Light Wavelength Effects on a Lutein-Fortified Model Colloidal Beverage

The effect of light on a model colloidal beverage system containing whey protein, lutein, and limonene was investigated. Changes in volatile chemistry were evaluated under accelerated conditions (12 h, 25 °C) at selected wavelengths regions (395, 463, 516, 567, and 610 nm absorbance maxima) using a...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-07, Vol.59 (13), p.7203-7210
Main Authors: Kline, Mark Alan, Duncan, Susan Ellen, Bianchi, Laurie Marie, Eigel, III, William Nicholas, O’Keefe, Sean Francis
Format: Article
Language:English
Subjects:
beverages
Beverages - radiation effects
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
Colloids
Cyclohexenes - analysis
Food industries
Food, Fortified - analysis
Fundamental and applied biological sciences. Psychology
Light
lutein
Lutein - analysis
Milk Proteins - analysis
Terpenes - analysis
ultraviolet radiation
wavelengths
whey protein
Whey Proteins
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Summary:The effect of light on a model colloidal beverage system containing whey protein, lutein, and limonene was investigated. Changes in volatile chemistry were evaluated under accelerated conditions (12 h, 25 °C) at selected wavelengths regions (395, 463, 516, 567, and 610 nm absorbance maxima) using a photochemical reactor. The most damaging wavelengths to lutein stability were UV (200–400 nm) and 463 nm wavelengths. Hexanal formation was highest in the control beverage when exposed to full spectrum light and UV (200–400 nm) wavelengths. Hexanal also was formed in the lutein-fortified beverage under full spectrum light and UV (200–400 nm) wavelengths but to a significantly lesser degree. Limonene degraded significantly under all treatment conditions, with most degradation occurring during full spectrum light exposure. Lutein fortification did not completely protect limonene from degradation.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf200740c