Stability Of Spirulina platensis Ice Cream and Shelf Life Prediction Using Accelerated Shelf Life Test Method Based On Physical and Antioxidant Analysis

The purpose of this research was to know the stability and shelf life of S. platensis ice cream during storage. For a storage period of two months the samples were stored at -15 for the first month and 10˚C for the next month. Percentage of DPPH and emulsion stability were observed during storage in two replicates. The stability of emulsion slightly decreased along the period of storage. At the beginning of -15 ˚C storage, stability of emulsion was 98%, and at the end of storage was 93%. At -10 ˚C, the stability of emulsion decreased from 91% to 86 %. At -5 ˚C, the stability of emulsion decreased from 86% to 82 %. Longer storage decreased the quality of the ice cream texture and antioxidant content. In three months storage, antioxidant reduced around 56.91%. Increased in temperature storage showed greater impact on the reduction of texture quality of S. platensis ice cream. The ASLT analysis on selected parameter shows that spirulina ice cream have shelf life of 25, 24, and 21 days in temperature -15, -10, and -5˚C, respectively. Future development was required in measuring the relationship between instrument and sensory analysis of the ice cream.

Download Full-text

Stability of extruded diets for dogs

Scientia Agraria Paranaensis ◽

10.18188/sap.v19i3.23949 ◽

2020 ◽

Vol 19 (3) ◽

pp. 236-242

Author(s):

Daniele Cristina de Lima ◽

Tais Silvino Bastos ◽

Camilla Mariane Menezes Souza ◽

Juarez Ribeiro da Silva ◽

Simone Gisele de Oliveira ◽

...

Keyword(s):

Shelf Life ◽

Crude Protein ◽

Pearson Correlation ◽

Ether Extract ◽

Pearson Correlation Analysis ◽

Dry Food ◽

Positive Correlations ◽

The Stability ◽

The Relationship

Controlling the factors that influence the conservation of extruded dog foods can increase shelf life and/or guarantee the quality of shelf life of diets for these animals. Therefore, the objective was to evaluate the relationship among water activity (Aw), moisture (M), acidity, lipid peroxidation, crude protein (CP), ether extract (EE), and kibble size of extruded dog foods stored in sealed and open packages for 60 days (Experiment I). We also evaluated the stability of the Aw for up to 6.5 hours after coating with palatant (Experiment II). We manufactured four extruded dry dog foods: high CP and EE (HPE); low CP and EE (LPE); small kibble (SK); and large kibble (LK). In experiment I, the foods were stored in sealed 1 kg packages and 10 kg open packages, for a period of 60 days. We measured Aw, M, acidity, peroxide, CP, and EE of foods and the relative humidity (RH). Data were subjected to Pearson correlation analysis. For experiment II, samples were collected immediately after coating with palatant. Sub samples were collected every half hour to measure Aw. In experiment I, positive correlations were observed (P0.05) among kibble size, M, and Aw; acidity, CP, EE, and M; and between Aw and RH, for open and sealed packages. There was also a positive correlation (P0.05) for open packages among time, Aw, and peroxide. In experiment II, LK and LPE food presented Aw stabilized in less time. Diets with higher kibble size and high CP and EE levels are more unstable if kept in open packages. Extruded dry food with higher protein and lipid and smaller kibble size needs more time to stabilize its Aw.

Download Full-text

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

Grasas y Aceites ◽

10.3989/gya.1261192 ◽

2021 ◽

Vol 72 (2) ◽

pp. e401

Author(s):

Y. Ucar ◽

Y. Ozogul ◽

F. Ozogul ◽

M. Durmus ◽

A.R. Kösker ◽

...

