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Pramana A, Firmanda A, Arnata IW, Sartika D, Sari EO. Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life. Int J Food Microbiol 2024; 425:110866. [PMID: 39146626 DOI: 10.1016/j.ijfoodmicro.2024.110866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 08/09/2024] [Accepted: 08/10/2024] [Indexed: 08/17/2024]
Abstract
Pathogenic microbial contamination (bacteria and fungi) in food products during production poses a significant global health risk, leading to food waste, greenhouse gas emissions, and aesthetic and financial losses. Bacteria and fungi, by forming solid biofilms, enhance their resistance to antimicrobial agents, thereby increasing the potential for cross-contamination of food products. Curcumin molecule-mediated photodynamic inactivation (Cur-m-PDI) technology has shown promising results in sterilizing microbial contaminants and their biofilms, significantly contributing to food preservation without compromising quality. Photosensitizers (curcumin) absorb light, leading to a chemical reaction with oxygen and producing reactive oxygen species (ROS) that effectively reduce bacteria, fungi, and biofilms. The mechanism of microorganism inhibition is caused by exposure to ROS generated via the type 1 pathway involving electron transfer (such as O2•-, H2O2, -OH•, and other radicals), the type 2 pathway involving energy transfer (such as 1O2), secondary ROS, and weakening of antioxidant enzymes. The effectiveness of the inactivation of microorganisms is influenced by the concentration of curcumin, light (source type and energy density), oxygen availability, and duration of exposure. This article reviews the mechanism of reducing microbial food contamination and inhibiting their biofilms through Cur-m-PDI. It also highlights future directions, challenges, and considerations related to the effects of ROS in oxidizing food, the toxicity of PDI to living cells and tissues, conditions/types of food products, and the stability and degradation of curcumin.
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Affiliation(s)
- Angga Pramana
- Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru 28292, Indonesia.
| | - Afrinal Firmanda
- Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
| | - I Wayan Arnata
- Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University, Badung, Bali, Indonesia
| | - Dewi Sartika
- Faculty of Agriculture, Muhammadiyah University of Makassar, Makassar, South Sulawesi, Indonesia
| | - Esty Octiana Sari
- Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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2
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Li H, Ni Y, Zhao J, Li Y, Xu B. Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies. Compr Rev Food Sci Food Saf 2024; 23:e70006. [PMID: 39245914 DOI: 10.1111/1541-4337.70006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 06/11/2024] [Accepted: 08/12/2024] [Indexed: 09/10/2024]
Abstract
Foodborne harmful bacteria not only cause waste of fresh food, but also pose a major threat to human health. Among many new sterilization and preservation technologies, photodynamic inactivation (PDI) has the advantages of low-cost, broad-spectrum, energy-saving, nontoxic, and high efficiency. In particular, PDI based on edible photosensitizers (PSs) has a broader application prospect due to edible, accessible, and renewable features, it also can maximize the retention of the nutritional characteristics and sensory quality of the food. Therefore, it is meaningful and necessary to review edible PSs and edible PSs-mediated PDI, which can help to arouse interest and concern and promote the further development of edible PSs-mediated PDI in the future field of nonthermally sterilized food preservation. Herein, the classification and modification of edible PSs, PS-mediated in vivo and PS-mediated in vitro mechanism of PDI, strengthening strategy to improve PDI efficiency by the structure change synergistic and multitechnical means, as well as the application in fresh food preservation were reviewed systematically. Finally, the deficiency and possible future perspectives of edible PSs-mediated PDI were articulated. This review aimed to provide new perspective for the future food preservation and microbial control.
