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Impact of Ultraviolet Processing on Food Composition

  • María LavillaEmail author
  • Amaia Lasagabaster
  • Iñigo Martínez-de-Marañón
Chapter

Abstract

Ultraviolet (UV) radiation comprises the wavelength from 100 to 400 nm in the spectrum of electromagnetic waves. Likewise, the ultraviolet spectrum can be distinguished between UV-A (400-315 nm), UV-B (315-280 nm), and UV-C (280-100 nm). Among the complete UV range, the UV-C radiation, and more specifically, the wavelength at 254 nm, has been demonstrated to achieve the highest germicidal effect. Indeed, UV-C radiation has been confirmed to be a useful tool to inactivate bacteria (including spores), viruses, yeast, molds, and parasites. This high effectivity is due to the absorption of this radiation by DNA/RNA and proteins, which provokes a loss of structure and subsequent malfunction. In this chapter, the impact of ultraviolet processing on food constituents was reviewed.

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • María Lavilla
    • 1
    Email author
  • Amaia Lasagabaster
    • 1
  • Iñigo Martínez-de-Marañón
    • 1
  1. 1.AZTI, Department of Food Quality, Safety and IdentityTechnological Park BizkaiaDerio (Bizkaia)Spain

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