Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage

Modeling non‐isothermal pathogen inactivation during liquid foods processing by pulsed light technology

“…This temperature rise during the PL treatment might influence photothermal damage to the microbial cell membranes (Bhagat & Chakraborty, 2022; Rybak et al, 2021). As a result, the combination of increased temperature and irradiance dose by PL in the sample raised the inactivation of microorganisms (Kaya et al, 2020).…”

“…The photochemical effect on DNA molecules is the principal inactivation mode of PL technology. In addition, the infrared region (800–1100 nm) can induce a photothermal effect (Kaya et al, 2020; Krishnamurthy et al, 2010; Rowan et al, 2015), which could destabilize microorganisms further by damaging the cell structure, especially under high‐fluence conditions (above .5 J/cm 2 ) (Caminiti et al, 2011; Gómez‐López et al, 2007; Preetha et al, 2021; Xu et al, 2019). Even though this double effect from the PL mechanism is already known, most studies only report temperature rises during treatment.…”

Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

“…23 According to Preetha et al 24 a maximum log reduction of 5.2 in S. cerevisiae was achieved using the pulsed light technology when a fluence of 19.2 J cm −2 was applied to tender coconut water. Further, Kaya et al 25 reported that in verjuice beverage PL could inactivate 0.96 ± 0.27 log cfu mL −1 in S. cerevisiae even after delivering a dose of 34 J cm −2 and being placed 5 mm away from the lamp. Preetha et al 26 reported a maximum log reduction of 5.54 cfu mL −1 of APC populations observed in tender coconut water followed by pineapple and orange juice with 5.38 and 5.24 log reductions by treating them with higher energy of 729 J cm −2 .…”

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

“…103 The PL treatment was recently used to inactivate Saccharomyces cerevisiae in verjuice over a 5.0 log CFU/mL reduction and extended its fresh-like quality attributions during the 6-weeks of storage period. 104 Likewise, an application of 5000 J/cm 2 ensured microbial safety with a fulfilled enzymatic degradation for apple ber, carambola, and black table grape juices and their mixtures with very high quality (25%, 27%, and 19% better prevention of vitamin C, antioxidants, and phenolic compounds, respectively) and taste attributes compared to conventional heat treatment. 105 Although PL has been primarily used for microbial inactivation, there are various recent data showing that PL might be used for protein targeting purposes such as enzyme inactivation or mycotoxin degradation.…”

“…Pulsed light (PL) processing of biomaterials mainly targets microbial inactivation hence ensuring the microbial preservation of the foods by exposing a broad‐spectrum light in a wavelength range of 100–1000 nm including UV and visible lights as well as infrared radiation with high intensities 103 . The PL treatment was recently used to inactivate Saccharomyces cerevisiae in verjuice over a 5.0 log CFU/mL reduction and extended its fresh‐like quality attributions during the 6‐weeks of storage period 104 . Likewise, an application of 5000 J/cm 2 ensured microbial safety with a fulfilled enzymatic degradation for apple ber, carambola, and black table grape juices and their mixtures with very high quality (25%, 27%, and 19% better prevention of vitamin C, antioxidants, and phenolic compounds, respectively) and taste attributes compared to conventional heat treatment 105 …”