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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] [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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Zimińska A, Lipska I, Gajewska J, Draszanowska A, Simões M, Olszewska MA. Antibacterial and Antibiofilm Effects of Photodynamic Treatment with Curcuma L. and Trans-Cinnamaldehyde against Listeria monocytogenes. Molecules 2024; 29:685. [PMID: 38338429 PMCID: PMC10856099 DOI: 10.3390/molecules29030685] [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: 11/23/2023] [Revised: 12/22/2023] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Photodynamic inactivation (PDI) is a highly effective treatment that can eliminate harmful microorganisms in a variety of settings. This study explored the efficacy of a curcumin-rich extract, Curcuma L., (Cur)- and essential oil component, trans-cinnamaldehyde, (Ca)-mediated PDI against Listeria monocytogenes ATCC 15313 (Lm) including planktonic cells and established biofilms on silicone rubber (Si), polytetrafluoroethylene (PTFE), stainless steel 316 (SS), and polyethylene terephthalate (PET). Applying Ca- and Cur-mediated PDI resulted in planktonic cell reductions of 2.7 and 6.4 log CFU/cm2, respectively. Flow cytometric measurements (FCMs) coupled with CFDA/PI and TOTO®-1 staining evidenced that Ca- doubled and Cur-mediated PDI quadrupled the cell damage. Moreover, the enzymatic activity of Lm cells was considerably reduced by Cur-mediated PDI, indicating its superior efficacy. Photosensitization also affected Lm biofilms, but their reduction did not exceed 3.7 log CFU/cm2. Cur-mediated PDI effectively impaired cells on PET and PTFE, while Ca-mediated PDI caused no (TOTO®-1) or only slight (PI) cell damage, sparing the activity of cells. In turn, applying Ca-mediate PDI to Si largely diminished the enzymatic activity in Lm. SS contained 20% dead cells, suggesting that SS itself impacts Lm viability. In addition, the efficacy of Ca-mediated PDI was enhanced on the SS, leading to increased damage to the cells. The weakened viability of Lm on Si and SS could be linked to unfavorable interactions with the surfaces, resulting in a better effect of Ca against Lm. In conclusion, Cur demonstrated excellent photosensitizing properties against Lm in both planktonic and biofilm states. The efficacy of Ca was lower than that of Cur. However, Ca bears potent antibiofilm effects, which vary depending on the surface on which Lm resides. Therefore, this study may help identify more effective plant-based compounds to combat L. monocytogenes in an environmentally sustainable manner.
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Affiliation(s)
- Aleksandra Zimińska
- Department of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland (J.G.)
| | - Izabela Lipska
- Department of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland (J.G.)
| | - Joanna Gajewska
- Department of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland (J.G.)
| | - Anna Draszanowska
- Department of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, Poland;
| | - Manuel Simões
- LEPABE—Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Magdalena A. Olszewska
- Department of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland (J.G.)
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3
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Lan X, Liu Y, Wang L, Wang H, Hu Z, Dong H, Yu Z, Yuan Y. A review of curcumin in food preservation: Delivery system and photosensitization. Food Chem 2023; 424:136464. [PMID: 37247602 DOI: 10.1016/j.foodchem.2023.136464] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/01/2023] [Accepted: 05/23/2023] [Indexed: 05/31/2023]
Abstract
As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Hao Dong
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhiwen Yu
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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4
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Stura I, Munir Z, Cavallo L, Torri L, Mandras N, Banche G, Spagnolo R, Pertusio R, Cavalli R, Guiot C. Combining Blue Light and Yellow Curcumin to Obtain a "Green" Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation. Foods 2023; 12:foods12102038. [PMID: 37238856 DOI: 10.3390/foods12102038] [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: 03/21/2023] [Revised: 04/27/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Background: According to recent studies, tens of millions of tons of fruit are wasted each year in Europe in primary production and home/service consumption. Among fruits, berries are most critical because they have a shorter shelf life and a softer, more delicate, and often edible skin. Curcumin is a natural polyphenolic compound extracted from the spice turmeric (Curcuma longa L.) which exhibits antioxidant, photophysical, and antimicrobial properties that can be further enhanced by photodynamic inactivation of pathogens when irradiated with blue or ultraviolet light. Materials and methods: Multiple experiments were performed in which berry samples were sprayed with a complex of β-cyclodextrin containing 0.5 or 1 mg/mL of curcumin. Photodynamic inactivation was induced by irradiation with blue LED light. Antimicrobial effectiveness was assessed with microbiological assays. The expected effects of oxidation, curcumin solution deterioration, and alteration of the volatile compounds were investigated as well. Results: The treatment with photoactivated curcumin solutions reduced the bacterial load (3.1 vs. 2.5 colony forming units/mL (UFC/ml) in the control and treated groups; p-value = 0.01), without altering the fruit organoleptic and antioxidant properties. Conclusions: The explored method is a promising approach to extend berries' shelf life in an easy and green way. However, further investigations of the preservation and general properties of treated berries are still needed.
