Experimental accelerated shelf life determination of a ready-to-eat processed food

Comparative analysis of the use of natural and synthetic antioxidants in chicken meat: an update review

The search for healthy foods has attracted the industry's attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.

Kinetic Modeling of Quality Changes and Shelf Life Prediction of Dried Coconut Chips

The color, texture and rancidity of dried fruit are critical parameters to control for consumer acceptance. The goal of this research was to investigate the kinetics of color parameter changes and texture in terms of the crispness and peroxide value (PV) of dried coconut chips by using zero-, first- and second-order kinetic reactions during storage at different temperatures, as well as shelf life prediction using the accelerated method. The outcomes demonstrated that the zero-order kinetic reaction was appropriate to describe the change in color, crispness and PV of dried coconut chips during storage (R2 = 0.9690–0.9899). The rancidity had a higher correlation than the texture and color changes used to assign the quality essence. The activation energy (Ea) for the PV change was 11.83 kJ/mol. Therefore, the shelf life expectancy of the dried coconut chips was estimated to be 144, 128 and 115 days at 35, 45 and 55 °C, respectively. Meanwhile, the shelf life of products stored at ambient temperature was 159 days, and those products were stored in the refrigerator for 194 days. The findings provide retailers and consumers the ability to choose the ideal temperature and storage time for dried coconut chips in order to ensure the product’s quality.

Biodegradation of crude oil by immobilized Exiguobacterium sp. AO-11 and shelf life evaluation

Exiguobacterium sp. AO-11 was immobilized on bio-cord at 10⁹ CFU g⁻¹ carrier for the removal of crude oil from marine environments. To prepare a ready-to-use bioremediation product, the shelf life of the immobilized cells was calculated. Approximately 90% of 0.25% (v/v) crude oil removal was achieved within 9 days when the starved state of immobilized cells was used. The oil removal activity of the immobilized cells was maintained in the presence of oil dispersant (89%) and at pH values of 7–9. Meanwhile, pH, oil concentration and salinity affected the oil removal efficacy. The immobilized cells could be reused for at least 5 cycles. The Arrhenius equation describing the relationship between the rate of reaction and temperature was validated as a useful model of the kinetics of retention of activity by an immobilized biocatalyst. It was estimated that the immobilized cells could be stored in a non-vacuum bag containing phosphate buffer (pH 7.0) at 30 °C for 39 days to retain the cells at 10⁷ CFU g⁻¹ carrier and more than 50% degradation activity. These results indicated the potential of using bio-cord-immobilized crude oil-degrading Exiguobacterium sp. AO-11 as a bioremediation product in a marine environment.

Biodegradable Gloves for Waste Management Post-COVID-19 Outbreak: A Shelf-Life Prediction

With increased awareness on the importance of gloves arising from the COVID-19 pandemic, people are expected to continue using them even after the pandemic recedes. This scenario in a way increased the rubber solid waste disposal problem; therefore, the production of biodegradable gloves may be an option to overcome this problem. However, the need to study the shelf life of biodegradable gloves is crucial before commercialization. There are well-established models to address the failure properties of gloves as stated in the American Society for Testing and Material (ASTM) D7160. In this study, polysaccharide-based material-filled natural rubber latex (PFNRL) gloves, which are biodegradable gloves, were subjected to an accelerated aging process at different temperatures of 50-80 °C for 1-120 days. Prediction models based on Arrhenius and shift factors were used to estimate the shelf life of the PFNRL gloves. Based on the results obtained, the estimated time for the PFNRL gloves to retain 75% of their tensile strength at shelf temperature (30 °C) based on Arrhenius and shift factor models was 2.8 years. Verification on the activation energy based on the shift factor model indicated that the shelf life of PFNRL gloves is 2.9 years, which is only a 3.6% difference. The value obtained is aligned with the requirement in accordance with ASTM D7160, which states that only up to a maximum of 3 years' shelf life is allowed for the gloves under accelerated aging conditions.