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Affiliation(s)
- Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei, Anhui Province, China
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Ni ZJ, Xue Y, Wang W, Du J, Thakur K, Ma WP, Wei ZJ. Carbon Dots-Mediated Photodynamic Treatment Reduces Postharvest Senescence and Decay of Grapes by Regulating the Antioxidant System. Foods 2024; 13:2717. [PMID: 39272482 PMCID: PMC11394370 DOI: 10.3390/foods13172717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2024] [Revised: 08/24/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Grapes are susceptible to mold and decay during postharvest storage, and developing new technologies to extend their storage period has important application value. Photodynamic technology (PDT) in concurrence with carbon dots (CDs) proposes an innovative and eco-friendly preservation strategy. We examined the effects of carbon dots combined with photodynamic treatment on postharvest senescence and antioxidant system of table grape. The compounding of photodynamic technology with a 0.06 g L-1 CDs solution could possibly extend the postharvest storage period of grape berries. Through this strategy, we achieved a decreased rate of fruit rotting and weight loss alongside the delayed deterioration of fruit firmness, soluble solids, and titratable acid. As paired with photodynamic technology, CDs considerably decreased the postharvest storage loss of phenols, flavonoids, and reducing sugars as compared to the control group. Concurrently, it remarkably postponed the build-up of hydrogen peroxide (H2O2), superoxide anion (O2∙-), and malondialdehyde (MDA); elevated the levels of reduced ascorbic acid (AsA) and reduced glutathione (GSH); lowered the levels of dehydroascorbic acid (DHA) and oxidized glutathione (GSSG); raised the ratios of AsA/DHA and GSSH/GSSG; encouraged the activities of superoxide dismutase (SOD) and phenylalanine ammonia-lyase (PAL); and inhibited the activities of polyphenol oxidase (PPO) and lipoxygenase (LOX). Furthermore, it enhanced the iron reduction antioxidant capacity (FRAP) and DPPH radical scavenging capacity of grape berries. CDs combined with photodynamic treatment could efficiently lessen postharvest senescence and decay of grape berry while extending the storage time.
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Affiliation(s)
- Zhi-Jing Ni
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Ying Xue
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Wei Wang
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Juan Du
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Kiran Thakur
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Wen-Ping Ma
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Ruan S, Zhu T, Zuo C, Peng J, Liu L, Lan W, Pan L, Tu K. Storage Properties and Shelf-Life Prediction of Fresh-Cut Radishes Treated by Photodynamic Technology. Foods 2024; 13:2367. [PMID: 39123557 PMCID: PMC11311309 DOI: 10.3390/foods13152367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/23/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes stored at 4 °C for 10 d and developed appropriate models to predict the shelf life. Results showed that curcumin-mediated PDT maintained sensory acceptability, color, and firmness, decreased weight loss, and increased ascorbic acid and total phenolics of samples by inactivating polyphenol oxidase and peroxidase, resulting in improved antioxidant capacity and quality. The total bacteria count in samples was significantly (p < 0.05) reduced by 2.01 log CFU g-1 after PDT and their shelf life was extended by 6 d compared to the control. To accurately predict the shelf life, the kinetic models based on microbial growth were established, while weight loss, b* value, firmness, and ascorbic acid were selected as representative attributes for developing quality-based prediction models through correlation analysis. Modeling results showed prediction models based on ascorbic acid best fitted PDT-treated samples, while the modified Gompertz model based on bacteria growth was the best for control and samples treated by sodium hypochlorite. This study suggests that PDT is promising in extending the shelf life of fresh-cut radishes, and using critical indexes to establish the prediction model can provide a more reliable shelf-life estimation.