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Affiliation(s)
- Ilaria Stura
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Zunaira Munir
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Lorenza Cavallo
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, 12042 Pollenzo, Italy
| | - Narcisa Mandras
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Giuliana Banche
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Rita Spagnolo
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Raffaele Pertusio
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Roberta Cavalli
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Caterina Guiot
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
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5
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Yuan Y, Liu Q, Huang Y, Qi M, Yan H, Li W, Zhuang H. Antibacterial Efficacy and Mechanisms of Curcumin-Based Photodynamic Treatment against Staphylococcus aureus and Its Application in Juices. Molecules 2022; 27:molecules27207136. [PMID: 36296729 PMCID: PMC9612228 DOI: 10.3390/molecules27207136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022] Open
Abstract
Antimicrobial Photodynamic Treatment (aPDT) is a non-thermal sterilization technology, which can inactivate common foodborne pathogens. In the present study, photodynamic inactivation on Staphylococcus aureus (S. aureus) with different concentrations of curcumin and light dose was evaluated and the mechanisms were also investigated. The results showed that curcumin-based aPDT could inactivate S. aureus cells by 6.9 log CFU/mL in phosphate buffered saline (PBS). Moreover, the modified Gompertz model presented a good fit at the inactivation data of S. aureus. Photodynamic treatment caused cell membrane damage as revealed by analyzing scanning electron microscopy (SEM) images. Leakage of intracellular constituents further indicated that cell membrane permeability was changed. Flow cytometry with double staining demonstrated that cell membrane integrity and the activity of nonspecific esterase were destroyed. Compared with the control group, intracellular reactive oxygen species (ROS) levels caused by photodynamic treatment significantly increased. Furthermore, curcumin-based aPDT reduced S. aureus by 5 log CFU/mL in juices. The color of the juices was also tested using a Chromatic meter, and it was found that b* values were the most markedly influenced by photodynamic treatment. Overall, curcumin-based aPDT had strong antibacterial activity against S. aureus. This approach has the potential to remove foodborne pathogens from liquid food.
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6
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Pang J, Zhang F, Wang Z, Wu Q, Liu B, Meng X. Inhibitory effect and mechanism of curcumin-based photodynamic inactivation on patulin secretion by Penicillium expansum. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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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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8
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Edible coatings and application of photodynamics in ricotta cheese preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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9
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Munir Z, Banche G, Cavallo L, Mandras N, Roana J, Pertusio R, Ficiarà E, Cavalli R, Guiot C. Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation. Int J Mol Sci 2022; 23:ijms23052600. [PMID: 35269742 PMCID: PMC8910554 DOI: 10.3390/ijms23052600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/21/2022] [Accepted: 02/23/2022] [Indexed: 12/14/2022] Open
Abstract
In the search for non-chemical and green methods to counteract the bacterial contamination of foods, the use of natural substances with antimicrobial properties and light irradiation at proper light waves has been extensively investigated. In particular, the combination of both techniques, called photodynamic inactivation (PDI), is based on the fact that some natural substances act as photosensitizers, i.e., produce bioactive effects under irradiation. Notably, curcumin is a potent natural antibacterial and effective photosensitizer that is able to induce photodynamic activation in the visible light range (specifically for blue light). Some practical applications have been investigated with particular reference to food preservation from bacterial contaminants.
