. coli respectively. Furthermore, PCL/BCSO‐HPβ_CD/Nisin‐NFs showed a high antimicrobial effect until day 60. Antioxidant activity of PCL_BCSO‐NFs was 63.2 % while 52.9 % was observed by dual layer NFs. In addition, the antioxidant activity of PCL/BCSO‐HPβ_CD/Nisin‐NFs ranged from 52 to 70 % for 1d and 7 days storage period. Therefore, nanofiber based mats containing BCSO and nisin as a food packaging material can potentially provide protection to extend the shelf life of food products.

Romanian Wild-Growing Chelidonium majus-An Emerging Approach to a Potential Antimicrobial Engineering Carrier System Based on AuNPs: In Vitro Investigation and Evaluation.

Novel nanotechnology based on herbal products aspires to be a high-performing therapeutic platform. This study reports the development of an original engineering carrier system that jointly combines the pharmacological action of Chelidonium majus and AuNPs, with unique properties that ensure that the limitations imposed by low stability, toxicity, absorption, and targeted and prolonged release can be overcome. The metabolite profile of Romanian wild-grown Chelidonium majus contains a total of seventy-four phytochemicals belonging to eight secondary metabolite categories, including alkaloids, amino acids, phenolic acids, flavonoids, carotenoids, fatty acids, sterols, and miscellaneous others. In this study, various techniques (XRD, FTIR, SEM, DLS, and TG/DTG) were employed to investigate his new carrier system's morpho-structural and thermal properties. In vitro assays were conducted to evaluate the antioxidant potential and release profile. The results indicate 99.9% and 94.4% dissolution at different pH values for the CG-AuNPs carrier system and 93.5% and 85.26% for greater celandine at pH 4 and pH 7, respectively. Additionally, three in vitro antioxidant assays indicated an increase in antioxidant potential (flavonoid content 3.8%; FRAP assay 24.6%; and DPPH 24.4%) of the CG-AuNPs carrier system compared to the herb sample. The collective results reflect the system's promising perspective as a new efficient antimicrobial and anti-inflammatory candidate with versatile applications, ranging from target delivery systems, oral inflammation (periodontitis), and anti-age cosmetics to extending the shelf lives of products in the food industry.

Drying banana slices using photovoltaic ventilation solar dryer

The economic value of bananas is quite low due to the high volume of production and the short shelf life of the fruit. One of the popular methods of preserving agricultural produce is drying. The objectives of this research include determining the drying kinetics curve profile of banana slices and the drying rate using a solar dryer, analyzing the profile of incoming and outgoing air temperature, solar intensity, air humidity in the solar drying device, evaluating the performance of the solar dryer in terms of drying efficiency, as well as measuring the quality and comparing the solar-dried banana product with the open sun method. The temperature profile of the drying chamber remained relatively stable, throughout the drying process due to the addition of photovoltaic panel to generate electrical energy to run the D.C. fans and electrical heater. The fastest drying occurs in solar drying of photovoltaic ventilation with temperature of 60oC with a drying time of 8 hours and resulting in moisture content of 8.57%. The drying rate in solar instruments of photovoltaic ventilation at variable temperatures of 60oC, 50oC, 40oC and open sun drying has an average drying rate of 0.0921 g/min, 0.0784 g/min, 0.0653 g/min, and 0.0529 g/ min, respectively. The drying rate decreases as the drying time increases. The average efficiency of the dryer at 40°C, 50°C and 60°C, were 3.109%, 3.393% and 3.915%, respectively. For the quality analysis of the dried banana slice, the structure of dried banana slices with SEM analysis tends to be irregular and the surface was smooth. There were 20 compounds detected by GCMS method in dried banana slices, where there were five compounds that had the widest area or the largest presentation, namely 26.22% hexadecanoic acid, ethyl ester (CAS), 24.59% ethyl oleate, 5.47% silan, triethyl-fluoro-, 5.05% bis(2- ethylhexyl) ether and 4.83% ascorbaric acid (Vit-C).

