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Influence of different packaging materials on lipid oxidation in potato crisps exposed to fluorescent light
SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, no 2, 162-168 p.Article in journal (Refereed)
Abstract [en]

The influence of packaging materials, with various light transmission characteristics, on protection against lipid oxidation in potato crisps exposed to fluorescent light, was studied. The materials used were transparent oriented polyethylene terephtalate (OPET), transparent coextruded oriented polypropylene (OPP), cavitated white OPP, metallized extruded OPP and unbleached paper. The concentrations of pentanal and hexanal in the headspace were used as indicators for lipid oxidation. Neither transparent OPET nor transparent co-extruded OPP afforded any protection against light-induced lipid oxidation in potato crisps, compared with storage without packaging material, and the concentrations of pentanal and hexanal increased after just 7 d. The concentration of pentanal and hexanal in potato crisps stored under unbleached paper and cavitated white OPP increased after 77 and 97 d respectively, while no increase could be detected in potato crisps stored under metallized OPP for 5 months. The more rapid oxidation in potato crisps stored under cavitated white OPP, compared with when stored under metallized OPP, proved that visible light, at wavelengths longer than 380 nm, is capable of causing lipid oxidation in potato crisps. © 1998 Academic Press Limited.

Place, publisher, year, edition, pages
1998. Vol. 31, no 2, 162-168 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9256OAI: oai:DiVA.org:ri-9256DiVA: diva2:967130
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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