Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing

Abstract

In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio-characteristics of some fruits. Laser-based packaging techniques, such as laser perforation and laser transmission welding, offer eco-friendly alternatives to traditional packaging methods and can extend the shelf life of perishable goods. Despite the limitations, laser technology shows great promise in the food industry and has the potential to revolutionize food processing, packaging, and testing. Future research needs to focus on optimizing laser equipment, addressing limitations, and developing mathematical models to enhance the technology’s uses.

Sustainable laser technology for the control of organisms and microorganisms in agri-food systems: a review

“…In addition to their application in food processing and in the conditioning of seeds, seedlings and plants, laser light sources could be applied to improve sanitary quality and help to reduce the use of agrochemicals during the development of crops in the face of different problems of the agri-food system all the way up to the level of home consumption, in circumstances where agrochemicals or chemicals that harm the environment and human beings are currently being used. This physical technology has advantages over the chemical inactivation of microbi-cidal procedures and is considered to be environmentally friendly as it does not leave potentially toxic residues in the environment and has the potential to extend the shelf life of perishable foods (Govindaraj et al, 2017;Gala et al, 2021;Chavan et al, 2023;Gonca et al, 2023).…”