Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

308
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
308
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

137
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
137
Drug Product Stability01:16

Drug Product Stability

351
The long-term stability of drug products is critical to ensuring their quality, safety, and effectiveness over time. Stability directly influences a product's ability to maintain its intended characteristics, ensuring it performs as expected during its intended shelf life. Key attributes such as drug potency, impurities, dissolution, and other physicochemical measures of performance are tested to assess stability. These parameters indicate how well the product retains its quality over time and...
351
Sample Handling01:02

Sample Handling

3.1K
Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
3.1K
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

247
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
247
Formulation and Manufacturing Process: Physical Attributes of Generic Tablets and Capsules01:18

Formulation and Manufacturing Process: Physical Attributes of Generic Tablets and Capsules

405
Bioequivalence in generic drugs, such as tablets and capsules, refers to their pharmaceutical equivalence to the brand-name counterparts. However, for therapeutic equivalence, manufacturers must also consider physical attributes like size, shape, and weight (FDA Guidance for Industry, December 2003). Discrepancies in these aspects could impact patient compliance and cause medication errors. For instance, swallowing difficulties, often experienced with larger tablets or capsules, can lead to...
405

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Pathological complete response with neoadjuvant pembrolizumab and chemotherapy in non-metastatic triple-negative inflammatory breast cancer.

ESMO open·2026
Same author

<sup>18</sup>F-Fluorodeoxyglucose PET-CT evaluation after one course of neoadjuvant therapy fails to predict pCR in HER2 + BC patients: a prospective and multicentric French study.

Breast cancer research : BCR·2025
Same author

Real-world treatment patterns and effectiveness after disease progression on CDK4/6 inhibitors for HR-positive/HER2-negative metastatic breast cancer in the ESME-MBC cohort.

ESMO open·2025
Same author

First Constraint on Atmospheric Millicharged Particles with the LUX-ZEPLIN Experiment.

Physical review letters·2025
Same author

New Constraints on Cosmic Ray-Boosted Dark Matter from the LUX-ZEPLIN Experiment.

Physical review letters·2025
Same author

Dark Matter Search Results from 4.2  Tonne-Years of Exposure of the LUX-ZEPLIN (LZ) Experiment.

Physical review letters·2025

Related Experiment Video

Updated: Apr 11, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

25.5K

Quality changes in yogurt during storage in different packaging materials.

A Saint-Eve1, C Lévy1, M Le Moigne1

  • 1UMR 782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, 78850 Thiverval-Grignon, France.

Food Chemistry
|June 8, 2015
PubMed
Summary

Packaging material significantly impacts low-fat yogurt quality. Polystyrene packaging best preserved aroma and flavor in 0%-fat yogurts over 28 days, unlike higher-fat yogurts.

Keywords:
Aroma releasePackaging polymerSensory profileYogurt

More Related Videos

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

4.6K
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
10:18

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

3.8K

Related Experiment Videos

Last Updated: Apr 11, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

25.5K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

4.6K
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
10:18

Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries

Published on: November 21, 2023

3.8K

Area of Science:

  • Food Science
  • Polymer Science
  • Sensory Analysis

Background:

  • Food packaging is crucial for maintaining product quality and shelf-life.
  • Yogurt's sensory and physicochemical properties are sensitive to storage conditions and packaging materials.
  • Fat content can influence the interaction between yogurt and its packaging.

Purpose of the Study:

  • To investigate the influence of polypropylene and polystyrene packaging on flavored stirred yogurts.
  • To assess the impact of packaging on sensory and physicochemical characteristics of 0% and 4%-fat yogurts during 28 days of storage.
  • To determine the optimal polymer packaging for preserving yogurt quality.

Main Methods:

  • Flavored stirred yogurts (0% and 4%-fat) were stored in polypropylene, polystyrene, and glass containers at 4°C for 28 days.
  • Physicochemical analyses included complex viscosity and pH measurements.
  • Sensory evaluations focused on texture and aroma perception.

Main Results:

  • Yogurt viscosity and thickness increased, while pH decreased during storage, irrespective of packaging.
  • Packaging type significantly affected 0%-fat yogurts more than 4%-fat yogurts.
  • Polystyrene packaging minimized aroma loss and prevented off-odors in 0%-fat yogurts compared to polypropylene and glass.

Conclusions:

  • Packaging material plays a critical role in the quality of low-fat yogurts.
  • Polystyrene emerges as a preferred packaging material for 0%-fat flavored stirred yogurts to maintain sensory attributes.
  • Fat content moderates the effect of packaging on yogurt characteristics.