scholarly journals Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1617
Author(s):  
Lucia Ferron ◽  
Chiara Milanese ◽  
Raffaella Colombo ◽  
Adele Papetti
Keyword(s):  
Shelf Life ◽  
Degradation Kinetics ◽  
Expiry Date ◽  
Arabic Gum ◽  
Accelerated Stability ◽  
Purple Corn ◽  
Dried Extract ◽  
Industrial Level ◽  
Suitable Marker ◽  
New Formula

Moradyn is an Italian purple corn variety whose cobs represent a rich source of polyphenols. At the industrial level, they are used to produce a dried extract (MCE) by the addition of 20% Arabic gum. In order to evaluate the extract solid-state stability, an innovative accelerated stress protocol was developed following the isoconversion approach. The degradation kinetics of cyanidin-3-O-glucoside (C3G), the most suitable marker to monitor the overall MCE degradation status, was monitored under five temperature–humidity (RH) combinations. These data were used to build a mathematical model, able to estimate the C3G stability at 25 °C and 30% RH, whose predictiveness was further assessed by comparing the predicted vs. experimental C3G isoconversion time. Finally, by applying this model, the expiry date of the extract was calculated to be within 26–33 days, confirming that the addition of 20% Arabic gum is insufficient to stabilize MCE and highlighting the need of a new formula in order to prolong MCE shelf-life.

Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifoliumAiton) and prediction of shelf-life

2016 ◽  
Vol 34 (10) ◽  
pp. 1175-1184 ◽  
Author(s):  
Giovana Bonat Celli ◽  
Rojin Dibazar ◽  
Amyl Ghanem ◽  
Marianne Su-Ling Brooks
Keyword(s):  
Shelf Life ◽  
Degradation Kinetics ◽  
Freeze Dried ◽  
Kinetics Of

scholarly journals Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Carlo Pala ◽  
Christian Scarano ◽  
Massimiliano Venusti ◽  
Daniela Sardo ◽  
Daniele Casti ◽  
...  
Keyword(s):  
Shelf Life ◽  
Scientific Evidence ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Cheese Making ◽  
E Coli ◽  
Post Process ◽  
Life Evaluation ◽  
High Concentrations ◽  
Industrial Level

<em>Ricotta fresca</em> cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, <em>ricotta fresca</em> has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in <em>ricotta fresca</em>. The aim of this work is to evaluate the shelf life of <em>ricotta fresca</em> under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, <em>Enterobacteriaceae</em> and <em>E. coli</em>, <em>L. monocytogenes</em>, <em>Pseudomonas</em> spp., <em>Bacillus cereus</em>, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, <em>Pseudomonas</em> spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log<sub>10</sub> colony forming unit g<sup>–1</sup>, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of <em>ricotta fresca</em>. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

scholarly journals An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life

2019 ◽  
pp. 884
Author(s):  
Fernando Cebola Lidon ◽  
Diana Daccak ◽  
Paula Scotti-Campos ◽  
Maria Manuela Silva ◽  
Ana Sofia Bagulho ◽  
...  
Keyword(s):  
Shelf Life ◽  
Large Scale ◽  
Current Trend ◽  
Food Additives ◽  
Bread Making ◽  
Technological Parameters ◽  
Full Characterization ◽  
Technological Approach ◽  
Industrial Level

The current trend of large-scale bread production is to facilitate processing at an industrial level, considering the use of flour mixtures with different chemical and technological parameters and incorporating food additives. Accordingly, costs can be minimized, whereas the quality and the shelf-life of the final product might increase, but a full characterization of the flours that must be used and the selection of the food additives to be incorporated into the dough is required. In this context, three Portuguese wheat flour varieties were evaluated (FariRamos, Nacional and AJMiranda), as well as two types of food additives with the aim to increase bread shelf-life. In these flours, the levels of K, S, P, Ca and Cl prevailed, but the moisture and ash contents of FariRamos were the highest and lowest, respectively. The colour of all flours was generally within the desired standard values. Nacional flour contained a higher fat content, but all the flours showed a higher relative abundance of linoleic acid (C18:2), followed by palmitic acid (C16:0) and oleic acid (C18:1). AJMiranda flour revealed a higher content of wet gluten and protein, but the SDS sedimentation index showed a higher value in the FariRamos flour. The fall index, which directly monitors the activity of the α-amylase enzyme, showed a lower value in AJMiranda and Nacional. Through farinograph and alveographyc analysis it was found that FariRamos has a tenacious gluten, but AJMiranda and Nacional had a balanced gluten, yet all of them can be classified as medium flours. Bread making with a mix of FariRamos, AJMiranda and Nacional flours and incorporating preservative food additives revealed the highest shelf-life (11-days) with methyl p-hydroxybenzoate [0.05 %] and benzoic acid [0.1 %], but the colour of the breads showed a relationship of intensity of white colour that depended on the additive used. At the end of the shelf-life, molds of the Eurotium, Trichoderma and Cladosporium genera developed in the bread. It was concluded that the chemical and technological approach applied in the characterization of the flour varieties, can be directly used to define the quality and shelf-life in the bakery industry, allowing the establishment of minimum commercialization prices.

scholarly journals Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1421
Author(s):  
Alyexandra Arienzo ◽  
Lorenza Murgia ◽  
Ilaria Fraudentali ◽  
Valentina Gallo ◽  
Riccardo Angelini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Small And Medium Enterprises ◽  
Microbiological Quality ◽  
Survey Method ◽  
National Guidelines ◽  
Salmonella Spp ◽  
Expiry Date ◽  
Mesophilic Bacteria ◽  
Biological Survey

The market of ready-to-eat leafy green salads is experiencing a noticeable growth in Europe. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat leafy green salads sold in widespread supermarket chains in Lazio, Italy, on the packaging date during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low-, medium-, and high-cost products. Salmonella spp. and L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the Micro Biological Survey method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses. The study revealed high, unsatisfactory, total bacterial loads in all analyzed samples on the packaging date and expiry date and a very high prevalence of Salmonella spp. (67%) regardless of the selected varieties and cost categories; L. monocytogenes was not recovered aligning with the results obtained in other studies.

scholarly journals Determination of shelf life and activation energy for tumor necrosis factor-alpha in cerebrospinal fluid samples

1996 ◽  
Vol 42 (5) ◽  
pp. 670-674 ◽  
Author(s):  
M Cruz Ruiz ◽  
F Recio Quijano ◽  
L F López Cortés ◽  
M Hebles Duvison ◽  
R Vázquez Rubio
Keyword(s):  
Cerebrospinal Fluid ◽  
Shelf Life ◽  
Storage Conditions ◽  
Tnf Alpha ◽  
Necrosis Factor Alpha ◽  
Accelerated Stability ◽  
Sample Stability ◽  
Factor Alpha ◽  
Stability Time ◽  
Necrosis Factor

Abstract The cytokine rumor necrosis factor-alpha (TNF-alpha) plays a prominent role in the inflammatory response and has been quantified in several kinds of body fluids. A safe method for keeping samples under the best storage conditions for later studies is clearly needed. We estimated TNF-alpha shelf life by using an accelerated stability testing protocol based on the Arrhenius equation. We investigated two kinds of samples: cerebrospinal fluid (CSF) normal pool (from patients without meningitis) and CSF pathological pool (from patients with pyogenic meningitis). Results of the stress protocol indicated that storing both normal and pathological CSF samples at -70 degrees C would maintain sample stability-i.e., retain at least 90% of the original TNF-alpha content-for approximately 5 years. At -20 degrees C and 4 degrees C, the projected stability time at which the same recovery would be obtained was 190 and 90 days, respectively.