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Affiliation(s)
- Sijia Ruan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tong Zhu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Changzhou Zuo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Liwang Liu
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Weijie Lan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Han X, Gao W, Zhou Z, Li Y, Sun D, Gong H, Jiang M, Gan Y, Fang X, Qi Y, Jiao J, Zhao J. Curcumin-loaded mesoporous polydopamine nanoparticles modified by quaternized chitosan against bacterial infection through synergistic effect. Int J Biol Macromol 2024; 267:131372. [PMID: 38580024 DOI: 10.1016/j.ijbiomac.2024.131372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 03/01/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024]
Abstract
Clinically, open wounds caused by accidental trauma and surgical lesion resection are easily infected by external bacteria, hindering wound healing. Antibacterial photodynamic therapy has become a promising treatment strategy for wound infection. In this study, a novel antibacterial nanocomposite material (QMC NPs) was synthesized by curcumin, quaternized chitosan and mesoporous polydopamine nanoparticles. The results showed that 150 μg/mL QMC NPs had good biocompatibility and exerted excellent antibacterial activity against Staphylococcus aureus and Escherichia coli after blue laser irradiation (450 nm, 1 W/cm2). In vivo, QMC NPs effectively treated bacterial infection and accelerated the healing of infected wounds in mice.
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Affiliation(s)
- Xiao Han
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Weijia Gao
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Zhe Zhou
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Yongli Li
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China.
| | - Duo Sun
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Heyi Gong
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China.
| | - Mengyuan Jiang
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Yulu Gan
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Xin Fang
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Yuanzheng Qi
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China
| | - Junjie Jiao
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China.
| | - Jinghui Zhao
- Department of Dental Implantology, Hospital of Stomatology, Jilin University, Changchun, Jilin Province 130021, China.
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Bertolo MRV, Dias LD, Lima AR, Aguiar ASN, Alves F, de Souza M, Napolitano HB, Bagnato VS, Junior SB. Photoantimicrobial chitosan-gelatin-pomegranate peel extract films for strawberries preservation: From microbiological analysis to in vivo safety assessment. Int J Biol Macromol 2023; 253:127085. [PMID: 37774819 DOI: 10.1016/j.ijbiomac.2023.127085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 09/17/2023] [Accepted: 09/24/2023] [Indexed: 10/01/2023]
Abstract
This study aimed to investigate the application of biopolymeric materials (chitosan, gelatin, and pomegranate peel extract as photosensitizer) and antimicrobial photodynamic therapy (aPDT) on the physicochemical and microbial safety of strawberries. The photosensitizer potential of the materials was confirmed by a light-dose-dependent photobleaching profile. The application of light (525 nm; 50 J cm-2) decreased by >2 log CFU mL-1 the survival of Staphylococcus aureus on the surface of the photoactive-biopolymeric films. Moreover, the materials did not present in vivo cytotoxicity using Danio rerio (Zebrafish) as well as cytophytotoxic, genotoxic, or mutagenic potentials against Allium cepa plant model, which points out their safety to be used as films without posing a risk to the humans and the environment. The photoactive-polymeric coatings were able to maintain the strawberries weight, and the association with green light was 100 % effective in delaying fungal contamination. These coated-strawberries presented a significant reduction in S. aureus survival after light application (5.47-4.34 log CFU mL-1). The molecular level analysis of the photoactive compound cyanidin-3-glucoside indicates absorption on UV-Vis consistent with aPDT action. Therefore, this study showed that the antimicrobial effects of aPDT combined with photoactive-biopolymeric coatings were enhanced, while the quality of the strawberries was maintained.
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Affiliation(s)
- Mirella R V Bertolo
- University of São Paulo, São Carlos Institute of Chemistry (USP/IQSC), São Carlos, SP, Brazil
| | - Lucas D Dias
- Laboratório de Novos Materiais, Universidade Evangélica de Goiás, Anápolis, GO, Brazil; University of São Paulo, São Carlos Institute of Physics (USP/IFSC), São Carlos, SP, Brazil.
