Abstract #468
Section: Dairy Foods (orals)
Session: Dairy Foods IV: Chemistry
Format: Oral
Day/Time: Wednesday 11:30 AM–11:45 AM
Location: Room 301 B
Session: Dairy Foods IV: Chemistry
Format: Oral
Day/Time: Wednesday 11:30 AM–11:45 AM
Location: Room 301 B
# 468
Controlling milk oxidation during high intensity retail LED light storage requires light-blocking and oxygen-barrier packaging properties.
Aili Wang*1, Catherine H. Dadmun2, Rachel M. Hand3, Susan E. Duncan1, 1Virginia Polytechnic Institute and State University, Blacksburg, VA, 2College of Charleston, Charleston, NC, 3Michigan State University, East Lansing, MI.
Key Words: milk, light intensity, packaging
Controlling milk oxidation during high intensity retail LED light storage requires light-blocking and oxygen-barrier packaging properties.
Aili Wang*1, Catherine H. Dadmun2, Rachel M. Hand3, Susan E. Duncan1, 1Virginia Polytechnic Institute and State University, Blacksburg, VA, 2College of Charleston, Charleston, NC, 3Michigan State University, East Lansing, MI.
Lighting in dairy retail cases have largely transitioned from fluorescent lighting to light-emitting diode lights (LED) to reduce energy consumption. However, LED light intensities in excess of 5000 lx are evident in retail cases, creating high potential for rapid and detrimental oxidation and destroying milk freshness. In this study, we investigated the interaction between packaging material, LED light intensity, and lighting exposure time on limiting milk oxidation. We compared 7 packaging conditions including traditional packaging [glass, translucent high density polyethylene (HDPE)], experimental packaging [white pigmented HDPE (4.9% TiO2), white pigmented polyethylene terephthalate (PET, 4% TiO2)], and light-exposed (clear PET) and light-protected control (foil-wrapped HDPE and PET) against 2 LED light intensities (1052 ± 484 lx and 5691 ± 512 lx) after 4 and 24 h. Higher LED light intensity (>5000 lx) and longer lighting exposure time (>24 h) significantly decreased (P < 0.05) dissolved oxygen and riboflavin concentration, and increased (P < 0.05) TBARS (final oxidation products) value in milk packaged with traditional and light-exposed packaging. Within 4 h of light exposure, white HDPE and white PET effectively protected milk freshness at both light intensities. After 24 h of light exposure, white HDPE failed to protect milk freshness while white PET successfully slowed down the milk oxidation rate at both light intensities based on TBARS and electronic nose analysis. To understand the effect of LED light intensity on consumer’s choice of milk packaging, 72 frequent milk consumers were asked to select milk packaging from 2 retail cases with different light intensities. Among them, 50.9% of consumers preferred milk packaging displayed in low light intensity retail case while 49.1% of consumers preferred high light intensity. Light-blocking TiO2-added PET provides better milk protection in high light intensity retail conditions, protecting milk nutrients and flavor, by limiting riboflavin activation and oxygen availability.
Key Words: milk, light intensity, packaging