Clear and Tinted packaging of cosmetics ,medicine and even oils used in cooking are susceptible to photo-oxidative degradation of the contents. Even food that contains lipids and fatty acids and oils will go rancid on store shelves. Fluorescent, Sodium Vapor Lamps and even incandescant lighting all adversely affect life cycles. However, commercial fortification has been limited by packaging thickness, processing guidelines, clarity, discoloration, migration, blooming of the fortification over time into the packaging called leaching. With the recent developments in the last ten years in the field of Spectral Enhacer, Plasmonics, Supramolecular and Molecular Imprint technology you would think corporate ameria would be interested in a solution. Today the pre occupation is the adverse effects of blue and indigo light not wavelength below 400 nm like int he past.
To achieve blue light protection and maintain clarity and not tint you need alternative system that can be modified in-situ while changing their absorptivity and wavelength coverage. This is done with Spectral enhancers and are synergistic with commerical products or stand alone. So, what is the problem with this picture? Ambivalence or NOT INVENTED HERE SYNDROME or the MONUMENT THEORY of FEAR TO IMPLEMENT UNKNOWNS BEFORE OTHERS?
Hello please by aware, that the oxidation of fatty acids and oils are not induced by light but by triplet oxygen. It seem to be common know, also very much educated, but it is chemically not true. See the oil plastic bottles in your supermarket. There clear. but the glass bottle are mostly colored.
This is due to the understanding in earlier days. So if you want to protect fatty acids and oil, make the atmosphere oxygen free (Argon ) add antioxidants natural or synthetic or add Triplett oxygen scavengers like ascorbic acid. sulfite etx. whatever is sutable. Check Wikipedia for further information on oxygen scavengerd
Axel Ingendoh
Unfortunately you are wrong this is a free radical reaction inducted by light and the science supports the data both academically and commercially.
All oils undergo free radical induced oxidation and become rancid when light from 300 to 430 nm is introduced. Some oils are more stable than others but ultimately they all oxidize by thermal and photo oxidation by light. As for single or triplet oxygen oxication is still initiated by several factors oxygen, light, heat;etc Suggest you refer to past and current studies on photo-oxidation induced pharmaceuticals and food rancidity.
Unfortunately not a commercial solution to the problem. However, you are correct that if it was a practical solution commercially it would protect and block all UV wavelengths.
Currently the focus is indigo and blue light exposure which appears to address many of the past problems where the focus was on 290 to 385 nm wavelengths.
Regulatory guidelines for photo stability of packaging of pharmaceuticals and food rancidity exist.
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