| | - Alessandra R Lima
- University of São Paulo, São Carlos Institute of Physics (USP/IFSC), São Carlos, SP, Brazil
| | - Antonio S N Aguiar
- State University of Goiás, Theoretical and Structural Chemistry Research Group, Anápolis, GO, Brazil
| | - Fernanda Alves
- University of São Paulo, São Carlos Institute of Physics (USP/IFSC), São Carlos, SP, Brazil
| | - Mariana de Souza
- University of São Paulo, São Carlos Institute of Physics (USP/IFSC), São Carlos, SP, Brazil
| | - Hamilton B Napolitano
- Laboratório de Novos Materiais, Universidade Evangélica de Goiás, Anápolis, GO, Brazil; State University of Goiás, Theoretical and Structural Chemistry Research Group, Anápolis, GO, Brazil
| | - Vanderlei S Bagnato
- State University of Goiás, Theoretical and Structural Chemistry Research Group, Anápolis, GO, Brazil; Texas A&M University, Department of Biomedical Engineering, College Station, TX, USA
| | - Stanislau Bogusz Junior
- University of São Paulo, São Carlos Institute of Chemistry (USP/IQSC), São Carlos, SP, Brazil
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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Chen L, Zhao Y, Wu W, Zeng Q, Wang JJ. New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system. Compr Rev Food Sci Food Saf 2023; 22:3814-3846. [PMID: 37530552 DOI: 10.1111/1541-4337.13215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 08/03/2023]
Abstract
The photodynamic inactivation (PDI) is a novel and effective nonthermal inactivation technology. This review provides a comprehensive overview on the bactericidal ability of endogenous photosensitizers (PSs)-mediated and exogenous PSs-mediated PDI against planktonic bacteria and their biofilms, as well as fungi. In general, the PDI exhibited a broad-spectrum ability in inactivating planktonic bacteria and fungi, but its potency was usually weakened in vivo and for eradicating biofilms. On this basis, new strategies have been proposed to strengthen the PDI potency in food system, mainly including the physical and chemical modification of PSs, the combination of PDI with multiple adjuvants, adjusting the working conditions of PDI, improving the targeting ability of PSs, and the emerging aggregation-induced emission luminogens (AIEgens). Meanwhile, the mechanisms of PDI on eradicating mono-/mixed-species biofilms and preserving foods were also summarized. Notably, the PDI-mediated antimicrobial packaging film was proposed and introduced. This review gives a new insight to develop the potent PDI system to combat microbial contamination and hazard in food industry.
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Affiliation(s)
- Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Weiliang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan University, Foshan, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan University, Foshan, China
- Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan University, Foshan, China
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9
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Aihaiti A, Maimaitiyiming R, Wang L, Wang J. Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency. Foods 2023; 12:2285. [PMID: 37372496 DOI: 10.3390/foods12122285] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce.
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Affiliation(s)
- Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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10
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Zhao L, Ding X, Khan IM, Yue L, Zhang Y, Wang Z. Preparation and characterization of curcumin/chitosan conjugate as an efficient photodynamic antibacterial agent. Carbohydr Polym 2023; 313:120852. [PMID: 37182952 DOI: 10.1016/j.carbpol.2023.120852] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 03/28/2023]
Abstract
Curcumin (Cur) is a natural pigment with excellent biological activity. The poor stability and insolubility of Cur in water severely limit its application. Therefore, to overcome these dilemmas which are big hindrances in their application, a novel derivative (COCS-Cur) was prepared by the esterification reaction of carboxylated chitosan (COCS) and Cur. The structure and properties of conjugate were determined through a series of characterizations. The derivatives had excellent solubility as well as stability. In addition, antioxidant and photodynamic antibacterial experiments proved that COCS-Cur had the excellent free radical scavenging ability and photodynamic antibacterial activity. The derivatives presented a better antibacterial effect on Staphylococcus aureus (S. aureus) than Escherichia coli (E. coli). Noteworthy, the COCS-Cur derivatives showed no obvious toxicity which makes them a stronger contender and potential antimicrobial agent or functional nutrient for application in the food industry.
