Abstract
The degradation of coffee cream quality, in different packaging and exposed to different lamps, was evaluated. Coffee cream is often retailed in packaging highly permeable to light and oxygen with high surface-to-volume ratio; therefore, riboflavin-containing coffee cream is sensitive to photooxidative reactions. Light-emitting diodes (LEDs) or sodium vapour lamps show lower emissions in the critical range for riboflavin-containing products, creating less excitation energy for riboflavin compared with fluorescent lamps. Parameters investigated were the oxygen content and the hexanal concentration in the packaging, as well as riboflavin degradation. The impact on these quality attributes was shown to be higher for coffee cream packaged in light- and oxygen-permeable packaging and when exposed to fluorescent lamps. The quality of dark-stored references was not affected during storage indicating light-induced quality deterioration. The application of LEDs or sodium vapour lamps proved able to maintain the quality of light exposed coffee cream for a longer time.
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