scholarly journals Development of probiotic gummy candy using the indigenous Lactobacillus plantarum Dad-13 strain; evaluation of its gastrointestinal resistance and shelflife prediction

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 265-273
Author(s):  
R.Z. Kamil ◽  
F.H. Fadhila ◽  
A.D. Rachmasari ◽  
A. Murdiati ◽  
M. Juffrie ◽  
...  
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Pancreatic Enzyme ◽  
Health Benefit ◽  
Proximate Analysis ◽  
Market Survey ◽  
Life Test ◽  
Viable Cells ◽  
Before And After ◽  
Gastrointestinal Simulation

Nowadays, functional food especially probiotic products have gained more interest, and gummy candy L. plantarum Dad-13 is an innovation. However, the efficacy of probiotics relies on their viable cells and resistance in the gastrointestinal tract. Therefore, this research aimed to evaluate the gastrointestinal resistance and probiotic cells' shelf life and investigate gummy probiotics' characteristics. A market survey was carried to understand the consumer's knowledge on the health benefit of probiotics and their product, also intend to buy the product. Gastrointestinal simulation with pepsin and the pancreatic enzyme was conducted to evaluate the gastrointestinal tract's probiotic resistance, probiotic shelf life was evaluated with the Accelerated Shelf-life Test (ASLT). Proximate analysis was carried out according to the Association of Official Analytical Chemists (AOAC), and physical characteristics were analysed before and after 90 days of storage at 4oC. The result showed that the supplementation of L. plantarum Dad-13 in the gummy probiotic had an excellent survival during gastrointestinal system simulation with the predicted shelf life was 75.17 days or 2.5 months at 4oC of storage. However, the moisture content of gummy probiotics was more than 20%. Considering the survival of L. plantarum Dad13 during gastrointestinal simulation, it can be concluded that gummy probiotics can be used as a carrier for L. plantarum Dad-13.

scholarly journals Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 621
Author(s):  
Luisa Angiolillo ◽  
Sara Spinelli ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Control Sample ◽  
In Vitro Digestion ◽  
Nutritional Content ◽  
Life Test ◽  
Natural Extract ◽  
Before And After

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

scholarly journals Probiotic gummy candy with xylitol: development and potential inhibition of Streptococcus mutans UA 159

2020 ◽  
Vol 9 (10) ◽  
pp. e7369108942
Author(s):  
José Renato Silva ◽  
Josemeyre Bonifácio da Silva ◽  
Giselle Nobre Costa ◽  
Joice Sifuentes dos Santos ◽  
Raul Jorge Hernan Castro-Gomez
Keyword(s):  
Shelf Life ◽  
Streptococcus Mutans ◽  
Functional Food ◽  
Bacterial Count ◽  
Consumer Market ◽  
Bifidobacterium Lactis ◽  
High Viability ◽  
Food Market ◽  
Gastrointestinal Simulation

Gummy candies are nutritionally poor foods; however, they have a large consumer market. Enhancing these products with nourishing and/or functional matrices is a challenge. This study aimed to develop the features of a gummy candy probiotic, containing Bifidobacterium lactis HN019, and evaluate its effectiveness in inhibiting Streptococcus mutans UA159. The candy was suitable for probiotic development, whose viable bacterial count was 8.54 Log CFU/g in the ready-to-eat product; high viability was maintained during the 28-day shelf life. Additionally, the rate of probiotic survival under in vitro gastrointestinal simulation was 98% and 93% in the ready-to-eat product and after shelf life, respectively. The sensory analysis revealed scores over 8.0 in all attributes evaluated. Lastly, the inhibition test of S. mutans UA159 showed 25% and 98% inhibition, with 10% and 20% xylitol respectively. Probiotic and xylitol gummy candy is a potential functional food and can target a niche food market, such as teenagers.

PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF LIFE TEST (ASLT) MODEL ARRHENIUS PADA JAMU “SARI RAPET SUPER”

2019 ◽  
Vol 1 (2) ◽  
pp. 37-42
Author(s):  
Rika Diananing Putri
Keyword(s):  
Herbal Medicine ◽  
Physical Fitness ◽  
Shelf Life ◽  
Traditional Medicine ◽  
Water Content ◽  
Functional Food ◽  
Storage Temperature ◽  
Life Test ◽  
Arrhenius Model ◽  
Great Demand

