Photo-oxidation and photoprotection of foods, with particular reference to dairy products An update of a review article (1993-2000)

Borle, François; Sieber, R.; Bosset, J. O.

doi:10.3166/sda.21.571-590

Cited by 71 publications

(77 citation statements)

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“…Free fatty acids released during lipolysis are also precursors for other flavour compounds responsible for the formation of off-flavours such as oxidised, cardboard, bitter, rancid, soapy, unclean and metallic (Deeth & Fitz-Gerald, 1983;1994). Oxidative and Maillard reactions can result in a cascade of reaction responsible for loss in nutrients and amino acids, discolouration of the milk and development of off-flavours (Burton, 1988;Borle, Sieber, & Bosset, 2001;Hedegaard et al, 2006). Due to the long shelf-life of UHT milk and the various factors that can influence the shelf-life thereof, there is a need to design a model whereby the shelf-life of milk can be predicted in a short timeperiod.…”

Section: Introductionmentioning

confidence: 99%

Multivariate accelerated shelf-life test of low fat UHT milk

Richards

Kock

Buys

2014

International Dairy Journal

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Real time shelf-life determination of shelf stable products like UHT milk can be very time consuming and expensive and critical attributes used to determine the end of shelf life can be difficult to identify. The multivariate accelerated shelf life test (MASLT) employs all sensory attributes that show change over time and was applied to data obtained from a trained panel (n=11) that evaluated 18 sensory attributes of low fat UHT milk samples stored at 25, 35 and 45°C over a six and a half month time period. The cut-off point that identifies the end of shelf life was obtained by survival analysis based on consumers' acceptance or rejection of samples stored for different times and at different temperatures. Storage at 35 and 45°C reduced the shelf life by a factor of 2.9 and 7.8, respectively. In future, changes in sensory attributes that correlate well with the UHT milk MASLT model can be used as predictors for end of shelf life. For this purpose the milk can be stored at accelerated temperatures and results can be converted to actual market condition.

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Section: Introductionmentioning

confidence: 99%

Multivariate accelerated shelf-life test of low fat UHT milk

Richards

Kock

Buys

2014

International Dairy Journal

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“…the decrease in the sweet aroma and taste in UHT milk (Clare et al, 2005), and an increase in unfavourable attributes, e.g. off-flavour development and gelation (Shipe et al, 1978;Celestino et al, 1997;Borle, et al, 2001).…”

Section: Consumers' Liking and Catamentioning

confidence: 99%

“…Various enzymatic and physico-chemical reactions occur in UHT milk and are responsible for the development of various off-flavours, sedimentation, gelation and discolouration of the milk (Sieber, & Bosset, 2001;Celestino, Iyer, & Roginski, 1997;Shipe et al, 1978). Sensory shelf-life studies often consider product defects, such as rancid and oxidized flavour in milk (Lawless & Claassen, 1993), as the critical attributes.…”

Section: Introductionmentioning

confidence: 99%

Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods

Richards

Buys

Kock

2016

International Dairy Journal

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Survival analysis based on consumers' acceptance or rejection of milk of different storage ages, was used to validate the shelf life of low fat UHT milk in high density polyethylene (HDPE) bottles, as determined by a multivariate accelerated shelf life test (MASLT) in a prior study (Richards, De Kock, & Buys, 2014). UHT milk samples between 120 and 290 d of storage were evaluated. On the basis of 50% of consumers rejecting the product, the shelf life of the UHT milk was estimated to be 214 d, validating the shelf life of 211 d estimated by the MASLT. In addition to this, consumers were asked to complete check-all-that-apply (CATA) attribute questions and rate the acceptability of the milk. Physico-chemical and enzymatic properties of the UHT milk of various ages was also evaluated. The consumers noted positive sensory attributes more frequently in fresher milk samples with an increase in negative attributes with storage. Along with this, the hedonic scores for the UHT milk also decreased and physico-chemical and enzymatic reactions associated with the deterioration of UHT milk increased as the milk was stored for longer time periods.

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“…1,2 The presence of vitamin B 2 is of additional relevance due to its action as a photosensitizer that transfers the energy absorbed from light into highly reactive forms of oxygen such as singlet oxygen. 3 These may, in turn, induce a cascade of oxidation reactions leading finally to significant losses of valuable nutrients, such as vitamins (including vitamin B 2 itself and vitamin D), and to a significant change in the sensory quality. absorption band of vitamin B 2 in the visible range (blue to green, broad maximum at 430-460 nm) is the main band responsible for the photo-oxidation in milk, as fluorescent lamps used in retail displays predominantly emit light of wavelengths above 400 nm.…”

Section: Introductionmentioning

confidence: 99%

Effect of package light transmittance on vitamin content of milk. Part 2: UHT whole milk

Saffert¹,

Pieper²,

Jetten

2007

Packag Technol Sci

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This work is the second part of a milk study evaluating the effect of package light transmittance on the vitamin content of milk, in this case on UHT whole milk. The milk was stored at three different light intensities in polyethylene terephthalate (PET) bottles with varying light transmittance as described by Saffert et al. (2006). Changes in the vitamin A, B 2 and D 3 content were monitored over a storage period of 12 weeks at 23°C. Losses in vitamins A and B 2 were most pronounced in completely transparent PET bottles exposed to the highest light intensity. In these bottles, a reduction of the light intensity reduced the vitamin A loss from 88 to 66%, while in the case of vitamin B 2 the complete decomposition was just delayed from 4 to 8 weeks storage. The vitamin D 3 losses in clear PET bottles were almost independent of the light intensity. For pigmented PET bottles, the impact of package light transmittance and light intensity differed for each vitamin. An increase in package light transmittance and light intensity was found to be most decisive for vitamin B 2 stability. In the case of vitamin D 3 , only the increase in light intensity was found to be of relevance, whereas for vitamin A stability the influence of increased package light transmittance and light intensity could not be clearly observed. In dark-stored 'control' samples, the analysed vitamins were almost stable.

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Photo-oxidation and photoprotection of foods, with particular reference to dairy products An update of a review article (1993-2000)

Cited by 71 publications

References 0 publications

Multivariate accelerated shelf-life test of low fat UHT milk

Multivariate accelerated shelf-life test of low fat UHT milk

Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods

Effect of package light transmittance on vitamin content of milk. Part 2: UHT whole milk

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