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Article: Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging
- Article from:
- Journal of Dairy Science
- Article date:
- July 1, 2002
- Author:
CopyrightCopyright American Dairy Science Association Jul 2002. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The purpose of this paper is to demonstrate the potential of solid-sample fluorescence spectroscopy in nondestructive assessment of light-induced oxidation in different dairy products such as Swiss cheese, cream cheese, and sour cream. Analytical and quantitative spectral properties of fluorescence were elucidated by use of principal component analysis with designed experiments involving different levels of air and light exposure.
A significant reduction in fluorescence intensity at approximately 525 nm, and a corresponding increase in the region 415 to 490 nm as a result of illumination was observed on all the products. The effect was ascribed to photodegradation of riboflavin. ...