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Blue light-emitting diodes as eco-friendly non-thermal technology in food preservation
- Source :
- Trends in Food Science & Technology. 105:284-295
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- Background Various food preservation technologies, such as ohmic heating, cold plasma, pulsed electric field, and high-pressure processing, have been investigated as alternatives to conventional technologies in the food industry. Among preservation technologies, light-emitting diodes (LEDs) illumination is widely applied in the agricultural and medical industries for microbial inactivation. Scope and approach In recent years, interest in LEDs with blue wavelengths and their application in food preservation as an alternative technology to ultraviolet irradiation have increased. Furthermore, several researches have investigated the combined effects of LEDs with blue wavelengths and antimicrobials on inactivating foodborne pathogens. Previous studies have elucidated the antibacterial activity of LEDs with blue wavelengths, but the detailed knowledge of the antibacterial mechanisms is still lacking. Key findings and conclusions The aim of this review is to provide an overview of current study regarding the antibacterial activity of LEDs with blue wavelengths for the inactivation of pathogenic bacteria in laboratory media and food. This review also examines the antibacterial mechanisms of LEDs on foodborne pathogens. Furthermore, the synergistic effects of combinations of LEDs and other methods of food preservation are outlined.
- Subjects :
- 0303 health sciences
Materials science
Food industry
030306 microbiology
business.industry
Food preservation
Nanotechnology
04 agricultural and veterinary sciences
040401 food science
Environmentally friendly
Microbial inactivation
law.invention
03 medical and health sciences
0404 agricultural biotechnology
law
Ultraviolet irradiation
business
Food Science
Biotechnology
Blue light
Diode
Light-emitting diode
Subjects
Details
- ISSN :
- 09242244
- Volume :
- 105
- Database :
- OpenAIRE
- Journal :
- Trends in Food Science & Technology
- Accession number :
- edsair.doi...........1e6fc59c6027b7f70753d08df48fc7d4