Effect of Packaging Materials and Storage Temperature on Shelf Life Attributes of Ready to Reconstitute Enteral Formula

Stability of vitamin A, E, C and thiamine during storage of different powdered enteral formulas

“…When the samples were kept at 60 ± 1 °C, relative humidity (RH) 60 ± 5% for over 10 days, or 37 ± 1 °C, RH 75 ± 5% for over 6 months, although the content of micronutrients meets the Chinese legislation, the observed the sensory of samples were not acceptable. These results were consistent with previous studies ( Bordoloi et al., 2020 ; Frias et al., 2009 ; Hemery et al., 2020 ; Wang et al., 2021 ).…”

“…Based on previous studies, the product was kept at 60 ± 1 °C, relative humidity (RH) 60 ± 5% for over 10 days, or 37 ± 1 °C, RH 75 ± 5% for over 6 months, although the content of micronutrients meets the Chinese legislation, the product sensory is still unacceptable ( Bordoloi et al., 2020 ; Frias et al., 2009 ; Hemery et al., 2020 ; Wang et al., 2021 ). To evaluate the changes of vitamins during the storage of EFA and EFB, the products were divided into three groups and kept under the following conditions: High temperature test: samples of EFA 1 and EFB 1 were stored at 60 ± 1 °C RH 60 ± 5% for 5 and 10 days.…”

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

“…The FFA content of the samples was determined using the process explained by Bordoloi et al (2020) . Firstly, 2 g sample was dissolved in 50 mL of an ethanol solvent in a conical flask (250 mL).…”