1
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Javanmard Z, Pourhajibagher M, Bahador A. New strategies to enhance antimicrobial photo-sonodynamic therapy based on nanosensitizers against bacterial infections. Folia Microbiol (Praha) 2024:10.1007/s12223-024-01206-8. [PMID: 39367131 DOI: 10.1007/s12223-024-01206-8] [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: 04/13/2024] [Accepted: 09/30/2024] [Indexed: 10/06/2024]
Abstract
The rapid evolution and spread of multidrug resistance among bacterial pathogens has significantly outpaced the development of new antibiotics, underscoring the urgent need for alternative therapies. Antimicrobial photodynamic therapy and antimicrobial sonodynamic therapy have emerged as promising treatments. Antimicrobial photodynamic therapy relies on the interaction between light and a photosensitizer to produce reactive oxygen species, which are highly cytotoxic to microorganisms, leading to their destruction without fostering resistance. Antimicrobial sonodynamic therapy, a novel variation, substitutes ultrasound for light to activate the sonosensitizers, expanding the therapeutic reach. To increase the efficiency of antimicrobial photodynamic therapy and antimicrobial sonodynamic therapy, the combination of these two methods, known as antimicrobial photo-sonodynamic therapy, is currently being explored and considered a promising approach. Recent advances, particularly in the application of nanomaterials, have further enhanced the efficacy of these therapies. Nanosensitizers, due to their improved reactive oxygen species generation and targeted delivery, offer significant advantages in overcoming the limitations of conventional sensitizers. These breakthroughs provide new avenues for treating bacterial infections, especially multidrug-resistant strains and biofilm-associated infections. Continued research, including comprehensive clinical studies, is crucial to optimizing nanomaterial-based antimicrobial photo-sonodynamic therapy for clinical use, ensuring their effectiveness in real-world applications.
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Affiliation(s)
- Zahra Javanmard
- Department of Microbiology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Pourhajibagher
- Dental Research Center, Dentistry Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
| | - Abbas Bahador
- Department of Microbiology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran.
- Fellowship in Clinical Laboratory Sciences, BioHealth Lab, Tehran, Iran.
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2
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Guo H, Sun H, Fang Y, Qin H, Wang X, Zhang Y, Zhao M, Wu H, Zhou X, Liu Y. Eco-friendly film with highly efficient sterilization for food preservation by incorporating natural products into starch/polyvinyl alcohol matrix. Int J Biol Macromol 2024; 278:135047. [PMID: 39182859 DOI: 10.1016/j.ijbiomac.2024.135047] [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: 06/03/2024] [Revised: 07/24/2024] [Accepted: 08/22/2024] [Indexed: 08/27/2024]
Abstract
An advanced biodegradable packaging film with antimicrobial and fresh-maintaining functions was constructed by incorporating berberine and L-arginine into the starch/polyvinyl alcohol (PVA) film matrix. The film was endowed with a dual antibacterial capacity thanks to the intrinsic antibacterial capability of berberine and cascaded photodynamic sterilization. The aggregated berberine presents an excellent photodynamic activity to generate reactive oxygen species (ROS), which further triggers the NO release from L-arginine. Under the synergetic action of ROS and NO, the as-prepared film not only has an antibacterial efficiency of over 99 % against both S. aureus and E. coli but also delays fruit ripening through antagonistic effects on ethylene to extend the shelf life of food. Meanwhile, the as-prepared film presents UV-shielding properties, thermal stability, and considerable mechanical properties. Specifically, the packaging film exhibits good biocompatibility and is biodegradable, with a degradation rate of 56 % within 16 days, which has great potential for improving food safety and environmental events.
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Affiliation(s)
- Hanqiong Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Hanyue Sun
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yuan Fang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Haijuan Qin
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xiaomin Wang
- School of Integrative Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, PR China
| | - Yujie Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Minyang Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Haotian Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xiao Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yaqing Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China; School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, PR China.
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3
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Zhang Y, Ma Z, Chen J, Yang Z, Ren Y, Tian J, Zhang Y, Guo M, Guo J, Song Y, Feng Y, Liu G. Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects. Crit Rev Food Sci Nutr 2024:1-26. [PMID: 39275803 DOI: 10.1080/10408398.2024.2399294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2024]
Abstract
In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, traditional high-temperature sterilization methods can cause food safety and nutritional health problems such as protein denaturation and lipid oxidation. Therefore, exploring and developing effective sterilization technologies is imperative to ensure food safety and nutritional properties, and protect consumers from potential foodborne diseases. This paper focuses on electromagnetic wave-based pasteurization technologies, including thermal processing technologies such as microwave, radio frequency, and infrared, as well as non-thermal processing technologies like ultraviolet, irradiation, pulsed light, and photodynamic inactivation. Furthermore, it also reviews the antibacterial mechanisms, advantages, disadvantages, and recent applications of these technologies in ready-to-eat foods, and summarizes their limitations and prospects. By comparing the limitations of traditional high-temperature sterilization methods, this paper highlights the significant advantages of these pasteurization techniques in effectively inhibiting microbial growth, slowing lipid oxidation, and preserving food nutrition and flavor. This review may contribute to the industrial application and process optimization of these pasteurization technologies, providing an optimal choice for preserving various types of ready-to-eat foods.
