Design determination formula and shelf-life of new additive-free Mediterranean product

Akcatemiz, Fatma Rabia; Mortas, Mustafa

doi:10.1590/1981-6723.12922

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 26 • 2023 • https://doi.org/10.1590/1981-6723.12922 copy

Design determination formula and shelf-life of new additive-free Mediterranean product

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study performed physical, chemical, and microbiological analyses to determine the best formulation and shelf life of a new additive-free Mediterranean diet product. The spreadable creamed product was formulated with roasted peanut (32%) and roasted hazelnut (32%) mixed, and the new product was sweetened with dried grape (15%) and sun-dried apricot (15%). Different storage temperatures as 25 ^oC, 35 ^oC, and 45 ^oC were used for the prediction of accelerated shelf-life. Microbiological analysis, color analysis, water activity, textural analysis, free fatty acidity, peroxide number, and sensory analyses were also performed two weeks periods during the shelf life. At the period, the water activity was measured as below 0.6, and the microbial risk was not observed. The shelf-life at 25^oC was estimated as 11 months by making regression analysis with the Arrhenius equation according to the values determined at a storage temperature of 45 ^oC.

Keywords:
Accelerated shelf-life; Dried fruit; Mediterranean diet product; Peanut/hazelnut product; Spreadable product

HIGHLIGHTS

• Design of a nuts/dried fruits mix cream with low water activity and long shelf-life

• Preservative-free nut-based spreadable food for children and sportsmen

Temp. (°C)	Week	FFA (Oleic Acid)	Mean Value	Peroxide Number (Meq/O₂)	Mean Value
	0	0.665 ± 0.005^de		0.757 ± 0.09^ef
25 °C	1^st	0.668 ± 0.002^cdef	0.722 ± 0.069^C	0.757 ± 0.09^ef	0.921 ± 0.181^C
	3 ^rd	0.616 ± 0.002^f		0.829 ± 0.01^g
	5 ^th	0.726 ± 0.001^ef		0.892 ± 0.02^ef
	7 ^th	0.728 ± 0.002^cdef		0.995 ± 0.02^d
	9 ^th	0.782 ± 0.09^cdef		0.815 ± 0.02^gh
	11^th	0.807 ± 0.08^cdef		0.916 ± 0.03^e
35 °C	1^st	0.666 ± 0.002^cdef	0.760 ± 0.105^B	1.19 ± 0.01^c	0.957 ± 0.135^B
	3 ^rd	0.671 ± 0.003^ef		0.797 ± 0.02^gh
	5 ^th	0.668 ± 0.005^ef		0.815 ± 0.01^h
	7 ^th	0.781 ± 0.001^cdef		0.786 ± 0.03^gh
	9 ^th	0.892 ± 0.054^bcde		0.906 ± 0.02^e
	11^th	0.924 ± 0.021^abcd		0.999 ± 0.01^d
45 °C	1^st	0.673 ± 0.005^cdef	0.883 ± 0.153^A	1.279 ± 0.02^b	1.105 ± 0.243^A
	3 ^rd	0.722 ± 0.06^cdef		0.847 ± 0.02^g
	5 ^th	0.894 ± 0.056^bcdef		0.906 ± 0.02^e
	7 ^th	0.944 ± 0.002^abc		0.999 ± 0.01^df
	9 ^th	1.006 ± 0.002^ab		1.19 ± 0.01^c
	11^th	1.098 ± 0.018^a		1.253 ± 0.03^b