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Affiliation(s)
- Zunaira Munir
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
| | - Giuliana Banche
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
| | - Lorenza Cavallo
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
| | - Narcisa Mandras
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
- Correspondence: (N.M.); (E.F.)
| | - Janira Roana
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
| | - Raffaele Pertusio
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
| | - Eleonora Ficiarà
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
- Correspondence: (N.M.); (E.F.)
| | - Roberta Cavalli
- Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy;
| | - Caterina Guiot
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
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10
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Mukubesa N, Nguenha R, Hong HT, Seididamyeh M, Netzel ME, Sultanbawa Y. Curcumin-Based Photosensitization, a Green Treatment in Inactivating Aspergillus flavus Spores in Peanuts. Foods 2022; 11:foods11030354. [PMID: 35159505 PMCID: PMC8834325 DOI: 10.3390/foods11030354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/21/2022] [Accepted: 01/23/2022] [Indexed: 12/04/2022] Open
Abstract
Controlling microbial contamination in foods using effective clean and green technologies is important in producing food with less contaminants. This study investigates the effect of photosensitization treatment using naturally occurring curcumin on inactivating Aspergillus flavus spores on peanuts. Light dosages of 76.4 J/cm2 and 114.5 J/cm2 at 420 nm were employed in combination with curcumin concentrations from 25 to 100 μM. The inactivation efficiency of the treatment towards spores in suspension achieved a maximum 2 log CFU/mL reduction in viable spores with 75 μM of curcumin at a light dosage of 114.5 J/cm2 (p < 0.05). The in vivo study was then designed using the optimum conditions from the in vitro experiment. The photosensitization treatment at three different curcumin concentrations (50, 75, 100 μM) extended the shelf-life of raw peanuts by 7 days when treated with 75 μM of curcumin combined with a 114.5 J/cm2 light dosage and stored at 25 °C. The treatment effectively reduced average levels of aflatoxin B1 (AF-B1) on peanuts stored for 7 days at 25 °C from 9.65 mg/kg of untreated samples to 0.007 and 0.006 mg/kg for 75 and 100 μM curcumin (p < 0.05) respectively. The results show the potential use of curcumin-based photosensitization treatment in inactivating fungal growth and reducing AF-B1 concentration on raw peanuts.
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Affiliation(s)
- Nalukui Mukubesa
- The Ministry of Agriculture, Mulungushi House, Independence Avenue, Lusaka P.O. Box 50197, Zambia;
- School of Agriculture and Food Science, The University of Queensland, St. Lucia, QLD 4108, Australia;
| | - Rafael Nguenha
- School of Agriculture and Food Science, The University of Queensland, St. Lucia, QLD 4108, Australia;
- Faculdade de Agronomia e Engenharia Florestal, Universidade Eduardo Mondlane, Maputo 1102, Mozambique
| | - Hung T. Hong
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia; (H.T.H.); (M.S.); (M.E.N.)
| | - Maral Seididamyeh
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia; (H.T.H.); (M.S.); (M.E.N.)
| | - Michael E. Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia; (H.T.H.); (M.S.); (M.E.N.)
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia; (H.T.H.); (M.S.); (M.E.N.)
- Correspondence:
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11
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Nguenha RJ, Damyeh MS, Hong HT, Chaliha M, Sultanbawa Y. Effect of solvents on curcumin as a photosensitizer and its ability to inactivate
Aspergillus flavus
and reduce aflatoxin B1 in maize kernels and flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Rafael José Nguenha
- School of Agriculture and Food Science The University of Queensland St. Lucia Queensland Australia
- Faculdade de Agronomia e Engenharia Florestal Universidade Eduardo Mondlane Maputo Mozambique
| | - Maral Seidi Damyeh
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia Queensland Australia
- Centre for Food Science and Nutrition Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland Australia
| | - Hung Trieu Hong
- Centre for Food Science and Nutrition Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland Australia
| | - Mridusmita Chaliha
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia Queensland Australia
- Centre for Food Science and Nutrition Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods Queensland Alliance for Agriculture and Food Innovation The University of Queensland St. Lucia Queensland Australia
- Centre for Food Science and Nutrition Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland Australia
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12
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Martinengo P, Arunachalam K, Shi C. Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications. Foods 2021; 10:foods10102469. [PMID: 34681518 PMCID: PMC8536111 DOI: 10.3390/foods10102469] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 11/16/2022] Open
Abstract
Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry.