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Yu M, Zhuo R, Lu Z, Li S, Chen J, Wang Y, Li J, Han X. Molecular insights into lignin biosynthesis on cadmium tolerance: Morphology, transcriptome and proteome profiling in Salix matsudana. JOURNAL OF HAZARDOUS MATERIALS 2023; 441:129909. [PMID: 36099736 DOI: 10.1016/j.jhazmat.2022.129909] [Citation(s) in RCA: 35] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 08/25/2022] [Accepted: 09/01/2022] [Indexed: 06/15/2023]
Abstract
Soil pollution caused by cadmium (Cd) is a serious concern. Phytoremediation is a popular technology in the remediation of Cd-contaminated soil. Salix matsudana var. matsudana f. umbraculifera Rehd. has been characterized as a high Cd-accumulating and tolerant willow (HCW). Here, transcriptome and proteome profiling, along with morphology analyses were performed to explore molecular cross-talk involved in Cd tolerance. Our results showed that 73%- 83% of the Cd in roots accumulated in the cell walls and root xylem cell walls were significantly thickened. From transcriptome and proteome analysis, a total of 153 up-regulated differentially-expressed genes and 655 up-regulated differentially-expressed proteins were found in common between two comparison groups (1 d and 4 d vs. respective control). Furthermore, phenylpropanoid biosynthesis was identified as a key pathway in response to Cd stress. In this pathway, lignin biosynthesis genes or proteins were significantly up-regulated, and lignin content increased significantly in roots under Cd stress. Two Cd-induced genes cinnamoyl-CoA reductase 1 (SmCCR1) and cinnamyl alcohol dehydrogenase 7 (SmCAD7) from HCW increased the lignin content and enhanced Cd tolerance in transgenic poplar calli. These results lay the foundation for further clarifying the molecular mechanisms of Cd tolerance in woody plants.
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Affiliation(s)
- Miao Yu
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China; Forestry Faculty, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Renying Zhuo
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China
| | - Zhuchou Lu
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China
| | - Shaocui Li
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China
| | - Juanjuan Chen
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China
| | - Yujun Wang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China
| | - Jihong Li
- Forestry College of Shandong Agricultural University, Taian, Shandong 271018, China.
| | - Xiaojiao Han
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding of Zhejiang Province, Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China.
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12
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Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Res Int 2023; 163:112252. [PMID: 36596164 DOI: 10.1016/j.foodres.2022.112252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022]
Abstract
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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13
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Du T, Li X, Wang S, Su Z, Sun H, Wang J, Zhang W. Phytochemicals-based edible coating for photodynamic preservation of fresh-cut apples. Food Res Int 2023; 163:112293. [PMID: 36596197 DOI: 10.1016/j.foodres.2022.112293] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Nature-derived chemicals have recently gained increased attention to settle down the challenges in the food industry. Quercetin has long been used as a natural medicine but its photoactivity has been neglected. In this work, by combining photodynamic bacteria inactivation (PDI) with an edible coating (Pectin/Quercetin) derived from FDA-approved chemicals, extend shelf-life and protected commercial quality of fresh-cut apples were achieved. Firstly, the potential photoactivated antibacterial performance of Quercetin (a natural plant flavonoid) was clarified with the treatment of a simulated sunlight lamp, realizing antibacterial efficacy of 100 % towards S. aureus (50 min) and L. monocytogenes (80 min) with light treatment. To develop safe and effective preservation of fresh-cut apples, Pectin/Quercetin edible coatings with 100 μmol/L quercetin were adopted. The results showed that the prepared edible coatings form a protective barrier over the surface of apples, effectively resisting bacterial infection and extending shelf life to 10 days while maintaining good commercial quality (including preferable color, keeping 100 % hardness, 80 % sugar content and 17.3 % weightlessness rate). Therefore, the prepared light-driven Pectin/Quercetin in this work has the potential to develop as fresh-cut fruit preservation technology.
