한빛사논문
- 조회954
Jeong-Eun Hyun, Sun-Young Lee*
Department of Food and Nutrition, Chung-Ang University, 4726 Seodong-daero Anseong-si Gyeonggi-do, 17546, Republic of Korea
*Corresponding author
Abstract
Background
Various food preservation technologies, such as ohmic heating, cold plasma, pulsed electric field, and high-pressure processing, have been investigated as alternatives to conventional technologies in the food industry. Among preservation technologies, light-emitting diodes (LEDs) illumination is widely applied in the agricultural and medical industries for microbial inactivation.
Scope and approach
In recent years, interest in LEDs with blue wavelengths and their application in food preservation as an alternative technology to ultraviolet irradiation have increased. Furthermore, several researches have investigated the combined effects of LEDs with blue wavelengths and antimicrobials on inactivating foodborne pathogens. Previous studies have elucidated the antibacterial activity of LEDs with blue wavelengths, but the detailed knowledge of the antibacterial mechanisms is still lacking.
Key findings and conclusions
The aim of this review is to provide an overview of current study regarding the antibacterial activity of LEDs with blue wavelengths for the inactivation of pathogenic bacteria in laboratory media and food. This review also examines the antibacterial mechanisms of LEDs on foodborne pathogens. Furthermore, the synergistic effects of combinations of LEDs and other methods of food preservation are outlined.
논문정보
- Review Paper
- 2020년 11월 (BRIC 등록일 2021-01-05)
- 국내 연구진
- 생명과학 > 식품학
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