2022
DOI: 10.3389/fnut.2022.1020886
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Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review

Abstract: Ultraviolet light-emitting diode (UV-LED) technology has emerged as a non-thermal and non-chemical treatment for preserving liquid fruit and vegetable foods. This technology uses ultraviolet light to interact with the food at different wavelengths, solving problems related to product stability, quality, and safety during storage. UV-LED treatment has been shown to affect microbe and enzyme inactivation, and it increases and improves retention of bioactive compounds. Moreover, computational simulations are a po… Show more

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Cited by 7 publications
(2 citation statements)
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“…The primary sterilization mechanism of ultraviolet rays is the damage to microbial nucleic acid. When exposed to ultraviolet rays, microorganisms undergo photochemical damage, leading to the formation of photoproducts, which in turn inhibit DNA replication and transcription, ultimately resulting in microbial death ( Salazar et al, 2022 ). UVA-LED treatment could effectively inhibit the browning of fresh-cut apples and pears.…”
Section: Non-thermal Processingmentioning
confidence: 99%
“…The primary sterilization mechanism of ultraviolet rays is the damage to microbial nucleic acid. When exposed to ultraviolet rays, microorganisms undergo photochemical damage, leading to the formation of photoproducts, which in turn inhibit DNA replication and transcription, ultimately resulting in microbial death ( Salazar et al, 2022 ). UVA-LED treatment could effectively inhibit the browning of fresh-cut apples and pears.…”
Section: Non-thermal Processingmentioning
confidence: 99%
“…The spoilage of fruit-and vegetable-based products is closely linked to the activity of various endogenous enzymes such as browning enzymes (e.g., polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzymes (e.g., pectin methyl-esterase) [98]. Controlling the activity of these enzymes is critical because they remain active after processing, negatively affecting the quality, nutritional content, and shelf life [99,100]. In Table 3, data on enzyme inactivation using ultraviolet technology is provided, reporting the data sources.…”
Section: Endogenous Enzyme Inactivationmentioning
confidence: 99%