Resumo

MILLAN VILLARROEL, Dionelys; ROMERO GONZALEZ, Lucía; BRITO, Marbella  e  RAMOS-VILLARROEL, Ana Yndira. Ultraviolet light: microbial inactivation on fruits. Saber [online]. 2015, vol.27, n.3, pp.454-469. ISSN 2343-6468.

The ultraviolet radiation is considered an emerging technology which consists in subjecting the surface of the food to light wavelengths ranging from 200-280 nm, and it was found that the greatest germicidal effect is achieved at emissions of 254 nm. The dose used are 0.2 to 20 kJ/m2, and the distance between the product and the lamp varies from 10 to 40 cm. Microbial inactivation by ultraviolet light is produced by the direct absorption of ultraviolet energy by the microorganism, and a photochemical reaction resulting that changed the intracellular biochemical structure of the molecules (probably the nucleic acids) that are essential for the survival of the microorganism. In turn, it induces defense mechanisms in the metabolically active tissue of fruit and vegetables, causing the production of phytoalexins. This is useful as an alternative treatment to prolong the shelf life of products, because it requires a low investment, short exposure time and does not significantly affect the physicochemical and sensory characteristics of fresh fruits. In this review, the principles, factors and mechanisms of action affecting the antimicrobial activity and the application of ultraviolet light in fruit are discussed. In addition, the aspects that influence the effectiveness and impact of UV light on the microbial inactivation in whole or cut fruits, physicochemical changes that occur in these substrates once treated and some recent research in other food products are studied.

Palavras-chave : Non-thermal treatment; hormesis; safety; emerging technology; shelf life.

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