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Visible and UV light screens tested.
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The effectiveness of visible and UV light screens, compounded in polyethylene dairy resin to protect vitamins in milk from photodegradation, was investigated. Three pigments and three UV absorbers were chosen for testing on the basis of their commercial availability, FDA approval for contact with food, and advertised compatibility with polyolefins....
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Citations
... Research reports from the dairy industry indicate that vitamin C is reduced during milk processing [2], supporting the premise that exposure to light and oxygen causes a loss of nutrients other than vitamin C. According to Cakmakci et al., milk should be delivered in light-proof packaging materials and stored in refrigerated conditions immediately following production to prevent destruction of vitamin C [7]. Other dairy studies have shown that milk loses 30% of riboflavin after 30 minutes exposure to sunlight [8]. It is unknown if these reactions also occur in human milk. ...
... According to the International Dairy Federation, the light transmittance through packaging into the food must not exceed 2% at 400 nm and 8% at 500 nm to protect the contents sufficiently from light oxidation [7][8][9]. Controlling photo-oxidation is an important component of maintaining nutrient quality in all milks, which requires more human milk studies to confirm the findings of the dairy industry. The objective of this study is to evaluate ascorbic acid and riboflavin in freshly expressed human milk when stored in containers of varied colors, materials, and UV resistance. ...
Millions of dollars each year is spent funding dairy research to better understand every aspect of milk processing, storage, handling, and shelf life. The dairy industry has shown that in animal milks vitamin C is photo-oxidized when exposed to light, which can cause a cascade of other nutrients that may be affected. Expressed human breast milk has had limited research published, mainly recommendations for storage duration secondary to bacterial growth, with scant research on nutrient quality during handling compared to the animal models. In this study, freshly expressed human milk was placed in containers of varying color/UV sensitivity and exposed to light over 6 hours. The laboratory analysis showed riboflavin and ascorbic acid concentrations rapidly decreased in clear containers. The containers wrapped in foil and those of amber color appear to have prevented the photo-oxidation of riboflavin and ascorbic acid. The concentrations of riboflavin and ascorbic acid consistently decreased over a relatively short space of time when stored in translucent containers. The control of photo-oxidation is an important component of maintaining nutrient quality, particularly in foods intended for infants. Minimizing light exposure would provide protection to the nutrients that are susceptible to oxidation. More research is needed to update recommendation for handling expressed human milk to ensure integrity of fragile nutrients in expressed human milk. The authors concluded that amber and other darkened containers that can prevent photo-oxidation of the breast milk could prevent degradation of certain nutrients in stored expressed human milk and possibly the shelf-life. While more research is needed to further identify
... Considering the effect of cooking on the reten-tion of these water-soluble vitamins, it was observed that riboflavin is more stable than thiamine. Similar observation was reported by Fanelli et al. (1985). They further reported that such stability can only be ensured if light is excluded during processing and cooking of food as riboflavin undergoes photo degradation in the wavelength range of 400-550 nm. ...
The effect of cooking time on nutritional characteristics of sesame milk was determined. Sesame milk was cooked at the temperature of 100°C for various duration (0, 15, 30 and 45 min), to produce samples marked as A, B, C and D. The sesame milk products were subjected to physico-chemical and sensory analyses using standard analytical methods. The moisture, protein, crude fat and energy contents decreased significantly (p≤0.05) with increase of cooking time from 89.30 to 87.32%, 2.5 to 2.3%, 5.5 to 4.0% and 54.81 to 49.55 kcal/g respectively; while ash, fiber and carbohydrate contents increased significantly (p≤0.05). Total solids and pH varied from 7.95 to 10.90 and 6.57 to 6.83%, respectively. Calcium was highest (273.44 mg/100 g) followed by phosphorus (196.2 mg/100 g), magnesium (173.5 mg/100 g) and potassium (95.58 mg/100 g) in milk cooked for 45 min when compared with lower values observed at 0, 15 and 30 min. The vitamins (thiamine and riboflavin) significantly reduced in sesame milk after boiling for 45 min. This accounted for a post-boiling decrease of about 76.2 and 64.0% in vitamins B1 and B2, respectively. Duration of cooking was observed to affect the phytate and oxalate concentrations significantly (p≤0.05) in sesame milk with a maximum reduction observed after 45 min. Mean sensory scores for colour and flavour ranged from 6.75 to 7.29 and 7.28 to 7.52, respectively. Sesame milk cooked at 100°C for 30 min (sample C) gave the highest acceptability score of 8.06, followed by samples B, A and D in that order. It was evident that there were varying degrees of changes that occurred in each of the chemical composition of the sesame milk with respect to the different periods of cooking. Processing at 100°C for 30 min gave the product with appreciable nutritional and sensory qualities with tolerable concentration of anti nutrients, and is therefore, recommended for sesame milk processors.
