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Influence of Storage Time and Color of Light on Photooxidation in Cheese

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Influence of Storage Time and Color of Light on Photooxidation in Cheese ARTICLE IN PRESS International Dairy Journal 16 (2006) 1218–1226 www.elsevier.com/locate/idairyj Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy Jens Petter Wolda,Ã, Annette Veberga,b, Frank Lundbya, Asgeir Nikolai Nilsena, Johan Moanc aMATFORSK—Norwegian Food Research Institute, Osloveien 1, 1430 A˚s, Norway bNorwegian University of Life Sciences, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5036, 1432 A˚s, Norway cThe Norwegian Radium Hospital, Institute for Cancer Research, Department of Biophysics, Montebello 0310 Oslo, Norway Received 19 January 2005; accepted 22 October 2005 Abstract The sensitivity of front-face fluorescence spectroscopy to determine light-induced sensory changes in Jarlsberg cheese was elucidated. The cheese was exposed to white fluorescent light from 0 to 48 h, followed by fluorescence (380 nm excitation) and sensory analysis. Significant changes in sensory properties occurred after 4 h of exposure, while spectral changes could be measured after 30 min. Correlations between fluorescence spectra and sensory properties were generally high (E0.9). Sensory response to exposure to light of equal intensity, but of different colors was also investigated. Violet and white light resulted in the worse quality degradation, while green light gave least adverse effects. No significant (p40:05) sensory difference between exposure to red and blue light was observed. Photo- induced changes by red, orange, and yellow light are ascribed to light degradation of porphyrins and chlorins, while for violet, blue, and green light, the degradation of riboflavin is probably also involved. r 2005 Elsevier Ltd. All rights reserved. Keywords: Photooxidation; Fluorescence spectroscopy; Sensory analysis; Cheese; Riboflavin; Porphyrin; Chlorophyll 1. Introduction sensitive compounds in the products (Skibsted, 2000). The Second is a rapid analytical method, which reflects the Today, consumers are demanding transparent packing, sensory perception of the consumer (Mortensen, Bertelsen, to better appraise the product prior to purchase. Further- Mortensen, & Stapelfeldt, 2004). more, environmental concerns have caused a reduction in The best way to protect dairy products is to exclude all the use of aluminum and metallized foils. These factors kinds of light exposure (Borlet, Sieber, & Bosset, 2001). have led to increased use of transparent packing materials Since that is not always compatible with market demands, within the entire food sector. However, packing of foods in one can try to avoid exposure to the most harmful transparent materials greatly increases the risk of light- wavelengths. In milk and dairy products, it has been induced oxidation. Milk and milk products are particularly generally accepted that riboflavin plays the major role as sensitive to light, and the photo-initiated reactions affect photosensitizer. Riboflavin absorbs light in the ultraviolet not only the sensory quality but may also lead to the (UV) region and up to about 500 nm (violet and blue), and formation of toxic compounds in certain products and to numerous studies indicate that the 400–500 nm region is the degradation of nutrients (Sattar and deMan, 1975). Efforts most harmful part of the visible spectral region with regard are therefore being made to design low-cost and effective to photooxidation in dairy products (Bosset, Gallmann, & packaging materials with minimal adverse effects. In order Sieber, 1993). Many of these studies (Bosset et al., 1993) to increase the efficiency of this work, there are two main used either light sources or packaging materials with rather needs. This is a thorough knowledge about the photo- broad spectral properties, where the spectral distribution has been described as, for instance, ‘‘cold’’ (much blue and ÃCorresponding author. Tel.: +47 64 97 01 00; fax: +47 64 97 03 33. violet light) and ‘‘warm’’ (much yellow, orange and red E-mail address: [email protected] (J.P. Wold). light). A clear trend has been that ‘‘cold’’ light is more 0958-6946/$ - see front matter r 2005 Elsevier Ltd. All rights reserved. doi:10.1016/j.idairyj.2005.10.023 ARTICLE IN PRESS J.P. Wold et al. / International Dairy Journal 16 (2006) 1218–1226 1219 harmful than ‘‘warm’’ light, a valuable result, but rather of sensitivity of the method compared to sensory analysis has non-specific in terms of wavelength regions. More specific not been investigated. experiments have been performed, for instance, by The purpose of this work was to elucidate the sensitivity Lennartson and Lingnert (2000), who investigated expo- of fluorescence spectroscopy to photooxidation in cheese sure of mayonnaise to quite narrow spectral ranges of light and compare it with the evaluation by a trained sensory in the violet, green, yellow, and red region. Even more panel. This was done by analysis of Jarlsberg cheese (Swiss specific were Mortensen, Sørensen, Danielsen, and Stapel- like), which had been exposed to