Photodynamic treatment - A new method of food preservation
Cập nhật lúc 12:56, Thứ tư, 03/07/2024 (GMT+7)
Photodynamic inactivation utilizes photosensitiser (PS) molecules that when activated by light, produce reactive oxygen species that can rapidly oxidize multiple cellular targets resulting in nearly instantaneous pathogen cell death.
Photodynamic inactivation utilizes photosensitiser (PS) molecules that when activated by light, produce reactive oxygen species that can rapidly oxidize multiple cellular targets resulting in nearly instantaneous pathogen cell death.
Advantages of photodynamic treatment are: (1) Non-toxic and does not leave harmful residues; (2) No known microbial resistance; (3) Effective against a broad range of microorganisms; (4) Environmentally friendly; (5) Can be integrated into existing food processing systems; (6) Does not alter the taste or nutritional value of food.
Photodynamic treatment can be applied in AgroFood: Water & wastewater decontamination; Aquatic products; Insect pest control; Seeds & grains; Packaging; Juices; Fresh & freshcut fruits and vegetables; Meat and poutry (Maral S. et al.,, 2024).
Dr. Vu Thi Kim Oanh, Faculty of Food Science and Technology, VNUA