Experimental analysis shows improved barrier properties in yogurt packaging, suggesting eco-friendly alternatives may preserve quality better.
The quality of yogurt deteriorates during storage due to exposure to oxygen and UV light, and high‐barrier packaging effectively mitigates this issue. Concurrently, there is increasing interest in replacing petroleum‐based packaging with eco‐friendly alternatives. In this study, poly(lactic acid‐butylene itaconate) (PLBI), developed as a modified version of poly (L‐lactic acid) (PLLA) to enhance toughness, was combined with poly (vinyl alcohol) grafted with acryloyl chloride (PVA‐g‐AC) through UV curing. The resulting PLBI/PVA‐g‐AC films exhibited significantly improved barrier properties. They were used to package stirred yogurt alongside polyethylene/nylon (PE/NY) films for comparison. Quality assessments, including acidity, water‐holding capacity, and viable bacterial counts, demonstrated that PLBI/PVA‐g‐AC films provided superior preservation. Metabolomics analysis revealed increased flavor compounds, such as acids and alcohols, and decreased sugar levels in these packaged yogurt. This work expands potential applications of PLLA‐based materials in food packaging and offers insights into the influence of oxygen on yogurt storage quality.
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Du et al. (2025) studied this question.
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