Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Delorme, Mariana M.; Guimarães, Jonas T.; Coutinho, Nathália M.; Balthazar, Celso F.; Rocha, Ramon S.; Silva, Ramón; Margalho, Larissa P.; Pimentel, Tatiana Colombo; Silva, Márcia C.; Freitas, Mônica Q.; Granato, Daniel; Sant’Ana, Anderson S.; Duart, Maria Carmela K.H.; Cruz, Adriano G.

doi:10.1016/j.tifs.2020.06.001

Cited by 178 publications

(132 citation statements)

References 56 publications

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“…Similar studies on the inactivation of microorganisms in fruit juices are reported in apple juice (182), orange juice (183), and cantoloupe melon juice (184). Ultraviolet inactivation is also extensively used for the inactivation of microbes present in milk and milk products (185). Ultraviolet radiation also shows useful effects on the chemical and physical properties of food.…”

Section: Applicationssupporting

confidence: 57%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Section: Applicationssupporting

confidence: 57%

Non-thermal Technologies for Food Processing

2021

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“…The occurrence of Salmonella resistant to antibiotics is a major threat to global health care and security, which has accelerated by the intensive use of antibiotics for growth promoters and feed enhancers in animals as well as for treatments of human and animal diseases (Hur et al, 2012;Nathan & Cars, 2014;Karagöz et al, 2021). New strategies are needed to overcome the antibacterial resistance and to slow down its emergence (Delorme et al, 2020). Light emitting diodes (LEDs) technologies have become increasingly feasible and advantageous in potential applications of the food industry due to its low radiant heat emissions, long life expectancy, flexibility and mechanical robustness (D'Souza et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

et al. 2022

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Salmonella Enteritidis is the major cause of foodborne salmonellosis affecting human health. The light emitting diodes (LEDs) is a novel approach to inactivate of the foodborne pathogens. The aim of this study was to determine the antibacterial effect of 405 nm LEDs illumination on S. Enteritidis and S. Enteritidis PT4. The irradiance of the 405 nm LEDs was 27.7 mW/cm 2 . Bacterial cultures suspended in tryptic soy broth were illuminated by 10-watt LEDs at a distance of 4.5 cm for 24 hours at 4 °C, 25 °C and 37 °C. Approximately 7-log reduction in colony forming unit (CFU) counts of both S. Enteritidis and S. Enteritidis PT4 at each temperature were observed following exposure after 7.5 hours to the LEDs, concluding that temperature did not affect the inactivation of the bacteria. The decimal reduction times (D-values) for the serotypes ranged from 55.78 to 67.88 min at 4, 25 and 37 °C after 405 nm LEDs illumination. No significant difference in D-values was observed among both the serotypes and temperatures, except for S. Enteritidis which had lower D-value at 4 °C. The LEDs technology has shown antibacterial efficacy and can be implemented in the food processing for reducing S. Enteritidis.

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“…Apart from being an economical non-thermal technology for Alfatoxin decontamination, Ultraviolet (UV) irradiation is also highly cost effective and eco-friendly [35]. Treatment of food products with moderate doses of UV rays has no negative impact on its sensory and physicochemical properties [36]. Though UV rays can efficiently penetrate into transparent or clear liquids, its penetration efficiency through solids is limited.…”

Section: Irradiationmentioning

confidence: 99%

Promising Detoxification Approaches to Mitigate Aflatoxins in Foods and Feeds

Pandey¹

2022

Aflatoxins - Occurrence, Detoxification, Determination and Health Risks

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Aflatoxins are a group of naturally occurring carcinogenic mycotoxins produced by certain Aspergillus species in nuts, grains, oilseeds and vegetables. Ingestion of aflatoxin contaminated food and feed has extremely negative health implications in humans and livestocks. Additionally, exporting countries face the trade barrier due to strict regulations in international market to maintain food quality. This led to huge economic losses to global exporters. Therefore, there is an urgent need for development of effective methods for detoxification of aflatoxins from food and feed to ensure food security. Till date, numerous methods for detoxification of aflatoxins from foods have been employed. Physical, chemical and biological treatment are the novel promising approaches for partial/complete detoxification of aflatoxins from the foodstuffs. In this chapter, we will address the efficacy and shortcomings of each methods in with respect to economic importance, human health and food security.

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Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Cited by 178 publications

References 56 publications

Non-thermal Technologies for Food Processing

Non-thermal Technologies for Food Processing

Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

Promising Detoxification Approaches to Mitigate Aflatoxins in Foods and Feeds

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