Shelf life studies

Clarke, R. J., The shelf life of coffee, Dev. Food Sci., 33(Shelf Life Studies of Foods and Beverages), 801, 1993. (CA121 33355q)... 

The possibility of container-closure interactions should be considered, taking into account any admixture and dilution of products. Sorption of active ingredients and excipients should be considered as should leaching of container-closure components over the shelf life. Studies should extend to simulation of use. Pack components, administration devices (e.g., giving sets), and label adhesives should be considered. 

Special Studies High Sensitivity Calorimetry A- DESIREEV UNDESIRED dT/dt ATadiab Kinetics, EA, A Sample size 1- 50 ml, pW/g sensitivity Shelf life studies by accelerated aging Combine with low adiabatic to confirm solids low self-heating rate studies... 

Matrixing design [10] may involve elimination of some stability sample pull time points to achieve reduced testing strategy. For example, a one-half reduction in time points eliminates one in every two time points from full study design, and one-third reduction eliminates one in every three time points. However, such a scenario must include full testing at initial, 12-month, and final time points under a 36-month shelf life study [10]. 

The powder was extracted with 150 mL pentane for 4 hr. An internal standard (2.5 mg/mL 2-octanone) was added to the extract prior to evaporation under nitrogen. Each extract was evaporated to a final volume of approximately 1 mL. The amount of oil in the sample was determined by gas chromatography. The instrument parameters were the same as those described below for monitoring for oxidation products during the shelf-life study. 

The importance of temperature control is significant for laboratory comparisons, accelerated shelf-life studies, and packaging requirements. Also, temperature may be essential when measuring aw levels near critical values, especially for government regulations or critical control points. The precision required in water activity applications will determine the need for temperature control. Several reasons for sample temperature control are ... 

The oil stability index (OSI) method provides results in a matter of hours instead of months (required for studies done at ambient temperatures). These OSI results are useful as comparative measures of oxidative stability, i.e., to determine the effect of a treatment or antioxidant compared to a control sample. Meaningful predictions of the actual shelf lives of specific commodities require that such shelf life studies be performed at ambient conditions. If only accelerated tests are to be performed, two or more tests based on different principles of lipid oxidation measurement should be conducted the effect of accelerated storage temperature should also be investigated. 

If vitamins are added to a product to make a nutritional claim, it is critical that shelf-life studies are undertaken to prove that the overages added are sufficient to ensure that the label claims can be met at the end of product shelf life. This is important as none of the vitamins are fully stable in a soft drink environment and some, for instance vitamin C, are very quickly lost in the presence of oxygen. The addition of the fat-soluble vitamins to a soft drink also offers a formulation challenge to ensure that they are fully dispersed and that there are no problems with neck ringing during storage. Trace metals, particularly the transition elements, can also have a deleterious effect on vitamin shelf life, and sometimes metal scavengers, such as EDTA or phosphate salts, are added to improve the shelf life. 

Lin SL. Parenteral formulations. I. Comparison of accelerated stability data with shelf-life studies. Bull Parenter Drug Assoc 1969 23 269-288. 

Ponte JG, Payne JD, Ingelin ME. In Charalambous G, ed. Shelf Life Studies of Foods and Beverages. Amsterdam, The Netherlands Elsevier Science Publishers 1993 1143. 

Wall, M.M. and Bosland, P.W. (1993) The shelf-life of chiles and chile containing products. In Charalambous, G. (ed.) Shelf Life Studies of Foods and Beverages, Chemical, Biological, and Nutritional Aspects. Elsevier Publishing, New York, pp. 487-500. 

In addition, it is this writer s experience that the conditions for the storage of reagents in the user s laboratory are frequently not identical to those that prevailed during the manufacturer s shelf life studies. Because of the possibility of adverse storage conditions after the purchase of the product, the manufacturer can only offer a limited liability instead of predicting the actual demise of a reagent. 

Poultry products are highly perishable, and thus they should be kept at the lowest possible temperature to maximize their shelf life. Studies have shown that the populations of certain bacteria double every 36 h at —2 C, 14 h at 0°C, 7 h at. 5°C. and less than 1 h at 25 C (Fig. 4-52). Studies have also shown that the total bacterial counts on birds held at 2 C for 14 days are equivalent to those held at 10 C for 5 days or 24 C for 1 day. It has also been found that birds held at - l C had 8 days of additional shelf life over those held at 4°C. 

Referring to Figure 3, one can see that a multitude of reactions occur in the fryer oil simultaneously. This includes hydrolysis, autoxidation, polymerization, and many others. Therefore, the fryer oil should also be analyzed for the state of oxidative and polymeric degradation aside from free fatty acids. These analyses wUl not be the same for all types of fried food. The specific analysis needs to be established through shelf life study and consumer acceptabihty tests on the product. 

An adequate number of batches of each drug product shall be tested to determine an appropriate expiration date and a record of such data shall be maintained. Accelerated studies, combined with basic stability information on the components, drug products, and container-closure system, may be used to support tentative expiration dates, provided full shelf-life studies are not available and are being conducted. Where data from accelerated studies are used to project a tentative expiration date that is beyond a date supported by actual shelf-life studies, there must be stability studies conducted, including drug product testing at appropriate intervals, until the tentative expiration date is verified or the appropriate expiration date determined. 

Adenier, H., H. Chaveron, and M. Ollivon, Mechanism of Fat Bloom Development on Chocolate, in Shelf-Life Studies of Foods and Beverages Chemical, Biological, Physical, and Nutritional Aspects, edited by G. Charalambous, Amsterdam, Elsevier Science Publishers B.V., 1993, pp. 353-389. 

Nienaber, U. and Shellhammer, T.H. 2001. High pressure processing of orange juice Combination treatments and a shelf life study. Journal of Food Science 66 332-336. 

Where data from approval and validated accelerated studies are used to project a tentative expiration date that is beyond a date supported by actual shelf life studies, must be stability studies conducted, including drug product testing at appropriate intervals, until the tentative expiration date is verified of the appropriate expiration date determined. 

Polydera, A.C., Stoforos, N.G., and Taoukis, P.S. 2003. Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J. Food Eng. 60, 21-29. 

Rodriguez-Amaya, D.B. 1993. Stabihty of carotenoids during the storage of foods. In Shelf Life Studies of Foods and Beverages—Chemical, Biological, Physical and Nutritional Aspects (G. Charalambous, ed.), pp. 591-628. Elsevier Science, Amsterdam. 

Keywords Electronic nose Cookies Shelf-life study Encapsulated and un-encapsulated clove extract as source of natural antioxidant... 

Electronic Nose Setup for Estimation of Rancidity in Cookies Table 2 Applications of e-nose analysis in shelf-life studies 165... 

These observations are in good agreement with the conclusion derived from e-nose analyses. Hence, from the shelf-life study of the cookies (conducted by both e-nose analyses and conventional biochemical assays), it could be concluded that normal cookies have shelf-life of 100 days when stored in aluminum foil, placed in Ziploc pouches, flushed with N2 at 23 2 C. Administration of encapsulated clove extract as a source of natural antioxidant enhances its shelf-life by an additional 100 days. 

The net result of publishing expiration dates is that there must be some documented evidence that supports the product expiration claims, thus the need to perform shelf life studies. However, real-time shelf life studies are not an alternative in a fast-changing industry that can see two to three generations of products developed over the time it would take to document a 2-year shelf life claim. So, the need for accelerated aging protocols as an alternative in developing a product and introducing... 

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