Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments
| Autor: | Samir Subedi, Barun Yadav, Amritha Prasad, M.S. Roopesh, Lihui Du |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Salmonella Water activity General Chemical Engineering Microorganism Wheat flour 04 agricultural and veterinary sciences medicine.disease_cause 040401 food science 01 natural sciences Biochemistry Gluten law.invention 0404 agricultural biotechnology chemistry law 010608 biotechnology medicine Relative humidity Food science Microbial decontamination Food Science Biotechnology Light-emitting diode |
| Zdroj: | Food and Bioproducts Processing. 121:166-177 |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2020.02.004 |
| Popis: | Several low water activity (aw) foods have been recently associated with Salmonella related outbreaks and recalls. The use of high intensity light pulses generated by light-emitting diodes (LEDs) is a novel approach to achieve microbial inactivation. This study compares the ability of light emitted by LEDs at wavelengths of 275, 365, 395, and 455 nm to inactivate microorganisms at different environmental relative humidity (RH) conditions. The exposure to LED radiant energy of 1199 J/cm2 at wavelengths of 365, 395, and 455 nm resulted in Salmonella reductions of 2.22, 2.48, and 1.61 logs CFU/g, respectively. Reductions in Salmonella cell counts of 1.07, 2.42, 3.67, and 2.64 CFU/g were observed in wheat flour after 60 min of 275, 365, 395, and 455 nm LED treatments, respectively, at 25 °C and an RH of 75%. Significant drying, oxidation of gluten proteins, and changes in the secondary structure of gluten were observed after LED treatments at all the light wavelengths tested. Significant color change of wheat flour was observed for all wavelengths LED except 275 nm. The results of this study will aid selection of LED wavelengths appropriate for inactivating microorganisms in low aw foods. This study presents the potential of LED treatment for simultaneous drying and microbial decontamination of foods. |
| Databáze: | OpenAIRE |
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