Stability of flavoured phytosterol-enriched drinking yogurts during storage as affected by different packaging materials

J Sci Food Agric. 2016 Jun;96(8):2782-7. doi: 10.1002/jsfa.7443. Epub 2015 Oct 1.

Abstract

Background: The aim of this study was to investigate the influence of different packaging materials on storage stability of flavoured phytosterol-enriched drinking yogurts. White vanilla (WV) and blood orange (BO) phytosterol-enriched drinking yogurts conditioned in mono-layer and triple-layer co-extruded plastic bottles were stored at +6 ± 1 °C for 35 days (under alternating 12 h light and 12 h darkness) to simulate shelf-life conditions. Samples were collected at three different storage times and subjected to determination of total sterol content (TSC), peroxide value (PV) and thiobarbituric acid reactive substances (TBARs).

Results: TSC was not significantly affected by packaging material or storage time and met the quantity declared on the label. PV was significantly influenced by yogurt type × packaging material × storage time interaction and TBARs by packaging material × storage time interaction.

Conclusion: Between the two packaging materials, the triple-layer plastic mini bottle with black coloured and completely opaque intermediate layer offered the best protection against lipid oxidation. © 2015 Society of Chemical Industry.

Keywords: bottle packaging material; flavoured phytosterol-enriched drinking yogurt; functional foods; lipid oxidation; storage.

MeSH terms

  • Beverages*
  • Food Packaging*
  • Food Storage*
  • Phytosterols / pharmacology*
  • Taste
  • Time Factors
  • Yogurt / analysis*

Substances

  • Phytosterols