A review on recent advances in LED-based non-thermal technique for food safety: current applications and future trends

Abstract

Light-emitting diodes (LEDs) is an eco-friendly light source with broad-spectrum antimicrobial activity. Recent studies have extensively been conducted to evaluate its efficacy in microbiological safety and the potential as a preservation method to extend the shelf-life of foods. This review aims to present the latest update of recent studies on the basics (physical, biochemical and mechanical basics) and antimicrobial activity of LEDs, as well as its application in the food industry. The highlight will be focused on the effects of LEDs on different types (bacteria, yeast/molds, viruses) and forms (planktonic cells, biofilms, endospores, fungal toxin) of microorganisms. The antimicrobial activity of LEDs on various food matrices was also evaluated, together with further analysis on the food-related factors that lead to the differences in LEDs efficiency. Besides, the applications of LEDs on the food-related conditions, packaged food, and equipment that could enhance LEDs efficiency were discussed to explore the future trends of LEDs technology in the food industry. Overall, the present review provides important insights for future research and the application of LEDs in the food industry.

Keywords:

• Blue light
• antimicrobial activity
• food decontamination
• food safety
• light-emitting diodes

Disclosure statement

The authors declare that they have no competing interest.

Additional information

Funding

This work was supported by the Guangdong Province Science and Technology Plan Project (International Science and Technology Cooperation Field) (Grant No. 2020A0505100049), the Guangdong Province Agriculture Research Project & Agricultural Technique Promotion Project (2021KJ103) and the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (No. 2021R1A6A1A03046418).