UV light can improve nutritional quality of liquid products

Ultraviolet light is one of these emerging solutions being used in food technology as a physical preservation method in food processing to purify microbiologically sensitive liquids such as wine, fruit juice and milk.

This is according to US-based research scientist and world-renowned ultraviolet light in food technology expert, Dr Tatiana Koutchma, who was recently hosted by SurePure, the global patent holders of the world's first UV-C photopurification turbulator technology, to lecture the Microbiology Research Group students at the University of the Western Cape on the benefits of novel processing technologies other than heat, including UV light.

She says that the use of UV light can not only lower microbial infestation and obviate chemical degradation of foods and the environment, but that it can improve the functionality of food, too, by enhancing fruit phenols and preserving antioxidants.

Technique is non-thermal

Koutchma says that UV light technology offers the food industry novel processes that can be used in various applications. "Starting mainly as a safety technology to reduce microbial contamination in water and air, UV light can serve as a reliable technique to improve the safety of food production. As a preservation technology, UV light is one of a few techniques that are purely non-thermal."

She points out that UV light is quickly emerging as a technology that is universal because it can improve microbial, toxicological and chemical safety of clear, semi-transparent and opaque liquids. Additionally, both Newtonian and non-Newtonian or thick fluids can be treated. Due to the unique interaction of UV photons with food compounds, she says that absorbed UV light can actually improve nutritional quality of raw liquid products such as milk or fresh juices.

UV used to purify sensitive liquids

"UV technology is one of the novel technologies closest to commercial acceptance for disinfecting consumer beverages," she adds. "UV photopurification technology is close to being accepted internationally as an adjunct to pasteurisation in the dairy industry and is already being used as an alternative to purify other microbiologically sensitive liquids such as wine, and fruit juice," she adds.

"In my experience, SurePure is the only company in the world who has specifically focused on offering food processors real non-thermal solutions to treat a broad range of fluid ingredients, drinks and beverages, and finished fluid products," says Koutchma.

"In the last decade UV technology has been carving its niche and the innovative use of UV light for food applications grows worldwide," she says. "Every food processing facility can benefit from using UV light for food safety purposes through disinfection of air and water, decontamination of non-food contact and food contact surfaces, and recently pasteurisation of liquid foods and beverages with low UV light transmittance."