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Plants available in the spontaneous flora are recently studied as ingredients for food formulation in response to the demands for sustainable plant-based foods. The aim of this study was to obtain a new assortment of spreadable creams, free of palm oil, with good textural, rheological and colour attributes, high antioxidant activity and low cytotoxicity, from Fagus Sylvatica L . (European beech) seeds. A Box-Behnken design was used in order to find an optimal formulation based on textural, rheological, colorimetry, total polyphenolic content (TPC), antioxidant activity and cytotoxicity. Analysis of variance demonstrates that (i) the texture and (ii) rheology of the products are influenced by roasting temperature and sugar concentration, texture by the interaction of roasting temperature and duration, while rheological parameters by their interaction and squares, at a confidence level of at least p = 90%, (iii) whiteness index by each numeric factor, (iv) TPC by roasting duration, while antioxidant activity by the sugar content. Cytotoxicity (v) was expressed as a measure of cell viability under the application of 20 yl acidic extract of beechnut spreads and it was influenced by temperature, duration and their interaction. Optimization studies were based on the process sustainability and the product quality parameters achievement. Fourier transform infrared spectra revealed some differences due to the sugar addition, but not due to roasting at different temperatures (125-145-165 °C). The spreads with 20% sugar are similar in terms of textural, colour and rheological attributes to those with no sugar. Highest TPC and antioxidant activity are reached at 35 min of roasting, while 125 °C protocol is leading to increased toxicity levels. The forest seeds are a viable sustainable ingredient for novel spreads., Competing Interests: DATA AVAILABILITYThe data are available from the corresponding author upon suitable request. DECLARATION OF CONFLICTING INTERESTSThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.7%, 5.7%, and 7.5% of the total batter, respectively. These were assessed for their sensory, textural, and techno-functional properties; proximate composition (including crude fibre); energy value; pH; and colour, as well as the content of carotenoids and polyphenols. The contribution of rosehip powder to the production cost of these waffle cone formulations was also determined. The results showed that using rosehip waste powder as an ingredient reduced the waffle cones powder's capacity to hold water (from 3.11 g/g to 2.64-3.08 g/g) and to swell (from 4.98 mL/g to 4.23-4.48 mL/g), while it increased their oil-holding capacity (from 0.93 g/g to 0.96-1.19 g/g) and the content in fibre (from 1.58% to 3.41-4.83%), polyphenols (from 400.70 µg/g to 1732.26-2715.69 µg/g), and carotenoids (from n.d. to 6.86-14.28 µg/g); however, the solubility (72.65-75.33%), hardness (2.31-2.83 N), and fracturability (6-8) were not significantly influenced. The sensory acceptability of enriched waffle cones (92-93%) was higher than that of control waffle cones (90%). The production cost of a waffle cone increased by EUR 0.004-0.009 when wheat flour was substituted by rosehip powder in concentrations of 10-20%. In conclusion, to enrich waffle cones with fibres, polyphenols, and carotenoids, at least 10% of wheat flour must be substituted with rosehip waste powder in their manufacturing recipe.

Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1- O -galloyl- β -D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract's spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract.

Due to the expanding global population and environmental concerns about meat production from livestock, there is a great demand for alternative ingredients. Beech achene (BA) and sessile oak acorn (SOA) were recently proposed as protein- and carbohydrate-rich novel food ingredients. This study used their roasted kernels to develop and characterize four formulations of spreadable vegetable paste (with 10% BAK, 10% SOAK, 5% SOAK + 5% BAK, and control-just with roasted sunflower kernel). The substitution of sunflower kernel with 10% BAK caused a decrease in the energy value of vegetable paste, while 10% SOAK and 5% SOAK + 5% BAK, an increase. Syneresis was higher in formulations with forest ingredients, most notably in those containing BAK. The SOAK also caused a decrease in the pH of vegetable pastes that included it. All forest formulations had a large total colour difference compared to the control sample, driven by its intensity decrease (less in that with BAK than in the other two). The acceptance rate was reasonable for all formulations, although the overall score was significantly lower (slightly liked) in the vegetable paste formulated only with BAK than in the others (moderately liked); thus, the consumer's purchase intention too (only 4.9% for that with 10% SOAK). Formulation with 10% BAK had a higher hardness, adhesiveness, gumminess, and chewiness than the others, while that with the 5% SOAK and 5% BAK mixture showed the most robust network structure. In conclusion, BA and SOA kernels are suitable for manufacturing plant-based alternatives to pâté if used in proper concentrations., Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05852-7., Competing Interests: Conflict of interestNot applicable., (© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