Keyword(s):

Shelf Life ◽

Microbiological Quality ◽

Dicentrarchus Labrax ◽

Storage Period ◽

Sea Bass ◽

Control Group ◽

Gram Positive Bacteria ◽

C Storage ◽

The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

Download Full-text

Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.2.134-142 ◽

2020 ◽

Vol 8 (2) ◽

pp. 134-142

Author(s):

Salma Shafrina Aulia ◽

Budi Setiawan ◽

Tiurma Sinaga ◽

Ahmad Sulaeman

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Water Content ◽

Water Activity ◽

Critical Parameter ◽

Storage Period ◽

Life Testing ◽

Quality Of Water ◽

Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Download Full-text

Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

Download Full-text

Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method

Journal of Food Science and Technology ◽

10.1007/s13197-019-03603-1 ◽

2019 ◽

Vol 56 (4) ◽

pp. 1744-1756 ◽

Cited By ~ 3

Author(s):

Na Liu ◽

Qiujin Zhu ◽

Xuefeng Zeng ◽

Bowen Yang ◽

Meilian Liang ◽

...

Keyword(s):

Shelf Life ◽

Life Prediction ◽

Storage Period ◽

Pulsed Light ◽

Uv Treatment ◽

Shelf Life Prediction ◽

Cured Meat

Download Full-text

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-428 ◽

2014 ◽

Vol 77 (7) ◽

pp. 1133-1141 ◽

Cited By ~ 17

Author(s):

ASKILD L. HOLCK ◽

MARIT K. PETTERSEN ◽

MARIE H. MOEN ◽

ODDVIN SØRHEIM

Keyword(s):

Carbon Dioxide ◽

Shelf Life ◽

Production Efficiency ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Co2 Concentration ◽

Life Extension ◽

Modified Atmosphere ◽

Drip Loss ◽

C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

Download Full-text

The Influence of Flexible Film with Releasing Sulfur Dioxide on Quality of 'Vitis labruscana Kyoho' Table Grapes

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.200.305 ◽

2012 ◽

Vol 200 ◽

pp. 305-311

Author(s):

Dong Li Li ◽

Wen Cai Xu ◽

Zun Zhong Liu ◽

Ya Bo Fu ◽

Ya Jun Wang

Keyword(s):

Sulfur Dioxide ◽

Shelf Life ◽

Water Loss ◽

Control Sample ◽

Storage Period ◽

Soluble Solids ◽

Total Acid ◽

Table Grapes ◽

Vitis Labruscana

An active packaging film (APF1) with releasing low concentration sulfur dioxide (SO2) was tested on quality of ‘vitis labruscana kyoho’ table grape. All samples were stored at 5°C and during the storage period the main quality parameters, weight loss, berries shatter, decay, firmness, total soluble solids content (TSS), total acid (TA, using the PH of grape juice instead of the TA ), Vitamin c (Vc) content were monitored and compared with the control sample unpacked in any film. Results demonstrated that APF1 could reduce water loss of table grapes, prevent it from pathogens infection. The results also showed that APF1 could greatly guarantee a long shelf life for grape. After storage 56 days (storage at 0~5°C), the water loss, berry firmness, TA and Vc content in grapes packaged in APF1 were slowly reduced, TSS was slight increased, percentage of shatter and decayed berries of grapes were 22% and 27%, respectively. The percentage of berries decay of grapes packaged in APF1 was reduced to 5% from 21% for control batches on 11th days. All unpackaged table grapes (control batches) were decayed after 28 days. APF1 would help to preserve quality and extend shelf life of table grapes.

Download Full-text

Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

Journal of Food Protection ◽

10.4315/0362-028x-61.12.1649 ◽

1998 ◽

Vol 61 (12) ◽

pp. 1649-1656 ◽

Cited By ~ 46

Author(s):

VIDYA ANANTH ◽

JAMES S. DICKSON ◽

DENNIS G. OLSON ◽

ELSA A. MURANO

Keyword(s):

