foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-1-4-10foodsyst-223Research ArticleСтатьиModern non-thermal method of processing plant raw materials used to increase its storabilityСовременные нетермические способы обработки растительного сырья, применяемые для увеличения его хранимоспособностиhttps://orcid.org/0000-0002-7857-6785ПосокинаН. Е.PosokinaN. E.

Посокина Наталья Евгеньевна — кандидат технических наук, заведующая лабораторией технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–926–367–75–07

Natalia E. Posokina, Candidate of Technical Sciences, Head of the Laboratory of Food Canning Technology

78, Shkolnaya str., Vidnoe, 142703, Moscow region

Tel.: +7–926–367–75–07

technol@vniitek.ruhttps://orcid.org/0000-0002-2336-1816ЗахароваА. И.ZakharovaA. I.

Захарова Анна Ивановна — научный сотрудник, лаборатория технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–926–367–75–07

Anna I. Zakharova, Researcher, Laboratory of Food Canning Technology

78, Shkolnaya str., Vidnoe, 142703, Moscow region

Tel.: +7–926–367–75–07

zakharova@vniitek.ruВсероссийский научно-исследовательский институт технологии консервированияРоссияRussian Research Institute of Canning TechnologyRussian Federation20230704202361410Copyright © Posokina N.E., Zakharova A.I., 20232023Посокина Н.Е., Захарова А.И.Posokina N.E., Zakharova A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/223

Along with thermal methods of processing plant raw materials, non-thermal processing methods have been actively developed in recent decades, which make it possible to preserve the qualitative characteristics of the initial raw materials to the maximum and increase the shelf life of the finished product. When using these methods, slight heating of the product can occur, for example, as in the processing by ultraviolet radiation (UVR). In the case of using such a type of processing as filtration, heating is completely absent; under the conditions of high pressure processing of the product (hereinafter HPP), a low temperature regime is observed. These methods are distinguished by minimizing the impact on the organoleptic characteristics of the finished product (texture, appearance, color, odor), as well as the preservation of micro- and macronutrients. The article discusses the main non-thermal methods of processing plant materials: high pressure (HPP), processing in a pulsed electric field (PEF), radioactive radiation, ultraviolet radiation (UVR), filtration. The advantages and factors hindering their widespread use on an industrial scale are noted. It is noted that high pressure, ultraviolet radiation and filtration to one degree or another are widely used in food production, while processing in a pulsed electric field and radioactive radiation are of extremely limited use due to the need to ensure the safety of processing for service  personnel. It should also be noted that processing only by non-thermal methods leads to a limited shelf life of finished products and often requires lower storage temperatures. If it is necessary to increase the shelf life, it makes sense to combine thermal and non-thermal processing methods, for example, microfiltration (ultrafiltration) of juice, bottling into consumer packaging, gentle pasteurization. The undoubted advantage of this combination can be a reduction in the thermal load on a product, since the initial microbiological contamination is reduced by filtration. And, as a result, we get a stably stored product with minimal quality loss and preserved native potential.

Наряду с термическими способами обработки растительного сырья в последние десятилетия активно развиваются нетермические методы обработки, позволяющие максимально сохранить качественные характеристики исходного сырья и увеличить сроки хранения готового продукта. При использовании данных методов может происходить незначительный нагрев продукта, например, как при обработке ультрафиолетовым излучением (УФИ). В случае применения такого вида обработки, как фильтрация, нагрев полностью отсутствует, в условиях обработки продукта высоким давлением (англ. High Pressure Processing, далее — HPP) соблюдается режим пониженных температур. Данные методы отличаются минимизацией воздействия на органолептические показатели готового продукта (текстура, внешний вид, цвет, запах), а также сохранением микро- и макронутриентов. В статье рассмотрены основные нетермические методы обработки растительного сырья: высокое давление (ВД), обработка в импульсном электрическом поле (PEF), радиоактивное излучение, ультрафиолетовое излучение (УФИ), фильтрация. Отмечены преимущества и факторы, сдерживающие их широкое применение в промышленных масштабах. Отмечено, что высокое давление, УФИ и фильтрация в той или иной степени имеют достаточно широкое применение при производстве продуктов питания, в то время как обработка в импульсном электрическом поле и радиоактивное излучение используются крайне ограниченно в силу необходимости обеспечения безопасности обработки для обслуживающего персонала. Следует также отметить, что обработка только нетермическими способами приводит к ограниченному сроку годности готовых продуктов и зачастую требует пониженных температур хранения. При необходимости увеличения сроков годности имеет смысл комбинирование термических и нетермических способов обработки. Например, микрофильтрация (ультрафильтрация) сока, розлив в потребительскую упаковку, щадящая пастеризация. Несомненным преимуществом такого сочетания может служить снижение термической нагрузки на продукт, т. к. исходная микробиологическая обсемененность снижена фильтрацией. И, как следствие, мы получаем стабильно хранящийся продукт с минимальными потерями качества и сохраненным нативным потенциалом.

