Emerging Applications of Ultraviolet Light-Emitting Diodes for Foods and Beverages

Abstract

Ultraviolet light-emitting diodes (UV LEDs) are an emerging technology with advantages over traditional low pressure (LP) mercury-based lamps for the treatment of foods and beverages. These include the ability to emit monochromatic light at almost any wavelength between 210 – 398 nm, instant on/off capability, ambient surface temperature, non-toxic components, ability to operate at refrigeration conditions, as well as being robust and highly flexible in terms of apparatus design. Until now, the global UV LED market has been dominated by UV-A LEDs used for curing applications. However, recent advances in optical power output of UV-B and UV-C LEDs has sparked the rapid growth of the disinfection and purification market. This review will compare and discuss technological and performance parameters of UV-A, UV-B, UV-C and, to a lesser extent, visible LEDs with LP lamps in terms of food safety applications while also summarizing previousstudies involving the inactivation of food-related pathogens or spoilage organisms by UV LEDs. Finally, the current state and future potential of UV LEDs for food safety applications will be discussed.