Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

Andersen, Charlotte Uggerhøj; Wold, Jens Petter; Mortensen, Grith

doi:10.1016/j.idairyj.2005.11.014

Cited by 23 publications

(17 citation statements)

References 29 publications

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“…The sample stored at 4°C showed the higher oxidative stability than that stored at 30°C when the same oxygen availability and illumination were used (p \ 0.05). Autoxidation, which proceeds once the initial free radicals are formed, is affected by temperature (Andersen et al 2006). During storage at low temperature, the oxidation processes are retarded but not stopped.…”

Section: Changes In Astaxanthin In Shrimp Oilmentioning

confidence: 99%

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Takeungwongtrakul

Benjakul

2016

Int Aquat Res

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The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60°C) for 16 h, the rate constants (k) of astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing temperatures (p \ 0.05). Thus, astaxanthin degradation and lipid oxidation in shrimp oil were augmented at high temperature. When shrimp oils with different storage conditions (illumination, oxygen availability and temperature) were stored for up to 40 days, astaxanthin contents in all samples decreased throughout storage (p \ 0.05). All factors were able to enhance astaxanthin degradation during 40 days of storage. With increasing storage time, the progressive formation of primary and secondary oxidation products were found in all samples as evidenced by the increases in both peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) (p \ 0.05). Light, air and temperatures therefore had the marked effect on astaxanthin degradation and lipid oxidation in shrimp oils during the extended storage.

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Section: Changes In Astaxanthin In Shrimp Oilmentioning

confidence: 99%

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Takeungwongtrakul

Benjakul

2016

Int Aquat Res

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“…In ultraviolet light, riboflavin is degraded into two fluorescent products: lumichrome and lumiflavin with emission maxima between 444-479 nm and 516-522 nm, respectively. The reduction of the fluorescence at about 525 nm might reflect the photo-degradation of riboflavin (Andersen et al 2006;Karoui et al 2007b). The excitation spectra of vitamin A recorded between 250 and 350 nm with the emission wavelength set at 410 nm provide information on the development of protein fat globule interactions during milk coagulation.…”

Section: Dairy Productsmentioning

confidence: 99%

Fluorescence spectroscopy and chemometrics in the food classification - a review

Sádecká¹,

Tóthová²

2007

Czech J. Food Sci.

184

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Sádecká J., Tóthová J. (2007): Fluorescence spectroscopy and chemometrics in the food classification − a review. Czech J. Food Sci., 25: 159-173.This review deals with the last few years' articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish, edible oils, and others.

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“…Upon light exposure of cheese, fluorescence (caused by riboflavin) declines as oxidation is initiated, but other compounds absorbing light at higher wavelengths may also contribute to oxidation by acting as photosensitisers. Among these are chlorophyll and porphyrins, both naturally occurring in dairy products, as shown by front face fluorescence spectroscopy of the product surface (Andersen, Wold, & Mortensen, 2006;Wold et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Light-induced formation of free radicals in cream cheese

et al. 2009

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Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

Cited by 23 publications

References 29 publications

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Fluorescence spectroscopy and chemometrics in the food classification - a review

Light-induced formation of free radicals in cream cheese

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