In an era where the demand for fresh and safe seafood is surging worldwide, groundbreaking research is pushing the boundaries of food preservation technologies. A recent study published in Food Science and Biotechnology unveils the remarkable potential of intense pulsed light (IPL) to enhance fish quality by targeting both microbial contamination and biochemical degradation post-harvest. This innovative approach could revolutionize the seafood industry by simultaneously extending shelf life and ensuring safety without compromising nutritional value.
The research team, led by Ryu, DH and colleagues, embarks on a meticulous exploration of IPL—a cutting-edge non-thermal food processing technology. Unlike traditional heat-based sterilization methods that often degrade texture and nutrients, IPL utilizes short bursts of high-intensity light to inactivate pathogens on food surfaces. This method promises a rapid, chemical-free alternative that preserves the delicate qualities of raw fish, a product notoriously perishable due to its high water and nutrient content.
Central to the study’s novelty is its dual focus: not only does IPL achieve microbial inactivation, but it also modulates ATP degradation within fish muscle tissue. ATP (adenosine triphosphate) is a critical biochemical marker. Its breakdown postmortem triggers rigor mortis and subsequent textural changes that consumers often find undesirable. By controlling ATP degradation, IPL treatment could maintain fish freshness more effectively than current preservation techniques.
The researchers conducted comprehensive analyses comparing untreated fish samples with those subjected to various IPL treatment intensities. Microbial counts were significantly reduced in treated samples, indicating IPL’s robust sterilizing capability. Simultaneously, biochemical assays revealed a slower decline in ATP levels, suggesting IPL retards enzymatic activities responsible for muscle stiffening and spoilage. This dual action was unprecedented in previous food preservation research.
Underlying the IPL technology is an ingenious mechanism: intense light pulses induce localized photothermal and photochemical effects on microbial DNA and proteins, damaging cellular components critical for survival. However, due to the ultra-short exposure duration, these pulses do not generate heat accumulation to spoil the fish tissue itself, maintaining sensory attributes such as flavor, texture, and color. The study meticulously measured these parameters post-treatment, confirming no detectable quality loss.
Moreover, the IPL apparatus harnesses broadband light spectrum, primarily in the visible and UV ranges, optimized to penetrate fish surfaces efficiently while being energy-efficient. Researchers adjusted pulse duration, frequency, and intensity to identify ideal treatment conditions that maximize microbial kill rates without triggering oxidative damage to lipids and proteins within the muscle. This optimization is vital for scaling IPL for industrial applications.
The preservation of fish freshness through biochemical control, particularly ATP degradation modulation, is a striking advancement. Current preservation methods largely rely on low-temperature storage, which slows microbial growth but cannot halt enzymatic ATP breakdown responsible for texture deterioration. The IPL treatment introduces a proactive way to slow these biological processes, extending the commercialization window for fresh fish products.
Intriguingly, the study also highlights IPL’s potential antiviral effects, a critical consideration given the increasing concerns over foodborne viral pathogens. Though microbial inactivation was the primary focus, preliminary data suggest that specific wavelengths of IPL can impair viral particles on fish surfaces, adding another layer of safety assurance for consumers.
Implementing IPL technology within seafood processing chains could reduce reliance on chemical preservatives and freezing, both of which carry environmental and sensory drawbacks. The technology’s non-thermal nature also aligns with clean-label consumer trends favoring minimally processed foods free from additives. From a sustainability perspective, IPL treatments offer energy savings and lower carbon footprints compared to refrigeration-intensive methods.
The findings bear profound implications for public health, food safety regulations, and global fish supply chains. By mitigating microbial spoilage and biochemical degradation, IPL-treated fish could remain on shelves longer, reducing food waste substantially. This is particularly crucial for regions lacking cold chain infrastructure, where fish spoilage rates are alarmingly high, exacerbating food insecurity and economic losses.
Further research is warranted to fully elucidate IPL’s effects on diverse fish species, varying fat contents, and complex muscle compositions. Understanding long-term storage dynamics post-IPL treatment will also be essential to formulate industrial protocols. Additionally, consumer sensory acceptance studies are paramount to ensure that IPL-treated fish meet market expectations in taste and appearance.
The study by Ryu, DH and team epitomizes the intersection of food science innovation and technological advancement, demonstrating how novel light-based sterilization can simultaneously target microbial safety and molecular freshness indicators in seafood. As the global food industry grapples with the dual challenge of feeding a growing population and reducing wastage, IPL emerges as a promising tool that could redefine freshness standards.
In conclusion, intense pulsed light represents a paradigm shift in fish preservation strategies. Its ability to inactivate microbes rapidly while controlling internal biochemical decay mechanisms offers an unprecedented combined approach. When integrated into modern seafood processing, IPL has the potential to enhance product quality, extend shelf life, and improve consumer safety, all while aligning with sustainability and clean-label priorities that increasingly shape food technology development.
This breakthrough work opens exciting avenues for future application of photonic technologies in food safety and quality control. As industries adopt IPL-enabled systems, the implications extend far beyond seafood, envisioning a wider array of perishable foods benefiting from non-thermal, residue-free preservation techniques. The dawn of intense pulsed light treatment thus signals a luminous future for food security and quality assurance worldwide.
Subject of Research: Preserving fish quality through intense pulsed light treatment targeting microbial inactivation and ATP degradation control.
Article Title: Preserving fish quality through intense pulsed light: microbial inactivation and ATP degradation control.
Article References:
Ryu, DH., Choi, HJ., Lee, JY. et al. Preserving fish quality through intense pulsed light: microbial inactivation and ATP degradation control. Food Sci Biotechnol (2025). https://doi.org/10.1007/s10068-025-02053-0
Image Credits: AI Generated
DOI: 06 December 2025
Tags: ATP degradation in fish musclebiochemical degradation in fishenhancing fish qualityextending shelf life of seafoodfood safety technologiesintense pulsed light technologymicrobial control in fishnon-thermal food processing methodspreserving nutritional value of fishreducing contaminants in seafoodrevolutionizing the seafood industryseafood preservation innovations