Weeks	Storage Temperatures
Weeks	25 °C	35 °C	45 °C
Firmness(g)
1^st	53.15 ± 10.08^f	76.45 ± 17.32^ef	157.83 ± 69.61^abc
3 ^rd	58.32 ± 10.97^ef	66.37 ± 29.25^f	152.79 ± 106.66^abc
5 ^th	99.24 ± 23.70^def	111.53 ± 31.41^bcde	195.33 ± 56.66^abcd
7 ^th	169.32 ± 47.26^abcd	76.64 ± 36.42^bcd	192.42 ± 74.47^abc
9 ^th	199.24 ± 40.92^abc	132.39 ± 26.82^cde	188.83 ± 47.94^ab
11^th	195.62 ± 6.76^abc	158.38 ± 9.11^abcd	229.15 ± 18.17^a
Mean	129.15 ± 67.27^A	112.51 ± 46.97^A	186.06 ± 27.91^A
Work of shear (g s)
1^st	152.44 ± 11.78 ^ab	103.64 ± 52.23 ^b	247.40 ± 33.89 ^a
3 ^rd	153.82 ± 44.65 ^ab	148.31 ± 38.55 ^ab	224.49 ± 67.72 ^ab
5 ^th	166.76 ± 58.08 ^ab	170.18 ± 11.33 ^ab	203.94 ± 84.84 ^ab
7 ^th	210.31 ± 11.93 ^ab	160.29 ± 13.71 ^ab	200.17 ± 67.39 ^ab
9 ^th	255.35 ± 14.07^a	237.90 ± 65.34 ^ab	258.713 ± 49.77 ^a
11^th	251.75 ± 21.93 ^a	255.84 ± 13.57^a	223.56 ± 22.69 ^ab
Mean	198.41 ± 52.38^A	179.36 ± 93.43^A	228.05 ± 61,81^A
Hardness (g)
1^st	545.39 ± 7.30^de	412.85 ± 28.07^hi	751.46 ± 36.46^a
3 ^rd	295.15 ± 19.87^jk	279.01 ± 46.^79k	545.38 ± 52.22^de
5 ^th	515.99 ± 58.75^ef	355.16 ± 23.64ij	490.98 ± 61.52^efg
7 ^th	456.76 ± 34.82^fgh	697.61 ± 55.65ab	699.79 ± 45.85^ab
9 ^th	444.48 ± 29.98^gh	750.40 ± 29.17^a	597.06 ± 8.51^cd
11^th	424.46 ± 25.37 ^gh	750.27 ± 23.99^a	652.83 ± 18.88^bc
Mean	447.04 ± 87.31^B	540.88 ± 13.38^B	622.92 ± 20.26^A
Gumminess (g)
1^st	167.60 ± 15.31^abcde	159.71 ± 49.45^bcde	228.06 ± 8.56^abc
3 ^rd	106.17 ± 9.32^e	117.69 ± 47.76^de	158.22 ± 33.49^cde
5 ^th	162.97 ± 28.80^bcde	97.80 ± 28.19^e	228.24 ± 33.74^abc
7 ^th	181.62 ± 9.75^abcd	196.45 ± 71.52^abc	242.40 ± 78.59a
9 ^th	211.54 ± 24.31^abc	203.19 ± 23.22^abc	159.38 ± 74.36^bcde
11^th	236.11 ± 12.76^ab	193.51 ± 11.52^abc	170.98 ± 14.42^abcde
Mean	177.67 ± 44.73^A	161.39 ± 55.62^A	197.88 ± 54.92^A

Temp.	Weeks	L*	a*	b*
25 °C	0	56.099 ± 0.981	6.914 ± 0.087	21.881 ± 0.916
	1^st	55.283 ± 1.233^a	6.667 ± 0.242^a	23.189 ± 0.340^de
	3 ^rd	54.823 ± 2.458^ab	6.290 ± 0.240^a	28.615 ± 2.781^bc
	5 ^th	54.540 ± 0.410^ab	6.060 ± 0.110^a	33.515 ± 1.335^a
	7 ^th	51.910 ± 0.030^bcd	5.820 ± 1.686^ab	24.582 ± 1.678^cd
	9 ^th	47.987 ± 0.545^ef	3.860 ± 0.046^bc	18.826 ± 2.489^ef
	11^th	46.156 ± 0.175^ef	4.521 ± 0.087^bc	17.255 ± 1.512^ef
	Mean	51.783 ± 3.539^A	5.536 ± 0.728^A	24.330 ± 5.544^A
35 °C	1^st	53.900 ± 0.858^ab	6.787 ± 0.702^ab	22.493 ± 0.621^de
	3 ^rd	50.523 ± 0.805^cde	6.360 ± 0.690^ab	23.754 ± 2.539^d
	5 ^th	53.640 ± 1.516^abc	6.600 ± 0.570^a	30.110 ± 2.070^ab
	7 ^th	49.997 ± 1.885^de	6.597 ± 0.095^a	21.213 ± 0.308^def
	9 ^th	43.417 ± 0.055^g	4.020 ± 0.100^bc	16.580 ± 0.330^fg
	11^th	42.890 ± 0.130^g	3.987 ± 0.124^bc	15.831 ± 0.451^fg
	Mean	49.061± 4.422^A	5.558 ± 1.193^B	21.663 ± 4.769^B
45 °C	1^st	52.277 ± 1.014^abcd	6.787 ± 0.614^a	22.615 ± 0.321^de
	3 ^rd	45.780 ± 1.520^fg	6.820 ± 0.240^a	23.963 ± 2.297^cd
	5 ^th	44.167 ± 0.095^g	6.570 ± 0.010^a	23.058 ± 1.392^de
	7 ^th	34.383 ± 0.065^h	3.523 ± 0.025^c	14.048 ± 0.098^g
	9 ^th	31.113 ± 0.077^ı	3.093 ± 0.025^c	12.948 ± 0.038^g
	11^th	30.810 ± 0.081ı	2.981 ± 0.011^cd	12.274 ± 0.025^g
	Mean	39.633 ± 8.262^C	4.962 ± 1.772^A	18.151 ± 5.103^C

