Tidsskrift: Journal of Dairy Science (JDS), vol. 96, p. 6818–6829, 2013
Open Access: none
The effect of different amounts of transmitted green light on photooxidation in pasteurized milk was studied. Five different green films produced with combinations of pigments and additives to minimize exposure to harmful wavelengths with regard to photosensitizers (400-450 and 600-650 nm) were evaluated. In addition, a non-colored transparent film and an orange film were compared with 1 selected green film. Pasteurized milk (3.9% fat) was packed in an air atmosphere and exposed to light for 14, 20, 26, and 32 h at 4 °C under the different films. Samples stored in the dark were control samples. The results showed that the most-effective green film had low overall light transmission, and also almost completely blocked light wavelengths shorter than 450 nm and wavelengths longer than 600 nm, which prevented photooxidation of riboflavin and chlorophyllic compounds. Chlorophyll degradation was highly correlated with sensory properties (coefficient of determination = 0.80-0.94). To preserve milk quality, total blocking of all visible light would be preferable. If total blocking is not feasible, then light transmission for wavelength below 450 nm and above 650 nm should be minimized (e.g., less than 5%). The newly developed green film can be used as a prototype for protection of dairy products to reduce the degradation of photosensitizers.