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Affiliation(s)
- Ting Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - ShaoChi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Zehui Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Hao Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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14
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Yu X, Zou Y, Zhang Z, Wei T, Ye Z, Yuk HG, Zheng Q. Recent advances in antimicrobial applications of curcumin-mediated photodynamic inactivation in foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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15
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Xu Q, Pan H, Shui Y, Xing Y, Wu L, Zheng F, Fan X, Bi X. Effect of different drying technologies on the characteristics and quality of lemon slices. J Food Sci 2022; 87:2980-2998. [PMID: 35638346 DOI: 10.1111/1750-3841.16194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 04/21/2022] [Accepted: 04/24/2022] [Indexed: 11/28/2022]
Abstract
This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices. The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW. These samples displayed the least damage after drying and the highest rehydration ratio of 4.12. The contents of VC, reducing sugars, and total phenols of MVD samples were significantly higher than those in the HAD, VD, and MD groups, retaining 105.94 mg/100 g, 21.35 g/100 g, and 77.81 mg GAE/g, respectively, while their color difference values were also the smallest, with a browning degree of 3.55, significantly lower than those in the other treatment groups (p < 0.05), and the degree of browning of the samples in the HAD treatment group was the most serious; in terms of volatile flavor substances, the lemon slice samples in the MVD and HAD treatment groups were more diverse and of better quality. The order of product sensory evaluation was: MVD > VD > HAD > MD. The final scores after comprehensive analysis revealed the order of the four drying methods as MVD, HAD, VD, and MD. Therefore, MVD had a better effect on the sensory perception and nutritional properties of the lemon slices, providing a useful alternative to the conventional drying method. PRACTICAL APPLICATION: Lemon slices during drying are affected by various aspects, leading to changes in its color, aroma substances, and nutrient composition. The results of this work will not only provide a technical reference for the future production of high-quality dried lemon slices, but also have important implications for fresh-cut lemons in processing and storage. It also generates important implications for fresh-cut lemons in processing and storage.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Hongjie Pan
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yuru Shui
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Lin Wu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiangfeng Fan
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.,Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
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16
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Inactivation of Bacillus subtilis by Curcumin-Mediated Photodynamic Technology through Inducing Oxidative Stress Response. Microorganisms 2022; 10:microorganisms10040802. [PMID: 35456852 PMCID: PMC9026882 DOI: 10.3390/microorganisms10040802] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 02/05/2023] Open
Abstract
Photodynamic sterilization technology (PDT) is widely used in disease therapy, but its application in the food industry is still at the research stage because of the limitations of food-grade photosensitizers. Curcumin exhibits photosensitivity and is widely used as a food additive for its natural color. This study aimed to determine the effect of curcumin-mediated photodynamic technology (Cur-PDT) on Bacillus subtilis and to elucidate the anti-bacterial mechanism involved. First, the effects of curcumin concentration, duration of light irradiation, light intensity, and incubation time on the inactivation of B. subtilis were analyzed. It was found that Cur-PDT inactivated 100% planktonic cells with 50 μmol/L curcumin in 15 min (120 W). Then, the cell morphology, oxidation state and the expression of membrane structure- and DNA damage-related genes of B. subtilis vegetative cells were investigated under different treatment conditions. The membrane permeability of cells was enhanced and the cell membrane structure was damaged upon treatment with Cur-PDT, which were exacerbated with increases of treatment time and curcumin concentration. Meanwhile, the production of reactive oxygen species increased and the activities of the antioxidant enzymes SOD, GPX, and CAT decreased inside the cells. Furthermore, the Cur-PDT treatment significantly downregulated the mRNA of the membrane protein TasA and upregulated the DNA damage recognition protein UvrA and repair protein RecA of B. subtilis. These results suggested that curcumin-mediated PDT could effectively inactivate B. subtilis by inducing cell redox state imbalance, damaging DNA, and disrupting membrane structures.
