ABSTRACT
Among the nonthermal technologies, ultraviolet (UV), and light-emitting diode (LED) methods utilize the light energy from 200 to 760 nm of wave-length to inactivate pathogenic microorganisms and undesirable enzymes in foods. These technologies have been predominantly utilized in treating beverages and solid food surfaces, and have received due acknowledgment by processors and consumers. The effectiveness of inactivation under UV and LED treatments depends largely on the source of enzymes and type of food matrices under investigation. Low penetration depth of light poses a major challenge to the utilization of the light-based methods in solid and/or semisolid foods. This chapter focuses on the scope of UV and LED technologies for inactivation of food enzymes.
