Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case.
作者： Aili Wang , Susan E. Duncan , Nicole W. Whalley , Sean F. O'Keefe
DOI: 10.1016/J.FOODCHEM.2020.126699
关键词:
摘要: Effect of varied LED color temperatures on photo-oxidation in 2% fat milk and protection efficiency packaging with without light-protective additives (LPA) under different was firstly evaluated. Riboflavin (Rb) is one the critical photo-sensitizers when exposed to light. Higher temperature higher relative intensity Rb absorbance region resulted lower vitamin A retention, dissolved oxygen content, TBARS value packaged non-LPA packaging. Yellow pigmented that completely blocked all three successfully reduced rate degradation nutrients flavor. TiO2-added partially block destructive light wavelength; level TiO2 provided a longer freshness. Combination appropriate LPA-packaging cost-effective solution for minimizing retail dairy case.
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