Ultraviolet light-emitting diode (UV-LED) technology has emerged as a non-thermal and non-chemical treatment for preserving liquid fruit and vegetable foods. This technology uses ultraviolet light to interact with the food at different wavelengths, solving problems related to product stability, quality, and safety during storage. UV-LED treatment has been shown to affect microbe and enzyme inactivation, and it increases and improves retention of bioactive compounds. Moreover, computational simulations are a powerful and relevant tool that can be used optimize and improve the UV-LED process. Currently, there are a limited studies of this technology in liquid fruit and vegetable-based foods. This review gathers information on these food type and shows that it is a promising technology for the development of new products, is environmentally friendly, and does not require the addition of chemicals nor heat. This is relevant from an industrial perspective because maintaining the nutritional and organoleptic properties ensures better quality. However, due to the scarce information available on this type of food, further studies are needed.
Keywords: UV-LED (ultraviolet light-emitting-diode array); computational simulation; enzymes; liquid food; microorganisms; nutritional and functional properties.
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