Comprehensive Study of Light-Emitting Diodes (LEDs) and Ultraviolet-LED Lights Application in Food Quality and Safety

被引：12

作者：

Finardi, Sarah ^{[1
]}

Hoffmann, Tuany Gabriela ^{[1
]}

Schmitz, Fernanda Raquel Wust ^{[2
]}

Bertoli, Savio Leandro ^{[1
]}

Khayrullin, Mars ^{[3
]}

Neverova, Olga ^{[4
]}

Ponomarev, Evgeni ^{[3
]}

Goncharov, Andrey ^{[3
]}

Kulmakova, Nataliya ^{[5
]}

Dotsenko, Elena ^{[3
]}

Khryuchkina, Elena ^{[3
]}

Shariati, Mohammad Ali ^{[3
]}

de Souza, Carolina Krebs ^{[1
]}

机构：

[1] Univ Blumenau, Dept Chem Engn, BR-89030000 Blumenau, SC, Brazil

[2] Univ Fed Santa Catarina, Chem Engn Dept, BR-88040900 Florianopolis, SC, Brazil

[3] First Cossack Univ, KG Razumovsky Moscow State Univ Technol & Managem, Moscow, Russia

[4] Ural State Agr Univ, 42 Karl Liebknekht Str, Ekaterinburg 620075, Russia

[5] Russian State Agr Univ, Moscow Timiryazev Agr Acad, 49 Timiryazevskaya St, Moscow 127550, Russia

来源：

JOURNAL OF PURE AND APPLIED MICROBIOLOGY | 2021年 / 15卷 / 03期

关键词：

LED; UV LED; Food preservation; Food safety; Refrigeration; Food storage; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; ESCHERICHIA-COLI; NM LIGHT; IRRADIATION; INACTIVATION; BLUE; TECHNOLOGY; SALMONELLA; EXPRESSION;

D O I：

10.22207/JPAM.15.3.54

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Light-Emitting Diodes (LEDs) and Ultraviolet Light-Emitting Diodes (UV LEDs) consist in a semiconductor of light, that are emerging in the market, due to their singular characteristics, as being a solid-state cold source of light, which has potential application in food preservation. For this reason, this study lens to provide a review of the effects of LED and UV LED application in fresh fruits and vegetables, under refrigeration storage. Analyzing the LED role, in extending the shelf-life of postharvest food, these present the capability of improving the quality physicochemical and microbiological of fruits and vegetables, such as: color (chlorophyll), weight loss, total phenolic and flavonoid content, phenylalanine ammonia-lyase activity and total soluble solids. In addition, it's able to stop chemical reactions and increasing the activity of fruits and vegetable defenses. UV LED light, on the other hand, operates in an effective and straightway in the inactivation the food pathogens, such as Escherichia coli, pseudomonas fluorescens and Salmonella spp, for example. Therefore, UV LED light can be applied to delay the senescence of foods, however, the wavelength must match the target organism, depending on the food.

引用

页码：1125 / 1135

页数：11

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