320-480 纳米范围内紫外线-A 和蓝光发光二极管在食品质量和货架期延长方面的应用

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI:10.1016/j.fbp.2024.10.013

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

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引用次数: 0

摘要

生产或加工食品通常会受到微生物的自然腐败和污染。这种情况在食品供应链中时有发生，导致大量的食品浪费和消费者安全受损。发光二极管技术是一种新型的非热表面消毒方法，可用于降低微生物活性和延长产品保质期。本综述广泛列举了紫外线-A 和蓝光 LED 在可能的微生物灭活和植物防御机制方面的应用，这些应用影响着各种食品的质量和货架期的延长。此外，还总结了用于处理液态食品的 LED 反应器的优点、工程方面以及该技术的相关问题。无论是否使用外源光敏剂，这种创新的食品表面净化技术都能保持感官和营养特性，同时表现出抗菌灭活作用，因此可用于食品加工行业。要充分发挥其潜力，并研究组合技术或障碍技术是否会影响抗菌效果或食品质量变化，还需要进一步的研究。此外，还将通过确定提高微生物灭活率、保持食品质量和安全所需的可能因素，开发优化和改进的 LED 照明系统，并将其广泛应用于食品行业。

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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

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.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.