Food Physics最新文献

{"title":"A low frequency magnetic field regulated the synthesis of carotenoids in Rhodotorula mucilaginosa by influencing iron metabolism","authors":"Menglin Ju ,&nbsp;Jialan Zhang ,&nbsp;Li Li ,&nbsp;Yingbao Liu ,&nbsp;Tong Gu ,&nbsp;Mengxiang Gao","doi":"10.1016/j.foodp.2024.100041","DOIUrl":"10.1016/j.foodp.2024.100041","url":null,"abstract":"<div><div>The purpose of this study is to investigate the effect of low frequency magnetic fields (LFMF) on carotenoid synthesis and iron metabolism in <em>Rhodotorula mucilaginosa</em> and to explore potential connections between the two processes. Various LFMF intensities were employed to assess carotenoid production, intracellular iron content, and the expression levels of genes related to carotenoid synthesis and iron metabolism in <em>R. mucilaginosa</em>. The results show that a LFMF could promote carotenoid synthesis, resulting in varying increases in intracellular iron content. Specifically, the expression of the iron metabolism-related gene transferrin receptor <em>(TFR)</em> was upregulated, while the expression of ferroportin <em>1 (FPN1)</em> was downregulated. Meanwhile, the expressions of the carotenoid synthesis-related genes geranylgeranyl diphosphate synthases (<em>GGPPS)</em> and phytoene synthase (<em>PSY)</em> displayed varying degrees of upregulation at different time points. Further, the <em>TFR</em> and <em>FPN1</em> gene knockout strains of <em>R. mucilaginosa</em> were subjected to treatment with a 3.5-mT LFMF, the results of which showed that an LFMF is capable of influencing the iron metabolism levels and subsequently regulating carotenoid synthesis in <em>R. mucilaginosa</em>.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100041"},"PeriodicalIF":0.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142538186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of particle size, probe type, position and glassware geometry on laboratory-scale ultrasonic extraction of Citrus maxima flavedo","authors":"Sayantan Chakraborty,&nbsp;Gunjana Deka,&nbsp;Himjyoti Dutta","doi":"10.1016/j.foodp.2024.100040","DOIUrl":"10.1016/j.foodp.2024.100040","url":null,"abstract":"<div><div>Laboratory-scale ultrasonic extraction efficiency can be improved by selecting appropriate substrate size, glassware type and hardware configurations. For the first time, effects of using different common glassware shapes and geometries with two common ultrasonic probes on phytochemical extractability in 80 % ethanol were investigated. <em>Citrus maxima</em> peel powder was the model substrate. Smaller particles of 100–150 μm yielded higher mass (51.26 ± 0.25 %), however not consistently enhancing phenolic and flavonoid content owing to thermal effects. 300–500 μm particles exhibited higher antioxidant activities (92.38 ± 0.50 % DPPH reduction and 2.81 ± 0.05 mM/g FRAP). A 3 mm diameter probe gave superior yield (&gt;43 %) and quality (&gt;40 % TPC; &gt;35 % TFC and &gt;28 % FRAP) over a 13 mm probe. Deeper probe placements (50–70 mm) enhanced cavitation effects, improving extraction efficiency and bioactivity (&gt;20 % yield; &gt;10 % TPC and TFC; &gt;21 % FRAP respectively). Curved vessel base was found to be appropriate for generating efficient cavitation effects and extraction zones. Narrow-bodied test tube and falcon tube outperformed wider beakers and conical flasks. Improvements up to 43 %, 40 %, 38 % and 28 % in yield, TPC, TFC and FRAP respectively were achieved in them. Principal component analysis highlighted the synergistic effects. Schemes of ultrasonic activities within the selected set-ups were hence theorized from this study.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100040"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film","authors":"Adeshina Fadeyibi,&nbsp;Oluwasola Idowu Olamide","doi":"10.1016/j.foodp.2024.100039","DOIUrl":"10.1016/j.foodp.2024.100039","url":null,"abstract":"<div><div>Refrigeration slows down microbial growth and oxidation in mutton, but it is not enough on its own to fully prevent spoilage. To promote preservation, this research evaluated the effectiveness of combining ultrasound treatment, nanocomposite packaging, and cold storage ― a method known as ultrasonic nano-cooling (UNC) on quality of mutton. Various ultrasound frequencies (40 and 80 kHz) and processing times (2–4 minutes) were applied to process the mutton. Thereafter, the products were packaged in nanocomposite film, made from sorghum starch and <em>Azadirachta indica</em> gum nanoparticles, and then stored under cold temperature condition: 2°C, 4°C, and 6°C. Analysis of the physical and biochemical properties revealed significant improvements in quality due to UNC preservation compared to the control (p &lt; 0.05). Notably, the total bacterial load dropped from 5.4 × 10⁶ CFU/g in the control to 1.9 × 10⁶ CFU/g at 2°C with 80 kHz ultrasound after 4 minutes. This effect may be due to enhanced cavitation effects at higher frequencies, which, according to previous studies, can disrupt microbial cell