ReviewFoods (Basel, Switzerland)2023
UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Influence of polyvinyl chloride (PVC) microplastic morphology on bacterial survival during thermal and ultraviolet-C inactivation in aqueous systems.Applied and environmental microbiology · 2026Article
- Postharvest Management of Fruits: Navigating the Affordability, Efficacy, and Non-Destructive Quality Evaluation of Thermal Versus Non-Thermal Interventions.Foods (Basel, Switzerland) · 2026Review
- Global Overview of the Use and Effectiveness of Ultraviolet C Technology in Fresh, Minimally Processed Apples and Apple Juice Over the Last 10 Years.Food science & nutrition · 2026Review
- The human breast milk microbiome: a landscape review of its composition, origins, and impact on infant health.Archives of microbiology · 2026Review
- Non-Thermal Plasma Technologies for Plant Virus Inactivation: Sources, Mechanisms, and Practical Applications.The plant pathology journal · 2026Review
- A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready-to-Eat Meats.Comprehensive reviews in food science and food safety · 2026Article
- Effects of 222 nm Far-UVC Light on Color and Lipid Oxidation in Ready-to-Eat Deli Ham and Turkey During Storage.Foods (Basel, Switzerland) · 2026Article
- Pre-Treatments Involving Aqueous Ozone and UV-C Light Can Be Used in Raisin Production to Decrease the Incidence ofFoods (Basel, Switzerland) · 2026Article
- Mechanisms of emerging technologies for inactivating foodborne viruses.Applied and environmental microbiology · 2025Review
- Investigation of the Effect of Ultraviolet Light Treatment on Enterobacterales and Salmonella spp. in Raw Chicken Products.Veterinary medicine and science · 2025Article
- Metagenomic Analysis of Raw Milk and the Inactivation of Foodborne Pathogens Using Ultraviolet-C.Foods (Basel, Switzerland) · 2025Article
- Comparison of Ultraviolet A, B and C Treatments in Preserving the Quality and Nutritional Integrity of Fresh-Cut Spinach.Foods (Basel, Switzerland) · 2025Article
- Exploring the Mechanisms of the Antioxidants BHA, BHT, and TBHQ in Hepatotoxicity, Nephrotoxicity, and Neurotoxicity from the Perspective of Network Toxicology.Foods (Basel, Switzerland) · 2025Article
- Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms.Current research in food science · 2025Article
- Impact of Metabolites from Foodborne Pathogens on Cancer.Foods (Basel, Switzerland) · 2024Review
- Exploration of Freshness Identification Method for Refrigerated Vegetables Based on Metabolomics.Metabolites · 2024Article
- Fluorescence of Intrinsic Milk Chromophores as a Novel Verification Method of UV-C Treatment of Milk.Foods (Basel, Switzerland) · 2024Article
- Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun).Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.