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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Rybak K, Wiktor A, Pobiega K, Witrowa-Rajchert D, Nowacka M. Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111906] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar B, Hamdani AM, Mousavi Khaneghah A. An overview of sprouts nutritional properties, pathogens and decontamination technologies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110900] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Prasad A, Gänzle M, Roopesh MS. Inactivation of Escherichia Coli and Salmonella Using 365 and 395 nm High Intensity Pulsed Light Emitting Diodes. Foods 2019; 8:foods8120679. [PMID: 31847186 PMCID: PMC6963940 DOI: 10.3390/foods8120679] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 12/10/2019] [Accepted: 12/10/2019] [Indexed: 11/21/2022] Open
Abstract
High intensity pulsed light emitting diode (LED) treatment is a novel approach to inactivate foodborne pathogens. The objective of this study was to evaluate the antibacterial potential of high intensity 365 (UV-A) and 395 nm (NUV-Vis) LED treatments against Escherichia coli and Salmonella enterica at high and low water activity (aw) conditions, and to understand the influence of different process parameters on their antibacterial efficacy. Bacteria at high (in phosphate buffer saline, PBS) and low aw (aw = 0.75) conditions were treated with both the LEDs with specific doses at a fixed distance from the LEDs. The 365 nm LED showed more effectiveness in reducing the dried bacteria compared to 395 nm LED. The dry E. coli showed more resistance to LED treatments compared to Salmonella. The 365 and 395 nm LED treatments with ~658 J/cm2 dose resulted in reductions of 0.79 and 1.76 log CFU/g of Salmonella, respectively, on 0.75 aw pet foods. The LED treatments increased the surface temperature, resulting in water loss in the treated samples. This study showed that the dose, duration of light exposure, bacterial strain, and aw played a major role in the antibacterial efficacy of the 365 and 395 nm LEDs.
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Affiliation(s)
- Amritha Prasad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada; (A.P.); (M.G.)
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada; (A.P.); (M.G.)
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430086, China
| | - M. S. Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada; (A.P.); (M.G.)
- Correspondence: ; Tel.: +1-780-492-8413
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Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Rowan NJ. Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo vadis? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.027] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.02.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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John D, Ramaswamy HS. Pulsed light technology to enhance food safety and quality: a mini-review. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.06.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Bhavya ML, Umesh Hebbar H. Pulsed light processing of foods for microbial safety. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx017] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Kramer B, Wunderlich J, Muranyi P. Recent findings in pulsed light disinfection. J Appl Microbiol 2017; 122:830-856. [PMID: 28032924 DOI: 10.1111/jam.13389] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 11/24/2016] [Accepted: 12/22/2016] [Indexed: 01/18/2023]
Abstract
Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh-cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.
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Affiliation(s)
- B Kramer
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Technical University of Munich, Chair of Food Packaging Technology, Freising-Weihenstephan, Germany
| | - J Wunderlich
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - P Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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