Coenzyme Q10 (CoQ10) is a vitamin-like compound found naturally in plant- and animal-derived materials. This study aimed to determine the level of CoQ10 in some food by-products (oil press cakes) and waste (fish meat and chicken hearts) to recover this compound for further use as a dietary supplement. The analytical method involved ultrasonic extraction using 2-propanol, followed by high-performance liquid chromatography with diode array detection (HPLC-DAD). The HPLC-DAD method was validated in terms of linearity and measuring range, limits of detection (LOD) and quantification (LOQ), trueness, and precision. As a result, the calibration curve of CoQ10 was linear over the concentration range of 1-200 µg/mL, with an LOD of 22 µg/mL and an LOQ of 0.65 µg/mL. The CoQ10 content varied from not detected in the hempseed press cake and the fish meat to 84.80 µg/g in the pumpkin press cake and 383.25 µg/g in the lyophilized chicken hearts; very good recovery rates and relative standard deviations (RSDs) were obtained for the pumpkin press cake (100.9-116.0% with RSDs between 0.05-0.2%) and the chicken hearts (99.3-106.9% CH with RSDs between 0.5-0.7%), showing the analytical method's trueness and precision and thus its accuracy. In conclusion, a simple and reliable method for determining CoQ10 levels has been developed here.

This study aimed to formulate a Gouda-type cheese from cow's milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC-cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers' perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese's microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers' acceptance and purchase intention.

The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which-Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)-were recorded in the einkorn sourdough.

Food analysts have developed three primary techniques for coenzyme Q10 (CoQ10) production: isolation from animal or plant matrices, chemical synthesis, and microbial fermentation; this literature review is focused on the first method. Choosing the appropriate analytical method for determining CoQ10 in a particular food product is essential, as this analyte is a quality index for healthy foods; various associations of extraction and quantification techniques are available in the literature, each having advantages and disadvantages. Several factors must be considered when selecting an analytical method, such as specificity, linear range, detection limit, quantification limit, recovery rate, operation size, analysis time, equipment availability, and costs. In another train of thought, the food sector produces a significant amount of solid and liquid waste; therefore, waste-considered materials can be a valuable source of CoQ10 that can be recovered and used as a fortifying ingredient or dietary supplement. This review also pursues identifying the richest food sources of CoQ10, and has revealed them to be vegetable oils, fish oil, organs, and meat.

Background: Pumpkin seed and sunflower oil are rich in bioactive compounds, but are prone to oxidation during storage. Their fatty acids, carotenoid and volatile compounds and their Fourier-transform infrared (FTIR) profiles were studied during 8 months storage in order to assess the overall quality, but also to assess the impact of the oleogelation as conditioning process., Results: The fatty acids methyl esters were analyzed by gas chromatography-mass spectrometry (GC-MS). The linoleic acid was the most abundant in the oils (604.6 g kg -1 in pumpkin and 690 g kg -1 in sunflower), but also in oleogels. Through high-performance liquid chromatography (HPLC), lutein and β-carotene were determined as specific carotenoid compounds of the pumpkin seed oil and oleogel, in a total amount of 0.0072 g kg -1 . The volatile compounds profile revealed the presence of alpha-pinene for the pumpkin seed oil and oleogels and a tentative identification of limonene for the sunflower oil. Hexanal was also detected in the oleogels, indicating a thermal oxidation, which was further analyzed through infrared spectroscopy., Conclusions: During 8 months storage, the decrease of polyunsaturated fatty acid total amount was 5.72% for the pumpkin seed oil and 3.55% for the oleogel, while in the sunflower oil samples of 2.93% and 3.28% for the oleogel. It was concluded that oleogelation might protect specific carotenoid compounds, since the oleogels displayed higher content of β-carotene at each storage time. Hexanal and heptanal were detected during storage, regardless of the oil or oleogel type. FTIR analysis depicts the differences in the constituent fatty acids resulting due to thermal oxidation or due to storage. © 2022 Society of Chemical Industry., (© 2022 Society of Chemical Industry.)