Key words: Chemical composition, cooking, sensory analysis, sesame milk.
... There was no statistical difference between treatments or treatments over time. A decrease may have been expected based on a study of photo degradation of several vitamins in cow's milk as reported by Fanelli et al. [52]. However, our observed heat stability of riboflavin was in agreement with Ball, [37] who reported that riboflavin is generally stable during heat treatment if light is absent. ...
This study addresses a matter of importance for: healthy infants; sick infants in the Neonatal Intensive Care Units; infants fed expressed human milk and infants who receive milk from Human Milk Banks. Current storage parameters for freezing of mother's milk are not well established and are often contradictory. Pooled fresh human milk was stored raw, in nitrogen gas and following Holder pasteurization for 6 days at 4 o C and for 6 months at-20 o C and at-80 o C. Contents of linoleic (LA), α−linolenic (ALA), arachidonic (ARA) and docosahexaenoic (DHA) acids, riboflavin and total vitamin C were analyzed under these conditions and during these storage times as they are sensitive to oxidation. The results of this study confirm the general appropriateness of freezing human milk at either-20 o C or at-80 o C, for preservation of two vitamins and four fatty acids. These storage recommendations are applicable also for the storage of human milk which underwent Holder pasteurization. Both the exclusion of oxygen and freezing at-80 o C may be redundant for nutrient preservation and in some cases even detrimental. Recommendations for human milk storage while based on bacteriological safety appear to be appropriate for preservation of vitamins C and riboflavin and LA, ALA, DHA and ARA. As vitamin C is highly susceptible to oxidation, its addition to human milk or direct supplementation of the infant is recommended, if the milk had been frozen for longer than 2 weeks or had been pasteurized. We recommend supplementation of the infant with vitamin C at the Adequate Intake (AI) level in these cases.
... This off-flavor is attributed to lipid oxidation (Barnard, 1972). Light exposure especially to wavelengths below 520 nm also causes destruction of light-sensitive vitamins, mainly riboflavin, vitamins A and E (Bosset et al., 1994;DeMan, 1978DeMan, , 1983Fanelli et al., 1985;Hoskin, 1988;Hoskin and Dimick, 1979;Moyssiadi et al., 2004;Papachristou et al., 2006aPapachristou et al., , 2006bSattar et al., 1977;Skibsted, 2000;Vassila et al., 2002). ...
... However, vitamin E proved to be more sensitive to degradation than vitamin A. Present data on vitamin A and E are in general agreement with those of the literature given the differences in experimental conditions and types of packaging materials used. Fanelli et al. (1985) reported losses of vitamin A between 6.3 and 50% after milk irradiation for 24 hr, with the best protection being achieved through the use of special UV blockers compounded into the HDPE resin used to manufacture plastic bottles. DeMan (1978) exposed whole, semi skimmed (2% fat) and skimmed milk to a fluorescent light intensity of 2200 lux for up to 48 hr at refrigerator temperature. ...
... The destruction of riboflavin in milk is directly related to the radiant energy emitted between wavelengths 400 and 520 nm. Riboflavin content of whole milk samples in various containers as a function of storage time both in the dark and under fluorescent light are given in Tables 4 and 5. Statistically significant (P < 0.05) differences among packaging treatments were recorded for milk samples stored both under fluorescent Fanelli et al. (1985) reported losses of riboflavin between 57 and 70% after 16 hr of irradiation using a variety of pigments and UV absorbers in their HDPE containers. ...
