Packaging modifications for protecting flavor of extended-shelf-life milk from light

Journal of Dairy Science

Volumn 98, Issue 4, 2015, Pages 2205-2214

  Johnson, D S ^a   Duncan, S E ^a   Bianchi, L M ^a   Chang, H H ^a   Eigel, W N ^a   O'Keefe, S F ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Extended shelf life milk; Oxidation; Riboflavin; Sensory

Indexed keywords

FAT INTAKE; POLYETHYLENE; RIBOFLAVIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TITANIUM; TITANIUM DIOXIDE; VOLATILE ORGANIC COMPOUND;

ADVERSE EFFECTS; ANALYSIS; ANIMAL; CHEMISTRY; FAT INTAKE; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; LIGHT; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; MILK; OXIDATION REDUCTION REACTION; PROCEDURES; QUALITY CONTROL; TASTE;

ANIMALS; DIETARY FATS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIGHT; MILK; OXIDATION-REDUCTION; POLYETHYLENE; QUALITY CONTROL; RIBOFLAVIN; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TITANIUM; VOLATILE ORGANIC COMPOUNDS;

EID: 84925335320     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8857     Document Type: Article

References (39)

1. Bekbolet M. Light effects on food. J. Food Prot. 1990, 53:430-440.
2. Boff J.M., Min D.B. Chemistry and reaction of singlet oxygen in foods. Comprehensive Rev. Food Sci. Food Safety 2002, 1:58-72.
3. Bradley R.L. Dairy Products. Official Methods of Analysis of AOAC Int 2000, II:1-83. AOAC Int., Gaithersburg, MD. 17th.
4. Cadwallader K.R., Howard C.L. Analysis of aroma-active components of light activated milk. Flavor Analysis: Developments in Isolation and Characterization/ACS 1998, 343-358. Am. Chem. Soc., Washington, DC, Symposium Series No. 700.
5. Campo M.M., Nute G.R., Hughes S.I., Enser M., Wood J.D., Richardson R.I. Flavour perception of oxidation in beef. Meat Sci. 2006, 72:303-311.
6. Chapman K. New study validates light blocking efforts: Teens taste light-oxidization in milk and don't like it. Dairy Foods 2002, 103:40-42.
7. Chapman K.W., Whited L.J., Boor K.J. Sensory threshold of light-oxidized flavor defects in milk. J. Food Sci. 2002, 67:2770-2773.
8. Christy G.E., Amantea G.F., Irwin R.E.T. Evaluation of effectiveness of polyethylene overwraps in preventing light-induced oxidation of milk in pouches. Can. Inst. Food Sci. Technol. J. 1981, 14:135.
9. Dimick P.S. Effect of fluorescent light on the flavor and selected nutrients of homogenized milk held in conventional containers. J. Milk Food Technol. 1973, 36:383-387.
10. Dimick P.S. Photochemical effects on flavor and nutrients of fluid milk. Can. Inst. Food Sci. Technol. J. 1982, 15:247-256.
11. Duncan S.E., Chang H.H. Implications of light energy on food quality and packaging selection. Adv. Food Nutr. Res. 2012, 67:25-73.
12. Duncan S.E., Hannah S. Light-protective packaging materials for foods and beverages. Chapter 15 in Emerging Food Packaging Technologies: Principles and Practice 2012, Woodhead Publishing Ltd., Philadelphia, PA. K.L. Yam, D.S. Lee (Eds.).
13. Duncan S.E., Webster J.B. Oxidation and protection of milk and dairy products. Chapter 4. In Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors (Volume 2) 2010, Woodhead Publishing Ltd., Philadelphia, PA. E. Decker, R. Elias, D.J. McClements (Eds.).
14. 2 2007, DuPont, DuPont, Wilmington, DE.
15. Farrer K.T.H. Light damage in milk: A comparison of the protective properties of paperboard cartons and plastic bottles 1983, Farrer Consultants, Blackburn, Victoria, Australia.
16. Heer A.K., Duncan S.E., Brochetti D. Sensory evaluation of and consumer response to off-flavor in milk. Dairy Food and Environ. Sanitation 1995, 15:488-493.
17. Hoskin J.C. Effect of fluorescent light on flavor and riboflavin content of milk held in modified half-gallon containers. J. Food Prot. 1988, 51:19-23.