растительное сырьевысокое давлениеимпульсные электрические полярадиоактивная обработкаУФИvegetable raw materialshigh pressurepulsed electric fieldsradioactive treatmentUV radiationСтатья подготовлена в рамках выполнения исследований по государственному заданию № FNEN-2019–00011 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.The article was published as part of the research topic No. FNEN-2019–00011 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesJackson, L. S., AI-Taher, F. (2022). Processing issues: acrylamide, furan, and trans fatty acids. Chapter in a book: Ensuring Global Food Safety: Exploring Global Harmonization. Academic Press, 2022. https://doi.org/10.1016/B978–0–12–816011–4.00021–5Jackson, L. S., AI-Taher, F. (2022). Processing issues: acrylamide, furan, and trans fatty acids. Chapter in a book: Ensuring Global Food Safety: Exploring Global Harmonization. Academic Press, 2022. https://doi.org/10.1016/B978–0–12–816011–4.00021–5Chiozzi, V., Agriopoulou, S., Varzakas, T. (2022). Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation, high hydrostatic pressure) technologies in food processing. Applied Sciences (Switzerland), 12(4), Article 2202. https://doi.org/10.3390/app12042202Chiozzi, V., Agriopoulou, S., Varzakas, T. (2022). Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation, high hydrostatic pressure) technologies in food processing. Applied Sciences (Switzerland), 12(4), Article 2202. https://doi.org/10.3390/app12042202Chacha, J.S., Zhang, L., Ofoedu, C.E., Suleiman, R.A., Dotto, J.M., Roobab, U. et al. (2021). Revisiting non-thermal food processing and preservation methods — action mechanisms, pros and cons: A technological update (2016–2021). Foods, 10(6), Article 1430 https://doi.org/10.3390/foods10061430Chacha, J.S., Zhang, L., Ofoedu, C.E., Suleiman, R.A., Dotto, J.M., Roobab, U. et al. (2021). Revisiting non-thermal food processing and preservation methods — action mechanisms, pros and cons: A technological update (2016–2021). Foods, 10(6), Article 1430 https://doi.org/10.3390/foods10061430Pingen, S., Sudhaus, N., Becker, A., Krischek, C., Klein, G. (2016). High pressure as an alternative processing step for ham production. Meat Science, 118, 22–27. https://doi.org/10.1016/j.meatsci.2016.03.014Pingen, S., Sudhaus, N., Becker, A., Krischek, C., Klein, G. (2016). High pressure as an alternative processing step for ham production. Meat Science, 118, 22–27. https://doi.org/10.1016/j.meatsci.2016.03.014Tsevdou, M., Eleftheriou, E., Taoukis, P. (2013) Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. Innovative Food Science and Emerging Technologies, 17, 144–152. https://doi.org/10.1016/j.ifset.2012.11.004Tsevdou, M., Eleftheriou, E., Taoukis, P. (2013) Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. Innovative Food Science and Emerging Technologies, 17, 144–152. https://doi.org/10.1016/j.ifset.2012.11.004Marangoni Junior, L., Cristianini, M., Padula, M., Anjos, C.A.R. (2019). Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages. Food Research International, 119, 920–930. https://doi.org/10.1016/j.foodres.2018.10.078Marangoni Junior, L., Cristianini, M., Padula, M., Anjos, C.A.R. (2019). Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages. Food Research International, 119, 920–930. https://doi.org/10.1016/j.foodres.2018.10.078Liu, H., Xu, Y., Zu, S., Wu, X., Shi, A., Zhang, J. et al. (2021). Effects of high hydrostatic pressure on the conformational structure and gel properties of myofibrillar protein and meat quality: A review. Foods, 10(8), Article 1872. https://doi.org/10.3390/foods10081872Liu, H., Xu, Y., Zu, S., Wu, X., Shi, A., Zhang, J. et al. (2021). Effects of high hydrostatic pressure on the conformational structure and gel properties of myofibrillar protein and meat quality: A review. Foods, 10(8), Article 1872. https://doi.org/10.3390/foods10081872Mahadevan, S., Karwe M. V. (2016). Effect of high-pressure processing on bioactive compounds. Food Engineering Series, 479–507. https://doi.org/10.1007/978–1–4939–3234–4_22Mahadevan, S., Karwe M. V. (2016). Effect of high-pressure processing on bioactive compounds. Food Engineering Series, 479–507. https://doi.org/10.1007/978–1–4939–3234–4_22Marciniak, A., Suwal, S., Naderi, N., Pouliot, Y., Doyen, A. (2018). Enhancing enzymatic hydrolysis of food proteins and- production of bioactive peptides using high hydrostatic pressure technology. Trends in Food Science and Technology, 80, 187–198. https://doi.org/10.1016/j.tifs.2018.08.013Marciniak, A., Suwal, S., Naderi, N., Pouliot, Y., Doyen, A. (2018). Enhancing enzymatic hydrolysis of food proteins and- production of bioactive peptides using high hydrostatic pressure technology. Trends in Food Science and Technology, 80, 187–198. https://doi.org/10.1016/j.tifs.2018.08.013Wang, B., Liu, F., Luo, S., Li, P., Mu, D., Zhao, Y. et al. (2019). Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology, 12(2), 220–227. https://doi.org/10.1007/s11947–018–2205–3Wang, B., Liu, F., Luo, S., Li, P., Mu, D., Zhao, Y. et al. (2019). Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology, 12(2), 220–227. https://doi.org/10.1007/s11947–018–2205–3O’Reilly, C., Kelly, L.A., Murphy, M.P., Beresford, P.T. (2001). High pressure treatment: Applications in cheese manufacture and ripening. Trends in Food Science and Technology, 12(2), 51–59. https://doi.org/10.1016/s0924–2244(01)00060–7O’Reilly, C., Kelly, L.A., Murphy, M.P., Beresford, P.T. (2001). High pressure treatment: Applications in cheese manufacture and ripening. Trends in Food Science and Technology, 12(2), 51–59. https://doi.org/10.1016/s0924–2244(01)00060–7Oliveira, F.A.D, Neto, O.C., Santos, L.M.R.D., Ferreira, E.H.R., Rosenthal, A. (2017). Effect of high pressure on fish meat quality — A review. Trends in Food Science and Technology, 66, 1–19. https://doi.org/10.1016/jtifs.2017.04.014Oliveira, F.A.D, Neto, O.C., Santos, L.M.R.D., Ferreira, E.H.R., Rosenthal, A. (2017). Effect of high pressure on fish meat quality — A review. Trends in Food Science and Technology, 66, 1–19. https://doi.org/10.1016/j.tifs.2017.04.014Butz, P., Fernandez Garcıa, F., Lindauer, R., Dieterich, S., Bognar, A., Tauscher, B. (2003). Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering, 56(2–3), 233–236. https://doi.org/10.1016/s0260–8774(02)00258–3Butz, P., Fernandez Garcıa, F., Lindauer, R., Dieterich, S., Bognar, A., Tauscher, B. (2003). Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering, 56(2–3), 233–236. https://doi.org/10.1016/s0260–8774(02)00258–3Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., Oey, I. (2017). Investigating consumers’ perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science and Technology, 52(12), 2564–2571. https://doi.org/10.1111/ijfs.13542Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., Oey, I. (2017). Investigating consumers’ perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science and Technology, 52(12), 2564–2571. https://doi.org/10.1111/ijfs.13542Kim, Y.-S., Park, S.-J., Cho, Y.-H., Park, J. (2001). Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice. Journal of Food Science, 66(9), 1355–1360. https://doi.org/10.1111/j.1365–2621.2001.tb15214.xKim, Y.-S., Park, S.-J., Cho, Y.-H., Park, J. (2001). Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice. Journal of Food Science, 66(9), 1355–1360. https://doi.org/10.1111/j.1365–2621.2001.tb15214.xDede, S., Alpas, H., Bayındırlı, A. (2007). High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety. Journal of the Science of Food and Agriculture, 87(5), 773–782. https://doi.org/10.1002/jsfa.2758Dede, S., Alpas, H., Bayındırlı, A. (2007). High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety. Journal of the Science of Food and Agriculture, 87(5), 773–782. https://doi.org/10.1002/jsfa.2758Melse-Boonstra, A., Verhoef, P., Konings, E.J.M., Van Dusseldorp, M., Matser, A., Hollman, P.C.H. et al. (2002). Influence of processing on total, monoglutamate and polyglutamate folate contents of leeks, cauliflower, and green beans. Journal of Agricultural and Food Chemistry, 50(12), 3473–3478. https://doi.org/10.1021/jf0112318Melse-Boonstra, A., Verhoef, P., Konings, E.J.M., Van Dusseldorp, M., Matser, A., Hollman, P.C.H. et al. (2002). Influence of processing on total, monoglutamate and polyglutamate folate contents of leeks, cauliflower, and green beans. Journal of Agricultural and Food Chemistry, 50(12), 3473–3478. https://doi.org/10.1021/jf0112318Huang, H.-W., Wu, S.-J., Lu, J.-K., Shyu, Y.-T., Wang, C.-Y. (2017). Current status and future trends of high-pressure processing in food industry. Food Control, 72, 1–8. https://doi.org/10.1016/j.foodcont.2016.07.019Huang, H.-W., Wu, S.-J., Lu, J.-K., Shyu, Y.-T., Wang, C.-Y. (2017). Current status and future trends of high-pressure processing in food industry. Food Control, 72, 1–8. https://doi.org/10.1016/j.foodcont.2016.07.019Jin, T.Z., Zhang, H.Q. (2020). Pulsed electric fields for pasteurization: Food safety and shelf life. Food Engineering Series, 553–577. https://doi.org/10.1007/978–3–030–42660–6_21Jin, T.Z., Zhang, H.Q. (2020). Pulsed electric fields for pasteurization: Food safety and shelf life. Food Engineering Series, 553–577. https://doi.org/10.1007/978–3–030–42660–6_21Guerrero-Beltran, J.A., Welti-Chanes, J. (2016). Pulsed electric fields. Chapter in a book: Encyclopedia of Food and Health, Academic Press, 2016. https://doi.org/10.1016/b978–0–12–384947–2.00579–1Guerrero-Beltran, J.A., Welti-Chanes, J. (2016). Pulsed electric fields. Chapter in a book: Encyclopedia of Food and Health, Academic Press, 2016. https://doi.org/10.1016/b978–0–12–384947–2.00579–1Jadhav, H.B., Annapure, U.S., Deshmukh, R.R. (2021). Non-thermal technologies for food processing. Frontiers in Nutrition, 8, Article 657090. https://doi.org/10.3389/fnut.2021.657090Jadhav, H.B., Annapure, U.S., Deshmukh, R.R. (2021). Non-thermal technologies for food processing. Frontiers in Nutrition, 8, Article 657090. https://doi.org/10.3389/fnut.2021.657090Mendes-Oliveira, G., Jin, T.Z., Campanella, O.H. (2020). Modeling the inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density. Journal of Food Engineering, 282, Article 110001. https://doi.org/10.1016/j.jfoodeng.2020.110001Mendes-Oliveira, G., Jin, T.Z., Campanella, O.H. (2020). Modeling the inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density. Journal of Food Engineering, 282, Article 110001. https://doi.org/10.1016/j.jfoodeng.2020.110001Shamsi, K., Sherkat, F. (2009). Application of pulsed electric field in non-thermal processing of milk. Asian Journal of Food and Agro-Industry, 2(03), 216–244.Shamsi, K., Sherkat, F. (2009). Application