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17
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Xu Y, Wang D, Zhao W, Zheng Y, Wang Y, Wang P, Ma Y, Zhao X. Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices. Food Chem 2022; 380:132190. [PMID: 35086012 DOI: 10.1016/j.foodchem.2022.132190] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 01/10/2022] [Accepted: 01/16/2022] [Indexed: 11/27/2022]
Abstract
Ascorbic acid (AsA) is generally used as an antibrowning agent for fresh-cut potato (FCP). However, its browning inhibitory effect is temporary because of its rapid consumption during redox processes. In this study, the effect of browning inhibition in FCP slices was evaluated using low frequency ultrasound (LFU; 40 kHz, 200 W, 3 min) and AsA (0.2%, w/v) treatments alone or in combination. The results showed that LFU combined with AsA (LFU-AsA) treatment could achieve a better antibrowning effect than either treatment alone (higher L*, lower a* and ΔE*), and there was no adverse effect on texture properties. LFU-AsA treatment not only inhibited the activity of PPO more effectively than AsA treatment, but also enhanced the antibrowning effect by retaining higher AsA content. Moreover, it also maintained membrane integrity by limiting lipid peroxidation and solute migration during storage. Overall, LFU-AsA treatment would be a promising method in food preservation industries.
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Affiliation(s)
- Yujia Xu
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Dan Wang
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Wenting Zhao
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yanyan Zheng
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yubin Wang
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Pan Wang
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yue Ma
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Xiaoyan Zhao
- Institute of Agri-food Pocessing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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18
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Zhu S, Song Y, Pei J, Xue F, Cui X, Xiong X, Li C. The application of photodynamic inactivation to microorganisms in food. Food Chem X 2021; 12:100150. [PMID: 34761205 PMCID: PMC8566761 DOI: 10.1016/j.fochx.2021.100150] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/09/2021] [Accepted: 10/25/2021] [Indexed: 12/27/2022] Open
Abstract
Nowadays, food safety issues have drawn increased attention due to the continual occurrence of infectious diseases caused by foodborne pathogens, which is an important factor causing food safety hazard. Meanwhile, the emergence of an increasing number of antibiotic-resistant pathogens is a worrisome phenomenon. Therefore, it is imperative to find new technologies with low-cost to inactivate pathogenic microorganisms and prevent cross-contamination. Compared with traditional preservatives, photodynamic inactivation (PDI) has emerged as a novel and promising strategy to eliminate foodborne pathogens with advantages such as non-toxic and low microbial resistance, which also meets the demand of current consumers for green treatment. Over the past few years, reports of using this technology for food safety have increased rapidly. This review summarizes recent progresses in the development of photodynamic inactivation of foodborne microorganisms. The mechanisms, factors influencing PDI and the application of different photosensitizers (PSs) in different food substrates are reviewed.
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Affiliation(s)
- Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Jiliu Pei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Xiaowen Cui
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
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19
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Zhuang H, Jiang X, Wu S, Li X, Yan H. Construction, stability and photodynamic germicidal efficacy of curcumin nanoemulsion stabilised with Maillard conjugate of Wpi‐Rha. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Affiliation(s)
- Hong Zhuang
- College of Food Science and Engineering Jilin University Changchun China
| | - Xinyu Jiang
- College of Food Science and Engineering Jilin University Changchun China
| | - Sijia Wu
- College of Food Science and Engineering Jilin University Changchun China
| | - Xueqian Li
- College of Food Science and Engineering Jilin University Changchun China
| | - Haiyang Yan
- College of Food Science and Engineering Jilin University Changchun China
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20
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Development of Freeze-Thaw Stable Starch through Enzymatic Modification. Foods 2021; 10:foods10102269. [PMID: 34681318 PMCID: PMC8535135 DOI: 10.3390/foods10102269] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 01/12/2023] Open
Abstract
The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During storage for 7 days at 4 °C, bread produced using CBAC-treated dough exhibited a 14% smaller retrogradation peak and 37% less hardness than a control dough, suggesting that CBAC could be a potential candidate for clean label starch, providing high-level food stability under repeated freeze-thaw conditions.
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