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Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices.

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Relation http://ir.cftri.com/14789/
https://doi.org/10.1007/s11947-021-02581-7
 
Title Impact of Blue LED Illumination and Natural Photosensitizer
on Bacterial Pathogens, Enzyme Activity and Quality Attributes
of Fresh-Cut Pineapple Slices.
 
Creator Bhavya, M. L.
Sandhya, R. Shewale
Deependra, Rajoriya
Umesh Hebbar, H.
 
Subject 24 Fruits
04 Irradiation
 
Description Fresh-cut fruits are susceptible for microbial contamination during handling and storage. Hence, there is a need for minimal
processing of such foods using non-thermal technology that can inactivate both bacterial pathogens and undesirable enzymes
while retaining the quality. In this regard, synergistic effect of light emitting diode (LED) based blue light (BL) and natural
exogenous photosensitizer- curcumin (PS) on the inactivation of bacterial pathogens (Escherichia coli, Staphylococcus aureus),
and enzymes (polyphenol oxidase, peroxidase, bromelain) of fresh-cut pineapple slices were evaluated. The effect of photodynamic treatment (PS+BL) on quality attributes like color, phenolics, flavonoids, ascorbic acid content and antioxidant activity
was also investigated. The PS+BL treatment at optimized conditions resulted in 3 and 4 log reduction of E. coli and S. aureus,
respectively. PS(100 μM)+BL treatment led to partial inactivation of polyphenol oxidase (33.5%) and peroxidase (25.7%),
synergistically, but preserved desired enzyme bromelain. The PS+BL didn’t show any significant (p
 
Publisher Springer-Verlag
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14789/1/Food%20and%20Bioprocess%20Technology%20%282021%29%2014362%E2%80%93372.pdf
Bhavya, M. L. and Sandhya, R. Shewale and Deependra, Rajoriya and Umesh Hebbar, H. (2021) Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. Food and Bioprocess Technology, 14. pp. 362-372. ISSN 1935-5130