scholarly journals Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 714 ◽  
Author(s):  
Maria Giannakourou ◽  
Petros Taoukis
Keyword(s):  
Shelf Life ◽  
Kinetic Parameters ◽  
Holistic Approach ◽  
Storage Conditions ◽  
Life Assessment ◽  
Cold Chain ◽  
Stochastic Algorithm ◽  
Real Distribution ◽  
Prediction Scheme ◽  
Calculated Parameter

Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.

scholarly journals Shelf life assessment of hot smoked African catfish stored under different storage conditions from Lake Kenyatta, north coast, Kenya

2019 ◽  
Vol 18 (1) ◽  
pp. 1
Author(s):  
Maurice O. Obiero ◽  
Cyprian O. Odoli ◽  
Peter O. Odote ◽  
Raymond K. Ruwa ◽  
Maurice O. Omega
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Life Assessment ◽  
North Coast ◽  
African Catfish

scholarly journals Value addition of tilapia (Oreochromis niloticus): Preparation of fillet and shelf-life assessment

2021 ◽  
Vol 8 (2) ◽  
pp. 231-240
Author(s):  
Mukta Sarker ◽  
Md Mehedy Hasan ◽  
Umme Hani ◽  
Md Foysal Ahmad ◽  
Md Abu Sayeed ◽  
...  
Keyword(s):  
Shelf Life ◽  
Frozen Storage ◽  
Value Added ◽  
High Growth ◽  
Storage Conditions ◽  
High Growth Rate ◽  
International Standards ◽  
Life Assessment ◽  
Plate Count ◽  
Tilapia Fillets

Although tilapia is one of the most cultivated fish species in Bangladesh owing to its high growth rate, comparatively easy culture practices, higher survival rate and short culture period but low market preference marked it as a low-priced fish. Various approaches have been adopted to enhance consumer acceptability and ensure better use of tilapia, including the production of value-added products such as tilapia-prepared fillets, which attract increasing interest. Therefore, the current study was designed and carried out in order to prepare tilapia fillets and to estimate their shelf life at frozen (-18±20C) and refrigerated (4±10C) temperatures. Fillets were produced from tilapia collected from local fish markets of Sylhet city, Bangladesh with according to Good Manufacturing Practices (GMP) established by International Standards Organization (ISO) and packed in polyethylene bags. Proximate composition, total volatile base nitrogen (TVBN), peroxide value (PV), pH, total plate count (TPC) and sensory properties of fillets were analyzed to determine shelf-life. A portion of the fresh fillet sample was immediately analyzed and the remaining portions were preserved for up to 12 and 90 days at refrigerated and frozen storage temperatures, respectively. Results revealed that, at a definite interval of time, changes in the chemical, microbial and sensory attributes of tilapia fillets were found to be more pronounced in refrigerated storage conditions than fillets stored in frozen conditions. The shelf life of refrigerated and frozen tilapia fillet samples was 9 and at least 90 days, respectively, per the results of sensory, microbial and chemical evaluation. Res. Agric., Livest. Fish.8(2): 231-240, August 2021

scholarly journals Drug Nanoparticle Stability Assessment Using Isothermal and Nonisothermal Approaches

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Javier Santamaría-Aguirre ◽  
Robert Alcocer-Vallejo ◽  
Mónica López-Fanárraga
Keyword(s):  
Mathematical Model ◽  
Shelf Life ◽  
Kinetic Parameters ◽  
Heterogeneous Systems ◽  
Preexponential Factor ◽  
Storage Conditions ◽  
Isoconversional Method ◽  
Heating Rates ◽  
Scanning Calorimetry ◽  
Drug Products

Many drugs are administered in the form of liquid-dispersed nanoparticles. Frequently, one of the overlooked aspects in the development of this drug delivery system is the loss of efficacy and the degradation of the carried drugs. Estimating the shelf life of drug products implies the storage of samples under controlled conditions of temperature and humidity for different periods, ranging from months to years, delaying decisions during development, manufacturing, and commercialization. Adapting well-known isothermal and nonisothermal methods to nanoparticles would allow correlating kinetic parameters obtained in a single mathematical model and predicting the shelf life faster than traditional methods. Unlike the traditional approaches, the isoconversional method (i) considers drug products as heterogeneous systems, without a unique kinetic order, (ii) establishes a maximum percentage of degradation, (iii) assumes the same kinetics for all processes regardless of the conditions, and (iv) includes the influence of humidity by a modification of Arrhenius equation. This method serves in calculating the kinetic parameters and shelf life derived from them, in a few weeks. In the same way, nonisothermal treatments allow obtaining these parameters by differential scanning calorimetry. Samples are subjected to different heating rates to establish the temperature at which the thermal decomposition event occurs and, thus, to calculate in a few days the activation energy and the preexponential factor using the Kissinger method. But this approach has limitations: the isoconversional method does not consider crystalline state of the sample, while nonisothermal method ignores the effect of the storage conditions. Processing nanoparticles for isothermal and nonisothermal treatments would allow accurate and fast prediction of the drug-loaded nanoparticle shelf life correlating parameters obtained using a single mathematical model. The accuracy of the prediction would be assessed by comparison of estimated shelf life versus data coming from traditional stability studies.

scholarly journals Nutraceutical characterization and shelf life analysis of millet incorporated nutrition bars