walls. Lipid oxidation reduced from 0.45 mg MDA/kg to 0.20 mg MDA/kg, likely due to minimized thermal degradation and oxidative reactions, facilitated by lower temperatures and effective packaging. Water holding capacity increased from 70 % to 85 %, due to improved muscle fiber structure from ultrasound treatment, which aids moisture retention. The pH remained steady between 5.8 and 6.0, reflecting minimal spoilage and effective microbial control. This study demonstrates that UNC preservation is an effective method for extending mutton shelf life, aligning with the demand for high-quality, long-lasting mutton products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100039"},"PeriodicalIF":0.0,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000331/pdfft?md5=7d2a22a3dfc7fe12dc6e7b670ff51d69&pid=1-s2.0-S2950069924000331-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of dual modification on structural, functional and dielectric properties of cassava starch","authors":"Paula Figueiredo M. Cremasco ,&nbsp;Karine Mayuri Pistoni Siqueira ,&nbsp;Paulo José do Amaral Sobral ,&nbsp;Walter Ferreira Velloso Jr ,&nbsp;César Gonçalves de Lima ,&nbsp;Jorge Andrey Wilhelms Gut ,&nbsp;Izabel Cristina Freitas Moraes","doi":"10.1016/j.foodp.2024.100038","DOIUrl":"10.1016/j.foodp.2024.100038","url":null,"abstract":"<div><p>The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these modification methods. The dielectric properties, important for the microwave treatment of starch, have received little attention in recent studies. Cassava starch with and without addition of hydrocolloids (guar and xanthan gums) was modified by microwave heating for two different exposure times, and its structural, functional, and dielectric properties were studied. The dual modification enhanced the swelling power and oil holding capacity of the starch, reduced its gelatinization temperature, and did not alter its crystallinity. Notably, xanthan-modified starch microwaved for 6 min exhibited higher color variation (ΔE*) and increased granules agglomeration, while the microwave treatment alone roughened the surface of the starch granules. The mean diameters D[4,3] of starch increased with xanthan gum addition, microwave treatment (6 min), and their combination. The relative permittivity (ε’), loss factor (ε”) and penetration depth (D_p) were lower for samples modified by the combined method. Considering the type of hydrocolloid and the microwave exposure time, the combined modification significantly influenced the properties of starch, offering a promising approach to producing starch with enhanced functional properties.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100038"},"PeriodicalIF":0.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992400032X/pdfft?md5=388d4f3b704e7f71830fb621f564109d&pid=1-s2.0-S295006992400032X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing","authors":"Jie Li ,&nbsp;Haohao Hu ,&nbsp;Ruihao Niu ,&nbsp;Qingqing Zhu ,&nbsp;Siyu Yao ,&nbsp;Jianwei Zhou ,&nbsp;Donghong Liu ,&nbsp;Enbo Xu","doi":"10.1016/j.foodp.2024.100028","DOIUrl":"10.1016/j.foodp.2024.100028","url":null,"abstract":"<div><p>Three-dimensional (3D)-printed fish analogs are gradually nearing the ability to mimic real fish meat in response to personal demand, supply pressure, food safety, and environmental concerns. However, the use of 3D food printing to simulate the composite structure of real meat tissue remains a challenge. In this study, we used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). We successfully prepared 3D-printed fish meat with a high simulation composite structure by constructing a muscle/fat biphasic 3D model and optimizing the printing process. The texture, moisture distribution, and nutrient content of the simulated fish meat were analyzed and compared with real yellow croaker meat, demonstrating that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100028"},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000227/pdfft?md5=ee27804a261fee5c8ec5944c6d8061e2&pid=1-s2.0-S2950069924000227-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancement in measurement and AI-driven predictions of maturity indices in kinnow(Citrus nobilis x Citrus deliciosa ): A comprehensive review","authors":"Sachin Ghanghas ,&nbsp;Nitin Kumar ,&nbsp;Sunil Kumar ,&nbsp;Vijay Kumar Singh","doi":"10.1016/j.foodp.2024.100026","DOIUrl":"10.1016/j.foodp.2024.100026","url":null,"abstract":"<div><p>Kinnow also known as mandarin are popular fruits worldwide for their refreshing flavor and nutritional benefits. Their quality standards vary globally due to differences in climatic conditions, agronomical practices, mandarin physiology, etc. The fruit maturity indices are region and consumer specific which make traditional methods of maturity predictions a very difficult task which become challenge for producers and researchers. This review provides state-of-art approches on maturity indices of mandarin fruit by understanding its physiological changes including their biotic, abiotic factors, physicochemical parameters and artificial intelligence integration with non-destructive technologies to predict the fruit maturity. It focuses on rapid on-field sensor and camera based systems with different algorithmic models for fruit maturity prediction. The use of AI driven advanced spectrometry, imaging techniques, real time monitoring are crucial for predicting harvest time. It also highlights significant technical challenges and identifies promising areas for future research, offering a valuable insights for growers.