Pulsed light as a new treatment to maintain physical and nutritional quality of food

At present, there are a few techniques based on the unique properties of light to treat a variety of foods and food-related microflora that are explored for preservation operations and can result in improved quality, nutrition, and desired functionality. This includes continuous ultraviolet (UV)-C lamps and light-emitting diodes, pulsed UV (PUV) light, and pulsed light (PL). Each light-based technology is characterized by specific emission spectra, inactivation mechanisms, and unique advantages and disadvantages that lead to applications differences. This chapter will summarize the basics of generation and emission of PL and PUV, mechanisms of microbial inactivation, effects on quality and nutrition, and existing applications with emphasis on nutritional and other quality effects. Available light sources and commercial equipment, the pros and cons of the PL and PUV for preservation and improving quality and functionality of food and beverages are presented.