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Affiliation(s)
- Yuxin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Zhiming Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jiaxin Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Zhongshuai Yang
- School of Electronics and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Yue Ren
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jing Tian
- School of Electronics and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yating Song
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yuqin Feng
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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4
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Luther AM, Varzandeh M, Beckermann C, Feyer L, Maaßen IK, Oldenhof H, Hackbarth S, Waberski D. Fertility after photodynamic inactivation of bacteria in extended boar semen. Front Microbiol 2024; 15:1429749. [PMID: 39171264 PMCID: PMC11335528 DOI: 10.3389/fmicb.2024.1429749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Accepted: 07/23/2024] [Indexed: 08/23/2024] Open
Abstract
Antimicrobial resistance is an increasing challenge in semen preservation of breeding animals, especially in the porcine species. Bacteria are a natural component of semen, and their growth should be inhibited to protect sperm fertilizing capacity and the female's health. In pig breeding, where semen is routinely stored at 17°C in the liquid state, alternatives to conventional antibiotics are urgently needed. Photodynamic inactivation (PDI) of bacteria is a well-established tool in medicine and the food industry but this technology has not been widely adopted in semen preservation. The specific challenge in this setting is to selectively inactivate bacteria while maintaining sperm integrity and functionality. The aim of this study was to test the principle of PDI in liquid stored boar semen using the photosensitizer 5,10,15,20-tetrakis(N-methyl-4-pyridyl)-21H,23H-porphine (TMPyP) and a white light LED-setup. In the first step, photophysical experiments comprising singlet oxygen phosphorescence kinetics of TMPyP and determination of the photosensitizer triplet time revealed a sufficiently high production of reactive singlet oxygen in the Androstar Premium semen extender, whereas seminal plasma acted as strong quencher. In vitro experiments with extended boar semen showed that the established PDI protocol preserves sperm motility, membrane integrity, DNA integrity, and mitochondrial activity while efficiently reducing the bacteria below the detection limit. A proof-of-concept insemination study confirmed the in vivo fertility of semen after photodynamic treatment. In conclusion, using the PDI approach, an innovative tool was established that efficiently controls bacteria growth in extended boar and maintains sperm fertility. This could be a promising contribution to the One Health concept with the potential to reduce antimicrobial resistance in animal husbandry.
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Affiliation(s)
- Anne-Marie Luther
- Unit for Reproductive Medicine/Clinic for Swine and Small Ruminants, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Mohammad Varzandeh
- Photobiophysics, Institute of Physics, Humboldt University of Berlin, Berlin, Germany
| | - Christina Beckermann
- Unit for Reproductive Medicine/Clinic for Swine and Small Ruminants, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Leon Feyer
- Photobiophysics, Institute of Physics, Humboldt University of Berlin, Berlin, Germany
| | - Isabel Katharina Maaßen
- Unit for Reproductive Medicine/Clinic for Swine and Small Ruminants, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Harriёtte Oldenhof
- Unit for Reproductive Medicine/Clinic for Horses, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Steffen Hackbarth
- Photobiophysics, Institute of Physics, Humboldt University of Berlin, Berlin, Germany
| | - Dagmar Waberski
- Unit for Reproductive Medicine/Clinic for Swine and Small Ruminants, University of Veterinary Medicine Hannover, Hannover, Germany
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Zhang P, Li S, Wang W, Sun J, Chen Z, Wang J, Ma Q. Enhanced photodynamic inactivation against Escherichia coli O157:H7 provided by chitosan/curcumin coating and its application in food contact surfaces. Carbohydr Polym 2024; 337:122160. [PMID: 38710575 DOI: 10.1016/j.carbpol.2024.122160] [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: 12/14/2023] [Revised: 03/10/2024] [Accepted: 04/11/2024] [Indexed: 05/08/2024]
Abstract
Sterilisation technologies are essential to eliminate foodborne pathogens from food contact surfaces. However, most of the current sterilisation methods involve high energy and chemical consumption. In this study, a photodynamic inactivation coating featuring excellent antibacterial activity was prepared by dispersing curcumin as a plant-based photosensitiser in a chitosan solution. The coating generated abundant reactive oxygen species (ROS) after light irradiation at 420 nm, which eradicated ≥99.999 % of Escherichia coli O157:H7. It was also found that ROS damaged the cell membrane, leading to the leakage of cell contents and cell shrinkage on the basis of chitosan. In addition, the production of ROS first excited the bacterial antioxidant defence system resulting in the increase of peroxidase (POD) and superoxide dismutase (SOD). ROS levels exceed its capacity, causing damage to the defence system and further oxidative decomposition of large molecules, such as DNA and proteins, eventually leading to the death of E. coli O157:H7. We also found the curcumin/chitosan coating could effectively remove E. coli O157:H7 biofilms by oxidative of extracellular polysaccharides and proteins. All the contributors made the chitosan/curcumin coating an efficient detergent comparable with HClO.
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Affiliation(s)
- Pengmin Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Shuang Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Zhizhou Chen
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China.
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6
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Chu Z, Wang H, Dong B. Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects. Molecules 2024; 29:3318. [PMID: 39064897 PMCID: PMC11279653 DOI: 10.3390/molecules29143318] [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: 06/22/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
The nutrients present in food are not only prone to a series of physicochemical reactions but also provide conditions for the growth and reproduction of foodborne microorganisms. In recent years, many innovative methods from different fields have been introduced into food preservation, which extends the shelf life while maximizing the preservation of the original ingredients and properties of food. In this field, there is a lack of a systematic summary of new technologies emerging. In view of this, we overview the innovative methods applied to the field of food preservation in recent 3 years, focusing on a variety of technological approaches such as antimicrobial photodynamic therapy based on nanotechnology, electromagnetic radiation sterilization based on radiation technology, and antimicrobial peptides based on biomolecules. We also discuss the preservation mechanism and the application of the different methods to specific categories of products. We evaluated their advantages and limitations in the food industry, describing their development prospects. In addition, as microorganisms are the main causes of food spoilage, our review also has reference significance for clinical antibacterial treatment.
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Affiliation(s)
- Zejing Chu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Hongsu Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Biao Dong
- College of Electronic Science and Engineering, Jilin University, Changchun 130062, China
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7
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Chen L, Zhao Y, Shi Q, Du Y, Zeng Q, Liu H, Zhang Z, Zheng H, Wang JJ. Preservation effects of photodynamic inactivation-mediated antibacterial film on storage quality of salmon fillets: Insights into protein quality. Food Chem 2024; 444:138685. [PMID: 38341917 DOI: 10.1016/j.foodchem.2024.138685] [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: 11/23/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/13/2024]
Abstract
The preservation effects of a photodynamic inactivation (PDI)-mediated polylactic acid/5-aminolevulinic acid (PLA/ALA) film on the storage quality of salmon fillets were investigated. Results showed that the PDI-mediated PLA/ALA film could continuously generate reactive oxygen species by consuming oxygen to inactivate native pathogens and spoilage bacteria on salmon fillets. Meanwhile, the film maintained the content of muscle proteins and their secondary and tertiary structures, as well as the integrity of myosin by keeping the activity of Ca2+-ATPase, all of which protected the muscle proteins from degradation. Furthermore, the film retained the activity of total superoxide dismutase (T-SOD), suppressed the accumulation of lipid peroxides (e.g., MDA), which greatly inhibited four main types of protein oxidations. As a result, the content of flavor amino acids and essential amino acids in salmon fillets was preserved. Therefore, the PDI-mediated antimicrobial packaging film greatly preserves the storage quality of aquatic products by preserving the protein quality.
