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) are characterized by their narrow-spectrum, non-thermal
photon emission, greater longevity, and energy-saving characteristics, which are better than …

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 …

Benefit deriving from the use of light is known since ancient time, but, only in the last
decades of twentieth century, we witnessed the rapid expansion of knowledge and …

Photodynamic inactivation is a phenomenon that has the potential to cause microbial
inactivation using visible light. It works on the principle that photosensitizers within the …

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 …

Major losses of fresh horticultural produce transpire during postharvest storage due to
prompt senescence and diseases. The traditional postharvest preservation techniques used …

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