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Packaged product quality and shelf life, Factors affecting quality and …
Packaged product quality and shelf life
Definition
Packaging itself sometimes has an impact on shelf life. For instance, this could be the result of food components migrating into the packaging or tainting substances migrating from the container into the food. It is never simple to come to an agreement on the definition of shelf life.
Consumers, merchants, distributors, manufacturers, and growers are just a few of the groups that offer somewhat diverse viewpoints on shelf life, each reflecting the element that is most significant and important to them.
Instrinsic factors
these are inherent in the food.
Water activity
💧
changes in water content can result in loss nutrient, browning and rancidity.
Biochemical Product 👩🏻🔬
Some foods include natural antibacterial substances that stop the growth of organisms that cause spoiling, such as Lysozyme is abundant in egg white.
Foods are shielded from microbial invasion by shells, rinsing, and other outside coatings. Eventually, microorganisms will cause covers to break down and deteriorate.
pH 🍋
changes in pH produce off flavours, colour changes, browning and loss nutrients.
Product Formulation 🧪
The shelf life of the product can be increased by adding preservatives or antioxidants. The shelf life of a food can also be affected by formulation adjustments, such as switching the type of solution, removing nitrates from processed meat, and lowering the quantity of salt added.
Light 🔆
light can cause rancidity, vitamin loss and fading of natural colours.
Preservative 🧫
Food is given preservatives to prevent spoiling brought on by bacteria, molds, fungus, and yeast. Food's shelf life can be improved by preservatives, which can keep food fresher for longer periods of time. Additionally, food preservatives are employed to postpone rancidity and slow or stop changes in colour, flavour, or texture.
Nutrient Content
Microorganisms need a variety of nutrients to develop, including water, vitamins, minerals, lipids, and proteins.
The ability of microorganisms to exploit substrates as nutrient sources varies; for example, some require the substrate to provide amino acids.
The nutrients in food determine the types of creatures that can flourish there.
Antimicrobial 🔬
Some foods contain naturally occurring antimicrobial substances that stop the growth of organisms that cause spoilage, such as Egg whites contain no lysozyme.
Shelf life study
The particular kind and quantity of these elements form the basis of the shelf life study report. The shelf life study must be repeated if the type or quantity of any of these factors changes.
E.g For instance, if you change the packaging of your product, the product's life cycle would be impacted and you will need to choose a new shelf life test.
Benefit of shelf life
help establish the product as a quality product in the market and greatly strengthen the product's value.
Industries
Pharmaceutical
Cosmetics
Medical
Herbal
Home Care
Nutraceuticals
Types
direct or real time study
indirect or accelerated shelf life study
Factors
affecting
quality and
shelf [life]
Extrinsic factor
Are factors external to the food that affect microbial growth
Storage temperature🌡️
temperature changes therate of the forms of spoilage
water crystallizer and is unavailable halting microbial growth
Microbial activities, 🦠
Nutrition microorganisms can engage in a variety of harmful interactions. Some microbes are inhibited by these interactions as they engage in competition and antibiosis. Some organisms, particularly moulds, are able to produce a variety of secondary metabolites such antibiotics, which are poisonous to many bacteria. Bacteriocins, hydrogen peroxide, and organic acids are only some few types of the compounds that some foodborne microorganisms make that are either harmful or inhibitive to other organisms.
Gaseous in environment 🌫️
CO2 is used in packaging of some food items in order to control the growth of microorganisms.
presence or oxygen affects type of microbial population
oxygen influences the redox potential of microbial growth
Relative Humidity 🌦️
important and can be influence the water activity of the food unless the package providesan excellent barrier to water vapor. Many flexible plastic packaging material providengood moisture barriers, but none is completely impermeable.
Packaging Material 📦
The quantity of pieces per carton, the storage environment after receiving the products at the destination warehouse, temperature variations, high humidity, and the suitable space to keep the fresh items are all factors that impact produce's shelf life and, hence, its quality.