ISSN: 0973-7510

E-ISSN: 2581-690X

Review Article | Open Access
Sarah Finardi1, Tuany Gabriela Hoffmann1, Fernanda Raquel Wust Schmitz2, Savio Leandro Bertoli1, Mars Khayrullin3, Olga Neverova4, Evgeni Ponomarev3, Andrey Goncharov3, Nataliya Kulmakova5, Elena Dotsenko3, Elena Khryuchkina3, Mohammad Ali Shariati3 and Carolina Krebs de Souza1
1Department of Chemical Engineering, University of Blumenau, 89030-000, Blumenau, Santa Catarina, Brazil.
2Chemical Engineering Department, Federal University of Santa Catarina, 88040900 Florianopolis, Santa Catarina, Brazil.
3K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), Moscow, Russian Federation.
4Ural State Agrarian University, Yekaterinburg, 42, Karl Liebknekht Str., 620075, Russian Federation.
5Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, 49, Timiryazevskaya St., 127550, Moscow, Russian Federation.
J Pure Appl Microbiol. 2021;15(3):1125-1135 | Article Number: 7091
https://doi.org/10.22207/JPAM.15.3.54 | © The Author(s). 2021
Received: 08/06/2021 | Accepted: 16/08/2021 | Published: 27/08/2021
Abstract

Light-Emitting Diodes (LEDs) and Ultraviolet Light-Emitting Diodes (UV LEDs) consist in a semiconductor of light, that are emerging in the market, due to their singular characteristics, as being a solid-state cold source of light, which has potential application in food preservation. For this reason, this study lens to provide a review of the effects of LED and UV LED application in fresh fruits and vegetables, under refrigeration storage. Analyzing the LED role, in extending the shelf-life of postharvest food, these present the capability of improving the quality physicochemical and microbiological of fruits and vegetables, such as: color (chlorophyll), weight loss, total phenolic and flavonoid content, phenylalanine ammonia-lyase activity and total soluble solids. In addition, it’s able to stop chemical reactions and increasing the activity of fruits and vegetable defenses. UV LED light, on the other hand, operates in an effective and straightway in the inactivation the food pathogens, such as Escherichia coli, Pseudomonas fluorescens and Salmonella spp, for example. Therefore, UV LED light can be applied to delay the senescence of foods, however, the wavelength must match the target organism, depending on the food.

Keywords

LED, UV LED, Food preservation, Food safety, Refrigeration, Food storage

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