{"title":"用于鲜切农产品的脉冲光技术:微生物和酶的机理与灭活动力学综述","authors":"Monica Jaiswal, Monica Nungleppam, Manibhushan Kumar, Brijesh Srivastava","doi":"10.1111/jfpe.14738","DOIUrl":null,"url":null,"abstract":"<p>Consumers are becoming more aware of the benefits of eating healthy foods like fresh-cut produce without compromising the quality of sensory and nutritional aspects. Emerging non-thermal technology like pulsed light (PL) is one of the most potential surface decontamination methods for fresh-cut produce. Unlike conventional methods, PL does not cause unwanted changes in finished products like nutritional losses, color, textural changes, production of off-flavors, etc. Its application is confined to not only surface disinfection but also enzyme inactivation. The death of microbes is due to PL's photochemical and photothermal effects. The photochemical effect is also responsible for enzyme inactivation, and Weibull or log-linear models can explain their inactivation kinetics. Despite several advantages, PL has limitations of less effectiveness in eliminating microorganisms due to low penetration into the tissue of fresh-cut produce, which can be overcome by applying different absorption-enhancing agents to improve absorption capacity. Moreover, in-package treatment can avoid the problem of recontamination of the treated products. This review provides an overview of the mechanisms and kinetics involved in the inactivation of microbes and enzymes in PL treatment. Additionally, this paper reviews the advantages and limitations of utilizing PL technology for shelf-life enhancement of fresh-cut produce and compiles the recent works done to enhance the efficacy of PL treatment. Furthermore, future scope and remedies to solve the existing problems of PL and for commercialization of this technique in the field of fresh produce are discussed.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pulsed light technology for fresh-cut produce: A review on mechanism and inactivation kinetics of microbes and enzymes\",\"authors\":\"Monica Jaiswal, Monica Nungleppam, Manibhushan Kumar, Brijesh Srivastava\",\"doi\":\"10.1111/jfpe.14738\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Consumers are becoming more aware of the benefits of eating healthy foods like fresh-cut produce without compromising the quality of sensory and nutritional aspects. Emerging non-thermal technology like pulsed light (PL) is one of the most potential surface decontamination methods for fresh-cut produce. Unlike conventional methods, PL does not cause unwanted changes in finished products like nutritional losses, color, textural changes, production of off-flavors, etc. Its application is confined to not only surface disinfection but also enzyme inactivation. The death of microbes is due to PL's photochemical and photothermal effects. The photochemical effect is also responsible for enzyme inactivation, and Weibull or log-linear models can explain their inactivation kinetics. Despite several advantages, PL has limitations of less effectiveness in eliminating microorganisms due to low penetration into the tissue of fresh-cut produce, which can be overcome by applying different absorption-enhancing agents to improve absorption capacity. Moreover, in-package treatment can avoid the problem of recontamination of the treated products. This review provides an overview of the mechanisms and kinetics involved in the inactivation of microbes and enzymes in PL treatment. Additionally, this paper reviews the advantages and limitations of utilizing PL technology for shelf-life enhancement of fresh-cut produce and compiles the recent works done to enhance the efficacy of PL treatment. Furthermore, future scope and remedies to solve the existing problems of PL and for commercialization of this technique in the field of fresh produce are discussed.</p>\",\"PeriodicalId\":15932,\"journal\":{\"name\":\"Journal of Food Process Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Process Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14738\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14738","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Pulsed light technology for fresh-cut produce: A review on mechanism and inactivation kinetics of microbes and enzymes
Consumers are becoming more aware of the benefits of eating healthy foods like fresh-cut produce without compromising the quality of sensory and nutritional aspects. Emerging non-thermal technology like pulsed light (PL) is one of the most potential surface decontamination methods for fresh-cut produce. Unlike conventional methods, PL does not cause unwanted changes in finished products like nutritional losses, color, textural changes, production of off-flavors, etc. Its application is confined to not only surface disinfection but also enzyme inactivation. The death of microbes is due to PL's photochemical and photothermal effects. The photochemical effect is also responsible for enzyme inactivation, and Weibull or log-linear models can explain their inactivation kinetics. Despite several advantages, PL has limitations of less effectiveness in eliminating microorganisms due to low penetration into the tissue of fresh-cut produce, which can be overcome by applying different absorption-enhancing agents to improve absorption capacity. Moreover, in-package treatment can avoid the problem of recontamination of the treated products. This review provides an overview of the mechanisms and kinetics involved in the inactivation of microbes and enzymes in PL treatment. Additionally, this paper reviews the advantages and limitations of utilizing PL technology for shelf-life enhancement of fresh-cut produce and compiles the recent works done to enhance the efficacy of PL treatment. Furthermore, future scope and remedies to solve the existing problems of PL and for commercialization of this technique in the field of fresh produce are discussed.
期刊介绍:
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.