Cristina Anamaria Semeniuc1, Vladimiro Cardenia2, Mara Mandrioli3, Sevastiţa Muste1, Andrea Borsari4, Maria Teresa Rodriguez-Estrada3. 1. Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St, 400372 Cluj-Napoca, Romania. 2. Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy. 3. Department of Food Science, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna, Italy. 4. Granarolo S.p.A., Via Cadriano 27/2, 40127 Bologna, Italy.
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.
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.