Abstract
Thermal treatment is the most popular decontamination technique used in the dairy industry to ensure food protection and prolong shelf life. But it also causes nutrient and aroma degradation, non-enzymatic browning, and organoleptic changes of dairy products. Non-thermal solutions, on the other hand, have been extensively explored in a response to rising market demand for more sustainable and safe goods. For a long time, the use of ultraviolet (UV) light in the food industry has held great promise. Irradiation with shortwave UV light has excellent germicidal properties, which can destroy a variety of microbial pathogens (for example bacteria, fungi, molds, yeasts, and viruses), at low maintenance and installation costs with minimal use of energy to preserve food without undesirable effects of heat treatment. The purpose of this review is to update the studies made on the possibilities of UV-C radiation while also addressing the essential processing factors involved in the disinfection. It also sheds light on the promise of UV light-emitting diodes (UV-LEDs) as a microbial inactivation alternative to conventional UV lamps.
Highlights
With an increasing number of studies related to the application of UV radiation in the food industry, especially milk and dairy products, this review aimed to systemize the information by describing the fundamentals of this technology, with emphasis on inactivation dose and influence on physicochemical and sensory characteristics as compared with conventional heat treatment
The optimal time of UV treatment for inactivation of vegetative bacterial cells is during the early lag period, as the bacteria are more resistant to UV light before successful cell division
In comparison to 280 nm UVC-LED and low pressure (LP) lamps, the findings revealed that 265 nm UVC-LED showed the highest inactivation efficacy against E. coli [80]
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. 90 ◦ C) can cause permanent changes in mineral balance in milk [6] Another drawback is that thermal processing consumes a lot of energy, which can lower the final product value and reduce industry profitability [1]. The European Food Safety Authority (EFSA) stated that “the novel food is cow’s milk (whole, semi-skimmed or skimmed) to which treatment with ultraviolet (UV) radiation is applied after pasteurization in order to extend the shelf life of the milk and increase the vitamin D3 concentrations by conversion of 7-dehydrocholesterol to vitamin D3. With an increasing number of studies related to the application of UV radiation in the food industry, especially milk and dairy products, this review aimed to systemize the information by describing the fundamentals of this technology, with emphasis on inactivation dose and influence on physicochemical and sensory characteristics as compared with conventional heat treatment
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