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100026"},"PeriodicalIF":0.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000203/pdfft?md5=f0ecd57f9df129955403c1c3f2adbce8&pid=1-s2.0-S2950069924000203-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological usage of ripe banana pulp for the development of a salad dressing","authors":"Tania Martinez ,&nbsp;Ricardo S. Aleman ,&nbsp;Franklin Delarca Ruiz ,&nbsp;Mallerly Sarmiento Madrid ,&nbsp;Jhunior Marcia ,&nbsp;Ismael Montero-Fernández ,&nbsp;Daniel Martín Vertedor ,&nbsp;Víctor Manrique-Fernández ,&nbsp;Jesús Lozano","doi":"10.1016/j.foodp.2024.100027","DOIUrl":"10.1016/j.foodp.2024.100027","url":null,"abstract":"<div><p>Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing. OB is a good ingredient in salad dressing due to its presence of antioxidants, vitamins, dietary fibers, and starch. the current study aimed to replace OB with non-oxidized banana (T₁: 0 % T₂: 25 %, T₃: 50 %, T₄: 75 %, and T₅: 100 % OB) in salad dressing formulation and focused on the effects of OB on color, sensory, physical, chemical, rheological properties, microbial growth, and consumer studies. E-nose and volatile compounds analysis by GC-MS was also performed. According to the results, L*, a*, and b* values decreased significantly (<em>P</em> &lt; 0.5) leading to a darker color of the product and effected other color evaluations (Hue, chroma, and ∆E). Viscosity was decreased significantly by the addition of the OB in the dressing formulation while pH did not change between T₅ and T₁ treatments. All sensory attributes score (9-point hedonic scale) decreased and consumers were given of fact of OB salad dressing has environmental benefits. Steady shear flow measurements, frequency sweep analysis, and the thixotropic loop of the oxidized banana indicated that adding OB to salad dressing negatively affected textural properties. The most effective attributes are, texture, and color discriminating the underlying differences among all 5 treatments according to MANOVA Wilks’ <em>P</em>-values. McNemar’s test was applied to analyze before and after consumers had been given the information about OB environmental benefits indicating that emotional attributes were changed after knowing the fact state as well as the odds ratio predicted purchase intent which increased with an increase in overall liking, pleased, flavor, and satisfied attributes. The acceptability threshold for OB in salad dressing formulation is 50 % OB. Among the identified volatile organic compounds are acetic acid, hexanoic acid, 3-methyl-1-butanol, 2-methylpropyl acetate, ethyl hexanoate, and phenylethyl acetate. The volatile organic compounds identified are 3-methyl-butanoic acid, 2-methyl-butanoic acid, and (<em>E</em>)-2-Decenal. The electronic device could discriminate these aromas, and the results obtained agree with those of the tasting panel and the volatile compounds.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100027"},"PeriodicalIF":0.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000215/pdfft?md5=eaa77576e72d5e472422c9c7f3238eea&pid=1-s2.0-S2950069924000215-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142122699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects","authors":"Gurveer Kaur ,&nbsp;Chirasmita Panigrahi ,&nbsp;Swati Agarwal ,&nbsp;Anjali Khuntia ,&nbsp;Monalisa Sahoo","doi":"10.1016/j.foodp.2024.100024","DOIUrl":"10.1016/j.foodp.2024.100024","url":null,"abstract":"<div><p>Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications. This review paper presents a comprehensive overview of nanoemulsions production methods focusing on their formulation strategies, functional properties and different applications in food processing. Various low and high energy methods such as phase inversion, high pressure homogenization, ultrasonication and microfluidization etc., are reviewed to produce nanoemulsions with diverse characteristics and functionalities. Scale-up potential and practical challenges of each production method are also discussed. Various properties of nanoemulsions stability, drug solubility, bioavailability and targeted delivery are highlighted. Furthermore, their potential applications in food and beverage sectors including encapsulation of bioactive compounds, packaging, preservation and new product formulation have been elaborated along with real world examples at commercial stage. This review will contribute to providing knowledge about gastrointestinal fate of nanoemulsions, toxicity and safety by in-vitro and in-vivo testing as well as other research evidences. Regulatory aspects and public perception on use of nanoemulsions are also covered. Nevertheless, nanoemulsion presents immense potential for addressing various challenges in food industry. Continued research efforts in formulation design, ingredient selection, its compatibility with food constituents as well as the associated safety issues should be undertaken to unlock new opportunities towards scalability and commercialization.