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Affiliation(s)
- Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
| | - Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Yu Du
- Data Information Center, Polar Research Institute of China, Shanghai 200136, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Huaming Zheng
- School of Material Sciences & Engineering, Wuhan Institute of Technology, Wuhan 430073, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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8
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Sivasubramaniam BP, Washer BM, Watanabe Y, Ragheb KE, Robinson JP, Wei A. Photodynamic treatment of Staphylococcus aureus with non-iron hemin analogs in the presence of hydrogen peroxide. RSC Med Chem 2024; 15:2138-2145. [PMID: 38911164 PMCID: PMC11187572 DOI: 10.1039/d4md00148f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 05/02/2024] [Indexed: 06/25/2024] Open
Abstract
Bacteria subjected to antiseptic or antibiotic stress often develop tolerance, a trait that can lead to permanent resistance. To determine whether photodynamic agents could be used to counter tolerance, we evaluated three non-iron hemin analogs (M-PpIX; M = Al, Ga, In) as targeted photosensitizers for antimicrobial photodynamic inactivation (aPDI) following exposure to sublethal H2O2. Al-PpIX is an active producer of ROS whereas Ga- and In-PpIX are more efficient at generating singlet oxygen. Al- and Ga-PpIX are highly potent aPDI agents against S. aureus and methicillin-resistant strains (MRSA) with antimicrobial activity (3 log reduction in colony-forming units) at nanomolar concentrations. The aPDI activities of Al- and Ga-PpIX against S. aureus were tested in the presence of 1 mM H2O2 added at different stages of growth. Bacteria exposed to H2O2 during log-phase growth were less susceptible to aPDI but bacteria treated with H2O2 in their postgrowth phase exhibited aPDI hypersensitivity, with no detectable colony growth after treatment with 15 nM Ga-PpIX.
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Affiliation(s)
| | - Benjamin M Washer
- Department of Chemistry, Purdue University 560 Oval Drive West Lafayette IN 47907 USA
| | - Yuichiro Watanabe
- Department of Chemistry, Purdue University 560 Oval Drive West Lafayette IN 47907 USA
| | - Kathryn E Ragheb
- College of Veterinary Medicine, Purdue University 625 Harrison Street West Lafayette IN 47907 USA
| | - J Paul Robinson
- College of Veterinary Medicine, Purdue University 625 Harrison Street West Lafayette IN 47907 USA
| | - Alexander Wei
- Department of Chemistry, Purdue University 560 Oval Drive West Lafayette IN 47907 USA
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Fu Q, Li H, An M, Sun X, Zhang S, Zhang T, Yang W, Li Y, Waterhouse GIN, Liu X, Ai S. Dialdehyde cellulose films covalently crosslinked with porphyrin-based covalent organic polymers for photodynamic sterilization. Int J Biol Macromol 2024; 272:132893. [PMID: 38838883 DOI: 10.1016/j.ijbiomac.2024.132893] [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: 02/21/2024] [Revised: 05/23/2024] [Accepted: 06/02/2024] [Indexed: 06/07/2024]
Abstract
Foodborne pathogens result in a great harm to human, which is an urgent problem to be addressed. Herein, a novel cellulose-based packaging films with excellent anti-bacterial properties under visible light were prepared. A porphyrin-based covalent organic polymer (Por-COPs) was constructed, then covalently grafted onto dialdehyde cellulose (DAC). The addition of Por-COPs enhanced the mechanical, hydrophobicity, and water resistance of the DAC-based composite films. DAC/Por-COP-2.5 film exhibited outstanding properties for the photodynamic inactivation of bacteria under visible light irradiation, delivering inactivation efficiencies of 99.90 % and 99.45 % towards Staphylococcus aureus and Escherichia coli within 20 min. The DAC/Por-COPs films efficiently generated •O2- and 1O2 under visible light, thereby causing oxidative stress to cell membranes for bacterial inactivation. The prepared composite film forms a protective barrier against bacterial contamination. Results guide the development of high performance and more sustainable packaging films for the food sector.
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Affiliation(s)
- Quanbin Fu
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271000, PR China; College of Chemistry and Material Science, Shandong Agricultural University, Taian 271000, PR China
| | - Houshen Li
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271000, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271000, PR China.
| | - Mouzhen An
- Taian Maternal and Child Health Hospital, Taian 271000, PR China
| | - Xin Sun
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271000, PR China
| | - Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271000, PR China; College of Chemistry and Material Science, Shandong Agricultural University, Taian 271000, PR China
| | - Tingting Zhang
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271000, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271000, PR China
| | - Wenjing Yang
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271000, PR China; College of Chemistry and Material Science, Shandong Agricultural University, Taian 271000, PR China
| | - Yijing Li
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271000, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271000, PR China
| | | | - Xiaonan Liu
- School of Chemical Engineering, Sichuan University of Science and Engineering, Zigong 643000, PR China; National Engineering Laboratory of Circular Economy, Zigong 643000, PR China.
| | - Shiyun Ai
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271000, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271000, PR China.
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10
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Majiya H, Adamu A, Galstyan A. Photostability and photodynamic antimicrobial profile of dye extracts from four (4) plants: prospects for eco-friendly low-cost food disinfection and topical biomedical applications. Photochem Photobiol Sci 2024; 23:1179-1194. [PMID: 38771468 DOI: 10.1007/s43630-024-00585-8] [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: 12/17/2023] [Accepted: 04/23/2024] [Indexed: 05/22/2024]
Abstract
In this study, photostability and photodynamic antimicrobial performance of dye extracts from Hibiscus sabdariffa (HS) calyces, Sorghum bicolor (SB) leaf sheaths, Lawsonia inermis (LI) leaves and Curcuma longa (CL) roots were investigated in Acetate-HCl (AH) Buffer (pH 4.6), Tris Base-HCl (TBH) Buffer (pH 8.6), distilled water (dH2O), and Phosphate Buffer Saline (PBS, pH 7.2) using Bacillus subtilis as model for gram positive bacteria, Escherichia coli as model for gram negative bacteria, phage MS2 as model for non-envelope viruses and phage phi6 as model for envelope viruses including SARS CoV-2 which is the causative agent of COVID-19. Our results showed that the photostability of the dye extracts is in the decreasing order of LI > CL > SB > HS. The dye extract-HS is photostable in dH2O but bleaches in buffers-AH, TBH and PBS. The rate of bleaching is higher in AH compared to in TBH and PBS. The bleaching and buffers affected the photodynamic and non-photodynamic antimicrobial activity of the dye extracts. The photodynamic antibacterial activity of the dye extracts is in the decreasing order of CL > HS > LI > SB while the non-photodynamic antibacterial activity is in the decreasing order of LI > CL > HS > SB. The non-photodynamic antiviral activity pattern observed is the same as that of non-photodynamic antibacterial activity observed. However, the photodynamic antiviral activity of the dye extracts is in the decreasing order of CL > LI > HS > SB. Given their performance, the dye extracts maybe mostly suitable for environmental applications including fresh produce and food disinfection, sanitation of hands and contact surfaces where water can serve as diluent for the extracts and the microenvironment is free of salts.
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Affiliation(s)
- Hussaini Majiya
- Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, KM3 Lapai-Minna Road, P.M.B 11, Lapai, Nigeria.
- Center for Applied Sciences and Technology Research, Ibrahim Badamasi Babangida University, Lapai, Nigeria.
- Trans-Saharan Disease Research Center, Ibrahim Badamasi Babangida University, Lapai, Nigeria.
| | - Aliyu Adamu
- Department of Medicinal Plant Research and Traditional Medicine, National Institute for Pharmaceutical Research and Development (NIPRD), Idu, Abuja, Nigeria
| | - Anzhela Galstyan
- Faculty of Chemistry, Center for Nanointegration Duisburg‑Essen and Centre for Water and Environmental Research, University of Duisburg-Essen, Duisburg, Germany
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11
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Wang JJ, He T, Chen L, Xu G, Dong S, Zhao Y, Zheng H, Liu Y, Zeng Q. Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp. Int J Food Microbiol 2024; 411:110539. [PMID: 38141354 DOI: 10.1016/j.ijfoodmicro.2023.110539] [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: 08/25/2023] [Revised: 11/08/2023] [Accepted: 12/15/2023] [Indexed: 12/25/2023]
Abstract
The aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Results showed that L-Arg disrupted the cell membrane by binding to membrane phospholipids and disrupting iron homeostasis, which helped curcumin to damage DNA and interrupt protein synthesis. Once irradiated by blue LED, the curcumin-mediated PDI produced the reactive oxygen species (ROS) which reacted with L-Arg to generate NO, and the NO was converted to reactive nitrogen species (RNS) with a strong bactericidal ability by consuming ROS. On this basis, the curcumin-mediated PDI coupled with L-Arg potently killed >8.0 Log CFU/mL with 8 μM curcumin, 0.5 mg/mL L-Arg and 1.2 J/cm2 irradiation. Meanwhile, this PDI also effectively inhibited the colour and pH changes, lipids oxidation and protein degradation of shrimp. Therefore, this study proposes a new potent PDI system to control microbial contamination in the food industry.
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Affiliation(s)
- Jing Jing Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China.
| | - Tiantian He
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guizhi Xu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Shuliang Dong
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huaming Zheng
- Province Key Lab of Plasma Chemistry and Advanced Materials, Wuhan Institute of Technology, Wuhan 430073, China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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12
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Chong L, Ghate V, Seah C, Zhou W. Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread. Food Microbiol 2024; 117:104390. [PMID: 37919002 DOI: 10.1016/j.fm.2023.104390] [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: 06/13/2023] [Revised: 09/20/2023] [Accepted: 09/20/2023] [Indexed: 11/04/2023]
Abstract
Photosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions were much higher than the corresponding reductions observed with food-grade RBF and 445 nm LEDs - 22.8 ± 3.2% and 45.5 ± 5.9%, indicating that CHL-based photosensitization was more effective as an intervention than RBF-based photosensitization. When the three molds were illuminated on bread after spraying CHL and spot-inoculation, their populations were reduced by 51-58%. CHL-based photosensitization was observed to retain the texture and moisture of the bread samples, but had a statistically significant impact on their colour. The results of this study suggest that CHL-based photosensitization can be developed as a risk reduction method to prevent the spoilage of bread.
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Affiliation(s)
- Leonard Chong
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Vinayak Ghate
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
| | - Cassandra Seah
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China.
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13
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Prasad A, Wynands E, Roche SM, Romo-Bernal C, Allan N, Olson M, Levengood S, Andersen R, Loebel N, Sabino CP, Ross JA. Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers. Foods 2024; 13:453. [PMID: 38338588 PMCID: PMC10855769 DOI: 10.3390/foods13030453] [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: 12/27/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The development of novel antimicrobial technologies for the food industry represents an important strategy to improve food safety. Antimicrobial photodynamic disinfection (aPDD) is a method that can inactivate microbes without the use of harsh chemicals. aPDD involves the administration of a non-toxic, light-sensitive substance, known as a photosensitizer, followed by exposure to visible light at a specific wavelength. The objective of this study was to screen the antimicrobial photodynamic efficacy of 32 food-safe pigments tested as candidate photosensitizers (PSs) against pathogenic and food-spoilage bacterial suspensions as well as biofilms grown on relevant food contact surfaces. This screening evaluated the minimum bactericidal concentration (MBC), minimum biofilm eradication concentration (MBEC), and colony forming unit (CFU) reduction against Salmonella enterica, methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas fragi, and Brochothrix thermosphacta. Based on multiple characteristics, including solubility and the ability to reduce the biofilms by at least 3 log10 CFU/sample, 4 out of the 32 PSs were selected for further optimization against S. enterica and MRSA, including sunset yellow, curcumin, riboflavin-5'-phosphate (R-5-P), and erythrosin B. Optimized factors included the PS concentration, irradiance, and time of light exposure. Finally, 0.1% w/v R-5-P, irradiated with a 445 nm LED at 55.5 J/cm2, yielded a "max kill" (upwards of 3 to 7 log10 CFU/sample) against S. enterica and MRSA biofilms grown on metallic food contact surfaces, proving its potential for industrial applications. Overall, the aPDD method shows substantial promise as an alternative to existing disinfection technologies used in the food processing industry.
