Pulsed light: a natural alternative to sulphites for processed fruits and vegetables

Sulphites are regulated food additives used as preservatives in foods to preserve their color and inhibit the growth of microorganisms effectively. However, sulphites are among Health Canada's priority allergens, and sensitive individuals may experience inflammatory reactions characterized by symptoms such as difficulty to breathe and/or swallow, rash and hives, dizziness, abdominal pains and anaphylactic reactions.

The aim of this project is to develop a natural alternative to sulphites, applied to apples and potatoes products, based on pulsed light. 

Pulsed light (PL) uses xenon lamps to produce a series of flashes with a spectrum that contains UV, visible and infrared light. Previous work has demonstrated the effectiveness of PL in preserving the color of food and in inhibiting the growth of microorganisms.

Our approach is to control browning by inactivating polyphenol oxidase, an enzyme whose main action is the browning of fruits and vegetables. We will also exploit the germicidal effect of UV, which is linked to their ability to denature the DNA of microorganisms, preventing their replication and thus causing their death.

Although the modes of action of the PL involved are known and already studied on a laboratory scale, important work is required to achieve the expected results on real matrices without altering the organoleptic quality of the products.

Ultimately, this technological innovation project will offer competitive advantages to our industrial partners by enabling them to market distinctive products.