Influence of different packaging materials on lipid oxidation in potato crisps exposed to fluorescent light

• 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.

Subject headings

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Keyword

Food Engineering

Livsmedelsteknik

Publication and Content Type

ref (subject category)

art (subject category)