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Affiliation(s)
- Amritha Prasad
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Erin Wynands
- ACER Consulting, Guelph, ON N1G 5L3, Canada; (E.W.); (S.M.R.)
| | - Steven M. Roche
- ACER Consulting, Guelph, ON N1G 5L3, Canada; (E.W.); (S.M.R.)
| | - Cristina Romo-Bernal
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Nicholas Allan
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Merle Olson
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Sheeny Levengood
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Roger Andersen
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Nicolas Loebel
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Caetano P. Sabino
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
- Center for Lasers and Applications, Energy and Nuclear Research Institute, São Paulo 05508-000, SP, Brazil
| | - Joseph A. Ross
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
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14
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Sun D, Wu S, Li X, Ge B, Zhou C, Yan X, Ruan R, Cheng P. The Structure, Functions and Potential Medicinal Effects of Chlorophylls Derived from Microalgae. Mar Drugs 2024; 22:65. [PMID: 38393036 PMCID: PMC10890356 DOI: 10.3390/md22020065] [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: 12/27/2023] [Revised: 01/20/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024] Open
Abstract
Microalgae are considered to be natural producers of bioactive pigments, with the production of pigments from microalgae being a sustainable and economical strategy that promises to alleviate growing demand. Chlorophyll, as the main pigment of photosynthesis, has been widely studied, but its medicinal applications as an antioxidant, antibacterial, and antitumor reagent are still poorly understood. Chlorophyll is the most important pigment in plants and algae, which not only provides food for organisms throughout the biosphere, but also plays an important role in a variety of human and man-made applications. The biological activity of chlorophyll is closely related to its chemical structure; its specific structure offers the possibility for its medicinal applications. This paper reviews the structural and functional roles of microalgal chlorophylls, commonly used extraction methods, and recent advances in medicine, to provide a theoretical basis for the standardization and commercial production and application of chlorophylls.
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Affiliation(s)
- Danni Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Songlin Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Xiaohui Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Baosheng Ge
- State Key Laboratory of Heavy Oil Processing and Center for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao 266580, China;
| | - Chengxu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
| | - Xiaojun Yan
- Key Laboratory of Marine Biotechnology of Zhejiang Province, School of Marine Sciences, Ningbo University, Ningbo 315211, China;
| | - Roger Ruan
- Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota-Twin Cities, Saint Paul, MN 55108, USA
| | - Pengfei Cheng
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; (D.S.); (S.W.); (X.L.); (C.Z.)
- Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota-Twin Cities, Saint Paul, MN 55108, USA
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15
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Lee SG, Kim SJ, Bang WS, Yuk HG. Combined antibacterial effect of 460 nm light-emitting diode illumination and chitosan against Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on fresh-cut melon, and the impact of combined treatment on fruit quality. Food Sci Biotechnol 2024; 33:191-202. [PMID: 38186619 PMCID: PMC10766941 DOI: 10.1007/s10068-023-01324-y] [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: 08/31/2022] [Revised: 04/08/2023] [Accepted: 04/26/2023] [Indexed: 01/09/2024] Open
Abstract
This study evaluated the combined antibacterial effect of 460 nm LED illumination and chitosan on Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on fresh-cut melon surface and its impact on the quality of melon at a total dose of 2.4 kJ/cm2 at 4 and 10 °C. Results showed that the antibacterial effect of LED illumination in combination with chitosan (0.5 and 1.0%) was much better than that of LED illumination alone, showing their synergistic effect. Among the pathogens, L. monocytogenes was the most susceptible pathogen to LED illumination. Although the color of melons became paler after LED illumination, there was little to no change in ascorbic acid content, total flavonoid content, or antioxidant capacity of the illuminated fruits compared with non-illuminated fruits. Thus, these results suggest that chitosan-mediated 460 nm LED illumination could be applied to inactivate foodborne pathogens on fresh-cut melons during storage at food establishments.
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Affiliation(s)
- Seok-Gyu Lee
- Department of Food Science and Technology, Korea National University of Transportation, 61 Daehak-ro, Jeungpyeong-gun, Chungbuk 27909 Korea
| | - Su-Jin Kim
- Department of Food and Nutrition, Yeungnam University, 280 Daehak-ro, Gyeongsan-si, Gyeongsangbuk-do 38541 Korea
| | - Woo-Suk Bang
- Department of Food and Nutrition, Yeungnam University, 280 Daehak-ro, Gyeongsan-si, Gyeongsangbuk-do 38541 Korea
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, 61 Daehak-ro, Jeungpyeong-gun, Chungbuk 27909 Korea
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16
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Fu Q, Sun X, Zhang T, Pei J, Li Y, Li Q, Zhang S, Waterhouse GIN, Li H, Ai S. Porphyrin-based covalent organic polymers with customizable photoresponses for photodynamic inactivation of bacteria. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 906:167475. [PMID: 37797764 DOI: 10.1016/j.scitotenv.2023.167475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/30/2023] [Accepted: 09/28/2023] [Indexed: 10/07/2023]
Abstract
Porphyrin-linked covalent organic polymers (COPs) provide a reliable photocatalytic platform, while photodynamic inactivation (PDI) induced by reliable porphyrin-based COPs is considered to be an effective method to resist microbial contamination. Herein, three tunable porphyrin-based covalent organic polymers (H2-Por-COPs, OH-Por-COPs, and Zn-Por-COPs) are designed and employed for the PDI of Staphylococcus aureus and Escherichia coli under visible light illumination. Interestingly, singlet oxygen (1O2) generation by the Por-COPs can be manipulated via intramolecular regulation with the order Zn-Por-COP > OH-Por-COP > H2-Por-COP. With rationally tune, the Zn-Por-COP demonstrated remarkable antibacterial activity against Staphylococcus aureus (kill percentage 99.65 % ± 0.24 %) and Escherichia coli (kill percentage 97.25 % ± 1.78 %) in only 15 min under visible-light irradiation. Density functional theory (DFT) calculations and photophysical tests showed that the presence of electron-donating -OH groups on the aromatic linkers and Zn2+ ions in porphyrin units narrowed the HOMO-LUMO gap, enhancing both light absorption, intersystem crossing (ISC) and 1O2 generation for more efficient bacteria inactivation. This work can be applied to efficiently screen suitable photosensitizers and provides a rational regulatory strategy for PDI of pathogenic bacteria.
