Volume 15, Issue 7 (2013)
JAST 2013, 15(7): 1373-1380 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Farhoodi M, Emam-Djomeh Z, Falah A, Sabetghadam S, Nemati M. Effect of Menthol Absorption by Packaging Material on the Quality of Yogurt Drink during Storage Time. JAST 2013; 15 (7) :1373-1380
URL: http://jast.modares.ac.ir/article-23-2262-en.html
URL: http://jast.modares.ac.ir/article-23-2262-en.html
1- Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Tehran, Karaj, Islamic Republic of Iran.
2- Food and Drug Deputy, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
3- Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
4- College of Agriculture and Natural Resources, Islamic Azad University of Science and Research of Tehran, Tehran, Islamic Republic of Iran.
2- Food and Drug Deputy, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
3- Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
4- College of Agriculture and Natural Resources, Islamic Azad University of Science and Research of Tehran, Tehran, Islamic Republic of Iran.
Abstract: (8708 Views)
Interaction of menthol with polyethylene terephthalate bottles during storage time was tested at three different temperatures. Menthol is a mint flavor agent added to yogurt drinks in Iran and is considered as a factor affecting consumer acceptance. Absorption of menthol to packaging material could cause a loss of quality in the final product due to diminished flavor intensity. Tests were done on the effects of environmental conditions (storage for three months at temperatures of 4, 25, and 45°C) on flavor stability of yogurt drink samples. Absorbed flavor was extracted from PET bottles after the specified time periods and quantified using gas chromatography coupled with FID detector. Then, the diffusion coefficient of menthol into PET bottles (Dp) was determined using concentrations of absorbed menthol. Results showed different absorption levels under various conditions. After 90 days, the absorption quantities at 4, 25, and 45°C were 38.21, 186.66 and 700.50 ng g-1 of PET bottle, respectively. It was concluded that amounts of menthol absorption into PET bottles increased with storage time and higher temperature. Elevation of storage temperature resulted in significant increase in diffusion coefficient of menthol in PET bottle.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2012/06/28 | Accepted: 2013/11/4 | Published: 2013/12/1
Received: 2012/06/28 | Accepted: 2013/11/4 | Published: 2013/12/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |