Light-protective packaging materials for foods and beverages

Both ultraviolet and visible light energy affect food and beverage quality. Some food components are reactive to this light energy, causing degradation in nutrients and changes in sensory characteristics. Light barrier or interference properties of packaging materials should be considered when identifying food packaging options. This chapter focuses on the susceptibility of food components and products to light damage, which causes photo-oxidation, and packaging technologies that provide light protection. The influence of light barrier packaging on sensory quality of dairy foods, beverages, and other products is presented. Traditional and innovative technologies are described in the context of food quality protection.