2020 ◽  
Vol 11 (2) ◽  
pp. 2056-2062
Author(s):  
Kerenhappuch Susan Samuel ◽  
Nazni P.
Keyword(s):  
Shelf Life ◽  
Pearl Millet ◽  
Foxtail Millet ◽  
Value Added ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Life Assessment ◽  
Food Sources ◽  
Plate Count ◽  
Meal Replacement

Recently, the nutraceutical sector of the food trade is unfolding, and designer foods such as nutrition bars have found their place in this competitive industry. The inclusion of underutilized food sources in the development of new value-added products is ingenious. Millets, the indigenous crop, are a good source of nutrients. The Nutri-cereal is still lacking commercial success and deserves recognition in the food-processing sector. In the current study, foxtail and pearl millet are used to develop foxtail millet meal replacement bar (FMRB) and pearl millet protein bar (PPB), respectively. Three variants of each type (25%, 27.5%, and 30% incorporation of millets) were developed to derive the nutritionally preferred variants. Estimation of macronutrients, essential amino acids, and vitamin content was done. The storage stability of the selected variants was evaluated for 42 days under accelerated conditions.  The peroxide value, moisture content, water activity, total plate count, and yeast & mold count was assessed. The result revealed, among the variants, 30% FMRB (V-3) and 25% PPB (V-4) are the nutritionally finest bars. The shelf-life testing pointed out that the protein bar deteriorates rapidly than the meal replacement bar.  The correlation between the nutrient composition and shelf-life assessment factors indicated the shelf-life parameters negatively correlate with carbohydrates present in the bars. However, fat and protein have a positive correlation with shelf-life parameters (r= 1.00, p<0.01).  Favorable storage conditions and appropriate packing material that is conducive to retain the stability of the product can extend the shelf-life. Millet nutrition bars would revolutionize the agriculture and food industry. Thus, increasing the consumption of millets.

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Raw Milk ◽  
Fundamental Principle ◽  
Point Of View ◽  
Cold Chain ◽  
Historical Significance ◽  
Perishable Commodity ◽  
Quality Of Milk ◽  
Ultra High Temperature

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

scholarly journals Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Losartan Potassium ◽  
Microbial Count ◽  
E Coli ◽  
Physical Chemical ◽  
Liquid Suspension ◽  
Oral Liquid ◽  
Microbiological Stability ◽  
Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life assessment

Meat Science ◽  
2021 ◽  
pp. 108475
Author(s):  
Kazem Alirezalu ◽  
Samira Pirouzi ◽  
Milad Yaghoubi ◽  
Maryam Karimi-Dehkordi ◽  
Shima Jafarzadeh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chitosan Film ◽  
Life Assessment ◽  
Quality Indices

scholarly journals Assessment of chicken breast shelf life based on bench-top and portable NIR spectroscopy tools coupled with chemometrics

2020 ◽  
Author(s):  
Ilaria Lanza ◽  
Daniele Conficoni ◽  
Stefania Balzan ◽  
Marco Cullere ◽  
Luca Fasolato ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Shelf Life ◽  
Meat Quality ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Life Assessment ◽  
Chicken Breast ◽  
Portable Devices ◽  
Physicochemical Processes ◽  
Insight Into

Abstract Near-infrared (NIR) spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated, especially for portable devices. The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times (RT), coupled with multivariate classifier models. Ninety-six samples were analysed by both NIR tools at 2, 6, 10 and 14 days post-mortem. NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). The latter was preceded by double feature selection based on Boruta and Stepwise procedures. PLS-DA sorted moderate separation of RT theses, while shelf life assessment was more accurate on application of Stepwise-CDA. Bench-top tool had better performance than portable one, probably because it captured more informative spectral data as shown by the variable importance in projection (VIP) and restricted pool of Stepwise-CDA predictive scores (SPS). NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage. Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts, suitable for routine at-line application for screening of meat quality.

scholarly journals A Milk Foodomics Investigation into the Effect of Pseudomonas fluorescens Growth under Cold Chain Conditions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1173
Author(s):  
Paolo Bellassi ◽  
Gabriele Rocchetti ◽  
Lorenzo Morelli ◽  
Biancamaria Senizza ◽  
Luigi Lucini ◽  
...  
Keyword(s):  
Pseudomonas Fluorescens ◽  
Degradation Products ◽  
Storage Conditions ◽  
Cold Chain ◽  
Lower Sensitivity ◽  
Multivariate Statistical ◽  
Proteolytic Activities ◽  
Quality Of Milk ◽  
Potential Tool

Pseudomonas fluorescens is a psychrotrophic species associated with milk spoilage because of its lipolytic and proteolytic activities. Consequently, monitoring P. fluorescens or its antecedent activity in milk is critical to preventing quality defects of the product and minimizing food waste. Therefore, in this study, untargeted metabolomics and peptidomics were used to identify the changes in milk related to P. fluorescens activity by simulating the low-temperature conditions usually found in milk during the cold chain. Both unsupervised and supervised multivariate statistical approaches showed a clear effect caused by the P. fluorescens inoculation on milk samples. Our results showed that the levels of phosphatidylglycerophosphates and glycerophospholipids were directly related to the level of contamination. In addition, our metabolomic approach allowed us to detect lipid and protein degradation products that were directly correlated with the degradative metabolism of P. fluorescens. Peptidomics corroborated the proteolytic propensity of P. fluorescens-contaminated milk, but with lower sensitivity. The results obtained from this study provide insights into the alterations related to P. fluorescens 39 contamination, both pre and post heat treatment. This approach could represent a potential tool to retrospectively understand the actual quality of milk under cold chain storage conditions, either before or after heat treatments.

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

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