Photosensitizers in foods and beverages are important considerations when selecting packaging materials. Chlorophyll is found at low concentrations in many food products. The objective of this study was to determine the photosensitizing effect of chlorophyll on soybean oil (SO) using broad-spectrum light and 3 visible wavelength regions of light. SO with added chlorophyll (0, 1, or 2 μg chlorophyll added/mL SO) was exposed to 5 light conditions, using a photochemical reactor (10 °C; 4 h). Light treatments included broad-spectrum (BS; no filter; 157.6 ± 4.7 mW intensity), 430 nm (10 nm; 1.8 ± 0.7 mW), and 660 nm (10 nm; 0.332 ± 0.05 mW) wavelengths compared to a no-light control. Chlorophyll a (but not b) absorbs light in the selected visible wavelength regions. Chlorophyll degradation was evaluated. Oxidative changes in SO were assessed by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) assay, which measures malondialdehyde (MDA). Chlorophyll was completely degraded at BS and 430 nm conditions and degraded to 36% of original concentration at 660 nm wavelength. PV and MDA concentration significantly increased with chlorophyll addition (1 μg/mL) at BS and 430 nm wavelengths compared to no-light control. Lower light intensity at 660 nm initiated oxidation reactions as measured by PV, but not significantly. There were differences in PV (BS, 430 nm) and TBARS (BS) between the no-light and light-exposed SO without chlorophyll added. There was very little effect at 450 nm. This study suggests that broad-spectrum light and at least light wavelengths at or near 430 nm and 660 nm excite chlorophyll, resulting in initiation of oxidation reactions. Packaging material selection for foods and beverages should consider blocking excitation wavelengths of photosensitizing molecules, including chlorophyll, to protect product quality.
Keywords: chlorophyll; oxidation; packaging; photochemistry; soy.
© 2014 Institute of Food Technologists®