PULSE LIGHT TECHNOLOGY: A NOVEL METHOD FOR FOOD PRESERVATION

T. SARDAR¹, S. CHOWDHURY², P. MURMU³, S. NATH⁴*, S. CHAKRABARTI^5
1Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, 700037, West Bengal, India
²Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, 700037, West Bengal, India
³Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, 700037, West Bengal, India
⁴Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, 700037, West Bengal, India
⁵Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, 700037, West Bengal, India
* Corresponding Author : swarnadyutinath@gmail.com

Received : 01-02-2021     Accepted : 26-02-2021     Published : 28-02-2021
Volume : 13     Issue : 2       Pages : 10627 - 10631
Int J Agr Sci 13.2 (2021):10627-10631

Keywords : Pulsed light, Food safety, Non-thermal processing, Minimally processed, Microbial load
Academic Editor : Dr Vipul N Kapadia
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, 700037, West Bengal, India
Author Contribution : All authors equally contributed

The present globalized food industries ensure the health, nutrition and convenience of the food by application of advanced preservation techniques and food quality management. Fish and fishery products have attracted considerable attention as a source of high amounts of important nutritional components like high-quality protein, essential vitamins, minerals and healthful polyunsaturated fatty acids to the human diet. Thus, followed by drinkable yogurt (18%) and fresh soup (18%) among all the food products, fresh fish and seafood products secure third rank worldwide considering the fastest overall growth. Consumption of both freshwater and marine fish is expected to increase in the future. Due to highly perishable in nature fish is highly susceptible to spoilage, due to intrinsic and extrinsic factors. Present day consumers’ preferences for fresh alike high-quality food products leads to the development of non-thermal technologies to retain high organoleptic quality and necessary nutritional attributes without potential health risk. Pulsed light (PL), an alternative to continuous ultraviolet light treatments for both solid and liquid foods, is an emerging non-thermal technology for preservation of food surfaces and food packages, consisting of short time high-peak pulses of broad-spectrum white light, thus, food quality is ensured. Due to perishable nature of fish and fishery products, they are prone to spoilage by food spoilage microorganism and potential human pathogens, which can alternatively be delayed by microbial inactivation with PL treatments on food, thus increasing the shelf life. Here is an extensive review; in-depth, and up-to-date analysis of existing information available in the last 20 years of scientific literatures regarding the principles, mechanisms of microbial inactivation, and applications of PL treatments on foods

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