Shelf life is one thing that must be observed by consumers in using a product. Herbal medicine is a functional food that is in great demand by most people and is still attached to and is a traditional medicine that is efficacious in maintaining physical fitness. Herbal medicine products in circulation and much in demand by consumers, especially women, are "Sari Rapet Super" herbs. The purpose of this study was to estimate the shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The parameters used are the water content with storage treatment at temperatures 25, 35, 45 and observed on days 0, 1, 5, 10, 15, 20 for one month. Storage with packaging and without packaging. The results obtained, the water content at each storage temperature has decreased. Estimation of shelf life in the treatment of temperature differences with water content parameters is not influential and results in shelf life for the same period. Temperature 25 for = 34.82665831 (1 month 3 days), temperature 35 = 35.3338706 and temperature 45 = 33.38062522 while without packaging at temperature 25 = 10.98902468, temperature 35 = 9.598185153, and temperature 45 = 10 , 95095319. Keyword: Herbal medicine, shelf life, ASLT, Arrhenius Shelf life is one thing that must be observed by consumers in using a product. Herbal medicine is a functional food that is in great demand by most people and is still attached to and is a traditional medicine that is efficacious in maintaining physical fitness. Herbal medicine products in circulation and much in demand by consumers, especially women, are "Sari Rapet Super" herbs. The purpose of this study was to estimate the shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius model. The parameters used are the water content with storage treatment at temperatures 25, 35, 45 and observed on days 0, 1, 5, 10, 15, 20 for one month. Storage with packaging and without packaging. The results obtained, the water content at each storage temperature has decreased. Estimation of shelf life in the treatment of temperature differences with water content parameters is not influential and results in shelf life for the same period. Temperature 25 for = 34.82665831 (1 month 3 days), temperature 35 = 35.3338706 and temperature 45 = 33.38062522 while without packaging at temperature 25 = 10.98902468, temperature 35 = 9.598185153, and temperature 45 = 10 , 95095319.  

scholarly journals Shelf life of tempeh processed with sub-supercritical carbon dioxides

10.5219/1247 ◽  
2020 ◽  
Vol 14 ◽  
pp. 351-357
Author(s):  
Maria Erna Kustyawati ◽  
Filli Pratama ◽  
Daniel Saputra ◽  
Agus Wijaya
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Supercritical Co2 ◽  
Health Benefits ◽  
Kinetic Approach ◽  
Life Test ◽  
Arrhenius Model ◽  
Fermented Soybean ◽  
And Control ◽  
Supercritical Carbon

Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to evaluate the possibility of a sub-supercritical CO2 technique to increase the shelf life of tempeh by measuring the changes in the L* (lightness) value and texture of tempeh via application of a kinetic approach and, based on the observations, to estimate its shelf life. Tempeh was processed with sub-supercritical CO2 at 6.3 MPa for 10 min, then together with unprocessed tempeh (control), stored for 5 days at temperatures of 20, 30 and 40 °C. The Accelerated Self-Life Test (ASLT) with the Arrhenius model was used to measure the shelf life of processed and control tempeh. The calculated shelf life of processed tempeh using the ASLT by the Arrhenius method was 2.43 days at 20 °C, 3.7 days at 30 °C and 1.4 days at 40 °C, and the shelf life of unprocessed tempeh was 3.33 days at 20 °C, 2.90 days at 30 °C and 2.56 days at 40 °C. The conclusion was that the use of sub-supercritical CO2 at 6.3 MPa for 10 min increased the shelf life of tempeh stored at 30 °C.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1754
Author(s):  
Anlaug Ådland Hansen ◽  
Solveig Langsrud ◽  
Ingunn Berget ◽  
Mari Øvrum Gaarder ◽  
Birgitte Moen
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Atlantic Cod ◽  
Bacterial Load ◽  
Modified Atmosphere Packaging ◽  
Volatile Components ◽  
Spoilage Bacteria ◽  
Before And After ◽  
Thawing Process ◽  
Short Time

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60%CO2/40%O2 or 60%CO2/40%N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60%CO2/40%N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60%CO2/40%O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

scholarly journals Impact of mineral and organic absorbent during the discoloration of avocado oil by comparing with olive oil

2021 ◽  
Vol 16 (2) ◽  
pp. 113-121
Author(s):  
Orléans Ngomo ◽  
Joseph Sieliechi ◽  
Etienne Dongo
Keyword(s):  
Activated Carbon ◽  
Shelf Life ◽  
Olive Oil ◽  
Nutritional Quality ◽  
The Other ◽  
Added Value ◽  
Avocado Oil ◽  
Before And After ◽  
Valuable Product ◽  
Cie Lab