Shelf Life ◽

Descriptive Analysis ◽

Peak Load ◽

Storage Period ◽

Life Extension ◽

Processing Temperature ◽

Optimal Conditions ◽

Pressure Time ◽

Pork Loin

The optimal conditions of pressure, time, and processing temperature required to eliminate Listeria monocytogenes Scott A and Salmonella typhimurium ATCC 13311 in fresh pork loin and the effect of these optimal conditions on quality and shelf life were determined. Twenty-five grams of fresh pork loin were inoculated with either of the two organisms and were subjected to pressures between 414 and 827 MPa at either 2 or 25°C for 30 min. The was determined to be 2.17 min for L. monocytogenes and the was determined to be 1.48 min for S. typhimurium. Samples subjected to a 6D process were evaluated by sensory and objective tests as well as for shelf life. These samples were found to be different (P < 0.05) from controls when evaluated after cooking by a triangle test of difference, but only when the pressure was applied at 2°C and not at 25°C. The descriptive analysis test showed that cooked samples treated at 25°C were not different (P > 0.05) from controls in flavor, juiciness, and firmness. Color, peak load, water-holding capacity, and moisture were not found to be different (P > 0.05) between samples treated at 25°C and controls when both were cooked. However, in the raw state, differences were found in the values for color parameters L and b. The level of psychrotrophs was 5.7 log CFU/g for samples treated at 25°C after 33 days of storage at 4°C, as compared with 7.0 log CFU/g for controls. The color and peak load (texture) did not change over the storage period (P > 0.05) in any of the samples. All samples spoiled in 5 days when stored at 25°C.

Download Full-text

PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.1.14 ◽

2017 ◽

Vol 6 (1) ◽

pp. 14

Author(s):

Rachel Breemer ◽

Priscillia Picauly ◽

Nurhayati Hasan

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Storage Period ◽

Edible Coating ◽

Glycerol Concentration ◽

Total Acid ◽

Best Response ◽

Randomized Design ◽

Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

Download Full-text

The Development of a Green Innovative Bioactive Film for Industrial Application as a New Emerging Technology to Protect the Quality of Fruits

Molecules ◽

10.3390/molecules27020486 ◽

2022 ◽

Vol 27 (2) ◽

pp. 486

Author(s):

Waseem Ahmed ◽

Rafia Azmat ◽

Ebtihal Khojah ◽

Rasheed Ahmed ◽

Abdul Qayyum ◽

...

Keyword(s):

Shelf Life ◽

Fruit Quality ◽

Food Quality ◽

Transmission Rate ◽

Storage Period ◽

Emerging Technology ◽

Postharvest Quality ◽

Nanoindentation Test ◽

Melia Azedarach

Today, the most significant challenge encountered by food manufacturers is degradation in the food quality during storage, which is countered by expensive packing, which causes enormous monetary and environmental costs. Edible packaging is a potential alternative for protecting food quality and improving shelf life by delaying microbial growth and providing moisture and gas barrier properties. For the first time, the current article reports the preparation of the new films from Ditriterpenoids and Secomeliacins isolated from Melia azedarach (Dharek) Azadirachta indica plants to protect the quality of fruits. After evaluating these films, their mechanical, specific respirational, coating crystal elongation, elastic, water vapor transmission rate (WVTR), film thickness, and nanoindentation test properties are applied to apple fruit for several storage periods: 0, 3, 6, 9 days. The fruits were evaluated for postharvest quality by screening several essential phytochemical, physiological responses under film coating and storage conditions. It was observed that prepared films were highly active during storage periods. Coated fruits showed improved quality due to the protection of the film, which lowered the transmission rate and enhanced the diffusion rate, followed by an increase in the shelf life. The coating crystals were higher in Film-5 and lower activity in untreated films. It was observed that the application of films through dipping was a simple technique at a laboratory scale, whereas extrusion and spraying were preferred on a commercial scale. The phytochemicals screening of treated fruits during the storage period showed that a maximum of eight important bioactive compounds were present in fruits after the treatment of films. It was resolved that new active films (1–5) were helpful in the effective maintenance of fruit quality and all essential compounds during storage periods. It was concluded that these films could be helpful for fruits growers and the processing industry to maintain fruit quality during the storage period as a new emerging technology.

Download Full-text