Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(7): 939-948
Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment
Hee-Jeong Hwang1 • Ju-Yeon Park2 • Myong-Soo Chung2 • Chan-Ick Cheigh3
1Research Institute of Biotechnology and Medical Converged Sciences, Dongguk University, Goyang 10326, South Korea 2 Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, South Korea 3 Department of Food and Food Service Industry, Kyungpook National University, Sangju 37131, South Korea
The purposes of this study were to evaluate the inactivation effects of intense pulsed light (IPL) on indigenous and inoculated microorganisms in fresh and minimally processed foods and the industrial applicability of this nonthermal sterilization method. The samples were treated with IPL by varying the treatment time and voltage. The inactivation effect tended to increase as the treatment conditions increased. Further, indigenous microorganisms showed a lower inactivation level than inoculated microorganisms, E. coli ATCC 25922, due to the variability of indigenous microorganisms and their properties. Chopped garlic showed a higher E. coli inactivation effect (2.65 log reduction after 0.185 J/cm2 of IPL) than peeled garlic (1.21 log reduction) due to its larger surface area. The manila clam showed a lower E. coli inactivation (0.93 log reduction) effect than squid (1.84 log reduction) due to its rougher surface. After the IPL treatment, there was no significant difference in temperature, moisture content, and color.
Intense pulsed light · Minimally processed food · Indigenous microorganism · Garlic · Manila clam · Squid
Food Science and Biotechnology 2021 ; 30(7): 939-948