Food processing light exposure

Because weak CL emission often is produced from the oxidation of many solid organic compounds, the measurement of this light emission may be used as an indicator of changes in materials composition due to oxidation processes, and for evaluating stabilizers intended to prevent or retard these oxidative alterations [6], Some examples of materials than can be characterized by CL emission are the polymers that are degraded by weathering, exposure to heat, or exposure to ionizing radiation, or food components that suffer flavor alterations. In this... 

From an analytical perspective, the single most important physicochemical characteristic of riboflavin is its photosensitivity (80-82). Exposure of this vitamin to ultraviolet and visible light results in irreversible photoreduction to lumiflavin and lumichrome and loss of vitamin activity. In addition, the coenzymes are subject to hydrolysis by endogenous phosphatases that are present in a number of foods. Since these enzymes are generally inactivated by thermal processing, they are a concern only in the analysis of fresh products. 

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