Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges

Natural borneol improves cellular uptake of curcumin to enhance its photodynamic bactericidal activity against Escherichia coli ATCC 8739

Photodynamic inactivation (PDI), a non-thermal sterilization method, has attracted considerable attention due to its broad-spectrum antimicrobial activity, environmental friendliness and cost-effectiveness. Curcumin (Cur), a food-grade photosensitizer, exhibits photodynamic antimicrobial activity based primarily on its efficiency in intracellular accumulation. However, Cur's low water solubility and the barriers presented by the outer membrane of Gram-negative bacteria challenge its ability to penetrate the cytoplasm. Natural borneol (NB), a monoterpene food flavoring agent, has also been shown to improve the efficiency of drug absorption. In this study, we demonstrated that NB significantly improved the cellular uptake of Cur, thereby enhancing its photodynamic bactericidal activity against Gram-negative Escherichia coli (E. coli) ATCC 8739, a potential alternative to enterohemorrhagic E. coli O157:H7. This effect was attributed to NB's ability to disrupt the integrity of the E. coli bacterial membrane, thereby increasing cellular permeability. Transcriptomic analysis further confirmed that NB dysregulated the expression of genes associated with bacterial membrane structure and function in E. coli. Consequently, the increased accumulation of Cur in E. coli led to excessive production of intracellular reactive oxygen species (ROS) upon exposure to 6.5 J/cm2 blue light (BL). These ROS, analyzed biochemically and transcriptionally, primarily disrupted bacterial membrane structure and function, the antioxidant system, and ultimately caused bacterial death. Remarkably, this combined strategy not only reduced E. coli contamination in the tested orange juice, but also preserved its nutritional quality. In conclusion, this research provides an innovative and effective approach to maintaining food safety.

Food additives as photosensitizers: A systematic review and narrative synthesis

Photosensitizers are the key molecules determining the efficacy of anti-microbial photodynamic inactivation. However, photosensitizers for clinical use frequently fail to satisfy safety standards required by the food industry. A variety of strategies could be employed to address these issues i.e. focusing on photosensitizers with high efficiency (>3-log decrease in CFU), on food additives with minimal effects on food qualities (taste, texture, appearance, or nutrients), and also approved photosensitizers by regulatory authorities. This review summarizes 48 relevant studies that reported on the photodynamic activities of approved food additives. We report food additives with favorable photosensitive properties, which are capable of producing reactive oxygen species upon exposure to light at appropriate wavelengths, thereby inactivating various foodborne pathogens with great promise for food sterilization. The information presented in this systematic review may provide practical insights for implementation of photodynamic inactivation in industrial settings and encourage future development of food-grade photosensitizers for food sterilization.

Nanomaterials with Enzyme-like Properties for Combatting Foodborne Pathogen Infections: Classifications, Mechanisms, and Applications in Food Preservation

During the transportation and storage of food, foodborne spoilage caused by bacterial and biofilm infection is prone to occur, leading to issues such as short shelf life, economic loss, and sensory quality instability. Therefore, the development of novel and efficient antibacterial agents capable of efficiently inhibiting bacteria throughout various stages of food processing, transportation, and storage is strongly recommended by researchers. The emergence of nanozymes is considered to be an effective candidate for inhibiting foodborne bacteria agents in the food industry. As potent antibacterial agents, nanozymes have the advantages of low cost, high stability, strong broad-spectrum antibacterial ability, and biocompatibility. Herein, we aim to summarize the classification status of various nanozymes. Furthermore, the general catalytic bacteriostatic mechanism of nanozymes against intracellular bacteria, planktonic bacteria, and biofilm activities are highlighted, mainly concerning the destruction of cell walls and/or membranes, reactive oxygen species regulation, HOBr/Cl generation, damage of intracellular components, and so forth. In particular, the review focuses on the pivotal role of nanozymes as antibacterial agents and delivery vehicles in the fields of food preservation applications. We look forward to the future prospects, especially in the field of food preservation, to promote broader applications based on antimicrobial nanozymes.

Chlorine-doped MoS2 quantum dots embedded in a molecularly imprinted polymer for highly selective and sensitive optosensing of quercetin

Chlorine-doped MoS2 quantum dots (Cl-MoS2 QDs) embedded in a SiO2 molecularly imprinted polymer (Cl-MoS2 QDs@SiO2@MIP) have been successfully synthesized and can be used for highly selective and sensitive optosensing of quercetin. The novel environmentally friendly sensor integrated the advantages of the Cl-MoS2 QDs and MIP, high sensitivity and specific recognition for quercetin. The as-fabricated sensor is used to detect trace amounts of quercetin, and its fluorescence intensity showed a good linear decline with the increasing concentration of quercetin from 2 ng mL-1 to 200 ng mL-1 with a detection limit of 1.2 ng mL-1 (S/N = 3). The Cl-MoS2 QDs@SiO2@MIP probe was employed to assay the content of quercetin of real onion extract with good performance, which is in fine agreement with the result obtained by high performance liquid chromatography. The developed Cl-MoS2 QDs@SiO2@MIP sensor exhibits promising potential in the detection of quercetin.

Facile strategy for gelatin-based hydrogel with multifunctionalities to remodel wound microenvironment and accelerate healing of acute and diabetic wounds

Chronic diabetic wounds represent the most common diabetes complication. Wound healing depends on scavenging reactive oxygen species (ROS), neovascularization, and controlling infection. A naturally derived gelatin-based hydrogel is biocompatible, biodegradable, does not promote inflammation, and can remove ROS, but strategies for developing a gelatin-based hydrogel currently require careful chemical modification of gelatin and time-consuming purification and post-crosslinking processing. Herein, a facile method of combining zirconium (Zr4+), gelatin, and quercetin (QCN) to generate an injectable gelatin-based hydrogel (QCN@Gel-Zr) for diabetic wound treatment was presented. Adding QCN improved the mechanical, injection, and adhesive performance of the Gel-Zr hydrogel and conferred antibacterial and free radical-scavenging abilities. These properties induced cellular proliferation and migration, protection against oxidative stress, and reduction in inflammatory expression. In vivo models of acute and chronic diabetic skin wounds were used to demonstrate biocompatibility and the ability of the gelatin hydrogels to promote wound healing. The histological analysis showed that the QCN@Gel-Zr hydrogel promoted angiogenesis, collagen deposition, and hair follicle regeneration with no detectable cytotoxicity. This study demonstrates the preparation of gelatin-based hydrogel with various flexible functions to address the complex biological requirements of diabetic wound repair.