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Jiao L, Li Y, Tian M, Zhao S, Zhang X, Benjakul S, Zhang B. Novel Halogenated Curcumin-Mediated Photodynamic Inactivation for the Preservation of Small Yellow Croaker ( Larimichthys polyactis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39068643 DOI: 10.1021/acs.jafc.4c03885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/30/2024]
Abstract
A novel class of halogenated curcumin, X-Cur (X = F, Cl, or Br), was synthesized, and its photosensitivity was evaluated. The results showed that Br-Cur with the highest singlet oxygen (1O2) generation capacity exhibited a better photodynamic inactivation (PDI) effect on the small yellow croaker (Larimichthys polyactis) than curcumin. This was attributed to the heavy atom effect of Br, which resulted in Br-Cur having the smallest singlet-triplet energy difference ΔEst(S1-T3) (0.140 eV) and the largest spin-orbit coupling value (0.642262 cm-1). When L. polyactis was treated with 0.025 wt % Br-Cur and exposed to blue LED irradiation (450 nm, 20 mW/cm2) for 20 min, the increase in the total volatile basic nitrogen content (28.23 ± 2.38 mg/100 g on day 6), pH, and total viable count (6.13 ± 0.06 log CFU/g on day 6) could be effectively controlled. Accordingly, Br-Cur is a promising photosensitizer for PDI preservation.
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Affiliation(s)
- Long Jiao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yuwei Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Mingyu Tian
- College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China
| | - Shuyi Zhao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaoye Zhang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
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Ying X, Li T, Deng S, Brennan C, Benjakul S, Liu H, Wang F, Xie X, Liu D, Li J, Xiao G, Ma L. Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13290. [PMID: 38284591 DOI: 10.1111/1541-4337.13290] [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: 07/26/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/30/2024]
Abstract
Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high-pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.
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Affiliation(s)
- Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Taiyu Li
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Charles Brennan
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Australia
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Huifan Liu
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Feng Wang
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Xi Xie
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Dongjie Liu
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Jun Li
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gengsheng Xiao
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lukai Ma
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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Li C, Sun W, Liu S, Pan C, Wang D, Feng Y, Cen J, Chen S. Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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Gan M, Guo C, Liao W, Liu X, Wang Q. Development and characterization of chitosan/bacterial cellulose/pullulan bilayer film with sustained release curcumin. Int J Biol Macromol 2023; 226:301-311. [PMID: 36495997 DOI: 10.1016/j.ijbiomac.2022.12.034] [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: 06/01/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
A natural biopolymer bilayer film based on chitosan and bacterial cellulose with a protective layer of pullulan was developed by a two-step solution casting method. Curcumin was incorporated as an active antioxidant and antibacterial agent into the inner layer. The films with different curcumin concentrations were systematically characterized. Fourier transform infrared spectroscopy and X-ray diffraction analyses showed high compatibility between curcumin and the polysaccharide matrix through intermolecular interactions, which was verified by enhanced mechanical and barrier properties. The curcumin incorporation improved the thermal stability by >35.4 %, along with lower visible and ultraviolet light transmittance (< 8.6 %) and water solubility (< 25.1 %). The film had both antibacterial and antioxidant properties, and the sustained release of curcumin was largest (> 58.8 %) in the fatty food simulant lasting for over 155 h. The results suggested that the film containing 0.2 % curcumin had ideal physical and functional properties, suggesting its potential as a novel packaging material for the preservation of high-fat food.