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β -sitosterol:beeswax-BS:BW, β -sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of β -sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR-3.58 N). During cooling from 90 to 4 °C, the increase in oleogel' viscosity results from oleogelator's liquid-solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G' was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR-21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of β -sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G' and G" during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22-20.97 N).

Over the past decade, there has been growing interest in polyphenols' research since these compounds, as antioxidants, have several health benefits, such as preventing neurodegenerative diseases, inflammation, cancer, cardiovascular diseases, and type 2 diabetes. This study implements an analytical method to assess the total phenolic content (TPC) in essential oils using Folin-Ciocalteu's phenol reagent and quantifies the individual phenolic compounds by liquid chromatography. Thus, the research design and methodology included: (1) extraction of essential oil from dried thyme leaves by hydrodistillation; (2) spectrophotometric measurement of TPC by Folin-Ciocalteu method; and (3) identification and quantification of individual phenolic compounds by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS). Results revealed a TPC of 22.62 ± 0.482 mg GAE/100 µL and a polyphenolic profile characterized by phenolic acids (52.1%), flavonoids (16.1%), and other polyphenols (31.8%). Thymol, salvianolic acid A, and rosmarinic acid were the major compounds of thyme essential oil. The proposed analytical procedure has an acceptable level of repeatability, reproducibility, linearity, LOD (limit of detection), and LOQ (limit of quantification).

Edible mushrooms are well-known for their nutritional benefits and low energy density. In addition, mushroom extracts contain various bioactive compounds that account for their antioxidant activity; the applied extraction conditions influence the extraction efficiency of such compounds. Therefore, this study investigates the effects of four extractants on the content of polyphenols and antioxidant properties of Boletus edulis and Cantharellus cibarius mushrooms, aiming to optimize the extraction process. Powders of B. edulis and C. cibarius mushrooms were subjected to extraction with acidic water (10% CH 3 COOH), ethanol/water/acetic acid (15:76.5:8.5, v / v / v ), hexane, and diethyl ether to measure their total phenolic content (TPC), total flavonoid content (TFC), and Trolox equivalent antioxidant capacity (TEAC). Furthermore, the level of individual polyphenolic compounds in these extracts was quantified using an HPLC-DAD-ESI-MS method. Results showed that the type of solvent significantly influenced the TPC and TEAC of mushroom powder but insignificantly influenced the TFC. A very strong positive correlation was found between TPC and TEAC, but no correlation was found between TFC and TEAC or TPC and TFC. Acidic water extracted the highest amount of polyphenolic compounds from these mushroom powders. Therefore, the aqueous extract showed the highest TPC and strongest antioxidant activity. Thus, acidic water is recommended for polyphenol analysis in B. edulis and C. cibarius mushrooms.

