Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light

Quality of Sour Cream Packaged in Cups with Different Light Barrier Properties Measured by Fluorescence Spectroscopy and Sensory Analysis

“…None of the cups transmitted light below 400 nm, which is due to the UV‐blocking effect of the white pigment. A similar UV‐blocking effect was reported for white‐pigmented polyethylene terephthalate (PET) bottles for whole milk (Saffert and others 2006) and for white‐pigmented oriented polypropylene (OPP) (Lennersten and Lingnert 1998). Figure 2 also shows that the white cup transmits relatively much light compared to the cups with medium and high LB.…”

Oxidative rancidity in nuts

“…Incorporation of UV absorbers is also a possibility, but those in common use normally absorb below 400 nm and allow visible light to be transmitted. As visible light also has an effect on the lipid oxidation in the actual products, the packaging materials would have to exclude both ultraviolet radiation and visible light (Lennersten and Lingnert, 1998). Light exposure of various nuts (almonds, peanuts, pine nuts and walnuts) stored in amber-coloured glass bottles did not affect the storage stability and has been found comparable to dark storage, in contrast to storage in clear polyethylene (PE), which did not protect the nuts from light-induced lipid oxidation as measured by peroxide value (Sattar et al , 1990a).…”

Effects of food colorants on photooxidation of lipids added to Alaska pollack Theragra chalcogramma surimi

“…Lipid oxidation including photooxidation and free radical oxidation is one of the main forms of deterioration of food quality 4–6 and the reaction rate of photooxidation is much faster than that of free radical oxidation 7 . Some studies 8–12 have reported the physical or chemical parameters that influence the deterioration of unsaturated lipid of foodstuff in the presence of light. However, the light‐induced oxidation of lipids in food and foodstuff is not only due to absorption by chromophoric groups present in lipids but also can be a consequence of photosensitized oxidation owing to light absorption by either naturally occurring pigments or synthetic food additives, especially for the food products that are displayed in transparent containers under illuminated conditions.…”