of pulsed electric field in non-thermal processing of milk. Asian Journal of Food and Agro-Industry, 2(03), 216–244.Bhattacharjee, C., Saxena, V. K., Dutta, S. (2019). Novel thermal and nonthermal processing of watermelon juice. Trends in Food Science and Technology, 93, 234–243. https://doi.org/10.1016/j.tifs.2019.09.015Bhattacharjee, C., Saxena, V. K., Dutta, S. (2019). Novel thermal and nonthermal processing of watermelon juice. Trends in Food Science and Technology, 93, 234–243. https://doi.org/10.1016/j.tifs.2019.09.015Koubaa, M., Barba, F.J, Bursać Kovačević, D., Putnik, P., Santos, M.D., Queirós R. P., et al. (2018). Pulsed electric field processing of fruit juices. Chapter in a book: Fruit Juices: Extraction, Composition, Quality and Analysis. Academic Press, 2018. https://doi.org/10.1016/B978–0–12–802230–6.00022–9Koubaa, M., Barba, F.J, Bursać Kovačević, D., Putnik, P., Santos, M.D., Queirós R. P., et al. (2018). Pulsed electric field processing of fruit juices. Chapter in a book: Fruit Juices: Extraction, Composition, Quality and Analysis. Academic Press, 2018. https://doi.org/10.1016/B978–0–12–802230–6.00022–9Wibowo, S., Essel, E. A., De Man, S., Bernaert, N., Van Droogenbroeck, B., Grauwet, T., et al. (2019). Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. Innovative Food Science and Emerging Technologies, 54, 64–77. https://doi.org/10.1016/j.ifset.2019.03.004Wibowo, S., Essel, E. A., De Man, S., Bernaert, N., Van Droogenbroeck, B., Grauwet, T., et al. (2019). Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. Innovative Food Science and Emerging Technologies, 54, 64–77. https://doi.org/10.1016/j.ifset.2019.03.004Timmermans, R.A.H., Mastwijk, H.C., Berendsen, L.B.J.M., Nederhoff, A.L., Matser, A.M., Van Boekel, M.A.J.S. et al. (2019). Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice. International Journal of Food Microbiology, 298, 63–73. https://doi.org/10.1016/j.ijfoodmicro.2019.02.015Timmermans, R.A.H., Mastwijk, H.C., Berendsen, L.B.J.M., Nederhoff, A. L., Matser, A.M., Van Boekel, M.A.J.S. et al. (2019). Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice. International Journal of Food Microbiology, 298, 63–73. https://doi.org/10.1016/j.ijfoodmicro.2019.02.015Roobab, U., Abida, A., Chacha, J.S., Athar, A., Madni, G.M., Ranjha, M.M.A.N. et al. (2022) Applications of innovative non-thermal pulsed electric field technology in developing safer and healthier fruit juices. Molecules, 27(13), Article 4031. https://doi.org/10.3390/molecules27134031Roobab, U., Abida, A., Chacha, J.S., Athar, A., Madni, G.M., Ranjha, M.M.A.N. et al. (2022) Applications of innovative non-thermal pulsed electric field technology in developing safer and healthier fruit juices. Molecules, 27(13), Article 4031. https://doi.org/10.3390/molecules27134031Salehi, F. (2020). Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. International Journal of Food Properties, 23(1), 1036–1050. https://doi.org/10.1080/10942912.2020.1775250Salehi, F. (2020). Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. International Journal of Food Properties, 23(1), 1036–1050. https://doi.org/10.1080/10942912.2020.1775250Rodrigo, D., Martinez, A., Harte, F., Barbosa-Canovas, G., Rodrigo, M. (2001). Study of inactivation of kactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: Comparison of inactivation kinetics models. Journal of Food Protection, 64(2), 259–263. https://doi.org/10.4315/0362–028X-64.2.259Rodrigo, D., Martinez, A., Harte, F., Barbosa-Canovas, G., Rodrigo, M. (2001). Study of inactivation of kactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: Comparison of inactivation kinetics models. Journal of Food Protection, 64(2), 259–263. https://doi.org/10.4315/0362–028X-64.2.259Aguilo-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. (2008). Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat. European Food Research and Technology, 227(2), 599–606. https://doi.org/10.1007/s00217–007–0761–2Aguilo-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. (2008). Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat. European Food Research and Technology, 227(2), 599–606. https://doi.org/10.1007/s00217–007–0761–2Ortega-Rivas, E. (2011). Critical issues pertaining to application of pulsed electric fields in microbial control and quality of processed fruit juices. Food and Bioprocess Technology, 4(4), 631–645. https://doi.org/10.1007/s11947–009–0231-xOrtega-Rivas, E. (2011). Critical issues pertaining to application of pulsed electric fields in microbial control and quality of processed fruit juices. Food and Bioprocess Technology, 4(4), 631–645. https://doi.org/10.1007/s11947–009–0231-xSharma, P., Sharma, S. R., Mittal, T. C. (2020). Effects and application of ionizing radiation on fruits and vegetables: A review. Journal of Agricultural Engineering, 57(2), 97–126.Sharma, P., Sharma, S. R., Mittal, T. C. (2020). Effects and application of ionizing radiation on fruits and vegetables: A review. Journal of Agricultural Engineering, 57(2), 97–126.Barbosa-Canovas, G.V., Bermúdez-Aguirre, D. (2010). Novel food processing technologies and regulatory hurdles. Chapter in a book: Ensuring Global Food Safety, Academic Press, 2010. https://doi.org/10.1016/B978–0–12–374845–4.00016–3Barbosa-Canovas, G.V., Bermúdez-Aguirre, D. (2010). Novel food processing technologies and regulatory hurdles. Chapter in a book: Ensuring Global Food Safety, Academic Press, 2010. https://doi.org/10.1016/B978–0–12–374845–4.00016–3Mendonca A. F., Daraba, A. (2014). Non-thermal processing: Irradiation. Chapter in a book: Encyclopedia of Food Microbiology: Second Edition, Academic Press, 2014. https://doi.org/10.1016/b978–0–12–384730–0.00399–2Mendonca A. F., Daraba, A. (2014). Non-thermal processing: Irradiation. Chapter in a book: Encyclopedia of Food Microbiology: Second Edition, Academic Press, 2014. https://doi.org/10.1016/b978–0–12–384730–0.00399–2Boylston, T.D., Reitmeier, C. A., Moy, J. H., Mosher, G. A., Taladriz, L. (2002). Sensory quality and nutrient composition of three hawaiian fruits treated by X-irradiation. Journal of Food Quality, 25(5), 419–433. https://doi.org/10.1111/j.1745–4557.2002.tb01037.xBoylston, T.D., Reitmeier, C. A., Moy, J. H., Mosher, G. A., Taladriz, L. (2002). Sensory quality and nutrient composition of three hawaiian fruits treated by X-irradiation. Journal of Food Quality, 25(5), 419–433. https://doi.org/10.1111/j.1745–4557.2002.tb01037.xAlonso, M., Palou, L., Ángel del Rio, M. A., Jacas, J.-A. (2007). Effect of X-ray irradiation on fruit quality of clementine mandarin cv. ‘Clemenules’. Radiation Physics and Chemistry, 76(10), 1631–1635. https://doi.org/10.1016/j.radphyschem.2006.11.015Alonso, M., Palou, L., Ángel del Rio, M. A., Jacas, J.