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13
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Liu D, Gu W, Wang L, Sun J. Photodynamic inactivation and its application in food preservation. Crit Rev Food Sci Nutr 2021; 63:2042-2056. [PMID: 34459290 DOI: 10.1080/10408398.2021.1969892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Food incidents caused by various foodborne pathogenic bacteria are posing a major threat to human health. The traditional thermal and chemical-based procedures applied for microbial control in the food industry cause adverse effects on food quality and bacterial resistance. As a new means of innovative sterilization technology, photodynamic inactivation (PDI) has gained significant attention due to excellent sterilization effect, environmental friendliness, safety, and low cost. This review analyses new developments in recent years for PDI systems applied to the food preservation. The fundamentals of photosensitization mechanism, the development of photosensitizers and light source selection are discussed. The application of PDI in food preservation are presented, with the main emphasis on the natural photosensitizers and its application to inactivate in vitro and in vivo microorganisms in food matrixes such as fresh vegetable, fruits, seafood, and poultry. The challenges and future research directions facing the application of this technology to food systems have been proposed. This review will provide reference for combating microbial contamination in food industry.
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Affiliation(s)
- Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Weiming Gu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Jianxia Sun
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
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14
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Antimicrobial photodynamic inactivation with curcumin against Staphylococcus saprophyticus, in vitro and on fresh dough sheet. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111567] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Effect of Photosensitization Mediated by Curcumin on Carotenoid and Aflatoxin Content in Different Maize Varieties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135902] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and livestock. This study evaluated the combination of blue light with curcumin to inactivate Aspergillus flavus spores, its effect on aflatoxin B1 (AFB1) production and maintaining carotenoid content in three maize varieties. The study was first conducted in vitro, and the spore suspensions (104 CFU·mL−1) were treated with four curcumin concentrations (25 and 50 µM in ethanol, 1000 and 1250 µM in propylene glycol) and illuminated at different light doses from 0 to 130.3 J·cm−2. The photoinactivation efficiency was light-dose dependent with the highest photoinactivation of 2.3 log CFU·mL−1 achieved using 1000 µM curcumin at 104.2 J·cm−2. Scanning electron microscopy revealed cell wall deformations as well as less density in photosensitized cells. Photosensitization of maize kernels gave rise to a complete reduction in the viability of A. flavus and therefore inhibition of AFB1 production, while no significant (p > 0.05) effect was observed using either light or curcumin. Moreover, photosensitization did not affect the carotenoids in all the studied maize varieties. The results suggest that photosensitization is a green alternative preservation technique to decontaminate maize kernels and reduce consumer exposure to AFB1 without any effect on carotenoid content.
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16
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Cossu M, Ledda L, Cossu A. Emerging trends in the photodynamic inactivation (PDI) applied to the food decontamination. Food Res Int 2021; 144:110358. [PMID: 34053551 DOI: 10.1016/j.foodres.2021.110358] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/25/2022]
Abstract
The food and drink manufacturing industry is constantly seeking for alternative sanitation and disinfection systems that may achieve the same antimicrobial efficiency of conventional chemical sanitisers and at the same time be convenient in terms of energy and water savings. A candidate technology for this purpose is the use of light in combination with photosensitisers (PS) to generate a bioactive effect against microbial agents in a process defined as photodynamic inactivation (PDI). This technology can be applied to the food processing of different food matrices to reduce the microbial load of foodborne pathogens such as bacteria, fungi, viruses and protozoa. Also, the PDI can be exploited to increase the shelf-life period of food by inactivation of spoiling microbes. This review analyses new developments in the last five years for PDI systems applied to the food decontamination from foodborne pathogens. The photosensitisation mechanisms and methods are reported to introduce the applied technology against microbial targets in food matrices. Recent blue light emitting diodes (LED) lamp systems for the PDI mediated by endogenous PS are discussed as well PDI technologies with the use of exogenous PS from plant sources such as curcumin and porphyrin-based molecules. The updated overview of the most recent developments in the PDI technology both in wavelengths and employed PS will provide further points of analysis for the advancement of the research on new competitive and effective disinfection systems in the food industry.