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100024"},"PeriodicalIF":0.0,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000185/pdfft?md5=9e37b40b3d026fb5947abbc53ba5dad9&pid=1-s2.0-S2950069924000185-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Cold Plasma and Thermal Treatment on the Storage Stability and Shelf-Life of Pineapple Juice: A Comprehensive Postharvest Quality Assessment","authors":"Sunil Pipliya,&nbsp;Sitesh Kumar,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.foodp.2024.100025","DOIUrl":"10.1016/j.foodp.2024.100025","url":null,"abstract":"<div><p>The primary concern regarding the pineapple juice processing industry is its insufficient stability. The goal of this investigation is to evaluate the storage stability and shelf life of cold plasma (CP) and thermally treated pineapple juice samples (S1, untreated; S2, optimized plasma-treated; S3, extreme plasma-treated; S4, thermally-treated) packed in glass (GL) and polyethylene terephthalate (PET) bottles at 5, 15, and 25°C. The color parameters increased with time and storage temperature. However, the bioactive substances decreased during storage for all the samples. Moreover, all the samples at elevated temperatures showed a higher degradation rate for bioactive compounds and color parameters. The changes in color parameter values across all samples showed zero-order kinetics, while the bioactive compounds followed a 1^st-order kinetics. The application of various packing materials and storage temperatures had a significant impact (p &lt; 0.05) on the microbiological, enzyme inactivation, and biochemical characteristics of the samples. However, there was an insignificant effect (p &gt; 0.05) on the pH, acidity, and soluble solids. CP and thermally-treated samples reduced natural microbiota below the detection limit (&lt;1-log CFU/mL). The sensory quality of S2, S3, and S4 samples remained above the acceptable limit (OA&gt;5) for 120 d at 5 ℃. The shelf-life of the optimized CP-treated juice sample packed in GL bottles was 90, 50, and 25 days at 5, 15, and 25°C, respectively, based on AA≥20<!--> <!-->mg/100<!--> <!-->mL, OA≥5, ΔE*≤12, and microbial count≤6-log CFU/mL. In conclusion, CP is an effective non-thermal method that may extend the shelf life of pineapple juice packed in GL bottles by up to 90 days in refrigerated conditions (5 °C).</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100025"},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000197/pdfft?md5=d394b5f72b6a928e0fa387437c76858c&pid=1-s2.0-S2950069924000197-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables","authors":"Roji Waghmare ,&nbsp;Manoj Kumar ,&nbsp;Baohong Zhang ,&nbsp;Rahul Yadav ,&nbsp;Ajinath Dukare ,&nbsp;Radha ,&nbsp;Deepak Chandran ,&nbsp;Pratik Nayi ,&nbsp;Muzaffar Hasan ,&nbsp;Sangram Dhumal ,&nbsp;Trupti Dharmarao ,&nbsp;Tanu Malik ,&nbsp;Ruprekha Sarma ,&nbsp;Saurjaynee Biswas ,&nbsp;Jose M. Lorenzo","doi":"10.1016/j.foodp.2024.100022","DOIUrl":"10.1016/j.foodp.2024.100022","url":null,"abstract":"<div><p>Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables. The short-duration light pulses, ranging from 1 to 20 flashes per second with an energy density of about 0.01–50 Jcm⁻², ensure the killing of several disease-causing microorganisms by causing minimal impact on the quality parameters in fruits and vegetables. This technology enhances safety and extends shelf-life period of fruits and vegetables. Furthermore, PL decreases or inhibits the harmful effect of conventional techniques on nutritional components. The review discusses recent research on PL's influence on nutritional and physicochemical parameters and its potential applications for extending the shelf life of fruits and vegetables. This PL technology can be successfully employed alone or in combination with other techniques for enhancing fresh produce life. PL is considered a safe, eco-friendly and non-thermal technique for shelf-life extension. For this review article, keywords such as pulsed light, fruits and vegetables, microbial safety and shelf life were selected and most relevant papers were cited. Thus, the present review article, supported by 70 references, highlights the novel potential of PL treatment and its diverse applications in the fruit and vegetable sector.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100022"},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000161/pdfft?md5=d080b0db3f171214428e29be340c5c38&pid=1-s2.0-S2950069924000161-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}