Stability of Papain in Finished Product During Storage and Distribution
คำถาม
Given that Papain is recommended to be stored at 6-15°C, how does its stability and effectiveness in a finished product formulation (e.g., a serum or cream) behave during storage and distribution before reaching the consumer, especially if exposed to temperatures higher than the recommended range? Does partial degradation render the product completely ineffective?
คำตอบ
Regarding your concern about the stability of Papain in finished products before reaching the consumer, given its recommended storage temperature of 6-15°C:
- It is true that Papain, like all ingredients, will gradually degrade over time from the date of manufacture.
- The rate of degradation depends on environmental conditions. While Papain is sensitive to heat (above 40°C) and its lifespan is longest when stored at lower temperatures (6-15°C), exposure to higher temperatures does not cause instant degradation. Instead, it accelerates the rate at which the enzyme loses its activity.
- Therefore, some degree of degradation may occur during storage and distribution if the product is exposed to temperatures above the ideal range.
- However, as the staff mentioned, partial degradation does not necessarily mean that the product will be completely ineffective or that the user will not be able to expect results.
In summary, while ideal storage conditions prolong Papain's activity, a finished product containing Papain may experience some accelerated degradation if stored or transported at higher temperatures, but this partial degradation doesn't automatically render the product useless before it reaches the consumer.
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