Bìa tạp chí

 

009bet

Research for stability of food products and functional foods

Le Viet Ngan Luu Thi Huyen Trang Nguyen Thi Xuan Huong Vu Thi Trang
Received: 20 May 2022
Revised: 30 Jun 2022
Accepted: 30 Jun 2022
Published: 30 Jun 2022

Article Details

How to Cite
Le Viet Ngan, Luu Thi Huyen Trang, Nguyen Thi Xuan Huong, Vu Thi Trang. "Research for stability of food products and functional foods". Vietnam Journal of Food Control. vol. 5, no. 2 (en), pp. 170-182, 2022
PP
170-182
Counter
603

Main Article Content

Abstract

The study uses rapid aging and real-condition methods to assess the stability of frozen meat, yogurt and functional foods. The method of real conditions is applied to frozen meat and yogurt with the following factors being: temperature: -20°C ± 2°C; humidity: 100% for frozen meat and temperature: 4°C ± 2°C; humidity: > 80% for yogurt. The accelerated aging method is applied to functional foods in conditions: 35 ± 2°C, 45 ± 2°C, 55 ± 2°C, and humidity: 70 ± 5% in parallel assessment combination with real-time monitoring at 25 ± 2°C, and humidity 70 ± 5%. The results showed that the yogurt sample reached stability until the 45th day and did not reach from the 47th day due to layering and deposits at the bottom of the box. The frozen meat sample remained stable when monitored until the 12.6 months with all indicators. Functional food samples were estimated to reach stability of up to 40.3 months when using the Van't Hoff formula, 32.0 months when using the Q10 coefficient, and 36.8 months when monitored in real conditions. The results of the study indicate that the less stable criteria on each sample background are the basis for selecting evaluation criteria for subsequent studies that contribute to reducing the cost of monitoring. The difference in the time it takes to estimate the stability of the product when using different methods also helps manufacturers consider the appropriate evaluation method for their products.

Keywords:

Stability, shelf life, TPCN, yogurt, frozen meat, Q10, Van't Hoff.

References

[1]. ICH Q1A (R2) Guideline on Stability Testing of New Drug Substances and Product, February 2003 and its annexes (Q1B Photostability Testing of New Drug Substances and Producsts, Q1C Stability Testing: Requirements for New Dosage Forms, Q1D Bracetting and Matrixing Designs for Stability Testing of New Drug Substances and Products, Q1E Evaluation for Stability Data, Q1F Stability Data Package for Registration Applications in Climatic Zones III and IV).
[2]. Guidelines for Stability Testing of Pharmaceutical Products Containing Well Established Drug Substances in Conventional Dosage Form, WHO Technical Report, Series no. 863, 1996.
[3]. Note for Guidance on Stability Testing of Existing Active Substance and Related Finished Product, February, The European Agency for The Evaluation of Medicinal Product (EMEA), 2002.
[4]. Ministry for Primary Industries - Newzealand Government, Guidance Document: How to Determine the Shelf Life of Food, 2016.
[5]. E. Al-Kadamany; I. Toufeili; M. Khattar; Y. Abou-Jawdeh; S. Harakeh, and T. Haddad , “Determination of Shelf Life of Concentrated Yogurt (Labneh) Produced by In-Bag Straining of Set Yogurt using Hazard Analysis,” Journal of Dairy Science, vol. 85, no. 5, pp. 1023-1030, 2002 .
[6]. M. Giannoglou, A. Touli, E. Platakou, T. Tsironi, and P. S. Taoukis, “Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood,” Innovative Food Science & Emerging Technologies, vol. 26, pp. 294-301, 2014.
[7]. D. Li, H. Xie, Z. Liu, Ao. Li, J. Li, B. Liu, X. Liu, and D. Zhou, “Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage,” Food Chemistry, vol. 297, 2019.
[8]. F. B. Custódio, M. C. Vasconcelos-Neto, K. H. Theodoro, R. C. Chisté, M. Beatriz, and A. Gloria, "Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques,” Meat Science, vol. 139, pp. 7-14, 2018.
[9]. Meat & Livestock Australia, Shelf life of Australian red meat, Second Edition.
[10]. T. N. Tsironi, N. G. Stoforos, and P. S. Taoukis, “Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions,” Foods, vol. 9, no. 12, pp.1893, 2020.

 Submit