The American Food Science and Technology Society (IFT), the National University of Singapore, and the Singapore Agricultural Food and Veterinary Authority (AVA) recently published a review article on the Comprehensive Reviews in Food Science and Food Safety. The advantages of LED technology compared with traditional technology, and proposed that LED is the most suitable reason for food anti-corrosion, eliminate pathogens and improve the source of nutrition.
LEDs can delay or accelerate the ripening of some fruits and help prevent food spoilage. In addition, LEDs are effective in eliminating harmful food-borne pathogens and are recognized for their non-heat treatment and lower risk of developing antimicrobial resistance. In post-harvest applications, LEDs not only delay degeneration but also improve nutrients.
Although LEDs have multiple efficiencies that can improve or maintain food quality overall, few studies have commented consumers on the acceptance of LED-treated foods. The authors of the above review articles emphasize that there is a need for more research and education in this area.
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