... This off-flavor is attributed to lipid oxidation [7]. Light exposure especially to wavelengths below 500 nm also causes destruction of light-sensitive vitamins, mainly rivoflavin, vitamins A and E [8,9]. ...
... Protection provided by the PET + UV + label was roughly equivalent to that provided by the paperboard carton. Fanelli et al. [9] reported losses of riboflavin between 57 and 70% after 16 h of irradiation using a variety of pigments and UV absorbers in their HDPE containers. De Man [31] reported riboflavin losses, after exposure of milk containers to fluorescent light for 48h, equal to 16.6% for paperboard cartons, 28.4% for clear PE pouches, 18.8% for HDPE jugs, and 15.3% for jugs pigmented with 2% TiO 2 . ...
... Vitamin A and E content of whole milk samples packaged in various containers as a function of storage time are given in Table 5 (Table 3), headspace volume (between 25 and 40 ml), and headspace oxygen concentration values between 8 and 21% on day 13 of storage (data not shown), it can be postulated that within the relatively short life span of the experiment, oxygen was not a major factor in vitamin A degradation. However, vitamin E proved to be more sensitive to oxygen than vitamin A. Fanelli et al. [9] reported losses of vitamin A between 6.3 and 50% after milk irradiation for 24h with the best protection being achieved through the use of special UV blockers compounded into the HDPE resin used to manufacture plastic bottles. Vassila et al. [12] similarly reported losses in vitamin A in whole milk between 15.1 and 73.0% in various flexible pouch materials. ...
Chemical, microbiological and sensorial changes in premium quality whole pasteurized milk stored at 4°C under fluorescent light was studied for a period of 13 days. Milk containers tested included 1l bottles made of (a) clear PET+UV blocker, 350–400μm in thickness bearing a transparent label, (b) clear PET+UV blocker, 350–400μm in thickness bearing a white colored label, (c) clear PET 350–400μm in thickness. Milk packaged in 1l coated paperboard cartons and stored under the same experimental conditions served as the “commercial control” sample. Data were obtained for lipid oxidation, lipolysis, proteolysis, vitamin A, E and riboflavin content, microbial growth including mesophilic and psychrotrophic counts and sensorial attributes (odor and taste) of whole pasteurized milk. Results showed satisfactory protection of milk packaged in all containers with regard to microbiological and chemical parameters assessed over the 13-day period. Based on sensory analysis, the shelf life of premium quality whole pasteurized milk tested in the present study was 10–11 days for both samples packaged in clear PET+UV bottles and in paperboard cartons and 8–9 days for clear PET bottles. Vitamin E losses recorded after 10 days of storage were respectively 42.7, 53.6 and 43.9% for samples packaged in clear PET+UV protected bottles, clear PET and control samples. Respective losses for riboflavin were 38.7, 52.5 and 35.0%. Average losses for vitamin A were 20.6% for all packaging materials. Clear PET+UV provided equal or better protection to milk as compared to the paperboard carton. Clear PET was the least effective in retaining light-sensitive vitamins. Based on spectral transmission curves of packaging materials tested, it is suggested that the use of a UV blocking agent in combination with a dark color pigmentation (blue, green etc.) in fresh milk packaging will provide a better protection to light-sensitive vitamins in cases where the expected shelf life of milk exceeds 5–6 days.
... Tinuvin 326 2-(3'tert-butyl-2'-hydroxy'S-methylphenyl)-5 chlorobenzo-triazole, is an ultraviolet absorber. Its incorporation into transparent polypropylene containers decreased vitamin A loss in milk exposed to incident UV radiation (Fanelli et al., 1985;Shipe et al., 1983). Therefore, its incorporatbon into containers used to package oils may result in increased product stability, Tinuvin 326 was approved by the FDA as a U.S. food packaging additive in April 198 1 (Title 2 1 of the code of Federal Regulations). ...
... The trends obtained at 35°C were similar to those at 21°C. Shipe et al. (1983) and Fanelli et al. (1985) showed that when Tinuvin 326 was impregnated into plastic containers, a reduction in vitamin A (light sensitive) loss resulted. This protection could be attributed to the UV absorbent characteristic of Tinuvin 326. ...