Avocado is a versatile and valuable product. Its oil is comparable to olive oil in terms of nutritional quality. It can also be used in cosmetics, in particular, in soaps, shampoos and lotions. Despite all these important attributes that avocado has, it is highly perishable and coupled with the lack of farm-to-market roads, a lot of it is lost after harvest during the peak season. The introduction of methods that will transform avocado to products with a long shelf life and added value will go a long way to solving the problem of post-harvest losses and poverty. One of these methods is the production of avocado oil. In addition, in order to reduce the colour of the pigments without altering their quality, discoloration tests were carried out by adsorption on bleaching grounds (a montmorillonite, a kaolinite and activated carbon). The colour intensities of the oils before and after adsorption were determined using two complementary methods: a UV-Vis spectrophotometer and a Konica Minolta spectrophotometer CM-5. The UV-Vis spectrophotometer show that the activated carbon has a best fixing capacity of the pigments; According to the Colorimetric parameters (CIE-Lab) the coordinates L* a* b* that showed brightness (L*) of the avocado oil was half of the olive oil (41.13±0.02 vs 84.85±0.02). The activated carbon was better in fixing the red (a*) (4.99±0.01vs 15.73±0.01 before adsorption) and yellow (b*) (63.71±0.09 vs 70.07±0.09 before adsorption) pigments, while the other two adsorbents have very little influence on the red colour of avocado oil. RésuméL’avocat est un produit versatile et de grande valeur. Son huile est comparable à huile d’olive en terme de qualité nutritionnelle ; elle peut également être utilisée en cosmétique en occurrence dans les savons, champoings et lotions. En pleine saison, l’on fait face à une abondance des avocats dans les zones de production qui sont très souvent enclavées ; c’est ainsi que face aux difficultés de transport et les routes peu praticables pour l’importation, l’on se retrouve en train de perdre de très importantes quantités d’avocats après les récoltes. Or la production d’huile d’avocats permettrait de réduire les pertes post récolte, réduirait le chômage et permettrait de lutter contre la pauvreté après la vente des huiles extraites. De plus, dans le but de réduire les pigments colorés, des tests de décolorations effectués par adsorption sur des terres décolorantes (une montmorillonite en provenance de Maroua, une kaolinite en provenance de Douala et le charbon actif) sont effectués. Les couleurs des huiles mesurées avant et après adsorption à l’aide deux appareils complémentaires : Le spectrophotomètre UV-Vis et du Konica Minolta spectrophotomètre CM-5 montrent. Les analyses spectrophotométriques UV-Vis montrent que c’est le charbon activé qui présente la meilleure adsorption des pigments ; D’après les coordonnées L*a*b*, la clarté de l’huile d’avocat est pratiquement la moitié de celle de l’huile d’olive (41,13±0,02 contre 84,85±0,02), le charbon activé fixe mieux les pigments rouges (a*) (4,99±0,01 contre 15,73±0,01 avant adsorption) et jaunes (b*) (63,71±0,09 contre 70,07±0,09 après adsorption), tandis que les deux autres adsorbants influencent très peu sur la coloration des huiles.

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

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

<p><em>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 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, 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<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

The Limulus Amoebocyte Lysate Assay and the Direct Epifluorescent Filter Technique as Estimators of Potential Shelf-life of Pasteurized Fluid Milk

1990 ◽  
Vol 53 (2) ◽  
pp. 151-153 ◽  
Author(s):  
ROBERT D. BYRNE ◽  
J. RUSSELL BISHOP
Keyword(s):  
Shelf Life ◽  
Benzalkonium Chloride ◽  
Detection Techniques ◽  
Filter Technique ◽  
Psychrotrophic Bacteria ◽  
Limulus Amoebocyte Lysate ◽  
Whole Milk ◽  
Before And After ◽  
Direct Epifluorescent Filter Technique ◽  
Fluid Milk

The Limulus Amoebocyte Lysate Assay, Direct Epifluorescent Filter Technique and modified Psychrotrophic Bacteria Count were used to indicate potential shelf-life of pasteurized fluid milk. Commercial whole milk samples, stored at 7°C, were analyzed for bacterial and biochemical parameters, as well as for potential shelf-life by daily sensory evaluation. Each sample was evaluated before and after the following preliminary incubations: milk alone, milk with benzalkonium chloride, milk and broth, and milk and broth with benzalkonium chloride. The Limulus Amoebocyte Lysate Assay, Direct Epifluorescent Filter Technique, and modified Psychrotrophic Bacteria Count in conjunction with the preliminary incubations, produced relatively high correlations to shelf-life (−0.78, −0.85, and −0.86 respectively). Thus, these bacterial detection techniques could be used as rapid methods of shelf-life estimation.

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