The high phenolic content of Palm Oil Mill Effluent (POME) constitutes an environmental concern. In this study, laccase producing microorganisms were isolated from POME samples collected in Côte d'Ivoire for their possible use in POME treatment. Strain showing the highest laccase activity was identified by ITS1-5.8S-ITS2 region sequencing as Trametes polyzona. A maximum laccase production (156.3 U/mL) was obtained after 10 days of incubation under shaking condition, at 37 °C, pH 4, with starch (1%), tryptone (0.3%) and 10 mM of guaiacol. The partially purified laccase of 31 kDa exhibited maximum activity at 50 °C and pH 4.5 with a Km for guaiacol and Vmax of 0.7 mM and 0.04 mM/min, respectively. Metals, SDS and EDTA did not inhibit his activity. Used as biotreatment agent, T. polyzona MPS1-3 reduced COD, total suspended solids, total solids and total phenolics by 16.03%, 70.15%, 38.9%, 50.84%, respectively, for sterilized POME and by 13.09%, 58.07%, 36.53%, 42.05% for unsterilized POME. These results showed the promising application of T. polyzona for bioremediation of phenolics compounds in wastewater and it potentially useful in several other biotechnological applications., (© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H 2 S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample's shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b* -value, Δ E* -value, transmittance values in the 200-300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L* -value, a* -value, transmittance values in the 350-800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a* -value, b* -value, Δ E* -value, and transparency of the film; decreases in transmittance values in the range of 600-800 nm; and variations in swelling degree, L* -value, transmittance values in the range of 300-550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms ( Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus ) from Romania. The results indicated that the dried fruiting bodies of selected mushrooms were rich in proteins (36.24 g/100 g dw- Boletus edulis ) and carbohydrates (62.45 g/100 g dw- Lactarius piperatus ). 4-Hydroxybenzoic acid and cinnamic acid, were the main phenolic compound present in all selected species. Additionally, the fatty acid pattern included polyunsaturated acids in more than 60% of all fatty acids followed by monounsaturated fatty acids (30%). For the studied mushroom samples, the main volatile compounds identified by the gas chromatography-mass spectrometry were hexanal, benzaldehyde and dodecanoic acid. According to the obtained results, the fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products.

This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total phenolic content, antioxidant and antibacterial activities by using appropriate chemometric methods: Principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that parsley, lovage, and thyme EOs are rich in monoterpene hydrocarbons, but basil EO is rich in oxygenated monoterpenes and phenylpropanoids, and that both PCA and HCA separated essential oils into two main groups of which one contains two sub-groups. β-Phellandrene was the major component identified in parsley and lovage EOs, estragole was the major component in basil EO, and p -cymene was the major component in thyme EO. Thyme EO showed the highest level of total phenolics, the highest antioxidant capacity, and exhibited the stronger antibacterial activity, results that were emphasized by both chemometric methods used. Among tested essential oils, the one of parsley was distinguished by a low total TPC, weak antioxidant activity, and weak antibacterial activity against S. enteritidis (ATCC 13076); lovage EO by low TPC, weak antioxidant activity, but moderate antibacterial activity; and basil EO by low TPC, moderate antioxidant activity, and weak antibacterial activity against L. monocytogenes (ATCC 19114).

The aim of this study was to compare the antibacterial effects of several essential oils (EOs) alone and in combination against different Gram-positive and Gram-negative bacteria associated with food products. Parsley, lovage, basil, and thyme EOs, as well as their mixtures (1:1, v/v), were tested against Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhimurium. The inhibitory effects ranged from strong (thyme EO against E. coli) to no inhibition (parsley EO against P. aeruginosa). Thyme EO exhibited strong (against E. coli), moderate (against S. typhimurium and B. cereus), or mild inhibitory effects (against P. aeruginosa and S. aureus), and basil EO showed mild (against E. coli and B. cereus) or no inhibitory effects (against S. typhimurium, P. aeruginosa, and S. aureus). Parsley and lovage EOs revealed no inhibitory effects against all tested strains. Combinations of lovage/thyme and basil/thyme EOs displayed antagonistic effects against all bacteria, parsley/thyme EOs against B. cereus, S. aureus, P. aeruginosa, and E. coli, and lovage/basil EOs against B. cereus and E. coli. Combinations of parsley/lovage and parsley/basil EOs exhibited indifferent effects against all bacteria. The combination of lovage/basil EO showed indifferent effect against S. aureus, P. aeruginosa, and S. typhimurium, and the combination parsley/thyme EO against S. typhimurium. Thyme EO has the highest percentage yield and antibacterial potential from all tested formulations; its combination with parsley, lovage, and basil EOs determines a reduction of its antibacterial activity. Hence, it is recommended to be used alone as the antibacterial agent., (Copyright © 2016. Published by Elsevier B.V.)

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., (© 2015 Society of Chemical Industry.)