-A. (2007). Effect of X-ray irradiation on fruit quality of clementine mandarin cv. ‘Clemenules’. Radiation Physics and Chemistry, 76(10), 1631–1635. https://doi.org/10.1016/j.radphyschem.2006.11.015Fan, X., Niemera, B. A, Mattheis, J. E., Zhuang, H., Olson, D. W. (2006). Quality of fresh-cut apple slices as affected by low-dose ionizing radiation and calcium ascorbate treatment. Journal of Food Science, 70(2), S143-S148. https://doi.org/10.1111/j.1365–2621.2005.tb07119.xFan, X., Niemera, B. A, Mattheis, J. E., Zhuang, H., Olson, D. W. (2006). Quality of fresh-cut apple slices as affected by low-dose ionizing radiation and calcium ascorbate treatment. Journal of Food Science, 70(2), S143-S148. https://doi.org/10.1111/j.1365–2621.2005.tb07119.xMcDonald, H., Arpaia, M., Caporaso, F., Obenland, D., Were, L., Rakovski, C. et al. (2013). Effect of gamma irradiation treatment at phytosanitary dose levels on the quality of ‘Lane Late’ navel oranges. Postharvest Biology and Technology, 86, 91–99. https://doi.org/10.1016/j.postharvbio.2013.06.018McDonald, H., Arpaia, M., Caporaso, F., Obenland, D., Were, L., Rakovski, C. et al. (2013). Effect of gamma irradiation treatment at phytosanitary dose levels on the quality of ‘Lane Late’ navel oranges. Postharvest Biology and Technology, 86, 91–99. https://doi.org/10.1016/j.postharvbio.2013.06.018Chawla, A., Lobacz, A., Tarapata, J., Zulewska, J. (2021). UV light application as a mean for disinfection applied in the dairy industry. Applied Scences (Switzerland), 11(16), Article 7285. https://doi.org/10.3390/app11167285Chawla, A., Lobacz, A., Tarapata, J., Zulewska, J. (2021). UV light application as a mean for disinfection applied in the dairy industry. Applied Scences (Switzerland), 11(16), Article 7285. https://doi.org/10.3390/pp11167285Priyadarshini, A., Rajauria, G., O’Donnell, C., Tiwari, B. (2019). Emerging food processing technologies and factors impacting their industrial adoption. Critical Reviews in Food Science and Nutrition, 59(19), 3082–3101. https://doi.org/10.1080/10408398.2018.1483890Priyadarshini, A., Rajauria, G., O’Donnell, C., Tiwari, B. (2019). Emerging food processing technologies and factors impacting their industrial adoption. Critical Reviews in Food Science and Nutrition, 59(19), 3082–3101. https://doi.org/10.1080/10408398.2018.1483890Lo´pez-Malo, A., Palou, E. (2004). Ultraviolet light and food preservation. Chapter in a book: Novel Food Processing Technologies. CRC Press, 2004.Lo´pez-Malo, A., Palou, E. (2004). Ultraviolet light and food preservation. Chapter in a book: Novel Food Processing Technologies. CRC Press, 2004.Шишкина, Н.С., Карастоянова, О.В., Коровкина, Н.В., Федянина, Н.И. (2020). Комплексная технология хранения растительной продукции с применение УФ-излучения. Все о мясе, 5S, 407–411. https://doi.org/10.21323/2071–2499–2020–5S-407–411Shishkina, N.S., Karastoyanova, O.V., Korovkina, N.V., Fedyanina, N.I. (2020). Complex technology for storing plant products using UV radiation. Vsyo o Myase, 5S, 407–411. https://doi.org/10.21323/2071–2499–2020–5S-407–411Elmnasser, N., Guillou, S., Leroi, F., Orange, N., Bakhrouf, A., Federighi, M. (2007). Pulsed-light system as a novel food decontamination technology: A review. Canadian Journal of Microbiology, 53(7), 813–821. https://doi.org/10.1139/W07–042Elmnasser, N., Guillou, S., Leroi, F., Orange, N., Bakhrouf, A., Federighi, M. (2007). Pulsed-light system as a novel food decontamination technology: A. review. Canadian Journal of Microbiology, 53(7), 813–821. https://doi.org/10.1139/W07–042Schmalwieser, A.W., Weihs, P., Schauberger, G. (2018). UV effects on living organisms. Chapter in a book: Encyclopedia of Sustainability Science and Technology. Springer, New York, 2018. https://doi.org/10.1007/978–1–4939–2493–6_454–3Schmalwieser, A.W., Weihs, P., Schauberger, G. (2018). UV effects on living organisms. Chapter