Abstract
AbstractSensitive components of food may undergo degradation reactions when subjected to light. The packaging of the food may slow down such reactions by absorbing and reflecting a fraction of the incident light. Riboflavin is a light‐sensitive vitamin and undergoes first‐order degradation when subjected to visible light. Rate constants of this reaction were evaluated under 20 W coolwhite light at pH = 9.0 at 25 °C, with no light shielding or by shielding the light with methylcellulose films. Based on this photodegradation reaction, a new model was proposed to define percentage light transmittance of methylcellulose films. Depending on composition, the percentage transmittance was in the range 66–96%. Variation of light transmittance was explained in terms of solubility and crystallinity.© 2001 Society of Chemical Industry
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