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Affiliation(s)
- Marco Cossu
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Luigi Ledda
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche 10, 60131 Ancona, Italy
| | - Andrea Cossu
- Department of Natural Sciences, Faculty of Science and Technology, Middlesex University, The Burroughs, Hendon, London NW4 4BT, United Kingdom.
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17
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Yu J, Zhang F, Zhang J, Han Q, Song L, Meng X. Effect of photodynamic treatments on quality and antioxidant properties of fresh-cut potatoes. Food Chem 2021; 362:130224. [PMID: 34098439 DOI: 10.1016/j.foodchem.2021.130224] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 02/05/2021] [Accepted: 05/25/2021] [Indexed: 11/18/2022]
Abstract
This study evaluated the feasibility of curcumin based photodynamic sterilization technology (PDT) applied to fresh-cut potato slices. Potato samples with 30 μmol L-1 curcumin solution were exposed to 420 nm light emitting diodes (LED) at a total dose of 0.7 kJ cm-2. Results showed that PDT inactivated 2.43 log CFU mL-1 of Escherichia coli (BL 21) and 3.18 log CFU mL-1 of Staphylococcus aureus and maintained the color, texture, weight as well as total solid content of treated potatoes. Additionally, loss of phenols and flavonoids was significantly prevented, increasing the total antioxidant capacity. This was attributed to changes in enzyme activity that PDT decreased the activity of polyphenol oxidase (PPO) and peroxidase (POD) by 59.7% and 47.8% and increased the activity of phenylalanine ammonia-lyase (PAL). Therefore, curcumin-based PDT has the potential to maintain the commercial quality of producing and achieving microbiological safety.
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Affiliation(s)
- Jinshen Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jing Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Qiming Han
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lili Song
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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18
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Antibacterial mechanism and preservation effect of curcumin-based photodynamic extends the shelf life of fresh-cut pears. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110941] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Wei C, Zhang F, Song L, Chen X, Meng X. Photosensitization effect of curcumin for controlling plant pathogen Botrytis cinerea in postharvest apple. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107683] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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Degot P, Huber V, El Maangar A, Gramüller J, Rohr L, Touraud D, Zemb T, Gschwind RM, Kunz W. Triple role of sodium salicylate in solubilization, extraction, and stabilization of curcumin from Curcuma longa. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.115538] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Wang Z, Han L, Liu J, Yao M. Refrigeration temperature enhanced synergistic interaction of curcumin and 460 nm light-emitting diode against Staphylococcus saprophyticus at neutral pH. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyaa029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Objectives
As considered highly resistant to antibiotics like mecillinam, the rise of Staphylococcus saprophyticus (S. saprophyticus) contamination of fresh foods and food processing environments necessitates the development of a new antimicrobial approach for food safety control. This study aimed to investigate the synergistic effect of food-grade curcumin (CUR) and blue light-emitting diode (LED) on S. saprophyticus.
Materials and Methods
S. saprophyticus was subjected to the synergistic treatment at 4 and 25 °C. The influence of parameters, including CUR concentration, light dose, and pH incubation time on the inactivation of S. saprophyticus was characterized through plate counting method.
Results:
The combined treatment of CUR and blue light irradiation significantly (P < 0.05) reduced bacterial counts and the antimicrobial effect was in a CUR concentration and light dose-dependent manner. Moreover, refrigeration temperature (4 °C) significantly (P < 0.05) enhanced the antibacterial effect at neutral pH condition (6.2–7.2), resulting in approximately 6.0 log reductions. Under acidic condition (pH 2.2–5.2), there was no significant difference in bacterial population reduction between treatments at both temperatures.
Conclusions
These findings proposed that synergistic interaction of CUR and 460 nm LED under refrigerated temperature could enhance the inactivation of S. saprophyticus at neutral pH condition.
