Light-induced quality changes of food and beverages

Leif Horsfelt Skibsted; Mogens Larsen Andersen

Light-induced quality changes of food and beverages

Leif Horsfelt Skibsted, Mogens Larsen Andersen

9 Citations (Scopus)

Abstract

For marketing reasons, foods and beverages are often sold in transparent packaging material, but many products are sensitive to light exposure leading to off-flavours, discoloration and loss of nutritive value. The light-induced reactions most harmful to meat and meat products, frozen fish, dairy products, vegetable oils, beer and other alcoholic beverages are indentified as photooxidation and photoisomerization. With use of photophysical and photochemical principles, light-induced oxygen activation and free radical formation is described for various products. Kinetic methods based on quantitative descriptions, including reaction quantum yields, bimolecular quenching rate constants and inner filter effects, are suggested for optimizing protection of vulnerable products against light-induced quality deterioration using manipulation with packaging atmosphere and properties of packaging material together with adjustment of wavelength distribution of light used for illumination.

Original language	English
Title of host publication	Chemical deterioration and physical instability of food and beverages
Editors	Leif H. Skibsted, Jens Risbo, Mogens L. Andersen
Number of pages	27
Publisher	CRC Press
Publication date	Apr 2010
Pages	111-137
Publication status	Published - Apr 2010

Cite this

@inbook{0e379c507a1d11df928f000ea68e967b,

title = "Light-induced quality changes of food and beverages",

abstract = "For marketing reasons, foods and beverages are often sold in transparent packaging material, but many products are sensitive to light exposure leading to off-flavours, discoloration and loss of nutritive value. The light-induced reactions most harmful to meat and meat products, frozen fish, dairy products, vegetable oils, beer and other alcoholic beverages are indentified as photooxidation and photoisomerization. With use of photophysical and photochemical principles, light-induced oxygen activation and free radical formation is described for various products. Kinetic methods based on quantitative descriptions, including reaction quantum yields, bimolecular quenching rate constants and inner filter effects, are suggested for optimizing protection of vulnerable products against light-induced quality deterioration using manipulation with packaging atmosphere and properties of packaging material together with adjustment of wavelength distribution of light used for illumination.",

author = "Skibsted, {Leif Horsfelt} and Andersen, {Mogens Larsen}",

year = "2010",

month = apr,

language = "English",

pages = "111--137",

editor = "Skibsted, {Leif H.} and Jens Risbo and Andersen, {Mogens L.}",

booktitle = "Chemical deterioration and physical instability of food and beverages",

publisher = "CRC Press",

}

TY - CHAP

T1 - Light-induced quality changes of food and beverages

AU - Skibsted, Leif Horsfelt

AU - Andersen, Mogens Larsen

PY - 2010/4

Y1 - 2010/4

N2 - For marketing reasons, foods and beverages are often sold in transparent packaging material, but many products are sensitive to light exposure leading to off-flavours, discoloration and loss of nutritive value. The light-induced reactions most harmful to meat and meat products, frozen fish, dairy products, vegetable oils, beer and other alcoholic beverages are indentified as photooxidation and photoisomerization. With use of photophysical and photochemical principles, light-induced oxygen activation and free radical formation is described for various products. Kinetic methods based on quantitative descriptions, including reaction quantum yields, bimolecular quenching rate constants and inner filter effects, are suggested for optimizing protection of vulnerable products against light-induced quality deterioration using manipulation with packaging atmosphere and properties of packaging material together with adjustment of wavelength distribution of light used for illumination.

AB - For marketing reasons, foods and beverages are often sold in transparent packaging material, but many products are sensitive to light exposure leading to off-flavours, discoloration and loss of nutritive value. The light-induced reactions most harmful to meat and meat products, frozen fish, dairy products, vegetable oils, beer and other alcoholic beverages are indentified as photooxidation and photoisomerization. With use of photophysical and photochemical principles, light-induced oxygen activation and free radical formation is described for various products. Kinetic methods based on quantitative descriptions, including reaction quantum yields, bimolecular quenching rate constants and inner filter effects, are suggested for optimizing protection of vulnerable products against light-induced quality deterioration using manipulation with packaging atmosphere and properties of packaging material together with adjustment of wavelength distribution of light used for illumination.

M3 - Book chapter

SP - 111

EP - 137

BT - Chemical deterioration and physical instability of food and beverages

A2 - Skibsted, Leif H.

A2 - Risbo, Jens

A2 - Andersen, Mogens L.

PB - CRC Press

ER -

Light-induced quality changes of food and beverages

Abstract

Fingerprint

Cite this