Evaluation of Effectiveness of Polyethylene Overwraps in Preventing Light-Induced Oxidation of Milk in Pouches

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

“…Light wavelengths above or equal to 446 nm may play an important role in the induction of light oxidation flavor in milk based on evidence in this study. Christy and others (1981) had percent transmission rates below 3% for these wavelengths and showed no off‐flavor production while our BS 4 T treatment exceeded 3% transmission between 446 and 500 nm and did show off‐flavor production. Riboflavin absorbs most strongly at 446 nm and it is possible that light‐oxidized flavor developed due to exposure to this wavelength.…”

“…Dairy Federation (IDF) states that light transmittance of packaging material should not exceed 2% at 400 nm and 8% at 500 nm to maintain optimal milk flavor (Bosset and others 1995; Rysstad and others 1998; Mestdagh and others 2005). A number of researchers (Coleman and others 1976; Hoskin and Dimick 1979; Christy and others 1981) found that reducing transmission of wavelengths between 400 and 500 nm to only 1% to 3% total transmission produced no off‐flavor in milk. Our BS 4 T treatment had 0.8 ± 0.3% transmission at 400 nm, 3.3 ± 0.5% transmission at 446 nm, and 4.78 ± 1.4% transmission at 500 nm—satisfying IDF specifications and being only slightly higher in transmission of these wavelengths than researchers who had no off‐flavor production (Coleman and others 1976; Hoskin and Dimick 1979; Christy and others 1981).…”

“…A number of researchers (Coleman and others 1976; Hoskin and Dimick 1979; Christy and others 1981) found that reducing transmission of wavelengths between 400 and 500 nm to only 1% to 3% total transmission produced no off‐flavor in milk. Our BS 4 T treatment had 0.8 ± 0.3% transmission at 400 nm, 3.3 ± 0.5% transmission at 446 nm, and 4.78 ± 1.4% transmission at 500 nm—satisfying IDF specifications and being only slightly higher in transmission of these wavelengths than researchers who had no off‐flavor production (Coleman and others 1976; Hoskin and Dimick 1979; Christy and others 1981). Thus, it was expected that the BS 4 T treatment would have had sensory characteristics similar to the light‐protected treatment.…”

Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes

“…An adequate light barrier, which did not transmit any wavelength of the spectrum, was shown to avoid the lightinduced oxidation in milk samples (Mestdagh, De Meulenaer, De Clippeleer, Devlieghere, & Huyghebaert, 2005). Christy, Amantea, and Irwin (1981) reported that clear PE pouches transmit light in both ultraviolet (UV) and visible regions of the spectrum while pouches covered with a black/white PE overwrap transmitted less than 3% light in the UV and visible regions. Whereas clear PET only blocks approximately 20% light between 300 nm and 700 nm, translucent PE-HD blocks approximately 40% light in the same range (Van Aardt, Duncan, Marcy, Long, & Hackney, 2001).…”

Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time

“…This was expected since photooxidation did not progress to any significant extent owing to the excellent protection provided by the carbon black pigment. Christy, Amantea, and Irwin (1981) demonstrated that co-extruded black/white polyethylene totally blocked diffuse transmittance of 400-500 nm to less than 5% thus protecting milk from off-flavour development. The same observations hold more or less for the other two samples packaged in TiO 2 pigmented HDPE and paperboard carton containers (Tables 5 and 6).…”