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22
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Bhavya ML, Shewale SR, Rajoriya D, Hebbar HU. Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02581-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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23
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Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01896-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
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25
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Seidi Damyeh M, Mereddy R, Netzel ME, Sultanbawa Y. An insight into curcumin-based photosensitization as a promising and green food preservation technology. Compr Rev Food Sci Food Saf 2020; 19:1727-1759. [PMID: 33337095 DOI: 10.1111/1541-4337.12583] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 05/08/2020] [Accepted: 05/12/2020] [Indexed: 12/11/2022]
Abstract
Consumer awareness on the side effects of chemical preservatives has increased the demand for natural preservation technologies. An efficient and sustainable alternative to current conventional preservation techniques should guarantee food safety and retain its quality with minimal side effects. Photosensitization, utilizing light and a natural photosensitizer, has been postulated as a viable and green alternative to the current conventional preservation techniques. The potential of curcumin as a natural photosensitizer is reviewed in this paper as a practical guide to develop a safe and effective decontamination tool for industrial use. The fundamentals of the photosensitization mechanism are discussed, with the main emphasis on the natural photosensitizer, curcumin, and its application to inactivate microorganisms as well as to enhance the shelf life of foods. Photosensitization has shown promising results in inactivating a wide spectrum of microorganisms with no reported microbial resistance due to its particular lethal mode of targeting nucleic acids. Curcumin as a natural photosensitizer has recently been investigated and demonstrated efficacy in decontamination and delaying spoilage. Moreover, studies have shown the beneficial impact of an appropriate encapsulation technique to enhance the cellular uptake of photosensitizers, and therefore, the phototoxicity. Further studies relating to improved delivery of natural photosensitizers with inherent poor solubility should be conducted. Also, detailed studies on various food products are warranted to better understand the impact of encapsulation on curcumin photophysical properties, photo-driven release mechanism, and nutritional and organoleptic properties of treated foods.
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Affiliation(s)
- Maral Seidi Damyeh
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
| | - Ram Mereddy
- Department of Agriculture and Fisheries, Queensland Government, Coopers Plains, QLD, Australia
| | - Michael E Netzel
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
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26
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Liu Y, Galani Yamdeu JH, Gong YY, Orfila C. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Compr Rev Food Sci Food Saf 2020; 19:1521-1560. [DOI: 10.1111/1541-4337.12562] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 03/07/2020] [Accepted: 03/24/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Yue Liu
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Joseph Hubert Galani Yamdeu
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Yun Yun Gong
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Caroline Orfila
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
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27
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Olszewska MA, Gędas A, Simões M. Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry. Food Res Int 2020; 134:109214. [PMID: 32517896 DOI: 10.1016/j.foodres.2020.109214] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 02/07/2023]
Abstract
One of the common ways to prevent food spoilage throughout product's shelf life is by using artificial/synthetic preservatives. However, the growing negative perception of consumers over synthetic preservatives has encouraged the food industry to consider their natural alternatives. Plant extracts, increasingly recognized as consumer-friendly, represent a valuable source of active compounds, mostly polyphenols, with potent antimicrobial and antibiofilm activities. Hence, this article focuses mainly on the antimicrobial activity of plant-based polyphenol-rich extracts as well as on their potential use and limitations in the food industry. Some new trends such as antimicrobial food packaging combined with plant extracts and photodynamic inactivation (PDI) combined with a natural photosensitiser, curcumin, are discussed as well.
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Affiliation(s)
- Magdalena A Olszewska
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland.
| | - Astrid Gędas
- Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Manuel Simões
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal.