18. Hoskin J.C., Dimick P.S. Evaluation of fluorescent light on flavor and riboflavin content of milk held in gallon returnable containers. J. Food Prot. 1979, 42:105-109.
19. Kyte J. Mechanisms in Protein Chemistry 1995, Garland Publishing Inc., New York, NY.
20. Laird D.T., Gambrel-Lenarz S.A., Scher F.M., Graham T.E., Reddy R. Microbiological count methods. Page 153 in Standard Methods for the Examination of Dairy Products 2004, American Public Health Association, Washington, DC. 17th. H.M. Wehr, J.F. Frank (Eds.).
21. Mehta R.S., Bassett R. Organoleptic, chemical and microbiological changes in ultra-high-temperature sterilized milk stored at room temperature. J. Food Prot. 1978, 41:806-810.
22. Meilgaard M.C., Civille G.V., Carr B.T. Sensory Evaluation Techniques 2007, CRC Press, New York, NY. 4th.
23. Mestdagh F., Meulenaer B., Clippeleer J., Devlieghere F.F., Huyghebaert A.A. Protective influence of several packaging materials on light oxidation of milk. J. Dairy Sci. 2005, 88:499-510.
24. Moore R.L., Duncan S.E., Rasor A., Eigel W.N., O'Keefe S.F. Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health. J. Dairy Sci. 2012, 95:6242-6251.
25. Moyssiadi T., Badeka A., Kondyli E., Vakirtzi T., Savvaidis I., Kontominas G.K. Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: Chemical and sensorial aspects. Int. Dairy J. 2004, 14:429-436.
26. Robertson G.L. Food Packaging Principles and Practices 2006, Taylor and Francis, New York, NY. 2nd.
27. Rosenthal I., Rosen B., Bernstein S. Effects of milk fortification with ascorbic acid and iron. Milchwissenschaft 1993, 48:676-679.
28. Rysstad G., Ebbesen A., Eggestad J. Sensory and chemical quality of UHT-milk stored in paperboard cartons with different oxygen and light barriers. Food Addit. Contam. 1998, 15:112-122.
29. Sattar A., deMan J.M., Alexander U.C. Stability of edible oils and fats to fluorescent light irradiation. J. Am. Oil Chem. Soc. 1976, 53:473-477.
30. Spanier A.M., Taylor R.D. A rapid, direct chemical assay for the quantitative determination of thiobarbituric acid reactive substances in raw, cooked, and cooked/stored muscles foods. J. Muscle Foods 1991, 2:165-176.
31. Vallet J., Laverroux S., Chaissing C., Girard C., Agabriel C., Martin B., Graulet B. Variations des teneurs en riboflavine du lait de vache selon les conditions de production. Nutr. Clin. Metab. 2013, 27:57S.
32. van Aardt M., Duncan S.E., Marcy J.E., Long T.E., Hackney C.R. Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor. J. Dairy Sci. 2001, 84:1341-1347.
33. van Aardt M., Duncan S.E., Marcy J.E., Long T.E., O'Keefe S.F., Nielsen-Sims S.R. Effect of antioxidant (α-tocopherol and ascorbic acid) fortification on light-induced flavor of milk. J. Dairy Sci. 2005, 88:872-880.
34. Walsh A.M., Potts H., Duncan S. Light exposure affects milk acceptability and emotional response of college students. J. Dairy Sci. 2014, 97(E. Suppl.):509. (Abstr.).
35. Webster J.B., Duncan S.E., Marcy J.E., O'Keefe S.F. Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. J. Food Sci. 2009, 74:S390-S398.
36. Webster J.B., Duncan S.E., Marcy J.E., O'Keefe S.F. Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in UHT milk. Int. Dairy J. 2011, 21:305-311.
37. White C.H. Consumer reaction to colored plastic milk jugs. J. Dairy Sci. 1985, 68:261-264.
38. Wold J.P., Veberg A., Nilsen A., Iani V., Jezenas P., Moan J. The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis. Int. Dairy J. 2005, 15:343-353.
39. Zygoura P., Moyssiadi T., Badeka A., Kondyli E., Savvaidis I., Kontominas M.G. Shelf-life of whole pasteurized milk in Greece: Effect of packaging material. Food Chem. 2004, 87:1-9.