in a book: Encyclopedia of Sustainability Science and Technology. Springer, New York, 2018. https://doi.org/10.1007/978–1–4939–2493–6_454–3Soni, A., Oey, I., Silcock, P., Bremer, P. (2016). Bacillus spores in the food industry: A review on resistance and response to novel inactivation technologies. Comprehensive Reviews in Food Science and Food Safety, 15(6), 1139–1148. https://doi.org/10.1111/1541–4337.12231Soni, A., Oey, I., Silcock, P., Bremer, P. (2016). Bacillus spores in the food industry: A review on resistance and response to novel inactivation technologies. Comprehensive Reviews in Food Science and Food Safety, 15(6), 1139–1148. https://doi.org/10.1111/1541–4337.12231Nicholson, W. L., Galeano, B. (2003). UV resistance of Bacillus anthracis spores revisited: Validation of Bacillus subtilis spores as UV surrogates for spores of B. anthracis Sterne. Applied and Environmental Microbiology, 69(2), 1327–1330. https://doi.org/10.1128/AEM.69.2.1327–1330.2003Nicholson, W. L., Galeano, B. (2003). UV resistance of Bacillus anthracis spores revisited: Validation of Bacillus subtilis spores as UV surrogates for spores of B. anthracis Sterne. Applied and Environmental Microbiology, 69(2), 1327–1330. https://doi.org/10.1128/AEM.69.2.1327–1330.2003Myasnik, M., Manasherob, R., Ben-Dov, E., Zaritsky, A., Margalith, Y., Barak, Z. (2001). Comparative sensitivity to UV-B radiation of two Bacillus thuringiensis subspecies and other Bacillus sp. Current Microbiology, 43(2), 140–143. https://doi.org/10.1007/s002840010276Myasnik, M., Manasherob, R., Ben-Dov, E., Zaritsky, A., Margalith, Y., Barak, Z. (2001). Comparative sensitivity to UV-B radiation of two Bacillus thuringiensis subspecies and other Bacillus sp. Current Microbiology, 43(2), 140–143. https://doi.org/10.1007/s002840010276Setlow, P. (2006). Spores of Bacillus subtilis: Their resistance to and killing by radiation, heat and chemicals. Journal Applied Microbiology, 101(3), 514–525. https://doi.org/10.1111/j.1365–2672.2005.02736.xSetlow, P. (2006). Spores of Bacillus subtilis: Their resistance to and killing by radiation, heat and chemicals. Journal Applied Microbiology, 101(3), 514–525. https://doi.org/10.1111/j.1365–2672.2005.02736.xCsapo, J., Prokischv, J., Albert, C., Sipos, P. (2019). Effect of UV light on food quality and safety. Acta Universitatis Sapientiae, Alimentaria, 12(1), 21–41. https://doi.org/10.2478/ausal-2019–0002Csapo, J., Prokischv, J., Albert, C., Sipos, P. (2019). Effect of UV light on food quality and safety. Acta Universitatis Sapientiae, Alimentaria, 12(1), 21–41. https://doi.org/10.2478/ausal-2019–0002Koutchma, T. (2009). Advances in ultraviolet light technology for nonthermal processing of liquid foods. Food and Bioprocess Technology, 2(2), 138–155. https://doi.org/10.1007/s11947–008–0178–3Koutchma, T. (2009). Advances in ultraviolet light technology for nonthermal processing of liquid foods. Food and Bioprocess Technology, 2(2), 138–155. https://doi.org/10.1007/s11947–008–0178–3Afendi, N. A., Shah, N.N.A.K. (2022). Impact of UV–C assisted drying treatment on the quality of Malaysian stingless bee honey. Advances in Agricultural and Food Research Journal, 3(2), Article a0000306. https://doi.org/10.36877/aafrj.a0000306Afendi, N. A., Shah, N.N.A.K. (2022). Impact of UV–C assisted drying treatment on the quality of Malaysian stingless bee honey. Advances in Agricultural and Food Research Journal, 3(2), Article a0000306. https://doi.org/10.36877/aafrj.a0000306

The authors declare that there are no conflicts of interest present.