Postbiotic Bioactive Packaging Systems: A Review

Abstract: A bioactive containing packaging system is not only a traditional protective structure for a food product but also offers additional health-benefiting properties. Postbiotics (nonbiotics) are metabolites produced by probiotic microorganisms that have numerous health benefits. The safety and non-toxicity of postbiotics and their capability to prevent the growth of food spoilage microbes are the significant features of postbiotics (cell-free supernatants) in using these components in food manufacturing. In this comprehensive review, authors discuss the characteristics of postbiotics, different types and sources of postbiotics, their application in active packaging and the possibilities of their application in increasing the shelf-life of products with active packaging.

PENETAPAN KONSENTRASI METIL DAN PROPIL PARABEN PADA PRODUK PERAWATAN BAYI MENGGUNAKAN SPEKTROFOTOMETER UV-VIS

Parabens are preservatives that can inhibit the growth of microorganisms and are used to extend the shelf life of various foods, cosmetics and pharmaceutical products. This preservative is most popularly used throughout the world where more than one type of paraben is generally added in each product or in combination with other preservatives. Parabens function to stop the growth of fungi and bacteria that can damage the product so that it can extend its shelf life. Parabens have been studied for their effects on test animals which show that they have estrogenic effects and affect reproductive function in male animals. In addition, the toxicity of parabens has been confirmed for systemic absorption in humans. Overall, the types of parabens that are widely used as preservatives are methylparaben and n-propyl paraben. In Indonesia, the use of parabens in baby products is still used to inhibit the growth of microorganisms and extend the shelf life of products because they are cheap and very effective. Preliminary research was conducted to determine the type and concentration of parabens used in several baby products so that they could be used as a reference for further research into the toxicity level of parabens on duration of exposure in the human body. Determination of the types and levels of parabens was carried out by Thin Layer Chromatography (TLC) and UV-Vis Spectrophotometry. The results showed that of the 10 samples of baby care products used, 50% of the samples used parabens as preservatives. 5 samples that tested positive for parabens, the highest propyl paraben content was obtained in the 5th sample of 0.0014% and the lowest in sample 8 with 0.0007%. The highest use of methyl paraben was in the 7th sample of 0.0010% and the lowest in the 2nd sample of 0.0001% and the highest level of total parabens was 0.0023%.

Development of the composition of anoxidation-stable dressing with high nutritional value

The solution to the problem of developing an oxidation-stable dressing with high nutritional value based on unrefined first cold-pressed linseed, corn and sesame oils is considered. The objects of the study are the following indicators: antioxidant, fatty acid composition, induction period of accelerated oxidation of oils, blends and finished products. The rational range of oilratios in the blend, enriched with a-linolenic acid, stabilized against oxidative spoilage due to natural antioxidants – tocopherols, sesamol, sesamolin, is substantiated. The ratio of linseed, corn and sesame oils is 1:2:1, respectively. The characteristics of the blend are as follows: the ratio of ω-3:ω-6 fatty acids is 1:1.7; the induction period of accelerated oxidation (at 80 °C) – 4.1 h. A model sample of the dressing was produced using the developed blend. It was proven that the sample of the dressing of the proposed composition retains its organoleptic and physico-chemical parameters (titratable acidity, dry matter content, acid and peroxide values of the oil fraction) during 30 days of storage at a temperature of 8±1 °C. A feature of the obtained results is the possibility of increasing the nutritional value of the dressing based on unrefined oils while preserving the extended shelf life of products. From a practical point of view, the development of such products allows expanding the range of competitive dressings with high nutritional value. An applied aspect of using the obtained scientific result is the possibility of modeling the composition of dressings or other oil products based on valuable oil raw materials, depending on the ratios of the oil base components of the product

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

AbstractThe related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types of oral administration systems. Probiotics has various biological functions, including increasing adsorption ability of nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach the intestine alive, as well as the amount reaches 106–107 colony‐forming units/g at the end of product's shelf life. However, the delivery of probiotics to the colon through oral administration is always challenging due to weak viability under exposure to harsh conditions in the presence of ions and small molecules from the upper gastrointestinal tract. Moreover, the low viability of the probiotics due to the lack of resistance to the acidity of food matrices, high temperature during food processing, and oxygen changes during storage also limit the applications of probiotics in food products. Therefore, encapsulation of probiotics could particularly protect the probiotics from degradation and inactivation, resulting in enhanced viability during the transition from consumption to digestion in the gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, and other methods are used to encapsulate probiotics. Herein, this review mainly highlights the gut health functions and encapsulation techniques of probiotics, followed by the current challenges and future development prospects.

