Pulsed light as an emerging technology for food preservation: A review under food safety

Abstract

There has been a substantial increase in consumer awareness about high quality minimally processed food various innovative techniques have emerged over the time to enhance the food preservation. The need for minimally processed foods from customers and increasing market competitiveness have forced processors to implement more advanced non-thermal methods that maintain the nutritional value and sensory qualities of food products. The food industry is attempting to develop non-thermal food preservation techniques. One such innovative non-thermal food processing technique that utilises white light to disinfect food products or surfaces in contact with food is Pulsed Light (PL). Microbial cells are destroyed by exposure to intense light pulses in the infrared, visible, and ultraviolet (UV) spectrum, making the food safe to eat at room temperature. PL technology is a non-thermal technology, where sterilization and decontamination are achieved by impinging high-intensity light pulses of short durations on surfaces of foods and high-transmission liquids. Although a few reports on the PL technology are available, in-depth studies on this are needed to adopt at a commercial level. This review paper intends to give an overview of recent pulsed light research trends, explore pulse generating principles, applications of various PL for the inactivation of microbes in vitro, in various food products, and on food contact surfaces. Apart from this, future challenges, research trends and scope of pulsed light technology are also discussed.