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Bacterial inactivation and quality changes of fresh‐cut avocados as affected by intense light pulses of specific spectra
Author(s) -
RamosVillarroel Ana,
AronMaftei Nicoleta,
MartínBelloso Olga,
SolivaFortuny Robert
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12284
Subject(s) - ultraviolet , food science , escherichia coli , wavelength , ultraviolet light , visible spectrum , chemistry , spectral line , listeria , materials science , analytical chemistry (journal) , chromatography , photochemistry , bacteria , biology , optoelectronics , listeria monocytogenes , biochemistry , physics , genetics , gene , astronomy
Summary Intense light pulses ( ILP ) treatments have good prospects for becoming an alternative to traditional thermal methods for decontamination of food surfaces. The aim of this work was to evaluate which ranges of the light spectrum are responsible for bacterial inactivation and their effect on the quality of fresh‐cut avocado. Results show that the effectiveness of ILP treatment decreases when the ultraviolet ( UV ) spectral region is blocked (particularly UV ‐C). ILP treatments without UV ‐ C light (305–1100 nm) and an overall fluence of 10.68 J cm −2 caused reductions of 2.47 and 1.35 log CFU g −1 in the initial counts of inoculated Escherichia coli and Listeria innocua, respectively, in comparison with those treated using only VIS – NIR light (0.83 and 0.68 log CFU g −1 , respectively). Treatments applying light of a wavelength between 305 and 1100 nm had a more pronounced impact on colour, texture and headspace gas composition than treatments that did not contain UV light (400–1100 nm).