Exopolysaccharide (EPS) Based Edible Films To Enhance Shelf-life of Fruits And Vegetables

As the world population increases, supply and quality of fresh foods becomes a challenge. The development of food packaging films and coatings is one of the modern strategies for preserving food products and ensuring their freshness and quality during storage. Exopolysaccharides (EPSs), usually derived from Lactic Acid Bacteria (LAB), are molecules that are released by most bacteria which act as a protection for the bacteria. In this investigation, a dissolved EPS, combined with a plasticizer, was employed in the formulation of an edible film. The findings revealed that fruits coated with lyophilized EPS exhibited superior resilience against environmental factors that contribute to spoilage. The utilization of microbial exopolysaccharides emerges as a promising and sustainable alternative to contemporary food packaging techniques. This study underscores the potential of this approach to enhance the shelf life and quality of food products, thereby addressing the pressing challenges associated with the growing global population.

Development of active packaging material based on polycaprolactone/hydroxypropyl methylcellulose nanofibers containing carbon dot nanoparticles for meat preservation

This work demonstrates the feasibility of using a combination of biodegradable polycaprolactone (PCL) and natural-based hydroxypropyl methylcellulose (HPMC) polymers containing carbon dots (CDs) for food packaging applications. CDs were synthesized using the insoluble portion of Zedo gum. The 5% and 15% concentrations of bare Zedo CDs (Z-CD) and nitrogen and sulfur co-doped CDs (TZ-CD) were chosen for incorporation into PCL/HPMC nanofibers (NFs). The PCL/HPMC/Z-CD15% and PCL/HPMC/TZ-CD15% demonstrated improved tensile strength (12.88 and 15.01 MPa), water solubility (30.20 and 42.36%), and water vapor transmittance (0.62 and 0.71 g mm/m2 h kPa)), respectively. When comparing the release of CDs in 10%, 50%, and 95% ethanolic solutions, it was found that TZ-CD released more rapidly than Z-CD from NFs in all three simulants. The CDs-added NFs exhibited potent antioxidant activity (80.5%). More significant antimicrobial activity against S. aureus was observed compared to E. coli. Additionally, reductions in total volatile basic nitrogen and thiobarbituric acid values indicated that beef covered with PCL/HPMC/TZ-CD15% and PCL/HPMC/Z-CD15% NFs had an extended shelf life of more than five days. In conclusion, PCL/HPMC/Z-CD15% and PCL/HPMC/TZ-CD15% NFs can be used as promising biodegradable packaging materials to enhance the shelf life of meat products.

Assessment of functional efficacy of sheep plasma protein hydrolysates and their utilization in mutton sausage

The present study examines the bioactive potential of sheep plasma protein hydrolysates (SPPH) produced by in-vitro gastrointestinal digestion as antioxidants, antimicrobials, anti-obesity agents, and inhibitors of lipid oxidation in sausage to address the oxidative stability and shelf-life issues of mutton. The antioxidant and antimicrobial activities, indicate a positive relationship between the degree of hydrolysis and digestion duration. The study finds that SPPH has a potent inhibitory effect on pancreatic lipase and cholesterol esterase. It has higher oil holding capacity than sheep plasma protein, observed at one hour of hydrolysis time. SPPH exhibit an improved behavior in foaming properties along alkaline pH and digestion time while display lower emulsifying activity and stability with hydrolysis advancement. The SPPH act as a natural preservative in developing functional mutton sausage by inhibiting lipid-oxidation. This study showed that the recovery of SPPH can be a cost-effective and sustainable strategy for generating available ingredients for enhanced shelf-life of meat products.

Enhanced Adsorption of Trace Ethylene on Ag/NZ5 Modified with Ammonia: Hierarchical Structure and Metal Dispersion Effects.

