Aug 25, 226 - Foods
Influence of light on the shelf life of food
A largely underestimated shelf-life factor in food production and storage is light. It can affect the color, aroma and nutrient content of foods. Products that, due to their presentation in retail, are exposed to intense light over extended periods are particularly predisposed to this.
The blue portion of light plays a decisive role. Molecules that absorb blue light particularly well take up light energy and transfer it to their surrounding medium in the form of a chemical reaction. These molecules are also called photosensitizers. Riboflavin (vitamin B2) is one of the most important photosensitizers. It is mainly found in milk and dairy products, eggs, nuts, cocoa-containing products and whole-grain products.
The excitation of these photosensitizers can lead to the formation of reactive oxygen species, which, together with oxygen, can cause color changes, loss of aroma or off-flavors through oxidation processes. Even without oxygen, these substances can be degraded under light exposure and thus lead to changes in the color and taste of the products.
Packaging plays an important role in preventing the chemical ageing of foods. There are three central factors that determine a product's shelf life: oxygen content, water content and light exposure to the product. For light, the parameters intensity, duration and spectrum of irradiation are decisive. Each product therefore has different packaging requirements that must be taken into account.
Shelf life thus depends on many different factors that can be influenced by various adjustments, such as packaging or the type of presentation. They also have additional effects on the nutritional values, taste and color of the product.
At the BAV Institute we regularly carry out microbiological and chemical analyses of foods. If you have any questions, our customer advisors will be happy to assist you.
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