Post-packaging application of pulsed light for microbial decontamination of solid foods: A review

Heinrich, Victoria; Zunabovic, Marija; Bergmair, Johannes; Kneifel, Wolfgang; Jäger, Henry

doi:10.1016/j.ifset.2015.06.005

Cited by 36 publications

(21 citation statements)

References 73 publications

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“…. Basic essentials of the pulsed UV‐light technology comprise a power unit to generate high power electrical pulses, a treatment chamber to transform the light source to high‐power light pulses and a timing control and a trigger generator (Ozer & Demirci, ; Heinrich et al ., ).In currently, the United States allow the pulsed UV light technology to be applied in food processing and food packaging as an effective means to eliminate microorganisms in various types of foods (Palgan et al ., ; Heinrich et al ., ). Can et al .…”

Section: Nonthermal Processing Technologiesmentioning

confidence: 97%

Non‐thermal technologies and its current and future application in the food industry: a review

Zhang

Wang

Zeng

et al. 2018

Int J of Food Sci Tech

290

174

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In recent years, consumers have been demanding convenient and healthy foods which have 'fresh-like' characteristics while still being safe and a long shelf-life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non-thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non-thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non-thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity. Description Critical factors Mechanism of inactivation Applications ReferencesPulsed UV-light (PL) Emit 1-20 flashes per second at an energy density in the range from 0.01 to 50 J cm À2 . The number of pulses, distance from the source of light, and thickness of the product UV absorption by DNA cause DNA mutations.

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Section: Nonthermal Processing Technologiesmentioning

confidence: 97%

Non‐thermal technologies and its current and future application in the food industry: a review

Zhang

Wang

Zeng

et al. 2018

Int J of Food Sci Tech

290

174

View full text Add to dashboard Cite

show abstract

“…attributed to the photochemical effect on structural changes in cell and DNA of bacteria, viruses, and other pathogens that prevent cells from replicating (Heinrich, Zunabovic, Bergmair, Kneifel, & Jäger, 2015). The major advantages of this novel technique are mainly concluded as the significant microbial reduction in very short treatment times, the lower energy cost, the lack of residual compounds and its great flexibility (Oms-Oliu, Martín-Belloso, & Soliva-Fortuny, 2010).…”

Section: Pulsed Light (Pl)mentioning

confidence: 99%

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

320

164

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Background Fresh-cut fruits and vegetables have gained much more attention worldwide in the past decades. Due to the increased awareness of consumers in sensorial and nutritional qualities of fresh-cut fruits and vegetables, as well as the serious concerns towards public health caused by foodborne outbreaks owing to inappropriate handling or preservation of fresh-cut fruits and vegetables, fresh-cut industry is in urgent need of new and improved technologies for shelf life extension.

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“…The absorption of UV light is a desirable property for plastic materials, helping to prevent damage and extend the shelf life of light-sensitive products (Ozdemir and Floros 2004;Agrawal et al 2014;Heinrich et al 2015;Lizundia et al 2016). PLA/lignin composites and pure PLA were used to investigate UV light absorption by UV-Vis measurement.…”

Section: Optical Properties Of Pla/lignin Compositesmentioning

confidence: 99%

Effect of Desulfonation of Lignosulfonate on the Properties of Poly(Lactic Acid)/Lignin Composites

Ye¹,

Zhang²,

Yu³

2017

BioResources

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To utilize the lignin generated by the paper industry and reduce the cost of poly(lactic acid) (PLA), PLA/lignin composites were prepared from PLA and different ratios of lignosulfonate (LS) or desulfonated lignosulfonate (DLS) particles using a casting method. The physicochemical properties of the lignins were characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), gel permeation-high performance liquid chromatography (GPC), and elementary analysis. The results indicate that the sulfur content of the original LS was successfully reduced to half by desulfonation to produce DLS, which was found to have a higher thermal stability and a lower average molecular weight than LS. Additionally, the thermal stability, crystallization, compatibility, mechanical, hydrophobicity, and optical properties of the PLA/lignin composites were also meticulously evaluated. Comparison of the PLA/DLS and PLA/LS composites revealed that the incorporation of DLS into PLA improved compatibility, thermal stability (T5% and Tmax), and hydrophobicity, while the mechanical properties remained almost unchanged. In addition, both PLA/DLS and PLA/LS exhibited UV light absorption capacity. Finally, the low-rate addition of both LS (10%) and DLS (5%) accelerated the crystallization of PLA, but crystallization was delayed with higher lignin content.

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Post-packaging application of pulsed light for microbial decontamination of solid foods: A review

Cited by 36 publications

References 73 publications

Non‐thermal technologies and its current and future application in the food industry: a review

Non‐thermal technologies and its current and future application in the food industry: a review

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Effect of Desulfonation of Lignosulfonate on the Properties of Poly(Lactic Acid)/Lignin Composites

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