Trace ethylene poses a significant challenge during the storage and transportation of agricultural products, causing over-ripening, reducing shelf life, and leading to food waste. Zeolite-supported silver adsorbents show promise for efficiently removing trace ethylene. Herein, hierarchical Ag/NZ5(X) adsorbents were prepared via different ammonia modifications, which featured enhanced ethylene adsorption ability. Ag/NZ5(2.5) exhibited the largest capacity and achieved near-complete removal at room temperature with prolonged efficacy. Characterization results indicated that the ammonia modification led to the formation of a hierarchical structure in the zeolite framework, reducing diffusion resistance and increasing the accessibility of the active sites. Additionally, desilication effects increased the defectiveness, generating a stronger metal-support interaction and resulting in a higher metal dispersion rate. These findings provide valuable insights into the development of efficient adsorbents for removing trace ethylene, thereby reducing food waste and extending the shelf life of agricultural products.

Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives

ABSTRACT The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5% cumin), T4 (0.5% black cumin), T5 (1% black cumin), and T6 (1.5% black cumin). The product was evaluated for several physicochemical parameters on days 0, 3, 6, 9, and 12 of storage. The data was analyzed using a two-way factorial design under a completely randomized (CRD) design. Results showed that both treatments and storage significantly impacted all physicochemical properties, including DPPH, TPC, pH, POV, and TBARS (p < 0.05). The values of TBARS significantly decreased with the increase in the concentration of cumin extract whereas TBARS increases during the storage period. Moreover, the interaction effect (Treatment*storage days) did not significantly affect any of the physicochemical parameters (p > 0.05). Sensory evaluation showed that T3 (1.5% cumin) was the most pleasant and preferred treatment. Conclusively, both cumin and black cumin have good antioxidant properties and can be used as natural antioxidants to increase the shelf life of food products.

Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties

For many applications as a food additive, the emulsifying properties of commercial pectin are usually need to be upgraded to obtain better stabilization properties, to extend the shelf-life of food products. In this study, a novel method was developed in which pectin was activated by 4-(4,6-dimethoxy-1,3,5-triazin-2-yl)-4-methylmorpholin-4-ium chloride (MMTM) to obtain pectins amidated with different amino acids and then the structural characteristics, emulsifying properties, and structure–property relationships of the resulting modified pectins were systematically explored. MMTM efficiently activated the amidation of pectin with different amino acids. Pectin amidated with alkaline amino acids had the highest degree of amidation (DA), ranging from 13.5% to 24.8%, followed by amidation with neutral (6–11.9%) and acidic (4.5–6.4%) amino acids. The high DA and larger number of hydrophobic groups of pectins amidated with lysine, arginine, histidine, methionine, or phenylalanine resulted in emulsions with a smaller particle size (610.1–907.0 nm) and greater stability than obtained with the original pectin. The thicker adsorption layer resulting from the high-molecular-weight cysteine-amidated pectin accounted for the high stability of the emulsion. These results provide the basis for the development of novel methods for modifying pectin, based on amidation with amino acids, to significantly improve emulsification.

Пищевые потери и роль натуральных антиоксидантов в решении этой проблемы: анализ и перспективы

The article provides an analysis of food losses at the global level. The authors linked the level of economic well-being to dairy losses. They examined the effect of various aspects on the shelf-life of dairy products and highlighted the differences in the consumption of highfat dairy products in high-income countries. Natural antioxidants could provide an effective solution to the dairy spoilage problem.

Neural Network Control of Perishable Inventory with Fixed Shelf Life Products and Fuzzy Order Refinement under Time-Varying Uncertain Demand

Many control algorithms have been applied to manage the flow of products in supply chains. However, in the era of thriving globalization, even a small disruption can be fatal for some companies. On the other hand, the rising environmental impact of a rapid industry is imposing limitations on energy usage and waste generation. Therefore, taking into account the mentioned perspectives, there is a need to explore the research directions that concern product perishability together with different demand patterns and their uncertain character. This study aims to propose a robust control approach that combines neural networks and optimal controller tuning with the use of both different demand patterns and fuzzy logic. Firstly, the demand forecast is generated, following which the parameters of the neural controller are optimized, taking into account the different demand patterns and uncertainty. As part of the verification of the designated controller, the sensitivity to parameter changes has been determined using the OAT method. It turns out that the proposed approach can provide significant waste reductions compared to the well-known POUT method while maintaining low stocks, a high fill rate, and providing lower sensitivity for parameter changes in most considered cases. The effectiveness of this approach is verified by using a dataset from a worldwide retailer. The simulation results show that the proposed approach can effectively improve the control of uncertain perishable inventories.