Effect of varied LED color temperatures on photo-oxidation in 2% fat milk and protection efficiency of packaging with and without light-protective additives (LPA) under different color temperatures was firstly evaluated. Riboflavin (Rb) is one of the critical photo-sensitizers in 2% milk when exposed to LED light. Higher color temperature with higher relative intensity of Rb absorbance region resulted in lower Rb and vitamin A retention, lower dissolved oxygen content, and higher TBARS value in milk packaged with non-LPA packaging. Yellow pigmented packaging that completely blocked the Rb absorbance region of all three LED color temperatures successfully reduced the rate of degradation of milk nutrients and flavor. TiO2-added packaging partially block the destructive light wavelength; higher level of TiO2 provided a longer protection on milk freshness. Combination of appropriate LED color temperature and LPA-packaging provided a cost-effective solution for minimizing photo-oxidation in retail dairy case.

中文翻译：

---

LED 色温和避光添加剂包装对零售乳品柜中展示的牛奶光氧化的相互作用影响。


首先评估了不同LED色温对2%脂奶光氧化的影响，以及不同色温下添加和不添加避光添加剂（LPA）的包装的保护效率。当暴露在 LED 光下时，核黄素 (Rb) 是 2% 牛奶中的关键光敏剂之一。较高的色温和较高的 Rb 吸收区域相对强度会导致采用非 LPA 包装的牛奶中 Rb 和维生素 A 的保留率较低、溶解氧含量较低以及 TBARS 值较高。黄色颜料包装完全阻挡了所有三种 LED 色温的 Rb 吸收区域，成功降低了牛奶营养成分和风味的降解率。添加 TiO2 的包装部分阻挡了破坏性的光波长；较高含量的二氧化钛可以更长久地保护牛奶的新鲜度。适当的 LED 色温和 LPA 封装的结合提供了一种经济高效的解决方案，可最大限度地减少零售乳制品柜中的光氧化。