Pulsed Light Technology: Is it Sustainable?

Abstract

Abstract Pulsed light is a non-thermal method that was initially researched for microbial inactivation using high-power, broad-spectrum light pulses, with the UV-C light portion being the most lethal. This method was introduced to the Western hemisphere with the Hiramoto US patent in 1984 and was developed by PurePulse Technologies. It obtained the FDA approval for food use in 1996 and has been under continuous study and testing by academic institutions since 1998. It is linked to sustainable development goals 2, 3, 6, and 12, but its relation to goal 13 is particularly important, although hindered by lack of data. While numerous applications beyond microbial inactivation have been developed, only two are currently used industrially, namely, the decontamination of food contact surfaces for packaging and the enhancement of vitamin D concentration in edible fungi. Other potential applications include enzyme inactivation, phytochemical synthesis, water pollutant degradation, protein allergen inactivation, mycotoxin inactivation, modification of functional properties of proteins, and starch modification. The main advantage of pulsed light is its rapid effects although it is limited to surfaces and transparent liquids. Further refinement of dosimetry should facilitate the easier scaling up of laboratory results to more industrial applications. Information © The Author 2024