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Affiliation(s)
- Quanbin Fu
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, PR China; College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, PR China
| | - Xin Sun
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, PR China
| | - Tingting Zhang
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271018, PR China
| | - Jian Pei
- College of Life Sciences, Shandong Agricultural University, Taian 271018, PR China
| | - Yijing Li
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271018, PR China
| | - Qingbo Li
- Center for Optics Research and Engineering, Key Laboratory of Laser & Infrared System, Ministry of Education, Shandong University, Qingdao 266237, PR China
| | - Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, PR China; College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, PR China
| | | | - Houshen Li
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271018, PR China.
| | - Shiyun Ai
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, PR China; Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Taian 271018, PR China.
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17
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Savelyeva IO, Zhdanova KA, Gradova MA, Gradov OV, Bragina NA. Cationic Porphyrins as Antimicrobial and Antiviral Agents in Photodynamic Therapy. Curr Issues Mol Biol 2023; 45:9793-9822. [PMID: 38132458 PMCID: PMC10741785 DOI: 10.3390/cimb45120612] [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: 10/31/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 12/23/2023] Open
Abstract
Antimicrobial photodynamic therapy (APDT) has received a great deal of attention due to its unique ability to kill all currently known classes of microorganisms. To date, infectious diseases caused by bacteria and viruses are one of the main sources of high mortality, mass epidemics and global pandemics among humans. Every year, the emergence of three to four previously unknown species of viruses dangerous to humans is recorded, totaling more than 2/3 of all newly discovered human pathogens. The emergence of bacteria with multidrug resistance leads to the rapid obsolescence of antibiotics and the need to create new types of antibiotics. From this point of view, photodynamic inactivation of viruses and bacteria is of particular interest. This review summarizes the most relevant mechanisms of antiviral and antibacterial action of APDT, molecular targets and correlation between the structure of cationic porphyrins and their photodynamic activity.
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Affiliation(s)
- Inga O. Savelyeva
- Institute of Fine Chemical Technology, MIREA—Russian Technological University, Vernadsky Prospect 86, Moscow 119571, Russia; (I.O.S.); (K.A.Z.); (N.A.B.)
| | - Kseniya A. Zhdanova
- Institute of Fine Chemical Technology, MIREA—Russian Technological University, Vernadsky Prospect 86, Moscow 119571, Russia; (I.O.S.); (K.A.Z.); (N.A.B.)
| | - Margarita A. Gradova
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Kosygin Street 4, Moscow 119991, Russia;
| | - Oleg V. Gradov
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Kosygin Street 4, Moscow 119991, Russia;
| | - Natal’ya A. Bragina
- Institute of Fine Chemical Technology, MIREA—Russian Technological University, Vernadsky Prospect 86, Moscow 119571, Russia; (I.O.S.); (K.A.Z.); (N.A.B.)
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18
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Chen S, Zeng Q, Tan X, Ye M, Zhang Y, Zou L, Liu S, Yang Y, Liu A, He L, Hu K. Photodynamic antibacterial chitosan/nitrogen-doped carbon dots composite packaging film for food preservation applications. Carbohydr Polym 2023; 314:120938. [PMID: 37173034 DOI: 10.1016/j.carbpol.2023.120938] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 05/15/2023]
Abstract
In this study, we synthesized nitrogen-doped carbon dots (N-CDs) with remarkable photodynamic antibacterial properties by a hydrothermal method. The composite film was prepared by solvent casting method, compounding N-CDs with chitosan (CS). The morphology and structure of the films were analyzed by Fourier-transformed infrared spectroscopy (FTIR), scanning electron microscope (SEM), atomic force microscope (AFM), and transmission electron microscope (TEM) techniques. The films' mechanical, barrier, thermal stability, and antibacterial properties were analyzed. A preservation test of the films was studied on the samples of pork, volatile base nitrogen (TVB-N), total viable count (TVC), and pH were determined. Besides, the effect of film on the preservation of blueberries was observed. The study found that, compared with the CS film, the CS/N-CDs composite film is strong and flexible, with good UV light barrier performance. The prepared CS/7 % N-CDs composites showed high photodynamic antibacterial rates of 91.2 % and 99.9 % for E. coli and S. aureus, respectively. In the preservation of pork, it was found that its pH, TVB-N, and TVC indicators were significantly lower. The extent of mold contamination and anthocyanin loss was less in the CS/3 % N-CDs composite film-coated group, which could greatly extend the shelf life of food.
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Affiliation(s)
- Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China.
| | - Qiuyan Zeng
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Xinyu Tan
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Mengyi Ye
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Yanan Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
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19
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Gorman S. The inhibitory and inactivating effects of visible light on SARS-CoV-2: A narrative update. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY 2023; 15:100187. [PMID: 37288364 PMCID: PMC10207839 DOI: 10.1016/j.jpap.2023.100187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023] Open
Abstract
Prior to the coronavirus disease-19 (COVID-19) pandemic, the germicidal effects of visible light (λ = 400 - 700 nm) were well known. This review provides an overview of new findings that suggest there are direct inactivating effects of visible light - particularly blue wavelengths (λ = 400 - 500 nm) - on exposed severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) virions, and inhibitory effects on viral replication in infected cells. These findings complement emerging evidence that there may be clinical benefits of orally administered blue light for limiting the severity of COVID-19. Possible mechanisms of action of blue light (e.g., regulation of reactive oxygen species) and important mediators (e.g., melatonin) are discussed.
