Work

Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products

Year: 2024

Type: article

Abstract: Produced or processed foods are subjects to natural spoilage and contamination, commonly by microorganisms. This occurs along the food supply chain, which results in high levels of food waste and compromised consumer safety. The use of light-emitting diode technologies, a novel non-thermal surface disinfection method, can be used in order to reduce microbial activity and improve shelf-life of the product. This review provides an extensive list of UV-A and blue LED applications on possible microbial inactivation and plant defense mechanisms, affecting quality and shelf-life extension of various food products. In addition, the benefits, engineering aspects of LED reactors for treating liquid foods and associated problems of this technology are summarized. This innovative food surface decontamination technology, with or without exogenous photosensitizers, can be used by food processing industries due to maintaining sensory and nutritional properties while exhibiting antibacterial inactivation. Further research is needed to fully realize their potential and to investigate whether the combined or hurdle technology affects antibacterial efficacy or food quality changes. In addition, an optimized and improved LED illumination system will be developed and applied extensively in the food industry by determining the possible factors needed to increase microbial inactivation rate, maintain quality and safety of food products. • UV-A and blue LED can be used for microbial inactivation and preservation of food products. • UV-A and blue LED irradiation has been successfully applied on various food products • Technology is environmentally friendly compared to traditional methods. • Irradiation parameters need to be established to obtain the expected antimicrobial effect. • Need for further research on hurdle technology to enhance antibacterial efficacy and maintain food product quality.

Source: Food and Bioproducts Processing

DOI: 10.1016/j.fbp.2024.10.013

Authors: Eskindir Endalew Tadesse, Piotr Kulawik, Andrzej Szymkowiak, Vida Šimat

Institutions: University of Agriculture in Krakow, Bahir Dar University, Poznań University of Economics and Business, Czech University of Life Sciences Prague, University of Split

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,770