Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables
Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables. The short-duration light pulses, ranging from 1 to 20 flashes per second with an energy dens...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2024-09-01
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| Series: | Food Physics |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2950069924000161 |
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| author | Roji Waghmare Manoj Kumar Baohong Zhang Rahul Yadav Ajinath Dukare Radha Deepak Chandran Pratik Nayi Muzaffar Hasan Sangram Dhumal Trupti Dharmarao Tanu Malik Ruprekha Sarma Saurjaynee Biswas Jose M. Lorenzo |
| author_facet | Roji Waghmare Manoj Kumar Baohong Zhang Rahul Yadav Ajinath Dukare Radha Deepak Chandran Pratik Nayi Muzaffar Hasan Sangram Dhumal Trupti Dharmarao Tanu Malik Ruprekha Sarma Saurjaynee Biswas Jose M. Lorenzo |
| author_sort | Roji Waghmare |
| collection | DOAJ |
| description | Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables. The short-duration light pulses, ranging from 1 to 20 flashes per second with an energy density of about 0.01–50 Jcm−2, ensure the killing of several disease-causing microorganisms by causing minimal impact on the quality parameters in fruits and vegetables. This technology enhances safety and extends shelf-life period of fruits and vegetables. Furthermore, PL decreases or inhibits the harmful effect of conventional techniques on nutritional components. The review discusses recent research on PL's influence on nutritional and physicochemical parameters and its potential applications for extending the shelf life of fruits and vegetables. This PL technology can be successfully employed alone or in combination with other techniques for enhancing fresh produce life. PL is considered a safe, eco-friendly and non-thermal technique for shelf-life extension. For this review article, keywords such as pulsed light, fruits and vegetables, microbial safety and shelf life were selected and most relevant papers were cited. Thus, the present review article, supported by 70 references, highlights the novel potential of PL treatment and its diverse applications in the fruit and vegetable sector. |
| format | Article |
| id | doaj-art-649a3bb5fac847ccb1aadc38ac42e655 |
| institution | OA Journals |
| issn | 2950-0699 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Food Physics |
| spelling | doaj-art-649a3bb5fac847ccb1aadc38ac42e6552025-08-20T02:14:01ZengKeAi Communications Co., Ltd.Food Physics2950-06992024-09-01110002210.1016/j.foodp.2024.100022Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetablesRoji Waghmare0Manoj Kumar1Baohong Zhang2Rahul Yadav3Ajinath Dukare4 Radha5Deepak Chandran6Pratik Nayi7Muzaffar Hasan8Sangram Dhumal9Trupti Dharmarao10Tanu Malik11Ruprekha Sarma12Saurjaynee Biswas13Jose M. Lorenzo14Food Science and Technology, School of Biotechnology and Bioinformatics, D Y Patil University, Navi Mumbai, India; Corresponding authors.Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai 400019, India; Corresponding authors.Department of Biology, East Carolina University, Greenville, NC 27858, USAICAR - Directorate of Floricultural Research, Pune, IndiaChemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai 400019, IndiaSchool of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, IndiaDepartment of Animal Husbandry, Government of Kerala, Palakkad, Kerala, 679335, IndiaDepartment of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat, 389001, IndiaAgro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, IndiaDivision of Horticulture, RCSM College of Agriculture, Kolhapur, Maharashtra 416004, IndiaThadomal Shahani Engineering College, Mumbai, Maharashtra 400050, IndiaCentre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, Haryana, IndiaVellore Institute of Technology University, Vellore Campus, Tiruvalam Rd, Katpadi, Vellore, Tamil Nadu, IndiaNational Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, IndiaCentro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, SpainPulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables. The short-duration light pulses, ranging from 1 to 20 flashes per second with an energy density of about 0.01–50 Jcm−2, ensure the killing of several disease-causing microorganisms by causing minimal impact on the quality parameters in fruits and vegetables. This technology enhances safety and extends shelf-life period of fruits and vegetables. Furthermore, PL decreases or inhibits the harmful effect of conventional techniques on nutritional components. The review discusses recent research on PL's influence on nutritional and physicochemical parameters and its potential applications for extending the shelf life of fruits and vegetables. This PL technology can be successfully employed alone or in combination with other techniques for enhancing fresh produce life. PL is considered a safe, eco-friendly and non-thermal technique for shelf-life extension. For this review article, keywords such as pulsed light, fruits and vegetables, microbial safety and shelf life were selected and most relevant papers were cited. Thus, the present review article, supported by 70 references, highlights the novel potential of PL treatment and its diverse applications in the fruit and vegetable sector.http://www.sciencedirect.com/science/article/pii/S2950069924000161Non-thermal technologyShelf lifeNutritional compoundsPhysic-chemical properties |
| spellingShingle | Roji Waghmare Manoj Kumar Baohong Zhang Rahul Yadav Ajinath Dukare Radha Deepak Chandran Pratik Nayi Muzaffar Hasan Sangram Dhumal Trupti Dharmarao Tanu Malik Ruprekha Sarma Saurjaynee Biswas Jose M. Lorenzo Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables Food Physics Non-thermal technology Shelf life Nutritional compounds Physic-chemical properties |
| title | Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables |
| title_full | Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables |
| title_fullStr | Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables |
| title_full_unstemmed | Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables |
| title_short | Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables |
| title_sort | pulsed light innovative non thermal technology for preservation of fruits and vegetables |
| topic | Non-thermal technology Shelf life Nutritional compounds Physic-chemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2950069924000161 |
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