Reducing discolouration in spices due to light exposure

26 July 2016

Light causes color bleaching in some spices due to light exposure. This phenomenon often happens when the spices are displayed in the retailer’s facilities. For her Master thesis at Lund University, Monica Castaneda aimed to understand which packaging material provided sufficient protection to reduce the pigment discoloration process in the spices Paprika, Basil, Cayenne Pepper, Parsley and Grillkrydda (a blend of spices).
She found that only the opaque materials presented a sufficient barrier against the detrimental effects of lighting. The combination of packaging materials (PET + glass) presented an improved effect, but not in the same amount as the opaque packaging materials.
Click here for the thesis (60.83 MB).
Click here for more information about the NVC Course Food Packaging.

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