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Effect of Agitation, Sampling Location and Protective Films on Light‐Induced Riboflavin Loss in Skim Milk
Author(s) -
PALANUK S. L.,
WARTHESEN J.J.,
SMITH D. E.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07724.x
Subject(s) - riboflavin , photodegradation , skimmed milk , chemistry , food science , chromatography , polyethylene terephthalate , materials science , biochemistry , photocatalysis , composite material , catalysis
Photodegradation of riboflavin in skim milk as influenced by continuous agitation, location within the container and protective films was studied. High performance liquid chromatography was used to monitor the riboflavin concentration in the milk. Retention of riboflavin in light‐exposed, continuously agitated milk samples was significantly lower than in unagitated samples. Sampling positions within blow‐molded polyethylene milk containers also had a significant effect on light‐induced riboflavin loss. After 5 days of light exposure, riboflavin retention at the top of the unagitated milk containers averaged 58% compared to 92% retention for milk located at the bottom of the containers. Metallized‐oriented, polyethylene‐terephthalate films used as overwraps decreased penetration of visible light into milk samples and decreased the riboflavin photodegradation.