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Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products

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Abstract

High-intensity pulsed light (HIPL) technology is increasingly utilized to disinfect foods by inactivating microorganisms. Short-duration, high-intensity, broad-spectrum light bursts delay food spoilage and inactivate or destroy pathogenic microorganisms through photothermal, photochemical, and photophysical mechanisms. These effects are predominantly derived from the ultraviolet (UV) fraction of HIPL; however, the technique possesses certain limitations that have impeded widespread adoption by the food industry. HIPL primarily acts on the surface of foods and is currently only applicable to transparent fluids, unlike UV disinfection. In recent years, improvements in the design of HIPL treatments include kinetic systems that move particles around a light source and modalities that combine HIPL with other techniques. Studies have shown that HIPL could increase the effectiveness of ultrasound, edible coatings, and sanitizer washes in certain instances. The converse has also been demonstrated, with added treatments improving the efficacy of HIPL processes. The goal of combination technologies is to reduce the intensity of any one treatment to better preserve food quality. Research on combination methods for HIPL treatment is ongoing and is focused on equipment refinements that confer better treatments over a wider range of applications. This review provides a summary of the current design criteria and effects of HIPL as well as recent research on interactions of HIPL with other food disinfection technologies.

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Fig. 1

(adapted from Rowan et al. [36])

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(adapted from Fine and Gervais [92])

Fig. 7

(adapted from Chen et al. [44])

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Fig. 9

(adapted from Muñoz et al. [50])

Fig. 10

(adapted from Xu et al. [52])

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Funding

PhD studies of González-Albarrán is financially supported by the Universidad de las Américas Puebla (UDLAP) and the National Council for Science and Technology (CONACyT) of Mexico.

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Authors and Affiliations

  1. Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México

    A. Franco-Vega

  2. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir S/N. San Andrés Cholula, Puebla, 72810, México

    F. Reyes-Jurado, D. González-Albarrán, N. Ramírez-Corona, E. Palou & A. López-Malo

  3. Departamento de Ciencias de la Salud, Universidad Iberoamericana Puebla, Puebla, México

    F. Reyes-Jurado

Authors
  1. A. Franco-Vega
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  2. F. Reyes-Jurado
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  3. D. González-Albarrán
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  4. N. Ramírez-Corona
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  5. E. Palou
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  6. A. López-Malo
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Correspondence to A. López-Malo.

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Franco-Vega, A., Reyes-Jurado, F., González-Albarrán, D. et al. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products. Food Eng Rev 13, 741–768 (2021). https://doi.org/10.1007/s12393-021-09280-1

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  • DOI: https://doi.org/10.1007/s12393-021-09280-1

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