Document Detail


Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging.
MedLine Citation:
PMID:  12201519     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The purpose of this paper is to demonstrate the potential of solid-sample fluorescence spectroscopy in nondestructive assessment of light-induced oxidation in different dairy products such as Swiss cheese, cream cheese, and sour cream. Analytical and quantitative spectral properties of fluorescence were elucidated by use of principal component analysis with designed experiments involving different levels of air and light exposure. A significant reduction in fluorescence intensity at approximately 525 nm, and a corresponding increase in the region 415 to 490 nm as a result of illumination was observed on all the products. The effect was ascribed to photodegradation of riboflavin. Variation in two smaller peaks at approximately 620 nm and 630 nm was an interaction effect between exposure to light and air. A pronounced interaction effect between light and air produced intense blue fluorescence and off-flavors on Swiss-like Jarlsberg cheese. High correlations (0.83 to 0.93) between fluorescence spectra and sensory measured off-flavors were obtained for cream cheese. Results indicate that solid-sample fluorescence can be used as a nondestructive and rapid tool to measure the degree of light-induced degradation of riboflavin as well as sensory properties connected to storage of dairy products. Images of fluorescence can be used to visualize the intensity and propagation of this process. The simplicity and rapidity of the method offer rich opportunities for efficient evaluation of factors affecting light-induced oxidation in dairy products, such as packaging materials, light sources, exposure time, and temperature.
Authors:
J P Wold; K Jørgensen; F Lundby
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  85     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2002 Jul 
Date Detail:
Created Date:  2002-08-30     Completed Date:  2003-03-20     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1693-704     Citation Subset:  IM    
Affiliation:
MATFORSK Norwegian Food Research Institute, As, Norway. jens.petter.wold@matforsk.no
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MeSH Terms
Descriptor/Qualifier:
Air
Animals
Cheese / analysis
Dairy Products / analysis*
Food Handling / methods
Goats
Light / adverse effects
Oxidation-Reduction
Riboflavin / chemistry
Spectrometry, Fluorescence / methods*
Taste
Time Factors
Chemical
Reg. No./Substance:
83-88-5/Riboflavin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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