Premium
Stability of flavoured phytosterol‐enriched drinking yogurts during storage as affected by different packaging materials
Author(s) -
Semeniuc Cristina Anamaria,
Cardenia Vladimiro,
Mandrioli Mara,
Muste Sevastiţa,
Borsari Andrea,
RodriguezEstrada Maria Teresa
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7443
Subject(s) - phytosterol , food science , chemistry
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