Abstract
Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The sanitation is produced through the use of high energy pulses during ultra-short periods of time (ns to µs). The pulsed light induces irreversible damages at the DNA level with the formation of pyrimidine dimers, but also produces photo-thermal and photo-physical effects on the microbial membranes that lead to a reduction in the microbial populations. The reduction caused in the microbial populations can reach several fold, up to 4 log CFU/mL decrement. A slight increase of 3 to 4 °C in temperature is observed in treated food; nonetheless, this increase does not modify either the nutritional properties of the product or its sensory profile. The advantages of using pulsed light could be used to a greater extent in the winemaking industry. Experimental trials have shown a positive effect of reducing native yeast and bacteria in grapes to populations below 1–2 log CFU/mL. In this way, pulsed light, a non-thermal technology currently available for the sanitation of foodstuffs, is an alternative for the reduction in native microbiota and the later control of the fermentative process in winemaking. This certainly would allow the use of fermentation biotechnologies such as the use of non-Saccharomyces yeasts in mixed and sequential fermentations to preserve freshness in wines through the production of aroma volatile compounds and organic acids, and the production of wines with less utilization of SO2 in accordance with the consumers’ demand in the market.
Highlights
Pulsed light is composed of white light comprising the visible light spectrum and fractions of the ultraviolet and near infrared invisible light spectra [1] that can be obtained from different sources, with silica fibers doped with ytterbium ions (Yb3+ ) being one of them [2]
This review provides up to date accessible thistheemerging non-thermal quality of many foodstuffs intended for humaninformation consumption,regarding and on health and safety technology towards itsproducts
In pulsed light (PL) technology, for an efficient antimicrobial activity, it is critical to consider the number of pulses, the exposure time, and the dose or fluence that the product is receiving during the treatment, which is expressed as cumulative energy input (J/cm2 ) [21]
Summary
Pulsed light is composed of white light comprising the visible light spectrum and fractions of the ultraviolet and near infrared invisible light spectra [1] that can be obtained from different sources, with silica fibers doped with ytterbium ions (Yb3+ ) being one of them [2]. It has been observed that the energy released during the ultrashort emission pathogens from food matrices [14,15] that have an impact, on the shelf life and quality of treatments may affect protein structures and cellular membranes or even promote nucleic acid many foodstuffs intended for human consumption, and on the health and safety demanded in destruction and dimer formation [13]. These advantages have proven to work as alternatives for the these products. This emerging non-thermal technology towards its utilization in the food industry, in particular its feasibility on the industrial
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