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Affiliation(s)
- Shelley Gorman
- Telethon Kids Institute, University of Western Australia, PO Box 855, Perth, Western Australia 6872, Australia
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20
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Thery T, Beney L, Grangeteau C, Dupont S. Sporicidal efficiency of an ultra-high irradiance (UHI) near UV/visible light treatment: An example of application to infected mandarins. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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21
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Zhu X, Yan H, Cui Z, Li H, Zhou W, Liu Z, Zhang H, Manoli T, Mo H, Hu L. Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation. ULTRASONICS SONOCHEMISTRY 2023; 95:106389. [PMID: 37003214 PMCID: PMC10457575 DOI: 10.1016/j.ultsonch.2023.106389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/27/2023] [Accepted: 03/26/2023] [Indexed: 06/19/2023]
Abstract
Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely used in clinical practice due to their efficiency, safety, and avoidance of drug resistance, but their application in food preservation has not been extensively studied. This study aims to investigate the effect of BL on V. parahaemolyticus in culture media and in ready-to-eat fresh salmon, and to evaluate the killing effectiveness of the UF combined with BL treatment on V. parahaemolyticus. The results showed that BL irradiation at 216 J/cm2 was effective in causing cell death (close to 100%), cell shrinkage and reactive oxygen species (ROS) burst in V. parahaemolyticus. Application of imidazole (IMZ), an inhibitor of ROS generation, attenuated the cell death induced by BL, indicating that ROS were involved in the bactericidal effects of BL on V. parahaemolyticus. Furthermore, UF for 15 min enhanced the bactericidal effect of BL at 216 J/cm2 on V. parahaemolyticus, with the bactericidal rate of 98.81%. In addition, BL sterilization did not affect the color and quality of salmon, and the additive UF treatment for 15 min did not significant impact on the color of salmon. These results suggest that BL or UF combined with BL treatment has potential for salmon preservation, however, it is crucial to strictly control the intensity of BL and the duration of UF treatment to prevent reducing the freshness and brightness of salmon.
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Affiliation(s)
- Xiaolin Zhu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Han Yan
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China; College of Applied Technology, Hezhou University, Hezhou, Guangxi 542899, China
| | - Zhenkun Cui
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China.
| | - Hongbo Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Wei Zhou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Tatiana Manoli
- Department of Meat, Fish and Seafood Technology, Odessa National Academy of Food Technologies, Odessa 65039, Ukraine
| | - Haizhen Mo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Liangbin Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
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22
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Chen Q, Zhang X, Wang Q, Yang J, Zhong Q. The mixed biofilm formed by Listeria monocytogenes and other bacteria: Formation, interaction and control strategies. Crit Rev Food Sci Nutr 2023; 64:8570-8586. [PMID: 37070220 DOI: 10.1080/10408398.2023.2200861] [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] [Indexed: 04/19/2023]
Abstract
Listeria monocytogenes is an important foodborne pathogen. It can adhere to food or food contact surface for a long time and form biofilm, which will lead to equipment damage, food deterioration, and even human diseases. As the main form of bacteria to survive, the mixed biofilms often exhibit higher resistance to disinfectants and antibiotics, including the mixed biofilms formed by L. monocytogenes and other bacteria. However, the structure and interspecific interaction of the mixed biofilms are very complex. It remains to be explored what role the mixed biofilm could play in the food industry. In this review, we summarized the formation and influence factors of the mixed biofilm developed by L. monocytogenes and other bacteria, as well as the interspecific interactions and the novel control measures in recent years. Moreover, the future control strategies are prospected, in order to provide theoretical basis and reference for the research of the mixed biofilms and the targeted control measures.
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Affiliation(s)
- Qingying Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xingguo Zhang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingqing Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jingxian Yang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingping Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
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23
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Photodynamic inactivation of Salmonella enterica and Listeria monocytogenes inoculated onto stainless steel or polyurethane surfaces. Food Microbiol 2023; 110:104174. [DOI: 10.1016/j.fm.2022.104174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/14/2022] [Accepted: 10/23/2022] [Indexed: 11/07/2022]
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Chitosan enhances antibacterial efficacy of 405 nm light-emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on fresh-cut melon. Food Res Int 2023; 164:112372. [PMID: 36737959 DOI: 10.1016/j.foodres.2022.112372] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/08/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
This study aimed to evaluate the influence of chitosan on the antibacterial efficacy of 405 nm LED illumination against Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on fresh-cut melons. The antibacterial efficacy of LED illumination (a total dose of 1.3 kJ/cm2) with or without chitosan (0.5 and 1.0 %) against these three pathogens was determined at 4 and 10 °C, respectively. Non-illuminated and chitosan-treated fruits were stored in the dark for 36 h under the same temperature. Color changes, ascorbic acid content, and total flavonoid content of illuminated and non-illuminated fruits were also analyzed. The results showed that the populations of all three pathogens on the non-illuminated and chitosan-treated fruits remained unchanged during storage. Regardless of bacterial species and chitosan concentrations, LED illumination in combination with chitosan greatly reduced the bacterial populations by 1.5 - 3.5 log/cm2, which was greater than LED illumination alone. Among the three pathogens, L. monocytogenes was the most susceptible to chitosan-mediated LED illumination. However, the whiteness index of illuminated fruits significantly increased by 1.3-fold compared to that of non-illuminated fruits, regardless of the presence of chitosan. Unlike color, no significant difference was observed in ascorbic acid and total flavonoid contents between illuminated and non-illuminated fruits. Although the fruit color was changed by LED illumination, these results indicate that adding chitosan could enhance the antibacterial efficacy of 405 nm LED illumination against major foodborne pathogens on fresh-cut melons without changing nutritional quality.
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25
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Lee IH, Cho ER, Kang DH. The effect of quercetin mediated photodynamic inactivation on apple juice properties at different temperature and its bactericidal mechanism. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Emerging nanosonosensitizers augment sonodynamic-mediated antimicrobial therapies. Mater Today Bio 2023; 19:100559. [PMID: 36798535 PMCID: PMC9926023 DOI: 10.1016/j.mtbio.2023.100559] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 01/07/2023] [Accepted: 01/19/2023] [Indexed: 01/22/2023] Open
Abstract
With the widespread prevalence of drug-resistant pathogens, traditional antibiotics have limited effectiveness and do not yield the desired outcomes. Recently, alternative antibacterial therapies based on ultrasound (US) have been explored to overcome the crisis of bacterial pathogens. Antimicrobial sonodynamic therapy (aSDT) offers an excellent solution that relies on US irradiation to produce reactive oxygen species (ROS) and achieve antibiotic-free mediated antimicrobial effects. In addition, aSDT possesses the advantage of superior tissue penetrability of US compared to light irradiation, demonstrating great feasibility in treating deep infections. Although existing conventional sonosensitizers can produce ROS for antimicrobial activity, some limitations, such as low penetration rate, nonspecific distribution and poor ROS production under hypoxic conditions, result in suboptimal sterilization in aSDT. Recently, emerging nanosonosensitizers have enormous advantages as high-performance agents in aSDT, which overcome the deficiencies of conventional sonosensitizers as described above. Thus, nanosonosensitizer-mediated aSDT has a bright future for the management of bacterial infections. This review classifies the current available nanosonosensitizers and provides an overview of the mechanisms, biomedical applications, recent advances and perspectives of aSDT.