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Affiliation(s)
- Miaoyu Gan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Caoyu Guo
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Wenying Liao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G5C9, Canada
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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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Gu W, Liu D, Sun J. Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams. Int J Food Microbiol 2022; 378:109816. [PMID: 35749911 DOI: 10.1016/j.ijfoodmicro.2022.109816] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 04/19/2022] [Accepted: 06/15/2022] [Indexed: 10/17/2022]
Abstract
Curcumin (CUR) is a natural active product widely used as photosensitizer in photodynamic inactivation (PDI) due to low toxicity and low cost. However, the main challenge that limit the efficacy of CUR in PDI are its low solubility in water medium and hence low bioavailability. The co-crystallization is a novel process enables improvements in physicochemical properties such as solubility and bioavailability of water insoluble compound by the incidence of molecular interactions between the active pharmaceutical ingredient and conformer. The main objective of this work is to produce CUR-d-Tyr co-crystal (CDC) by co-crystallization technique using d-Tyrosine (d-Tyr) as the conformer in order to increase CUR water solubility as well as antimicrobial photodynamic activity. CDC presented a different crystalline structure compared with pure CUR. The solubility of CDC in water medium was about 16.5 times greater than pure CUR. The co-crystallization process increased CUR-mediated photodynamic inactivation efficacy of Vibrio parahaemolyticus (V. parahaemolyticus), probably due to alterations in its bioavailability. Moreover, cell membrane damage and production of cytotoxic singlet oxygen (1O2) was proved as main photosensitization mechanism. Furthermore, the application of CDC-mediated PDI on cooked clam reduced weightlessness of cooked clams, inhibited lipid oxidation, and maintained a better appearance, serving as a promising preservation techniques in food industry.
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Affiliation(s)
- Weiming Gu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China.
| | - Jianxia Sun
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
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Zhang X, Lu N, Li Z, Meng X, Cao W, Xue Y, Xue C, Tang Q. Effects of curcumin-mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1978-1986. [PMID: 34519034 DOI: 10.1002/jsfa.11536] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/30/2021] [Accepted: 09/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Oyster's lipid degradation leads to a decrease in edible and nutritional value. Curcumin-mediated photodynamic treatment (PDT) is an innovative non-thermal technology, although evaluation of the oyster's lipid degradation has been scarce. In the present study, we investigated peroxide value, thiobarbituric acid reactive substance, triacylglycerol and free fatty acids to evaluate the effect of curcumin-mediated PDT on lipid degradation of oysters during refrigerated storage. RESULTS The results showed that curcumin-mediated PDT could delay oyster's lipid degradation. Next, the activities of enzymes were detected to determine the mechanisms behind the effects of curcumin-mediated PDT. It was revealed that the activities of lipase, phospholipase A2 (PLA2 ), phospholipase C (PLC), phospholipase D (PLD) and lipoxygenase (LOX) were significantly inhibited after curcumin-mediated PDT (P < 0.05). Furthermore, 16 s rRNA analysis established that the relative abundances of Pseudoalteromonas and Psychrilyobacter were reduced by 51.58% and 43.82%, respectively, after curcumin-mediated PDT. CONCLUSION Curcumin-mediated PDT could delay oyster's lipid degradation by inhibiting the activities of lipase, PLA2 , PLC, PLD and LOX, as well as by changing the oyster's microbial composition, reducing the relative abundance of Pseudoalteromonas and Psychrilyobacter. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xu Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Na Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Wanxiu Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yong Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Qingjuan Tang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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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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Effects of curcumin‐based photodynamic method on protein degradation of oysters. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15029] [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]
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Lin Y, Lai D, Wang D, Zhou F, Tan BK, Zhang Z, Hu J, Lin S. Application of curcumin-mediated antibacterial photodynamic technology for preservation of fresh Tremella Fuciformis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111657] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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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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Yildiz E, Sumnu G, Kahyaoglu LN. Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package. Int J Biol Macromol 2020; 170:437-446. [PMID: 33383083 DOI: 10.1016/j.ijbiomac.2020.12.160] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 01/01/2023]
Abstract
Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were investigated by Field Emission Scanning Electron Microscopy (FESEM). Average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing CS amount in nanofibers decreased the diameter of the fibers. Thermal analysis and water vapor permeability features of the pH sensor were also examined. Color changes of curcumin loaded CS/PEO nanofiber film was evaluated on chicken breast package at 4 °C. The color of nanofiber film changed from bright yellow to reddish color which provided an opportunity to detect color changes by even the naked eyes of the untrained consumer. As a quality indicator, surface pH changes of the chicken breast and TVB-N (total volatile basic nitrogen) were measured. At the end of the day 5, pH value of 6.53 ±0.08 and TVB-N concentration of 23.45 ±3.35 mg/100 g indicated that food was at the edge of the acceptance level. As a result, curcumin loaded nanofiber satisfied the expectation and gave an opportunity to visualize real time monitoring of chicken spoilage.
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Affiliation(s)
- Eda Yildiz
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
| | - Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
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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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