The stability and effectiveness of Tinuvin 326TM, a UV absorber, dispersed within the regrind layer of coextruded, multilayered, polypropylene-based containers to protect packaged, bleached soybean oil from photooxidation was investigated. The level of Tinuvin 326 in the containers was determined by using high pressure liquid chromatography (HPLC) and UV spectrophotometric methods. No loss of Tinuvin 326 from the containers was observed over a 42-day storage period at 21 and 35°C, respectively. The migration of Tinuvin 326 from the containers to the oil stored at 35°C was greater than at 21°C. Migration levels at both temperatures, however, were too low to notably reduce Tinuvin 326 levels in the containers. Bleached oil in containers with 0.3% Tinuvin 326 underwent less photooxidation than oil in containers with no Tinuvin 326 when exposed to fluorescent light at 21 and 35°C for 35 days.
... It is clear that PET-2 and PET-3 did not offer sufficient protection for the light-induced degradation of vitamin A in semi-skimmed milk. According to Fanelli et al. (1985), vitamin A is rapidly destroyed by wavelengths below 415 nm. The PET-2 and PET-3 did not give adequate protection in this spectral region (Figure 2). ...
Light-induced degradation reactions in milk create a serious problem for the dairy industry because of the development of off-flavors, the decrease in nutritional quality, and the severity and speed by which these phenomena develop. Packaging materials are essential to avoid this particular deterioration of milk. Therefore, efforts are being made to design protective polyethylene terephthalate (PET) packages. In the present study, a number of PET bottles were compared for their ability to avoid photo-oxidation in UHT semi-skimmed milk. The milk was packed in 3 types of PET bottles: one transparent bottle provided with an active oxygen-binding inner layer, one bottle with perfect light barrier, and one transparent bottle provided with a UV-absorbing additive. During 2 storage experiments, running parallel to each other for 2 mo, chemical milk quality parameters such as fat oxidation, vitamin and protein degradation, oxygen consumption, and color change were monitored. A trained taste panel compared the sensory quality of the illuminated milk stored in these bottles, with milk perfectly protected against light and oxygen. In the first study, milk was continuously illuminated at room temperature. A comparison was made for milk under storage conditions that simulated those expected during display in retail and supermarkets. The results of the 2 shelf-life studies showed that an adequate light barrier was apparently sufficient to avoid the light-induced oxidation of milk during extended storage. Oxygen barriers, on the other hand, did not provide a significant protection, nor did bottles with UV filter. If wavelengths detrimental to riboflavin were not completely excluded by the packaging material, incoming light could still give rise to photo degradation of milk. Accordingly, riboflavin and vitamin A were gradually degraded, milk fat was photo-oxidized, oxygen dissolved in the milk was consumed, and the sensorial quality decreased significantly.
... Both natural and artificial light, particularly in wavelengths ranging from 420 to 520 nm, can induce quality defects (Bosset et al., 1994 ). Previous reports have detailed light-induced chemical reactions that result in vitamin A degradation and light-oxidized flavor defects (Fanelli et al., 1985; Fellman et al., 1991; Cladman et al., 1998). Off-flavors have been reported in whole milk following 2 to 4 h of exposure in a lighting system that simulated commercial display cases (Hansen et al., Received May 21, 2001. ...
To determine the effects of light exposure on vitamin A degradation and on light-oxidized flavor development, samples of whole, reduced fat, and nonfat milk were exposed to fluorescent light (either 1000 or 2000 lx) at time intervals of 2, 4, 8, or 16 h. Measurable vitamin A losses occurred at 2, 4, and 16 h at 2000 lx for nonfat, reduced fat and whole milk, respectively. Moderate light-oxidized flavors were detected after 4 h of light exposure (2000 lx) in the whole and reduced fat milk and after 8 h in nonfat milk. The different types of milk show a significant difference in relative flavor scores. By 16 h at 2000 lx, relative light-oxidized flavor development was lower in nonfat milk than in whole or reduced fat milk. The presence of milk fat appears to protect against vitamin A degradation in fluid products, but adversely affects the flavor quality of milk after exposure to light. In summary, these findings demonstrate that even a brief, moderate light exposure (2 h; 2000 lx) can reduce the nutritional value and flavor quality of fluid milk products.
