Page 28 - FoodFocusThailand No.226 January 2025

SPECIAL FOCUS

Creation the alternative products by Inhibition of microorganisms using Far-UV
3D food printing Far-UV light refers to a specific range of ultraviolet light with
The technology of 3D food printing is advancing a wavelength of 222 nm, which is shorter than the conventional
rapidly, as evidenced by a seafood alternative company UV light typically used in various industries (254 nm). This emerging
in Vienna, Austria, which has launched the world's largest technology is gaining application in the food and agriculture
3D food printing facility. This facility boasts a production sectors. Because it is effective at disinfecting airborne and surface
capacity of 60 tons per month . The first product is "The microorganisms. Far-UV light does not penetrate human skin or eyes,
2
Filet," a salmon-analog fillet made from mycoprotein significantly reducing health risks and enhancing safety for workers in
derived from fungi. This ingredient is simple and highly production lines. The application of Far-UV technology presents a novel
nutritious, free from cholesterol, sugar, and gluten while approach to controlling environmental contamination during food
rich in omega-3 fatty acids, vitamins, and dietary fiber. production. It can be integrated with existing food safety practices to
In addition, the company has developed the world's first ensure a sanitized environment. Currently, Far-UV light instruments
vegan octopus product using 3D printing technology to are being developed to eliminate pathogens from surfaces and air,
combine fats with mycoprotein. This innovative approach such as air filtration systems in laboratories and conveyor belts in
3
mimics the texture and appearance of traditional squid, food processing . These systems can effectively destroy viruses,
making it suitable for individuals with seafood allergies. bacteria, and spores within seconds without the need for chemical
A key advantage of 3D food printing technology is its agents. The mechanism of Far-UV light involves breaking molecular
ability to rapidly improve appearance and customize food bonds within the proteins that constitute microbial cell structures,
products. resulting in inactive. Notably, it poses no threat to human cells,
Recently, a research team from Singapore has making it safe for exposure to skin and eyes. Moreover, Far-UV
developed a multi-ingredient 3D food printer that utilizes technology can control the spoilage in fruits before and after harvest,
a Y-shaped nozzle design to streamline the process of particularly for berries that are sensitive to fungal contamination,
switching between different ingredients. This innovative such as blueberries, strawberries, and raspberries. Compared to
nozzle features two inlets for simultaneously feeding two traditional UV methods, Far-UV offers several advantages, including
types of materials, such as a main ingredient and an energy efficiency, longer lifespan, and enhanced effectiveness against
additional component, allowing for precise control over a wide range of pathogens.
the mixture ratios and ingredient extrusion rates. The The integration of innovations and technologies in the food industry
single outlet of the nozzle ensures that the printed food plays a crucial role in enhancing production efficiency, reducing
maintains its desired shape and achieves a smooth environmental impact, and promoting sustainability. These technologies
texture without compromising the structural integrity or not only lower costs and utilize resources effectively but also address
appearance of the final product. It is beneficial for creating the needs of health-conscious consumers, thereby contributing to future
customized foods, especially for those with swallowing food security.
difficulties. The smaller diameter of the outlet effectively
regulates pressure and prevents backflow, which differs
from single-nozzle systems that often result in cracking
when multiple ingredients are arranged together. More Information Service Info C003

Safety of electron beam technology
Electron beam technology is a process that ข้้อมููลเพิ่่�มูเติ่มู / Additional Information
utilizes high-energy electrons to extend the shelf 1 DIAZYME NOLOIFF: เอนไซม์์สำำ�หรัับก�รัผลิิตเบียรั์ปรั�ศจ�กแอลิกอฮอลิ์
®
life of food without generating heat or using chemical แลิะเบียรั์แอลิกอฮอลิ์ตำ��ของบรัิษััทชั้ั�นนำ�ด้้�นนวััตกรัรัม์วััตถุุด้ิบ (IFF)
agents, often referred to as cold pasteurization. The ®
High-energy electron beams are produced by specialized DIAZYME NOLOIFF: enzyme for no- and low-alcohol beverages created
equipment known as electron accelerators rather than by International Flavors & Fragrances Inc (IFF).
by radioactive materials. When these electrons penetrate 2 Revo Foods: บรัิษััทสำต�รั์ทอัปด้้�นอ�ห�รัทะเลิจ�กพืืชั้
food, they ionize molecules and disrupt the DNA of Revo Foods: Food startup that provides 100% plant-based seafood.
microorganisms. For example, the high-energy electron 3 Sterilray, Inc: บรัิษััทผ้้พืัฒน�อุปกรัณ์์ฆ่่�เชั้ื�อขน�ด้ 222 น�โนเม์ตรั
at 2-5 MeV effectively inactivates pathogens such as Sterilray, Inc: the world leader and developer of 222 nm disinfection
Escherichia coli, Salmonella, and Listeria in meat, poultry,
and seafood without affecting the quality and temperature equipment.
of the food product. At higher energy levels, such as 10
MeV, electron beams can significantly reduce mold and เอกสารอ้างอ่ง / References
www.revo-foods.com
maintain the flavor profile of spices like pepper, cinnamon, www.sterilray.com
and cumin. This process is considered clean and www-foodinfotech-com.translate.goog/e-beam-radiation
sustainable compared to other irradiation methods, www.3dnatives.com/en/new-multi-ingredient-process-food-3d-printing-
such as gamma and X-ray radiation. Gamma radiation, 120720244/
www.vegconomist.com/printed-technology/revo-foods-3d-food-printing-
derived from isotopes like cobalt-60 and cesium-137, facility-vienna
poses storage challenges due to its continuous radiation www.aceingredients.com/the-innovations-and-emerging-applications-of-
emission. While X-rays are effective, they require tg-enzyme-in-food.html
complex safety precautions. Electron beam technology www.openpr.com/news/3753000/transglutaminase-industry-booms- with-7-4-
offers an advantage as it can be turned on and off as cagr-growth
www.globalfoodsafetyresource.com/from-uvc-to-far-uv-comparing-the-efficacy-
needed, allowing for better control of usage and safety-and-cost-of-uv-technologies-for-pathogen-control/
enhanced safety. www.foodengineeringmag.com/articles/102388-understanding- e-beam-effec
tiveness-in-food-safety-applications

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