Pulsed light technology for fresh-cut produce: A review on mechanism and inactivation kinetics of microbes and enzymes

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2024-09-18 DOI:10.1111/jfpe.14738
Monica Jaiswal, Monica Nungleppam, Manibhushan Kumar, Brijesh Srivastava
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Abstract

Consumers are becoming more aware of the benefits of eating healthy foods like fresh-cut produce without compromising the quality of sensory and nutritional aspects. Emerging non-thermal technology like pulsed light (PL) is one of the most potential surface decontamination methods for fresh-cut produce. Unlike conventional methods, PL does not cause unwanted changes in finished products like nutritional losses, color, textural changes, production of off-flavors, etc. Its application is confined to not only surface disinfection but also enzyme inactivation. The death of microbes is due to PL's photochemical and photothermal effects. The photochemical effect is also responsible for enzyme inactivation, and Weibull or log-linear models can explain their inactivation kinetics. Despite several advantages, PL has limitations of less effectiveness in eliminating microorganisms due to low penetration into the tissue of fresh-cut produce, which can be overcome by applying different absorption-enhancing agents to improve absorption capacity. Moreover, in-package treatment can avoid the problem of recontamination of the treated products. This review provides an overview of the mechanisms and kinetics involved in the inactivation of microbes and enzymes in PL treatment. Additionally, this paper reviews the advantages and limitations of utilizing PL technology for shelf-life enhancement of fresh-cut produce and compiles the recent works done to enhance the efficacy of PL treatment. Furthermore, future scope and remedies to solve the existing problems of PL and for commercialization of this technique in the field of fresh produce are discussed.

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用于鲜切农产品的脉冲光技术:微生物和酶的机理与灭活动力学综述
消费者越来越意识到在不影响感官和营养质量的前提下食用新鲜农产品等健康食品的好处。脉冲光(PL)等新兴非热技术是鲜切农产品最有潜力的表面去污方法之一。与传统方法不同,脉冲光不会对成品造成不必要的变化,如营养损失、颜色、质地变化、异味产生等。它的应用不仅限于表面消毒,还包括酶灭活。微生物的死亡是 PL 的光化学效应和光热效应造成的。光化学效应也是酶失活的原因,Weibull 或对数线性模型可以解释其失活动力学。尽管光化学处理具有多种优点,但其局限性在于,由于对鲜切农产品组织的穿透力较低,其消除微生物的效果较差。此外,包装内处理可避免经处理产品的再污染问题。本综述概述了包装内处理过程中微生物和酶失活的机理和动力学。此外,本文还综述了利用聚乳酸技术提高鲜切农产品货架期的优势和局限性,并汇编了近期为提高聚乳酸处理效果所做的工作。此外,本文还讨论了解决聚乳酸现有问题以及在鲜切农产品领域将该技术商业化的未来前景和补救措施。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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