Effects of Ascorbic Acid on the Light-Induced Riboflavin Degradation and Color Changes in Milks.
Effects of ascorbic acid (0.025, 0.05, and 0.1%, w/v) on the light-induced riboflavin degradation and color changes in whole and skim milks were studied during 10 h fluorescent light illumination at 7 +/- 2 degrees C. As the time of light illumination increased, the riboflavin content in milks greatly decreased, resulting in 30.1 and 59.1% reduction of riboflavin in whole milk and skim milk after 10 h exposure to fluorescent light, respectively. The ascorbic acid treatment effectively protected the photodegradation of riboflavin in both whole milk and skim milk, and its effectiveness is concentration dependent. The 0.1% ascorbic acid treatments resulted in 50.0 and 25.5% inhibition of riboflavin reduction in whole milk and skim milk after 10 h fluorescent light illumination, respectively. The color parameters of lightness (L), greenness (-a), and yellowness (b) in both whole milk and skim milk decreased after light illumination. Ascorbic acid treatment also protected effectively the changes in greenness and yellowness in both milks during the light illumination.
Lee
KH
Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea.
Jung
MY
Kim
SY