Blue light-emitting diodes as eco-friendly non-thermal technology in food preservation
DC Field | Value | Language |
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dc.contributor.author | Hyun, Jeong-Eun | - |
dc.contributor.author | Lee, Sun-Young | - |
dc.date.accessioned | 2022-01-18T04:40:48Z | - |
dc.date.available | 2022-01-18T04:40:48Z | - |
dc.date.issued | 2020-11 | - |
dc.identifier.issn | 0924-2244 | - |
dc.identifier.issn | 1879-3053 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/53720 | - |
dc.description.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. © 2020 Elsevier Ltd | - |
dc.format.extent | 12 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Blue light-emitting diodes as eco-friendly non-thermal technology in food preservation | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.tifs.2020.09.008 | - |
dc.identifier.bibliographicCitation | Trends in Food Science and Technology, v.105, pp 284 - 295 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000612019700012 | - |
dc.identifier.scopusid | 2-s2.0-85091668215 | - |
dc.citation.endPage | 295 | - |
dc.citation.startPage | 284 | - |
dc.citation.title | Trends in Food Science and Technology | - |
dc.citation.volume | 105 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Antibacterial mechanism | - |
dc.subject.keywordAuthor | Blue wavelength | - |
dc.subject.keywordAuthor | Combination treatment | - |
dc.subject.keywordAuthor | Food preservation | - |
dc.subject.keywordAuthor | Foodborne pathogen | - |
dc.subject.keywordAuthor | Light-emitting diodes | - |
dc.subject.keywordPlus | Agricultural robots | - |
dc.subject.keywordPlus | Bacteria | - |
dc.subject.keywordPlus | Electric fields | - |
dc.subject.keywordPlus | Food preservation | - |
dc.subject.keywordPlus | Irradiation | - |
dc.subject.keywordPlus | Light emitting diodes | - |
dc.subject.keywordPlus | Thermal processing (foods) | - |
dc.subject.keywordPlus | Alternative technologies | - |
dc.subject.keywordPlus | Anti-bacterial activity | - |
dc.subject.keywordPlus | Antibacterial mechanisms | - |
dc.subject.keywordPlus | Blue light emitting diodes | - |
dc.subject.keywordPlus | High pressure processing | - |
dc.subject.keywordPlus | Microbial inactivation | - |
dc.subject.keywordPlus | Preservation technologies | - |
dc.subject.keywordPlus | Ultraviolet irradiations | - |
dc.subject.keywordPlus | Food microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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