Microgreens have gained increasing popularity as food ingredients in recent years because
of their high nutritional value and diverse sensorial characteristics. Microgreens are edible …

The design of novel and functional foods is a major driver of innovation in the food industry,
which strives to meet consumer's rising demand and expectations for healthy foods. In …

Vibrio parahaemolyticus is the leading pathogen in seafoods. This study established the
efficient blue light-emitting diode (LED) photodynamic inactivation (PDI) to eradicate Vibrio …

The photodynamic inactivation (PDI) is a novel and effective nonthermal inactivation
technology. This review provides a comprehensive overview on the bactericidal ability of …

Photodynamic inactivation (PDI) is a promising and effective non-thermal sterilization
technology. This study aimed to construct the enhanced antibacterial and anti-biofilm blue …

Background Foodborne illnesses caused by pathogenic microorganisms, food loss and
waste caused by spoilage microorganisms, and the occurrence of antibiotic-resistant …

SARS-CoV-2 is a single-stranded RNA virus classified in the family Coronaviridae. In this
review, we summarize the literature on light-based (UV, blue, and red lights) sanitization …

This study evaluated the antibacterial effect of 405±5 nm light emitting diode (LED)
illumination against four Salmonella serovars on fresh-cut papaya and on fruit quality at …

Photodynamic inactivation (PDI) is a novel light-based technology that has been widely
studied for the inactivation of microorganisms. This non-thermal treatment requires the …

Light-emitting diode (LED) technology is an emerging nonthermal food processing
technique that utilizes light energy with wavelengths ranging from 200 to 780 nm …