title: Light wavelength effects on a lutein-fortified model colloidal beverage.
abstract: The effect of light on a model colloidal beverage system containing whey protein, lutein, and limonene was investigated. Changes in volatile chemistry were evaluated under accelerated conditions (12 h, 25 °C) at selected wavelengths regions (395, 463, 516, 567, and 610 nm absorbance maxima) using a photochemical reactor. The most damaging wavelengths to lutein stability were UV (200-400 nm) and 463 nm wavelengths. Hexanal formation was highest in the control beverage when exposed to full spectrum light and UV (200-400 nm) wavelengths. Hexanal also was formed in the lutein-fortified beverage under full spectrum light and UV (200-400 nm) wavelengths but to a significantly lesser degree. Limonene degraded significantly under all treatment conditions, with most degradation occurring during full spectrum light exposure. Lutein fortification did not completely protect limonene from degradation.
authors.affiliation: Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
authors.forename: Mark Alan
authors.initials: MA
authors.lastname: Kline
authors.forename: Susan Ellen
authors.initials: SE
authors.lastname: Duncan
authors.forename: Laurie Marie
authors.initials: LM
authors.lastname: Bianchi
authors.forename: William Nicholas
authors.initials: WN
authors.lastname: Eigel
authors.forename: Sean Francis
authors.initials: SF
authors.lastname: O'Keefe
mesh_terms: D001628:Beverages / Q000528:radiation effects*; D003102:Colloids; D053138:Cyclohexenes / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis; D008027:Light; D000077222:Limonene; D014975:Lutein / Q000032:analysis*; D008894:Milk Proteins / Q000032:analysis; D013729:Terpenes / Q000032:analysis; D000067816:Whey Proteins
chemical_list: D003102:Colloids; D053138:Cyclohexenes; D008894:Milk Proteins; D013729:Terpenes; D000067816:Whey Proteins; D000077222:Limonene; D014975:Lutein