Abstract
The potential of using materials based on polylactate (PLA) for packaging of plain yoghurt has been demonstrated in the present study. Plain yoghurt (3.5% fat) was stored for 5 weeks in PLA or polystyrene (PS) cups under fluorescent light (3500 lux) or in darkness. Quality changes were studied by determination of color stability, formation of lipid hydroperoxides, development of volatile products (secondary oxidation products and release of styrene and lactate from the packaging materials) and degradation of β-carotene, and riboflavin was determined. For light-exposed yoghurts, PLA was at least as effective in preventing color changes and formation of lipid hydroperoxides as PS. During storage under fluorescence light, concentrations of n-hexanal, n-heptanal, n-octanal, n-nonanal, 3-methyl-butanal, dimethyl disulfide, and 1-octen-3-ol were lower in yoghurts packed in PLA than in PS. Furthermore, losses of riboflavin and β-carotene were less in light-exposed yoghurt packed in PLA than in PS. The amount of styrene in yoghurt stored in PS cups increased during storage, whereas lactate was not found in yoghurts stored in PLA. Practically no development of lipid hydroperoxides and secondary oxidation products or loss of riboflavin and β-carotene were observed in yoghurts stored in darkness. Thus, it can be concluded that light exposure reduced the quality of plain yoghurt and that PLA provided a better protection against photo-degradation processes than PS.
Similar content being viewed by others
References
Bosset JO, Sieber R, Gallman PU (1994) Influence of light transmittance of packaging materials on the shelf life of milk and milk products—a review. In: Mathlouthi M (ed) Food packaging and preservation, Blackie, Glasgow, pp 222–268
Bosset JO, Flückinger E (1986) Dtsch Milchwirtsch 29:908–914
Bosset JO, Flückinger E (1989) Lebensm Wiss Technol 22:292–300
Deger D, Ashoor SH (1987) J Dairy Sci 70:1371–1376
Kristensen D, Orlien V, Mortensen G, Brockhoff P, Skibsted LH (2000) Int Dairy J 10:95–103
Mortensen G, Sørensen J, Stapelfeldt H (2002) J Agric Food Chem 50:4364–4370
Mortensen G, Sørensen J, Stapelfeldt H (2003) Eur Food Res Technol 216:57-62
Mortensen G, Sørensen J, Stapelfeldt H (2003) Eur Food Res Technol 216:93-98
Juric M, Bertelsen G, Petersen MA (2002) Int Dairy J 13:239-249
Tagliaferri E (1989) Trav Chim Aliment Hyg 80:77–86
Bosset JO, Gauch R (1988) Trav Chim Aliment Hyg 79:165–174
Daget N (1989) Trav Chim Aliment Hyg 80:87–90
Bekbölet (1990) J Food Prot 53:430–440
Krochta JM, DeMulder Johnston CLC (1996) Biodegradable polymers from agricultural products. In: Fuller G, McKeon TA, Bills DD (eds) Agricultural materials and renewable resources, ACS Symp Ser 647.ACS, Washington D.C., pp 120–140
Sinclair RG (1996) JMS Pure Appl Chem A33:585–597
Petersen K, Nielsen PV, Olsen MB (2001) Starch/Stärke 53:356–361
Stratton K (1998) Food Eng Int October:43–47
Bastioli C (2000) Global status of the production of biobased packaging materials. In: Weber CJ (ed) Conference Proceedings, The Food Biopack Conference, August 27–29, 2000. The Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Frederiksberg, Denmark, pp 2–7
Junkkarinen L (2002) Personal communication. Valio Ltd, Helsinki, Finland
Haugaard VK, Festersen RM, Bertelsen G (2001) Light-induced changes in orange juice. In: Søren Østergaard (ed) Conferences Proceedings. 2nd Nordic Foodpack Conference, Stavanger, September 5–7, 2001. Nordic Foodpack, Taastrup, Denmark
Haugaard VK, Weber CJ, Danielsen B, Bertelsen G (2002) Eur Food Res Technol 214:423–428
Haugaard VK, Danielsen B, Bertelsen G (2003) Eur Food Res Technol 216:233-240
Østdal H, Andersen JA, Nielsen JH (2000) J Agric Food Chem 48:5588–5592
