Shelf-Life Assessment and Prediction of Gymnema inodorum (Lour.) Decne. Jelly under Accelerated Storage Conditions

Abstract

This study investigated changes in quality and shelf-life prediction of Gymnema inodorum jelly (GIJ) under accelerated storage conditions using the Q₁₀ model. The GIJ samples were stored at four controlled temperatures (4, 25, 35, and 45 °C) for 10 weeks to evaluate quality deterioration. Quality attributes, including color parameters (L*, a*, b*), syneresis, texture profile analysis (hardness, springiness, gumminess, and chewiness), microbiological quality, and sensory acceptability, were periodically assessed. Storage temperature and duration significantly influenced product quality, with progressive color degradation, increased syneresis, and reduced textural properties observed during prolonged storage, particularly at elevated temperatures. Microbiological analysis showed that total viable counts exceeded acceptable limits earlier at higher storage temperatures, reaching the regulatory threshold at weeks 4 and 6 under storage at 45 °C and 35 °C, respectively. Sensory evaluation showed that the product remained acceptable during the initial storage period, with liking scores above the predefined acceptance threshold, but declined progressively with extended storage. Shelf-life prediction based on the Q₁₀ model estimated that GIJ could be stored for approximately 147.6 days (4 months and 27 days) at 4 °C and 63 days (2 months and 3 days) at 25 °C. Under these conditions, the product remained acceptable to consumers and complied with the Thai Community Product Standard (TCPS 519/2547). These findings demonstrate the applicability of the Q₁₀ model as a practical tool for predicting the storage stability of functional jelly products while supporting product development, quality control, and commercialization.