Table 2 Application of LED against various spoilage causing microorganisms in different food products
LED Wavelength | Food | Micro organisms | Observations | References |
|---|---|---|---|---|
80 μmol m− 2 s− 1 (Light intensity) | Grapevine Vitis vinifera | B. cinerea | Induced resistance against bacterial population | Ahen et al. (2015) |
585 nm | Fruits and vegetables | B. cereus | Reduction of 0.7, 1.1 and 1.3 log CFUg−1 on surface of plums, apricots and cauliflower respectively, as compared to control | Aponiene et al. (2015) |
Blue: 410–540 nm Green:470–620 nm) Red: 580–670 nm for 3 days at 5 °C | Citrus fruit ‘Fallglo’ tangerines | Penicillium digitatum, Penicillium citri and Penicillium italicum, | Significantly inhibited the fungal pathogenic microorganism | Alferez et al. 2012 |
At three wavelengths 200 nm, 300 nm and 365 nm | Food matrix | Campylobacter jejuni | A four log cycle reduction was observed | Soro et al. (2021) |
461 nm (Blue LED); 18 h at 25 °C | Citrus fruits | Penicillium digitatum and Penicillium italicum | Controlled the fungal infections | Lafuente and Alférez (2015) |
Blue:50-150 μmol m−2 s−1 | Solanum lycopersicum | B. cinerea | Induced resistance against moulds | Imada et al. (2014) |
Three wavelengths 272, 293 and 289 nm; 9 days | Citrus fruits | Botrytis cinerea | Significantly inhibited the infections | Papoutsis et al. (2019) |
395 nm; 1115 s | Food matrix | Escherichia coli | The bacterial population of E. coli K-12 in maximum recovery diluent was decreased by 1.37 log CFU mL−1 | Birmpa et al. (2014) |
405 and 520 nm; at 25, 10 and 4 °C for 9 h | Soy agar | Bacillus cereus ATCC 14579, Listeria monocytogenes 1/2a BAA-679 Staphylococcus aureus ATCC 35932 Pseudomonas aeruginosa ATCC 10145 Salmonella Typhimurium ATCC 14028 Escherichia coli O157:H7 EDL 933 | B. cereus was reduced by about 2.3 log L. monocytogenes was reduced by 1.9 log S. aureus was reduced by 4.0, 2.1 and 1.9 log at 25, 10 and 4 °C, respectively. P. aeruginosa was most resistant S. typhimurium and E.coli O157:H7 showed moderate susceptibility | Kumar et al. (2015) |
LED: 460-470 nm at 4 °C for 4 days | Packaged sliced cheese | Listeria monocytogenes and Pseudomonas fluorescens Salmonella | Injured the RNA, peptidoglycan metabolism, protein and also caused disruption of cell membrane and cytoplasmic components | Hyun and Lee (2020) |
405 ± 5 nm At 20 °C for 24 h | Fresh cut Mango | Escherichia coli O157:H7, Listeria monocytogenes, Salmonella | LED-illumination inactivated 1.0–1.6 log CFU/cm2 of populations at 4 and 10 °C for 36–48 h (total dose, 2.6–3.5 kJ/cm2) | Kim et al. (2017c) |
405 and 460 nm | Cantaloupe rind | Listeria monocytogenes and Salmonella spp | Significant antibacterial effect | Josewin et al. (2018) |
Blue LED: 95, 405, 415, and 425 nm | Apple juice | Escherichia coli O157:H7 | 6 to 7 log reductions | Kim and Kang (2021) |
461 nm at 7.5 h 10-15 °C | Tryptophan soya broth | Staphylococcus Aureus | Decreased approximately 5.2 and 4.7 log CFU mL−1, respectively | Ghate et al. (2015) |
460 nm (Blue LED) (At irradiances of 92, 147.7 and 254.7 mW/cm2 and temperatures of 4, 12, and 20 °C) | Orange Juice | Salmonella | Inactivation of Salmonella ranged from 2 to 5 log CFU/mL | Ghate et al. (2016) |
405 nm(MBL LED) Time: 0, 1, 2, 4, 6, 8, and 10 min. | Shelled Almonds | Pathogenic E. coli O157:H7, non-pathogenic E. coli K12, pathogenic S. enteritidis (PT30, Stanley, and Anatum), and non-pathogenic S. typhimurium strain Chi3985 | Reduction of 2.44 and 1.44 log CFU/g E. coli O157:H7 S. enteritidis, 0.7 and 0.55 log CFU/g reduction S. typhimurium, 0.54 and 0.97 log CFU/g reduction E. coli K12, 1.85 and 1.63 log CFU/g | Lacombe et al. (2016) |
LEDs in Green, blue, red and white Time: 72 h Working distance: 30 cm | Blueberries | Bacillus amyloliquefaciens and Lactobacillus brevis for fermentation and Propionibacterium acnes and Staphylococcus | White and green LEDs were efficient in improving fermentation and antibacterial activity | Jeong et al. (2018) |
405 (UV-Vis), 433, and 460 nm (blue) LED; Time:0–90 min Illumination temperature:5–15 °C | UHT skim milk(< 0.5% fat) | E. coli ATCC 25922 | A 406 nm LED treatment at 13.8 °C for 37.83 min. Can result in 5 log decrease with slight colour change | Srimagal and Sahu, (2016) |
254, 280, 365, and 405 nm (UV LEDs) | Clear and cloudy apple juice | E. coli K12 (ATCC 25,253) | 280 nm and 365 nm LEDs caused a 2 log CFU/mL inactivation in hazy apple juice 280 nm LEDs produced a 4.4 log decrease in clear apple juice. | Akgün and Unluturk, (2017) |
460 nm Time: 24, 13.91 and 8.66 h Irradiance: 92.0, 147.7, or 254.7 m W/cm2 | Fresh cut Pineapples | A fusion of five serovars of Salmonella enterica Gaminara, Montevideo, Newport, Saintpaul, Typhimurium | Inactivation of microbes varied from 0.61 to 1.72 log CFU/g | Ghate et al. (2017) |
266, 270, 279, and 275 nm Radiation intensity: 4 W/cm2 | Sliced camembert cheese | S. typhimurium, E. coli O157:H7 L. monocytogenes | A reduction of 4 to 5 log was found in E. coli, S. typhimurium; L. monocytogenes | Kim et al. (2016) |