Accelerated measurement technology quantifying packaging light protection performance for soymilk nutrient and chemical stability

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-09-18 DOI:10.1016/j.fpsl.2024.101357

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引用次数: 0

Abstract

An accelerated in situ (AIS) light exposure and measurement technology for prediction of retail light protection performance of soymilk packaging is reported. The ability of a packaging material to protect light sensitive marker solutions, either comprising riboflavin (RF) or chlorophyll-a (CHLA), from an intense light source was determined. The light-induced decay of the marker was tracked with in situ spectroscopy and modeled to quantify the light protection performance of each packaging material. For a set of packages, chemical analyses (RF, thiobarbituric acid reactive substances (TBARS), hexanal) of packaged soymilk under Simulated Retail (SR) storage conditions demonstrated excellent correlation to the light protection performance data of the same package set determined by AIS (R² > 0.97). The use of AIS enables rapid quantification of soymilk packaging material light protection performance and the associated preservation of soymilk nutrient and sensory properties, thus it may be applied to improve the design of soymilk packaging materials for light protection performance and contribute towards the improvement of packaged soymilk product shelf life.

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报告了一种用于预测豆奶包装零售光保护性能的加速原位（AIS）光照射和测量技术。测定了包装材料保护光敏标记溶液（包括核黄素（RF）或叶绿素-a（CHLA））免受强光源照射的能力。利用原位光谱仪跟踪标记物的光诱导衰减，并建立模型来量化每种包装材料的光保护性能。对于一组包装，在模拟零售（SR）贮存条件下对包装豆奶进行的化学分析（RF、硫代巴比妥酸活性物质（TBARS）、己醛）与 AIS 测定的同一组包装的防光性能数据具有极好的相关性（R2 > 0.97）。使用 AIS 可以快速量化豆浆包装材料的防光性能以及与之相关的豆浆营养成分和感官特性的保存情况，因此可用于改进豆浆包装材料的防光性能设计，并有助于提高包装豆浆产品的保质期。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.

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