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28
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Santos AR, Silva AF, Freitas CF, Silva MV, Bona E, Nakamura CV, Hioka N, Mikcha JMG. Response surface methodology can be used to predict photoinactivation of foodborne pathogens using Rose Bengal excited by 530 nm LED. J Food Saf 2019. [DOI: 10.1111/jfs.12736] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adriele R. Santos
- Programa de Pós‐Graduação em Ciência de AlimentosUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Alex F. Silva
- Programa de Pós‐Graduação em Ciência da SaúdeUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Camila F. Freitas
- Programa de Pós‐Graduação em QuímicaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Marcos V. Silva
- Instituto Federal de Educação, Ciência e Tecnologia Farroupilha Alegrete, Rio Grande do Sul Brazil
| | - Evandro Bona
- Departamento de AlimentosUniversidade Tecnológica Federal do Paraná—campus Campo Mourão Campo Mourão Puerto Rico Brazil
| | - Celso V. Nakamura
- Departamento de Ciências Básicas da SaúdeUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Noboru Hioka
- Departamento de QuímicaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Jane M. G. Mikcha
- Departamento de Análises Clínicas e BiomedicinaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
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29
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Bhavya ML, Hebbar HU. Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice. ULTRASONICS SONOCHEMISTRY 2019; 57:108-115. [PMID: 31208605 DOI: 10.1016/j.ultsonch.2019.05.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/04/2019] [Accepted: 05/03/2019] [Indexed: 06/09/2023]
Abstract
Efficiency of blue (462 ± 3 nm) light emitting diode (LED) illumination to inactivate Escherichia coli and Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in freshly squeezed orange juice. Further, the combinational effect of ultrasound (US), photosensitizer (PS) and blue light (BL) on inactivation of microbes was evaluated. The effect of process parameters such as concentration of PS, US and volume of the juice on E. coli and S. aureus inactivation was also investigated. The US alone and PS + BL treatments resulted in 3.02 ± 0.52 and 1.06 ± 0.13 log reduction of E. coli; 0.18 ± 0.14 and 2.34 ± 0.13 log reduction of S. aureus, respectively. The combination of PS + US + BL treatment at optimized conditions resulted in 2.35 ± 0.16 log reduction of S. aureus. An additive effect on the inactivation of E. coli (4.26 ± 0.32 log reduction) was observed with PS + US + BL combination treatment. The US treatment showed significant change in cloud value, colour and browning index of orange juice. The combinational non-thermal processes (PS + BL and PS + US + BL) did not have any significant effect on total phenolic content, total flavonoid content, and hesperidin content of the orange juice. However, these processes affected ascorbic acid content and antioxidant activity negatively. Thus, this study indicated that photodynamic inactivation of E. coli and S. aureus using LED-based photosensitization in fruit juices could be a potential method for microbial inactivation. Nevertheless, the effect on quality parameters needs to be considered while optimizing the process.
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Affiliation(s)
- M L Bhavya
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India
| | - H Umesh Hebbar
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India.
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30
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Hua C, Kai K, Bi W, Shi W, Liu Y, Zhang D. Curcumin Induces Oxidative Stress in Botrytis cinerea, Resulting in a Reduction in Gray Mold Decay in Kiwifruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7968-7976. [PMID: 31062982 DOI: 10.1021/acs.jafc.9b00539] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Curcumin exhibits efficient antimicrobial activity; nevertheless, its effect on the postharvest decay of fruit has not been examined. Here, effects of curcumin on the fruit gray mold of kiwifruit infected by Botrytis cinerea were analyzed. Results demonstrated that curcumin induced reactive oxygen species (ROS) production and triggered apoptosis in B. cinerea hyphae. Use of N-acetylcysteine, a ROS scavenger, partially ameliorated the inhibition of curcumin on B. cinerea. The NADPH oxidase inhibitor, diphenyleneiodonium chlorine, abrogated the ROS production induced by curcumin, suggesting that curcumin induces oxidative stress in B. cinerea via a NADPH-oxidase-dependent mechanism. Disease severity of gray mold in curcumin-treated kiwifruit was significantly reduced. The malondialdehyde content decreased while the antioxidant enzyme activity increased in kiwifruit with the application of increasing concentrations of curcumin. Collectively, these results indicate that curcumin can be used to control gray mold and elevate antioxidant activity in kiwifruit.
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Affiliation(s)
- Chenyan Hua
- School of Food and Biological Engineering , Hefei University of Technology , Hefei , Anhui 230009 , People's Republic of China
| | - Kai Kai
- School of Food and Biological Engineering , Hefei University of Technology , Hefei , Anhui 230009 , People's Republic of China
| | - Wanling Bi
- School of Food and Biological Engineering , Hefei University of Technology , Hefei , Anhui 230009 , People's Republic of China
| | - Wei Shi
- School of Food and Biological Engineering , Hefei University of Technology , Hefei , Anhui 230009 , People's Republic of China
| | - Yongsheng Liu
- School of Food and Biological Engineering , Hefei University of Technology , Hefei , Anhui 230009 , People's Republic of China
| | - Danfeng Zhang
- School of Food and Biological Engineering , Hefei University of Technology , Hefei , Anhui 230009 , People's Republic of China
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