fluorescent white light in feldt (2003), who analyzed the effect of light exposure to 20 different time intervals from 0 to 48 h. Secondly, we Havarti cheese for the single wavelengths 366, 405, and investigated the exposure of the Gauda-like Norvegia 436 nm. Also, milk has been exposed to light of different cheese to different colors of light of equal intensity. colors by using sleeves and light sources with well-defined spectral properties (Hansen, Turner, & Aurand, 1975). It 2. Materials and methods was found that white fluorescent light was most harmful, inducing formation of off-favors after a few hours. Pink 2.1. Materials light retarded the oxidation process somewhat, while green light gave the best protection against the formation of off- 2.1.1. Storage time study flavors. Commercially packed rind-free Jarlsberg cheese (27% Although riboflavin does not act as a sensitizer for light fat, Swiss-like) was obtained from TINE (Klepp, Norway). wavelengths longer than 500 nm, Mortensen, Sørensen, The samples were 400 g portions packed in flow-packed and Stapelfeldt (2003) reported that exposure to yellow pouches of transparent laminate plastic film (OPA 12/ light (4550 nm) did indeed induce the formation of PE50; Wipak, Nastola, Finland). The headspace was a gas secondary oxidation products in cheese at the same level atmosphere with minimum of oxygen. All the cheese came as did white light. In a newly conducted work based on from the same batch in order to obtain homogeneous fluorescence spectroscopy, Wold et al. (2005) discovered samples. The products were brought directly to the that dairy products probably contain natural residues of institute and stored cool (4 1C) and in the dark approxi- different porphyrins and chlorophylls. These compounds mately 4 days prior to the experiments. are highly light sensitive and act as photosensitizers. The study showed that the photodegradation of these com- 2.1.2. Light color study pounds was closely correlated with changes in sensory Rind-free Norvegia cheese (Gauda like, 27% fat, 450 g attributes of the exposed cheese. It is well known that portions packed in commercial transparent laminate plastic porphyrins and chlorophyll initiate photooxidation in meat film, vacuum packed) was obtained from TINE (Klepp, and products containing vegetables (Bekbo¨ let, 1990), but Norway). All the cheese came from the same batch to they have traditionally not been associated with light- obtain a fairly homogeneous set of samples. The products induced oxidation in dairy products. The fact that there are were stored cool (4 1C) and in the dark 3 days prior to light natural stable occurrences of these tetrapyrroles in dairy exposure. products introduces some new aspects in the understanding of photooxidation in these foods, and how to optimize 2.2. Experimental design protection. The presence of porphyrins and chlorins was detected by 2.2.1. Storage time study use of front-face fluorescence spectroscopy, a rapid and very The cheeses were stored under fluorescent light for 20 sensitive method. Fluorescence spectroscopy has some different time periods: 0, 0.5, 1, 1.5, 2, 4, 6, 8, 10, 12, 14, 16, excellent advantages with regard to measurement of photo- 18, 21, 24, 27, 30, 36, 42, and 48 h. For each storage time, oxidation in dairy products. First of all, the method is rapid five cheeses were illuminated. Four of the cheeses were used and non-destructive, meaning that measurements can be for sensory analysis, while the last was used for fluores- done within a second, directly on the product. The method cence analysis. The storage design was performed in can instantly measure the photodegradation of riboflavin, duplicate. A total of 200 cheese samples were thus used porphyrins, and chlorins, probably the most important light in this experiment. sensitizers (Wold,Jørgensen,&Lundby,2002;Miquel, The cheeses were illuminated by a standard fluorescent Becker, Christensen, Frederiksen, & Haugaard, 2003; Wold tube (Osram L58W/21.840 Lumilux plus; Osram GmbH, et al., 2005), as well as some of the photo breakdown Mu¨ nchen, Germany). The tube is commonly used for products (Fox & Thayer, 1998; Juzenas, Iani, Bagdonas, displays in grocery stores. It emits light mainly in the Rotomskis, & Moan, 2001; Merzlyak et al., 1996; Rotoms- visible region and to a lesser extent in the UV region. The kis, Bagdonas, & Streckyte, 1996). This means that the initial cheese packages were positioned 10 cm from the tube process, which triggers photooxidation, probably can be (which is realistic compared with worst-case conditions in monitored directly in the intact product. Fluorescence grocery stores), exposing them to about 5.800 lx measured spectroscopy correlates well with sensory-assessed light- by a luxmeter (Lu-Ex 02 Digital-Luxmeter; Ecom Rolf induced off-flavors (Wold et al., 2002, 2004), but the degree Nied GmbH, Assamstadt, Germany). The transparent side ARTICLE IN PRESS 1220 J.P. Wold et al. / International Dairy Journal 16 (2006) 1218–1226 (without any labels or emblems) of the packages was Research Corp., Acton, MA, USA) connected to a sensitive turned toward the light.
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