Shelf-Life Prediction of an Infant Formula Using an Accelerated Stability Test (Rancimat)

1995 ◽  
Vol 43 (11) ◽  
pp. 2879-2882 ◽  
Author(s):  
Sylvia de la Presa-Owens ◽  
M. Carmen Lopez-Sabater ◽  
Montserrat Rivero-Urgell
Keyword(s):  
Shelf Life ◽  
Infant Formula ◽  
Life Prediction ◽  
Stability Test ◽  
Accelerated Stability ◽  
Shelf Life Prediction

scholarly journals Accelerated Stability Study of Metronidazole Infusion 100 ml

1970 ◽  
Vol 18 (2) ◽  
pp. 118-121
Author(s):  
Sharif M Shaheen
Keyword(s):  
Rate Constants ◽  
Uv Light ◽  
Degradation Kinetics ◽  
Stability Study ◽  
Statistical Regression ◽  
Tropical Zone ◽  
Accelerated Stability ◽  
Chemical Assay ◽  
Set Up ◽  
Physical And Chemical

Metronidazole infusion had been prepared and studied under acceleration by heat at 37 and 50 °C temperatures. Physical and chemical evaluation had been carried out on 4th, 50th and 90th day, respectively. Chemical assay had been performed by UV light absorption spectroscopy. After 3 months stability data were analyzed by statistical regression analysis and plotted against time. It followed pseudo first order degradation kinetics. Rate constants were found out from this plot and set up in Arrhenious equation to find out the energy of activation. The rate constants were 14.1604 X 10-5 and 30.1 X 10-5 days-1 for 37 and 50 °C, respectively. According to Q10 method this value was used to determine the exact Q10 factor, which indicated its lower estimate value. Taking this lower value the expire dates were predicted for 5.3 yrs, 3.8 yrs, and 2.2 yrs, at 20 °C, 25 °C and 33 °C, respectively. These temperatures were the room temperatures of winter zone, Asian subcontinent and tropical zone, respectively.   doi: 10.3329/taj.v18i2.3191 TAJ 2005; 18(2): 113-117

scholarly journals Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons

2013 ◽  
Vol 43 (4) ◽  
pp. 6 ◽  
Author(s):  
Maria Luisa Amodio ◽  
Antonio Derossi ◽  
Giancarlo Colelli
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Consumer Choice ◽  
Degradation Kinetics ◽  
Chemical Constituents ◽  
Soluble Solids ◽  
Model Parameters ◽  
External Appearance ◽  
Fresh Cut ◽  
The Moment

The shelf life of fresh-cut produce is mostly determined by evaluating the external appearance since this is the major factor affecting consumer choice at the moment of purchase. The aim of this study was to investigate the degradation kinetics of the major quality attributes in order to better define the shelf life of fresh-cut melons. Melon pieces were stored for eight days in air at 5°C. Sensorial and physical attributes including colour, external appearance, aroma, translucency, firmness, and chemical constituents, such as soluble solids, fructose, vitamin C, and phenolic content, along with antioxidant activity were monitored. Attributes showing significant changes over time were used to test conventional kinetic models of zero and first order, and Weibullian models. The Weibullian model was the most accurate to describe changes in appearance score, translucency, aroma, firmness and vitamin C (with a regression coefficient always higher than 0.956), while the other parameters could not be predicted with such accuracy by any of the tested models. Vitamin C showed the lowest kinetic rate among the model parameters, even though at the limit of marketability (appearance score 3), estimated at five days, a loss of 37% of its initial content was observed compared to the fresh-cut product, indicating a much lower nutritional value. After five days, the aroma score was already 2.2, suggesting that this quality attribute, together with the vitamin C content, should be taken into account when assessing shelf life of fresh-cut melons. In addition, logistical models were used to fit the percentage of rejected samples on the basis of non-marketability and non-edibility (appearance score &lt;3 and &lt;2, respectively). For both parameters, correlations higher than 0.999 were found at P&lt;0.0001; for each mean score this model helps to understand the distribution of the samples among marketable, nonmarketable, and non-edible products.

Sign in / Sign up

Export Citation Format

Share Document