A review on recent advances in LED-based non-thermal technique for food safety: current applications and future trends

Yu, Xinpeng; Zheng, Peng; Zou, Yuan; Ye, Zhi‐Wei; Wei, Tao; Lin, Junfang; Guo, Liqiong; Yuk, Hyun‐Gyun; Zheng, Qianwang

doi:10.1080/10408398.2022.2049201

Cited by 6 publications

(4 citation statements)

References 115 publications

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“…OH of milk products improves the texture as well as the shelf life of products (Sun et al, 2008;Kumar et al, 2014;Parmar et al, 2018). Similar to this, Light-emitting diodes (LEDs) are another eco-friendly light source with wide-spectrum antimicrobial activity against bacteria, fungi, viruses, planktonic cells, and endospores (Yu et al, 2022).…”

Section: Ohmic Heatingmentioning

confidence: 84%

Approaches for shelf life extension of milk and milk products

Shah,

Patel,

Koshta

et al. 2024

Croat. j. food sci. technol. (Online)

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Milk, as an almost complete food, has been a necessity of infants since their birth. Its balanced nutritional composition acts as a great site for microorganisms. Thus, the threat of its spoilage always persists as soon as it leaves the udder. The preservation of milk has been a concern since the development of humankind to keep it safe for consumption after a while. Earlier development of humans raised the idea of the conversion of milk into different forms i.e. curd, cheese, etc. In the later centuries, the beginning of dairy industry started using various means and technologies to eliminate the contamination from milk and milk products to overcome the issue of shelf life and to assure safety and quality. The heat treatment came in the most popular form as pasteurization and sterilization. However, due to the adverse effect of heat on the nutrition of milk the dairy industry strives for innovation in the process and technology. The current consumer demand for minimally processed, qualitative, and nutritional food makes the application of non-thermal technologies such as high-pressure processing (HPP), pulsed electric field (PEF), cold plasma, irradiation, ultrasonication, ohmic heating, microfiltration, bactofugation, etc. to enhance shelf life of products. In this review article, the role of three major aspects of the dairy industry viz. milk processing, use of additives, and various packaging techniques pertaining to the enhancement of the shelf life of milk and milk products are discussed.

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Section: Ohmic Heatingmentioning

confidence: 84%

Approaches for shelf life extension of milk and milk products

Shah,

Patel,

Koshta

et al. 2024

Croat. j. food sci. technol. (Online)

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“…In the right conditions, an intersystem crossing occurs and the electron in the S 1 changes its spin, creating an excited triplet state (T 1 ) which can react with oxygen molecules creating ROS. [4][5][6][7][8][9] One of the most promising natural photosensitizer is curcumin (Cur), a polyphenol extracted from turmeric (Curcuma longa), that is known for its anticancer, antimicrobial, antifungal, antioxidant and anti-inflammatory activities, as well for its low water solubility. 10 Cur has shown a wide activity against food-borne bacteria like as E. coli, S. aureus and Pseudomonas aeruginosa.…”

Section: •-mentioning

confidence: 99%

“…The photosensitizer molecules in the ground state (S 0 ) absorb energy in the form of photons from a light source in the appropriated wavelength; this allows one electron to move to a higher energy level (S 1 ) while keeping the parallel spin from the ground state. In the right conditions, an intersystem crossing occurs and the electron in the S 1 changes its spin, creating an excited triplet state (T 1 ) which can react with oxygen molecules creating ROS 4–9 …”

Section: Introductionmentioning

confidence: 99%

Applications of curcumin loaded nanoemulsions in photoinactivation of Aspergillus niger spores

et al. 2023

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Background: Aspergillus niger is one of the most common fungal contaminants of food products, leading to several economic losses on fruit, vegetables and other food products during storage. Over the years, several new techniques have been developed to control fungal growth, including photodynamic inactivation, in which excitation of a photosensitizer in the right wavelength leads to ROS production and microbial death.Results: On this paper, curcumin was used as a natural photosentitizer against A. niger spores. Nanoemulsions were used in order to encapsulated curcumin and increase its water solubility. Results showed that spores inhibition could reach up to 80% after 3 min of irradiation while values for un-encapsulated curcumin were around 30%. Conclusion:Results presented show that nanoemulsions could be use to enhance the photoinactivation properties of curcumin, against fungal spores from A. niger. This type of process can be use for food decontamination and preservation.

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“…LED array that chips are mounted on a small area could be a solution for power LED lighting (Gao et al, 2023;Lin et al, 2012;Patil et al, 2023;Yu et al, 2022). However, the LED array needs significant electrical power, resulting in performance degradation caused by heat accumulation.…”

Section: Introductionmentioning

confidence: 99%

Thermal management of multiple LEDs for high-power lighting applications

Cho,

JANG

2023

IJERR

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Power LED lighting has suffered from substantial heat generated, leading to significant performance degradation. Consequently, achieving an optimal distribution of LEDs is essential to ensure high luminance efficiency. Implementing effective thermal treatment is important to prevent any potential degradation in the performance of the LED lighting system. Optimizing the arrangement of individual LEDs is a promising approach to mitigating heat accumulation issues. In this paper, we propose a reasonable approach to obtaining the optimal distribution of LED lighting systems under DC biasing and PWM operating conditions. The thermal analysis simulation was performed based on the theoretical assumption to evaluate the thermal distribution of a single LED. Thermal analysis was conducted on an LED lighting system with 20 LEDs, and the distance between LEDs ranged from 4 mm to 24 mm. The simulated analysis showed that the maximum temperature could be controlled from 65.1 ℃ to 58.7 ℃. We discussed the optimum arrangement of LEDs and how heat generated by an LED influences the system. In addition, the LED lighting was operated in PWM mode to mitigate the thermal issues. The relationship between luminance efficiency and operation condition is discussed. Thus, the luminance efficiency improved from 114.8 lm/W to 126.8 lm/W, and the thermal relaxation time was no longer than 0.013 s. The process of determining the optimal distance between LEDs was very effective in achieving an optimized power operating condition and LEDs distribution in the module for a compact volume and enhanced performance.

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A review on recent advances in LED-based non-thermal technique for food safety: current applications and future trends

Cited by 6 publications

References 115 publications

Approaches for shelf life extension of milk and milk products

Approaches for shelf life extension of milk and milk products

Applications of curcumin loaded nanoemulsions in photoinactivation of Aspergillus niger spores

Thermal management of multiple LEDs for high-power lighting applications

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