Photodegradation of Foods and Beverages

Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

“…In eggs, quality deterioration due to oxidative processes in cholesterol and unsaturated fatty acids might be originated by UV, since radiation at short wavelengths is an effective promoter of the lipid peroxidation (Spikes, 1981). But natural antioxidants, such as tocopherols, carotenoids and phosvitin, and the structure of the yolk low density lipoproteins (LDLs) might contribute to decelerate the oxidative processes.…”

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

“…Potato crisps and other snack products are prepared by deep-frying in cooking oils and typically contain more than 30% oil. Consequently, snacks often suffer from oxidative rancidity and loss of acceptability (5). Several studies on the effect of fluorescent light on potato crisps have been performed.…”

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

“…However, it can be concluded that the UV-C effect on liquid food is highly dependent on the amount of UV-C light absorbed by treated juice. Spikes [34] observed that at a wavelength specific for UV-C (257.3 nm), compounds containing conjugated bonds, such as aromatic-ring and double-ring molecules, as well as compounds containing disulfide bonds were found to be effective UV-C light absorbers. He also stated in the same study that vitamin A, B2, B12, D, E, K, carotenes, folic acid, tryptophan, and unsaturated fatty acids are 'light-sensitive' and can degrade with the exposure of UV-C light.…”