Abstract
Abstract Fresh noodles are easily to deterioration and contamination by microorganisms, improving its quality retention remains challenging. This study shows the potential of Ultraviolet C light-emitting diodes (UVC-LEDs, 275 nm) for the inactivation of Bacillus subtilis or Staphylococcus aureus inoculated on Tartary buckwheat fresh Tartary buckwheat noodles (FTBN) and as well as the inactivation of natural microbiota and quality of FTBN treated with UVC-LEDs during storage at 25 °C. The results showed that within a certain irradiation range of UVC-LEDs (0–1200 mJ/cm2), B. subtilis and S. aureus inoculated with FTBN would have deactivation and the dosage-dependent manner (P < 0.05). The initial total plate count of FTBN treated with UVC-LEDs was significantly reduced (P < 0.05) and shelf life was extended to 3 days. Changes of the pH, color, water distribution, cooking characterisitcs, and texture properties of FTBN treated with UVC-LEDs were delayed during storage. Based on these advantages, UVC-LEDs has good sterilization performance and improves the shelf life of noodles.
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