Laser beam technology interventions in processing, packaging, and quality evaluation of foods

Shabir, Irtiqa; Khan, Sadeeya; Dar, Aamir Hussain; Dash, Kshirod Kumar; Shams, Rafeeya; Altaf, Aayeena; Singh, Anurag; Fayaz, Ufaq; Majeed, Toiba; Khan, Shafat Ahmad; Pandey, Vinay Kumar

doi:10.1016/j.meafoo.2022.100062

Cited by 6 publications

(3 citation statements)

References 83 publications

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“…Laser light has potential application possibilities in agriculture and food production, this has been reported by several authors (Janicki et al, 1987;Vasilevski, 2003;Hernández-Aguilar et al, 2010;Nadimi et al, 2021;Teng et al, 2021); for a wide variety of crops at various phenological stages of agricultural production, e.g. presowing, seedling, plant growth, post-harvest, and food processing (Hernández-Aguilar et al, 2010;2016;Shabir et al, 2022). Among the main applications are those related to the quality aspects of grain, seed, product, and food; concerning different attributes of physical, physiological, sanitary, and nutritional quality (Hernández-Aguilar et al, 2006;2011;Krawiec and Dziwulska-Hunek, 2018).…”

Section: Introductionmentioning

confidence: 83%

Sustainable laser technology for the control of organisms and microorganisms in agri-food systems: a review

HERNANDEZ-AGUILAR,

Dominguez-Pacheco,

Ivanov Tsonchev

et al. 2024

Int. Agrophys.

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We review the literature concerning the effects of laser light on organisms (insects) and microorganisms (bacteria, viruses, fungi) present in agri-food systems. The evidence obtained shows that 1) Laser light is a sustainable technology that can be applied as a pesticide with the ability to annihilate and control insects. Higher annihilation rates are observed for more pigmented products, as determined by their thermal and optical properties. 2) The most frequently used laser beams to eliminate bacteria harmful to human health operate with a steady intensity in the visible domain (blue, green, and red light). 3) Laser beams are applied to control fungi (the most studied microorganism), viruses, as well as to increase plant resistance to them. Lasers with red beams, such as those emitted by He-Ne lasers, followed by diode lasers are most frequently reported in fungal control. Furthermore, antibacterial, and germicidal effects are increased by using photosensitizers. Finally, 4) laser light potentiates the metabolites and antimicrobial activity of some plants thereby improving their activity. Agri-food systems treated with laser beams have the potential to improve the quality of life of society.K e y w o r d s: laser technology, sustainable technology, antibacterial, antifungal, pesticidal

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Section: Introductionmentioning

confidence: 83%

Sustainable laser technology for the control of organisms and microorganisms in agri-food systems: a review

HERNANDEZ-AGUILAR,

Dominguez-Pacheco,

Ivanov Tsonchev

et al. 2024

Int. Agrophys.

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“…Table 3. Applications, advantages, and disadvantages of laser light treatment in various food sectors and associated potential issues [36,39,72,73].…”

Section: Limitations In the Application Of Laser In Food Processingmentioning

confidence: 99%

Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing

Chavan

Yadav²,

Sharma³

et al. 2023

Foods

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In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio-characteristics of some fruits. Laser-based packaging techniques, such as laser perforation and laser transmission welding, offer eco-friendly alternatives to traditional packaging methods and can extend the shelf life of perishable goods. Despite the limitations, laser technology shows great promise in the food industry and has the potential to revolutionize food processing, packaging, and testing. Future research needs to focus on optimizing laser equipment, addressing limitations, and developing mathematical models to enhance the technology’s uses.

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“…The disadvantages of traditional methods for protection of food safety and quality characteristics including destruction of bioactive molecules encourage the researchers to develop modern techniques characterized by eco-friendly, easier to operate, non-noxious, economic, more reliable, accurate, and faster [8]. Among the modern non-destructive methods, using laser radiation is an effective, potential, and contactless method that has different positive properties compared to traditional methods [9]. Laser is described by a nonionizing radiation, consistent, and monochromatic light.…”

Section: Introductionmentioning

confidence: 99%

Laser irradiation and pomegranate peel extract as novel trends to preserve the strawberry quality characteristics

Elsayed,

Elkashef,

Ahmed

et al. 2024

Preprint

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The present study aimed to explore the influence of laser irradiation and coating with chitosan and pomegranate peel extract on the physico-chemical, weight loss, firmness, functional, microbiological, color, and sensory characteristics of strawberry fruits during fifteen days of cold storage. Four treatments of strawberry were treated with laser irradiation for 6 min. The second, third, or fourth group was coated with chitosan, pomegranate peel extract (PPE), or mixture of chitosan and PPE at ratio 1:1. Compared to untreated strawberries, the exposure to laser radiation decreased the weight loss of strawberries by 43.44%. Also, the laser irradiation reduced the negative effect of storage on the total phenolic content, anthocyanin, ascorbic acid, and antioxidant ability of strawberry. The exposure of strawberry to laser reduced the counts of fungi and psychrotrophic bacteria and exhibited the positive effect on the color and sensory attributes. The coating with PPE and chitosan enhanced the positive effect of laser irradiation on the functional and quality properties of strawberry during cold storage. Hence, it can be concluded that laser irradiation and coating with PPE may be applied as novel techniques for the preservation of strawberry properties during storage period.

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Laser beam technology interventions in processing, packaging, and quality evaluation of foods

Cited by 6 publications

References 83 publications

Sustainable laser technology for the control of organisms and microorganisms in agri-food systems: a review

Sustainable laser technology for the control of organisms and microorganisms in agri-food systems: a review

Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing

Laser irradiation and pomegranate peel extract as novel trends to preserve the strawberry quality characteristics

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