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Verpackte Lebensmittel unter Lichteinfluß. Anfälligkeit komplexer chlorophyllhaltiger Füllgüter

Packaged Food under Light. Sensitivity of Complex Food Containing Chlorophyll
: Rieblinger, K.; Ziegleder, G.

Zeitschrift für die Lebensmittelwirtschaft : ZFL 49 (1998), No.1-2, pp.51-53
ISSN: 0722-5733
ISSN: 0948-3284
Journal Article
Fraunhofer IVV ()
chlorophyll; food; Lebensmittel; Licht; light; oxidation; packaging; Verpackung

The minimization of packaging materials may cause quality defects of the packaged food due to increased light influence. Special sensitizers in food have an alterating effect with light and so introduce absorbed energy into the food system. Chlorophylle is one of the predominant sensitizers. Several examples of the light sensitivity of foods are given, which contain a combination of lipids and chlorophylle. So herbs destabilize sausages against photooxidation, green tortellini are less stable than uncolored ones and raisins are lightsensitive due to chlorophylle residues.