Abstract
Light-emitting diode (LED) technology is a novel non-targeted processing technique that uses light energy for disinfection of food products. It has been known for antimicrobial efficacy by aiding principle of photosensitization to deactivate the microorganisms causing food spoilage without altering organoleptic and nutritional assets. Pomegranate juice is rich source of polyphenolics, which are prone to degradation in thermal pasteurization. The current research develops a non-thermal pasteurization method for pomegranate juice using blue LED at 470 nm wavelength, at different temperatures (5, 15, and 25°C) and exposure gaps (2, 5, 8 cm). The sub-lethal injury for Escherichia coli was around 91.7% at 5°C, 94.87% at 15°C. The LED exposure at 25 °C significantly increased the sublethal injury from 15.4% at 2 h to 34.59 at 4 h and to 84.63% at 10 h time. The TFC for 5°C/2 cm sample showed a significant increase of 1.66 times higher than control.
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