Please use this identifier to cite or link to this item:
Title: Accelerated Shelf-Life Testing of Freeze-Dried Red Fruit Oil (Pandanus conoideus Lam.)
Authors: Lestari, Emilia
Keywords: red fruit oil
physicochemical properties
accelerated shelf-life testing
Arrhenius modelling
Issue Date: 12-Jun-2023
Publisher: Indonesia International Institute for Life Sciences
Series/Report no.: FT 23-005;T202306064
Abstract: Red fruit (Pandanus conoideus Lam.) is a native fruit from Papua, Indonesia, usually processed into oil due to its high lipid content. Multiple studies have encapsulated red fruit oil and observed its stability, but the shelf-life estimation of freeze-dried is yet to be determined. Accelerated shelf-life testing (ASLT) is utilized in this study with the Arrhenius modelling to observe the degradation kinetics of the critical parameters of freeze-dried RFO, including peroxide value, total carotenoid content, moisture content, and color. Freeze-dried RFO were stored at elevated temperatures of 55⁰C, 65⁰C, and 75⁰C for 21 days, where all the parameters except for PV degraded significantly. PV and TCC degradation follow the first-order kinetics, while color degradation follows the zero-order kinetics. Activation energy obtained for PV, TCC, and color are 19.308 kJ / mol K, 76.113 kJ / mol K, and 44.838 kJ / mol K. Shelf life of freeze-dried RFO is estimated to be 54.6 days at storage temperature of 20⁰C and 47.9 days at 25⁰C. The estimation of shelf-life is established by utilizing the most critical parameter, which is PV.
Appears in Collections:Food Technology

Files in This Item:
File Description SizeFormat 
Abstract.pdfAbstract210.92 kBAdobe PDFView/Open
Chapter 1.pdfChapter 1302 kBAdobe PDFView/Open
Cover.pdfCover71.71 kBAdobe PDFView/Open
FT 23-005_Emilia Lestari.pdf
  Restricted Access
Full Text5.57 MBAdobe PDFView/Open Request a copy
References.pdfReferences363.14 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.