PMID- 26288724
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20150820
LR  - 20240323
IS  - 2048-7177 (Print)
IS  - 2048-7177 (Electronic)
IS  - 2048-7177 (Linking)
VI  - 3
IP  - 4
DP  - 2015 Jul
TI  - Protecting soymilk flavor and nutrients from photodegradation.
PG  - 319-30
LID - 10.1002/fsn3.222 [doi]
AB  - Five different packaging treatments were studied over a 36-day period to 
      determine if they protected soymilk from photo-oxidation. Soymilk was packaged in 
      high-density polyethylene (HDPE) bottles with and without light protective 
      additives (LPA). Two controls [(1) no LPA (translucent appearance); (2) a 
      light-protected control (foil overwrap over no LPA control)] and three 
      LPA-containing treatments, Low (0.6% TiO2), Medium (1.3% TiO2), High (4.3% TiO2) 
      were studied. Bottles were stored in a lighted refrigerated display case (average 
      light intensity between 800 to 2200 lux; 3 degrees C) for 36 days and evaluated weekly. 
      Soymilk packaged in high LPA bottles was protected from developing light-oxidized 
      off-flavors and odors for a minimum of 15 days. High LPA bottles provided 
      protection for riboflavin and controlled development of photooxidative products 
      for approximately 29 days.
FAU - Bianchi, Laurie M
AU  - Bianchi LM
AD  - Department of Human Nutrition, Foods and Exercise, Wallace Hall, Virginia 
      Polytechnic Institute and State University (Virginia Tech) Blacksburg, Virginia, 
      24061.
FAU - Duncan, Susan E
AU  - Duncan SE
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech) 1230 Washington St. SW, Blacksburg, Virginia, 
      24061.
FAU - Webster, Janet B
AU  - Webster JB
AD  - Fralin Life Science Institute, Virginia Polytechnic Institute and State 
      University (Virginia Tech) 101B Fralin, West Campus Drive, Blacksburg, Virginia, 
      24061.
FAU - Johnson, Daryan S
AU  - Johnson DS
AD  - Kraft Foods Group, Kraft Foods North America 1701 West Bradley Ave., Champaign, 
      Illinois, 61821.
FAU - Chang, Hao-Hsun
AU  - Chang HH
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech) 1230 Washington St. SW, Blacksburg, Virginia, 
      24061.
FAU - Marcy, Joseph E
AU  - Marcy JE
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech) 1230 Washington St. SW, Blacksburg, Virginia, 
      24061.
FAU - O'Keefe, Sean F
AU  - O'Keefe SF
AD  - Department of Food Science and Technology, Virginia Polytechnic Institute and 
      State University (Virginia Tech) 1230 Washington St. SW, Blacksburg, Virginia, 
      24061.
LA  - eng
PT  - Journal Article
DEP - 20150318
PL  - United States
TA  - Food Sci Nutr
JT  - Food science & nutrition
JID - 101605473
PMC - PMC4534159
OTO - NOTNLM
OT  - Light
OT  - oxidation
OT  - packaging
OT  - sensory
EDAT- 2015/08/20 06:00
MHDA- 2015/08/20 06:01
PMCR- 2015/07/01
CRDT- 2015/08/20 06:00
PHST- 2014/11/15 00:00 [received]
PHST- 2015/02/15 00:00 [revised]
PHST- 2015/02/18 00:00 [accepted]
PHST- 2015/08/20 06:00 [entrez]
PHST- 2015/08/20 06:00 [pubmed]
PHST- 2015/08/20 06:01 [medline]
PHST- 2015/07/01 00:00 [pmc-release]
AID - 10.1002/fsn3.222 [doi]
PST - ppublish
SO  - Food Sci Nutr. 2015 Jul;3(4):319-30. doi: 10.1002/fsn3.222. Epub 2015 Mar 18.