... This offflavor is attributed to lipid oxidation (Barnard, 1972). Light exposure, especially to wavelengths below 500 nm, also causes destruction of light-sensitive vitamins (riboflavin and vitamins A and C) (Fanelli et al., 1985). The most common volatile compounds found in lightoxidized milk are dimethyl disulfide, pentanal, hexanal, 1-octen-3-one, acetaldehyde, and 1-hexen-3-one (Cadwallader and Howard, 1998; Cladman et al., 1998). ...
... Amber PETE material blocks wavelengths below 450 nm and partially blocks wavelengths between 450 and 700 nm (Figure 1). Oxidation reactions and degradation of vitamins are initiated mostly by wavelengths below 500 nm (Fanelli et al., 1985). The superior protection of milk against light oxidation by amber (pigmented) PETE compares favorably with results found on protection of milk against light oxidation when packaged in green PETE versus clear PETE containers (Cladman et al., 1998). ...
The development of certain off-flavors in whole milk (3.25% milk fat) as related to packaging material [glass, high-density polyethylene (HDPE), amber poly(ethylene terephthalate) (PETE), clear PETE, and clear PETE-UV] were evaluated after exposure to fluorescent light (1100 to 1300 lx) for 18 d at 4 degrees C. Control samples packaged and stored under identical conditions were wrapped in foil to prevent light exposure. Selected flavor compounds in milk were measured analytically on d 0, 7, 14, and 18 of storage, while intensities of "oxidation," "acetaldehyde," and "lacks freshness" off-flavors were determined by sensory analysis at the same intervals. In light-exposed samples, oxidation off-flavor was significantly lower when packaged in amber PETE versus other containers. Milk packaged in HDPE containers showed a significantly higher level of oxidation off-flavor than milk packaged in PETE-UV containers but not higher than clear PETE or glass containers. No significant difference in acetaldehyde off-flavor was found between package material treatments (exposed or protected). Acetaldehyde concentration never exceeded flavor threshold levels, regardless of packaging material. Amber and PETE-UV materials proved to be a competitive packaging choice for milk in preserving fresh milk flavor.
... Consumers, although concerned with the nutritional aspects, are probably most influenced by the flavour of the product (Thomas, 1981). Light exposure, especially to wavelengthi below 500 nm causes the destruction of light-sensitive vitamins (riboflavin, vitamins A and C), induces chemical reactions that affect milk proteins and lipids, and results in the development of unpleasant flavours in foods (Fanelli et al., 1985;Sattar et al., 1977;Schrcider et al., !985). Changes in flavour can be caused by the destruction of vitamin A, protein breakdown, lipid hydrolysis, microbial spoilage or the oxidation of unsaturated fatty acids (Thomas, 1981). ...
... Incorporating light absorbers for wavelengths less than 500 nm in the clear PET seems to offer a better alternative. Yellow pigment has been reported to absorb light in the 40O-500 nm wavelength range, which would protect riboflavin from detrimental light, and removes wavelengths below 415 nm, which would prevent vitamin A from being degraded (Fanelli et al.,1985). However, yellow bottles may be as unappealing to the public as green bottles for the storage of milk. ...
The effect of prolonged light exposure on the chemical changes in milk stored at 4 degrees C in clear polyethylene terephthalate (PET) bottles was compared with milk stored in green PET bottles, containers made from PET incorporating a UV blocker, PET containers with exterior labels and high-density polyethylene (HDPE) jugs and low-density polyethylene (LDPE) pouches stored under the same conditions. Data were obtained for lipid oxidation, vitamin A degradation, protein hydrolysis, lipolysis and microbial growth. The milk stored in green PET bottles experienced less lipid oxidation and vitamin A loss than milk stored in the clear PET bottles, or the LDPE pouches and jugs. In general, the milk stored in the clear PET bottles;was not as well protected from the effects of light as milk stored in green bottles or LDPE pouches. However, during the first week of storage, only vitamin A loss showed a substantial difference between the milk stored in green PET bottles, clear PET bottles or LDPE pouches. The PET bottles with UV blockers slowed vitamin A degradation but had little effect on lipid oxidation. Blocking visible light with translucent labels helped to inhibit lipid oxidation and vitamin A degradation.
