PMID- 25660743
OWN - NLM
STAT- MEDLINE
DCOM- 20160329
LR  - 20181202
IS  - 1525-3198 (Electronic)
IS  - 0022-0302 (Linking)
VI  - 98
IP  - 4
DP  - 2015 Apr
TI  - Packaging modifications for protecting flavor of extended-shelf-life milk from 
      light.
PG  - 2205-14
LID - S0022-0302(15)00075-2 [pii]
LID - 10.3168/jds.2014-8857 [doi]
AB  - The effectiveness of titanium dioxide (TiO2)-loaded high-density polyethylene 
      (HDPE) to reduce light-induced oxidation of extended-shelf-life milk (2% total 
      fat) was studied. The objective was to determine differences over time in sensory 
      quality, vitamin retention, and oxidative chemistry as a function of packaging 
      and retail light exposure duration. Effectiveness of packaging for protecting 
      milk quality was assessed by sensory evaluation (triangle tests, untrained 
      panel), changes in volatile compounds, thiobarbituric reactive substances 
      (TBARS), and riboflavin concentration. Milk (2%) was stored in HDPE packages 
      consisting of TiO2 at 3 levels (low: 0.6%; medium: 1.3%; high: 4.3%) at 3  degrees C for 
      up to 43 d. Light-protected (translucent, foil-wrapped) and light-exposed 
      (translucent) HDPE packages served as controls. The high TiO2-HDPE package 
      provided protection similar to light-protected control package through d 22 of 
      light exposure, with less consistent performance by the medium TiO2 package. The 
      TBARS increased in all treatments during storage. Under the experimental 
      conditions used, a TBARS value of 1.3mg/L could be considered the limiting 
      sensory threshold for differentiating oxidized milk from light-protected milk. 
      Riboflavin concentration decreased 10.5% in the light-protected control and 28.5% 
      in the high TiO2 packaged milk past 29 d of light exposure, but losses were 
      greater than 40% for all other packages. The high TiO2 package protected 
      riboflavin concentration from degradation and controlled aldehyde concentration 
      throughout the test period.
CI  - Copyright (c) 2015 American Dairy Science Association. Published by Elsevier Inc. 
      All rights reserved.
FAU - Johnson, D S
AU  - Johnson DS
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech), Blacksburg 24061.
FAU - Duncan, S E
AU  - Duncan SE
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech), Blacksburg 24061. Electronic address: 
      duncans@vt.edu.
FAU - Bianchi, L M
AU  - Bianchi LM
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech), Blacksburg 24061.
FAU - Chang, H H
AU  - Chang HH
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech), Blacksburg 24061.
FAU - Eigel, W N
AU  - Eigel WN
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech), Blacksburg 24061.
FAU - O'Keefe, S F
AU  - O'Keefe SF
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech), Blacksburg 24061.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150207
PL  - United States
TA  - J Dairy Sci
JT  - Journal of dairy science
JID - 2985126R
RN  - 0 (Dietary Fats)
RN  - 0 (Thiobarbituric Acid Reactive Substances)
RN  - 0 (Volatile Organic Compounds)
RN  - 15FIX9V2JP (titanium dioxide)
RN  - 9002-88-4 (Polyethylene)
RN  - D1JT611TNE (Titanium)
RN  - TLM2976OFR (Riboflavin)
SB  - IM
MH  - Animals
MH  - Dietary Fats/analysis
MH  - Food Handling
MH  - Food Microbiology
MH  - Food Packaging/*methods
MH  - Food Preservation/*methods
MH  - Food Storage
MH  - Gas Chromatography-Mass Spectrometry
MH  - Light/*adverse effects
MH  - Milk/*chemistry/microbiology
MH  - Oxidation-Reduction
MH  - Polyethylene/chemistry
MH  - Quality Control
MH  - Riboflavin/analysis
MH  - *Taste
MH  - Thiobarbituric Acid Reactive Substances/analysis
MH  - Titanium/chemistry
MH  - Volatile Organic Compounds
OTO - NOTNLM
OT  - extended-shelf-life milk
OT  - oxidation
OT  - riboflavin
OT  - sensory
EDAT- 2015/02/11 06:00
MHDA- 2016/03/30 06:00
CRDT- 2015/02/10 06:00
PHST- 2014/09/15 00:00 [received]
PHST- 2014/12/18 00:00 [accepted]
PHST- 2015/02/10 06:00 [entrez]
PHST- 2015/02/11 06:00 [pubmed]
PHST- 2016/03/30 06:00 [medline]
AID - S0022-0302(15)00075-2 [pii]
AID - 10.3168/jds.2014-8857 [doi]
PST - ppublish
SO  - J Dairy Sci. 2015 Apr;98(4):2205-14. doi: 10.3168/jds.2014-8857. Epub 2015 Feb 7.