Freshness quality and shelf-life prediction of ready-to-use (RTU) seaweed powders: An accelerated test approach to ensure products and consumers safety

Abstract

Globally, the growing popularity of ready-to-use (RTU) foods underscores the need to investigate the shelf life of RTU seaweed to ensure year-round quality and safety for consumers. Therefore, the study was designed to predict the shelf-life of RTU seaweed powders (derived from Ulva lactuca, Gracilaria tenuistipitata, and Ulva intestinalis) using accelerated shelf-life testing (ASLT) combined with a Q10-based predictive model to minimize experimental duration and cost. The RTU seaweed powder was prepared and stored at elevated temperatures of 45 °C and 55 °C to simulate temperature-dependent deterioration and to extrapolate stability under normal storage. Proximate composition, total volatile basic nitrogen (TVBN), pH, microbial proliferation, and sensory characteristics were measured fortnightly up to 45 days. Significant (p < 0.05) quality changes occurred during storage; however, TVBN values ranged from 9.12 ± 0.2 to 21.69 ± 1.85 mg N/100 g (below 25 mg N/100 g), indicating very good quality and acceptability to consumers. Sensory attributes remained acceptable, while TVC remained below the WHO permissible limit of 10⁵ cfu/g, with no pathogens detected. Based on Q10 modelling assumptions, the RTU seaweed powders are predicted to retain quality for approximately one year under normal conditions. These findings can support small and medium enterprises (SMEs) in labelling best-before dates, aiding producers and informing consumers.