Temp.	Week	Color	Spreadability	Odor	Taste	Mouth Feel	Acceptability
25 °C	1^st	8.50 ± 0.58^a	6.72 ± 0.26^abcd	6.31 ± 0.65^ab	7.50 ± 0.58^a	7.00 ±0.82^a	6.94 ± 0.77^a
	3^rd	7.17 ± 0.44^ab	6.96 ± 0.19^abcd	6.71 ± 0.07^a	7.54 ± 0.79^a	7.04 ±0.38^ab	7.33 ± 0.19^a
	5^th	7.06 ± 0.31^bc	6.25 ± 0.74^abcd	7.63 ± 0.75^a	6.81 ± 0.38^ab	6.69 ±0.63^abc	6.94 ± 0.13^a
	7 ^th	6.00 ± 0.63^bcde	7.00 ± 0.79^ab	7.00 ± 0.38^a	8.00 ± 0.77a	6.00 ±0.58^bcdef	7.00 ± 0.63^a
	9 ^th	6.75 ± 1.50^ab	7.25 ± 0.96^a	7.25 ± 0.50^a	7.25 ± 1.71^abc	6.00 ±0.38^bcdef	7.00 ± 0.82^a
	11^th	6.00 ± 1.00^bcd	6.33 ± 1.75^ab	7.67 ± 0.58^a	7.00 ± 1.73^abcd	6.67 ±1.15^defg	7.33 ± 0.13^a
35 °C	1^st	6.28 ± 0.46^bcd	6.91 ± 0.41^abcd	6.53 ± 0.62^a	6.59 ± 0.51^abcd	6.38 ±0.49^abcd	6.75 ± 0.54^a
	3^rd	7.08 ± 0.07^bc	7.33 ± 0.26^ab	7.04 ± 0.29^a	7.06 ± 0.35^a	7.08 ±0.19^abc	7.02 ± 0.51^a
	5^th	6.00 ± 1.08^bcd	6.63 ± 0.97^ab	6.38 ± 0.32^ab	6.19 ± 0.24^abcd	6.00 ± 0.74^abcdef	6.25 ± 0.61^abc
	7 ^th	5.00 ± 0.63^defg	6.00 ± 0.79^abcd	7.00 ± 0.38^a	7.00 ± 0.58^ab	6.00 ± 1.03^efghi	7.00 ± 1.15^abc
	9 ^th	5.75 ± 0.96^bcde	7.25 ± 0.50^abc	6.75 ± 1.26^a	6.75 ± 1.26^abcd	6.00 ± 0.82^defgh	6.25 ± 0.96^ab
	11^th	5.75± 0.58^bcdef	4.75 ± 0.58^d	5.00 ± 0.58^c	5.50 ± 1.53^d	5.50 ± 0.58f^ghi	5.25 ± 1.00^de
45 °C	1st	6.59 ± 0.98^bcde	6.25 ± 0.37^abcd	5.66 ± 0.45^c	5.41 ± 0.61^bcd	4.88 ± 0.60^fghi	5.16 ± 0.73^bcd
	3^rd	5.88 ± 0.45^cdef	6.00 ± 0.25^abcd	5.79 ± 0.36^bc	5.42 ± 0.63^b	5.38 ± 0.65^ghi	5.71 ± 0.69^abcd
	5^th	5.31 ± 0.90^efg	5.31 ± 0.75^bcd	5.31 ± 0.13^c	5.00 ± 0.35^cd	4.63 ± 0.43ⁱ	5.06 ± 0.43^cd
	7 ^th	3.88 ± 1.24^fg	4.25 ± 1.77^cd	5.63 ± 0.53^c	5.50 ± 0.71^bcd	4.88 ± 0.18^hi	5.00 ± 0.63^cd
	9 ^th	4.69 ± 1.89^gh	4.63 ± 2.43^abcd	4.56 ± 1.40^d	6.50 ± 1.00^abcd	5.19 ± 0.55^hi	5.00 ± 2.16^ef
	11^th	3.50 ± 1.21^h	4.75 ± 2.08^bcd	3.75 ± 1.61^d	3.50 ± 1.21^e	3.50 ± 0.51^j	3.50 ± 0.51^f

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Mustafa Mortas, The Ohio State University, Department of Food Science and Technology, Parker Food Science and Technology Building, 2015, Fyffe Road, 43210, Columbus/OH - United States, e-mail: mustafa.mortas@omu.edu.tr