Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets

Fan, Liumin; Liu, Xiao; Dong, Xiuping; Dong, Shanshan; Xiang, Qisen; Bai, Yanhong

doi:10.1016/j.lwt.2020.110553

Cited by 30 publications

(36 citation statements)

References 51 publications

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“…In chilli powder, despite a significant reduction in cell numbers for all four strains following 40 s treatment (between 0.75–1.3 log 10 CFU/g), the overall levels of inactivation were lower than those observed in the other three powders. The physiochemical properties of the powder have been shown to influence UV inactivation efficacy in food matrices [ 11 , 33 , 43 ]. Therefore, particle size and water activity were determined ( Table 1 ); however, in our study, smaller particle size and higher water activity were not associated with increased inactivation.…”

Section: Resultsmentioning

confidence: 99%

“…Bacterial strains were most and least susceptible to UVC-LED inactivation in cheese and onion powder and chilli powder, respectively. Other studies have also shown the efficacy of UV treatment to be dependent on the matrix [ 11 , 12 , 33 , 43 , 56 ], with differences commonly attributed to the ingredient composition and the chemical and physical properties of the food. The particle size of the food sample is one such characteristic which can impact UV-LED inactivation of microorganism.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, their compactness and robustness have highlighted the potential of UV-LEDs as a cost-effective inactivation technology within the food industry [ 28 ]. In recent years, UV-LED radiation has been applied to liquid beverages such as fruit juices [ 29 , 30 , 31 ] and solid food products such as cheese, lettuce, cabbage, tuna fillets and chicken [ 24 , 32 , 33 , 34 ] for the reduction of foodborne pathogens. Despite this, the efficacy of UV-LEDs for the inactivation of bacteria in powdered ingredients remains largely uninvestigated, with just two studies found in the literature which investigated the efficacy of UV-LEDs for the inactivation of bacteria in low a w foods, both of which focused on heat resistant strains of Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

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Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients

Nyhan

Przyjalgowski

Lewis

et al. 2021

Foods

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The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process. Ultraviolet light emitting diodes (UV-LEDs) have been suggested as an alternative to UV lamps for reducing the microbial load of foods, due to their increasing efficiency, robustness and decreasing cost. In this study, we investigated the efficacy of UV-LED devices for the inactivation of four bacteria (Listeria monocytogenes, Escherichia coli, Bacillus subtilis and Salmonella Typhimurium) on a plastic surface and in four powdered seasoning ingredients (onion powder, garlic powder, cheese and onion powder and chilli powder). Surface inactivation experiments with UV mercury lamps, UVC-LEDs and UVA-LEDs emitting at wavelengths of 254 nm, 270 nm and 365 nm, respectively, revealed that treatment with UVC-LEDs were comparable to, or better than those observed using the mercury lamp. Bacterial reductions in the seasoning powders with UVC-LEDs were less than in the surface inactivation experiments, but significant reductions of 0.75–3 log10 colony forming units (CFU) were obtained following longer (40 s) UVC-LED exposure times. Inactivation kinetics were generally nonlinear, and a comparison of the predictive models highlighted that microbial inactivation was dependent on the combination of powder and microorganism. This study is the first to report on the efficacy of UV-LEDs for the inactivation of several different bacterial species in a variety of powdered ingredients, highlighting the potential of the technology as an alternative to the traditional UV lamps used in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients

Nyhan

Przyjalgowski

Lewis

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…After absorbing the water exuded from the surface, a colorimeter equipped with D65 light source and a 10° observer with a 10 mm diameter measuring area (WSC‐80C, Beijing Optical Century Instrument Co., Ltd., China) was used to evaluate the L * (lightness) value of samples (Fan et al ., 2020). After calibrating the meter with a standard colour difference plate (In projection measurement, the standard values were: L * = 94.81, a * = 100.0, b * = 107.32), six points are randomly selected for each sample to measure the L * , and the average value was used as the muscle colour measurement result.…”

Section: Methodsmentioning

confidence: 99%

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Zhang

et al. 2022

Int J of Food Sci Tech

Self Cite

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Summary The influences of ultrasound‐assisted immersion freezing (UIF) at different power density levels (15, 30, 45 W L−1) on the quality characteristics of porcine M. longissimus lumborum were evaluated. The results showed that UIF was effective in inhibiting juice loss, enhancing tenderness along with colour stability of porcine, especially at UIF of 30 W L−1 (UIF‐30). This improvement induced by UIF was attributed to the rapid freezing rate, the reduction of freezable water content, the formation of tiny and even ice crystals and the maintenance of muscle fibre integrity. This study indicated UIF with appropriate density (UIF‐30) and was beneficial to improve the quality of pork muscle to the greatest extent.

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“…The main applications have been in water, agricultural seed and grain, seedlings, plants, post-harvest products and various solid and liquid food products such as milk, cereals, tuna fillets, bread, etc. [16][17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Induced changes of phenolic compounds in turmeric bread by UV-C radiation

et al. 2021

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Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL −1 ), 10% (0.38 μg mL −1 ), 1.25, 2.5, 5% (0.39 μg mL −1 ), 10% (1.06 μg mL −1 ) and 0% (1.10 μg mL −1 ). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.

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Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets

Cited by 30 publications

References 51 publications

Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients

Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

Induced changes of phenolic compounds in turmeric bread by UV-C radiation

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