Butriss JK, Diplock AT (1984). High performance liquid chromatographic methods for vitamin E in tissues. In: Parker LE (ed) Methods in enzymology, Academic, New York, Chap. 105, pp131–138
AOAC 970.65 (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Arlington, Va., pp. 1052–1054
Augustin J (1994) Vitamin analysis. In: Nielsen S (ed) Introduction to the chemical analysis of food. Jones and Barlette, Boston, Chap. 17, pp 249–260
SAS (1996) SAS Vers 6.12, SAS institute, Cary, N.C. USA
Camo (1999) Camo Vers 7.5, Camo A/S, Norway
Weichhold U, Seiler H, Busse M, Klostermeyer H (1988) Dtsch Milchwirtsch 46:1671–1675
Pesek CA, Warthesen JJ (1987) J Food Sci 52:744–746
Lennersten M, Lingnert H (2000) Lebensm Wiss Technol 33:253–260
Skibsted LH (2000) Bull Int Dairy Fed 346:4–9
Przybylski R, Eskin NAM (1995). Methods to measure volatile compounds and the flavor significance of volatile compounds. In: Warner K, Eskin NAM (eds) Methods to assess quality and stability of oils and fat-containing foods. American Oil Chemists´ Society, Champaign, Ill., pp 107–133
Jensen K, Petersen MA, Poll L, Brockhoff PB (1999) J Agric Food Chem 47:1145–1149
Linssen JPM, Janssens JLGM, Reitsma JCE, Roozen JP (1995) Taste recognition threshold concentrations of styrene in foods and food models. In: Ackermann P, Jägerstad M, Ohlsson T (eds) Food and packaging materials—chemical interactions, The Royal Society of Chemistry, Cambridge, UK, pp 74–78
EEC (1990) 90/128/EEC Plastics: monomers
Conn RE, Kolstad JJ, Borzelleca JF, Dixler DS, Filer LJ, LaDu BN, Pariza MW (1995) Food Chem Toxicol 33:273–283
Sattar A, deMan JM, Alexander JC (1977) Can Inst Food Sci Technol J 10:56–60
Sattar A, deMan JM, Alexander JC (1977) Can Inst Food Sci Technol J 10:61–64
Christy GE, Amantea GF, Irwin RET (1981) Can Inst Food Sci Technol J 14:135–138
Schröder MJA (1982) J Dairy Res 49:407–424
Desarzens C, Bosset JO, Blanck B (1983) Lebensm Wiss Technol 17:241–247
Fanelli AJ, Burlew JV, Gabriel MK (1985) J Food Prot 48:112–117
Hoskin JC (1988) J Food Prot 51:19–23
Palanuk SL, Warthesen JJ, Smith DE (1988) J Food Sci 53:436–438
Hoskin JC (1989) Cultural Dairy Prod J Feb:14–15
Marsh R, Kajda P, Ryley J (1994) Nahrung 5:527–532
Lee KH, Jung MY, Kim SY (1998) J Agri Food Chem 46:407–410
Hansen E, Skibsted LH (2000) J Agric Food Chem 48:3090–3094
Rothe M, Wölm G, Tunger L, Siebert HJ (1972) Nahrung 16:483–495
Gemert LJV, Nettenbreijer AH (1977). Compilation of odour threshold values in air and water. National Institute for Water Supply, Voorburg, Netherlands; Central Institute for Nutrition and Food Research TNO, Zeist, Netherlands
Pyysalo T, Suihko M, Honkanen E (1977) Lebensm Wiss Technol 10:36–39
Fazzalari FA (1978) Compilation of odor and taste threshold values data. American Society for Testing Materials, Philadelphia
Hansen M, Buttery RG, Stern DJ, Cantwell MI, Ling LC (1992) J Agric Food Chem 40:850–852
Larsen M, Poll L (1992) Z Lebensm Unters Forsch 195:120–123
Bergmann JF (1973) Z Lebensm Unters Forsch 151:310–317
Acknowledgements
The authors acknowledge Bente Danielsen and Mehdi D. Farahani, laboratory technicians, for technical assistance; Arla Foods amba, Brabrand, for providing yoghurt and PS cups and Peter Togeskov, Amcor Flexible, Lyngby, for technical advise and providing the laminates used for lids.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Frederiksen, C.S., Haugaard, V.K., Poll, L. et al. Light-induced quality changes in plain yoghurt packed in polylactate and polystyrene. Eur Food Res Technol 217, 61–69 (2003). https://doi.org/10.1007/s00217-003-0722-3
Received:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-003-0722-3