High-intensity light

Green, S.; Basaran, Nese; Swanson, Barry G.

doi:10.1533/9781855737143.3.284

Cited by 5 publications

(1 citation statement)

References 14 publications

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“…The application of PUV on food products has been considered to be a relatively safe and nontoxic treatment (Green and others ). The PUV light fall into the nonionizing portion of the electromagnetic spectrum as it contains a significant component of longer wavelengths (Dunn and others ).…”

Section: Introductionmentioning

confidence: 99%

Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Janve

Yang

Marshall

et al. 2014

Journal of Food Science

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This study investigated pulsed ultraviolet (PUV) illumination at different distances from the PUV source on soybean lipoxygenase (LOX) (0.4 mg/mL in 0.01 M Tris-HCl buffer, pH 9) activity. Samples (5 mL) were illuminated for 1, 2, 4, 8, and 16 s at 3 distances 6, 8.5, and 11 cm from the PUV lamp's quartz window. The temperature of 33.5 ± 1.8°C was observed for the highest treatment time of 16 s at the shortest distance of 6 cm, and resulted in a 3.5 log reduction (99.95%) in initial LOX activity. Illumination time and distance from the lamp significantly (P ≤ 0.05) affected LOX inactivation. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was performed on treated LOX samples and further protein profile for treated LOX filtrate (≤10 kDa), was analyzed by reverse phase high-performance liquid chromatography (RP-HPLC). The protein profile analysis revealed that LOX protein degradation was influenced significantly (P ≤ 0.05) by PUV illumination time.

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Section: Introductionmentioning

confidence: 99%

Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Janve

Yang

Marshall

et al. 2014

Journal of Food Science

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Preservation Methods for Meat and Poultry

Stopforth¹

2017

Microbial Control and Food Preservation

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Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review

Heinrich

Zunabovic

Varzakas

et al. 2015

Critical Reviews in Food Science and Nutrition

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Today, the increasing demand for minimally processed foods that are at the same moment nutritious, organoleptically satisfactory, and free from microbial hazards challenges the research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the recent emerging nonthermal methods, pulsed light (PL) constitutes a technology for the fast, mild, and residue-free surface decontamination of food and food contact materials in the processing environment. Via high frequency, high intensity pulses of broad-spectrum light rich in the UV fraction, viable cells as well as spores are inactivated in a nonselective multi-target process that rapidly overwhelms cell functions and subsequently leads to cell death. This review provides specific information on the technology of pulsed light and its suitability for unpackaged and packaged meat and meat products as well as food contact materials like production surfaces, cutting tools, and packaging materials. The advantages, limitations, risks, and essential process criteria to work efficiently are illustrated and discussed with relation to implementation on industrial level and future aspects. Other issues addressed by this paper are the need to take care of the associated parameters such as alteration of the product and utilized packaging material to satisfy consumers and other stakeholders.

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High-intensity light

Cited by 5 publications

References 14 publications

Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Preservation Methods for Meat and Poultry

Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review

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