Shelf-life Prediction of Ready-to-Use (RTU) Powders of Three Commonly Available Seaweeds in Bangladesh

Abstract:

Shelf-life prediction of food products is critical for ensuring quality and safety. Seaweeds, known for their nutritional benefits, are being consumed throughout the world. As the popularity of ready-to-use (RTU) products is increasing globally, RTU seaweed can also be consumed throughout the years by elevating shelf-life ensuring quality and safety. The study aimed to predict the shelf-life of seaweed powders (Ulva lactuca, Gracilaria tenuistipitata, Enteromorpha intestinalis) by applying an accelerated shelf-life approach by creating a modified environmental condition to reduce the process duration and expenses. Standard Operating Procedure (SOP) was followed for ready-to-use (RTU) seaweed powder preparation. Powdered samples were stored in elevated thermal conditions, collected periodically at each 15-day interval, and subjected to determinations of proximate composition, spoilage indicators (e.g., TVB-N, pH), microbial proliferation (e.g., TVC, Escherichia coli, Total coliform, Staphylococcus aureus, Salmonella sp., Vibrio sp., Bacillus sp. and Yeast and Molds), and sensorial characteristics (e.g., appearance, color, odor, texture). The Q10 value was used to obtain a predictive evaluation of the product shelf-life at 55°C temperatures while observing the parameters at both 45O C and 55O C. The proximate compositions and spoilage indicators demonstrated significant fluctuations (p<.05) over time where the TVBN value ranged between 9.12±.2 to 20.48±.1 but the values were within acceptable consumption limits. All four sensory attributes (appearance, color, texture, and odor) were within acceptable preferences, with slight changes over the study periods. From a microbiological point of view, the total viable count (TVC) of the seaweed powders increased with storage periods without exceeding the permissible limit of consumption while some specific microbes (Escherichia coli, Total coliform, Staphylococcus aureus, Salmonella sp., Vibrio sp., Bacillus sp. and Yeast and Molds) were absent or below detection limits making seaweed powders highly acceptable up to 30-day storage periods. The completion of 30 days of the stable condition of seaweed powders at 55 oC evidences 8 months, or 240 days, of the product’s shelf-life. The outcome of the study indicates that the highly perishable seaweeds when converted in powder form maintain quality for long storage periods. Manufacturers may benefit from the information on shelf life dating, which will help to commercialize these nutrition-enriched ready-to-use (RTU) seaweed powders.