Development of microbial inhibitory technology for food preservation using natural ingredients and UV radiation

Overview

The proposed technology leverages natural ingredients combined with ultraviolet (UV) radiation to inhibit microbial growth in food products, ultimately aiming to extend their shelf life. This innovative approach targets specific microorganisms, ensuring the preservation of food quality and safety. The research is focused on identifying natural preservatives and optimizing their application through advanced processing methods, addressing the growing demand for clean-label food preservation solutions.

Technical specifications

• Natural preservatives: Identification and analysis of natural ingredients with antimicrobial properties, suitable for integration into food preservation processes.
• Ultraviolet radiation: Use of UV radiation as a non-thermal method to enhance microbial control, reducing spoilage and extending shelf life.
• Targeted microbial inhibition: Development of technology to selectively inhibit growth of harmful microorganisms while preserving beneficial flora in food products.
• Applications: Food groups targeted include perishable items where shelf life extension is critical.

Technology readiness level

The technology is at a Technology Readiness Level (TRL) 6, indicating that the concept has been demonstrated in a relevant environment. Future validation steps include further theoretical and experimental studies to refine the technology, as well as monitoring and analytical studies to ensure efficacy and safety in practical applications.