Pulsed Light Treatments for Food Preservation. A Review |
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Authors: | Gemma Oms-Oliu Olga Martín-Belloso Robert Soliva-Fortuny |
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Affiliation: | (1) Department of Food Technology, TPV-Xarta, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain; |
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Abstract: | Consumers demand high-quality processed foods with minimal changes in nutritional and sensory properties. Nonthermal methods
are considered to keep food quality attributes better than traditional thermal processing. Pulsed light (PL) is an emerging
nonthermal technology for decontamination of food surfaces and food packages, consisting of short time high-peak pulses of
broad spectrum white light. It is considered an alternative to continuous ultraviolet light treatments for solid and liquid
foods. This paper provides a general review of the principles, mechanisms of microbial inactivation, and applications of PL
treatments on foods. Critical process parameters that are needed to be optimized for a better efficiency of PL treatments
are also discussed. PL has considerable potential to be implemented in the food industry. However, technological problems
need to be solved in order to avoid food overheating as well as to achieve better penetration and treatment homogeneity. In
addition, a more extensive research is needed to understand how PL affects quality food attributes. |
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