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

As an innovative non-antibiotic approach, antimicrobial blue light in the spectrum of 400–
470 nm has demonstrated its intrinsic antimicrobial properties resulting from the presence of …

Light‐emitting diodes (LEDs) possess unique properties that are highly suitable for several
operations in the food industry. Such properties include low radiant heat emissions; high …

The recent outbreak of COVID-19, which continues to ravage communities with high death
tolls and untold psychosocial and catastrophic economic consequences, is a vivid reminder …

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 …

It is shown that exposure of suspensions of gram-positive Staphylococcus aureus, gram-
negative Escherichia coli and yeast-like fungi Candida albicans to laser radiation of blue …

Light at wavelength 405 nm is an effective bactericide. Previous studies showed that
exposing mammalian cells to 405 nm light at 36 J/cm 2 (a bactericidal dose) had no …

Visible light has strong disinfectant properties, a fact that is not well known in comparison to
the antibacterial properties of UV light. This review compiles the published data on bacterial …

Due to the globally observed increase in antibiotic resistance of bacterial pathogens and the
simultaneous decline in new antibiotic developments, the need for alternative inactivation …

Blue light primarily exhibits antimicrobial activity through the activation of endogenous
photosensitizers, which leads to the formation of reactive oxygen species that attack …