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27
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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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28
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Lee IH, Kim SH, Kang DH. Quercetin mediated antimicrobial photodynamic treatment using blue light on Escherichia coli O157:H7 and Listeria monocytogenes. Curr Res Food Sci 2022; 6:100428. [PMID: 36632435 PMCID: PMC9826937 DOI: 10.1016/j.crfs.2022.100428] [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: 07/25/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 01/01/2023] Open
Abstract
Interest in using an antimicrobial photodynamic treatment (aPDT) for the microbial decontamination of food has been growing. In this study, quercetin, a substance found ubiquitously in plants, was used as a novel exogenous photosensitizer with 405 nm blue light (BL) for the aPDT on foodborne pathogens, and the inactivation mechanism was elucidated. The inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in PBS solution by the quercetin and BL combination treatment reached a log reduction of 6.2 and more than 7.55 at 80 J/cm2 (68 min 21 s), respectively. When EDTA was added to investigate the reason for different resistance between two bacteria, the effect of aPDT was enhanced against E. coli O157:H7 but not L. monocytogenes. This result indicated that the lipopolysaccharide of Gram-negative bacteria operated as a protective barrier. It was experimentally demonstrated that quercetin generated the superoxide anion and hydrogen peroxide as the reactive oxygen species that oxidize and inactivate cell components. The damage to the bacterial cell membrane by aPDT was evaluated by propidium iodide, where the membrane integrity significantly (P < 0.05) decreased from 40 J/cm2 compared to control. In addition, DNA integrity of bacteria was significantly (P < 0.05) more decreased after aPDT than BL treatment. The inactivation results could be applied in liquid food industries for decontamination of foodborne pathogens, and the mechanisms data was potentially utilized for further studies about aPDT using quercetin.
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Affiliation(s)
- In-Hwan Lee
- Department of Agricultural Biotechnology, Center of Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Soo-Hwan Kim
- Department of Agricultural Biotechnology, Center of Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center of Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea,Institutes of Green Bio Science and Technology, Seoul National University, Pyeong-Chang, Gangwon-do, 25354, Republic of Korea,Corresponding author. Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea.
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29
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Herculano LS, Kalschne DL, Canan C, Reis TS, Marcon CT, Benetti VP, Malacarne LC, Blanco K, Bagnato VS. Antimicrobial curcumin-mediated photodynamic inactivation of bacteria in natural bovine casing. Photodiagnosis Photodyn Ther 2022; 40:103173. [PMID: 36307061 DOI: 10.1016/j.pdpdt.2022.103173] [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: 08/15/2022] [Revised: 09/23/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
Abstract
BACKGROUND Outbreaks related to food contamination by resistant microorganisms is a worldwide concern that, motivates industries and research institutions to search for affordable solutions. Among the solutions that have been proposed, Photodynamic Inactivation (PDI) of microorganisms has gained prominence, among other aspects, because it is easy to apply and does not generate microbial resistance. METHODS In this study, we used the association between curcumin solubilized with Tween and light in the photodynamic inactivation process, using light-emitting diodes with a wavelength of 430 nm for decontamination S. Typhimurium and K. pneumoniae from bovine casings used as wrappers for meat products. The result was verified by counting and comparing the number of colony-forming units of the treatment concerning the negative control. RESULTS The solubilizer, Tween 80, used does not change the optical absorption of curcumin. An optical fluence of 150J/cm2 induces a microbial log reduction of 3.8±0.2 and 2.7±0.1 for S. Typhimurium, and K. pneumoniae contaminated guts, respectively. For the 200μM concentration of curcumin, the PDI provided a microbial log reduction of 3.16±0.03 for S. Typhimurium. For K. pneumoniae, the minimal inhibitory concentration of curcumin occurs up to 12.5μM, causing an microbial log reduction of 2.08±0.03. CONCLUSION Both curcumin and tween are already used as additives in food production and do not pose health risks at the concentrations used. Furthermore, in the case of the material studied, the addition of curcumin favors the organoleptic quality associated with the color of the food, unlike the green or blue photossensitizers. The results pave the way for possible application of curcumin in finished meat products.
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Affiliation(s)
- Leandro S Herculano
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil.
| | - Daneysa L Kalschne
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Cristiane Canan
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Thiago Sousa Reis
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Caroline Togo Marcon
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Viviane Prima Benetti
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Luis Carlos Malacarne
- Departamento de Física, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900, Brazil
| | - Kate Blanco
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São Carlense, 400, São Carlos, São Paulo 13566-590, Brazil; Department of Biomedical Engineering, Texas A & M University, 101 Bizzell St, College Station, TX 77843, United States
| | - Vanderlei S Bagnato
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São Carlense, 400, São Carlos, São Paulo 13566-590, Brazil
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30
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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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31
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Zhi J, Tang Q, Wu S, Kong B, Jiang J, Li Z, Wang Y, Xue C. Degradation of curcumin‐mediated photodynamic technology (PDT) on polycyclic aromatic hydrocarbons in oysters and toxicity evaluation of PDT‐treated oysters. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jinjin Zhi
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Qingjuan Tang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Shuangjie Wu
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Biao Kong
- Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials Fudan University Shanghai 200438 China
| | - Jiali Jiang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Zhaojie Li
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Yuming Wang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Changhu Xue
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
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32
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Yan Q, Mei J, Li D, Xie J. Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Crit Rev Food Sci Nutr 2022; 64:740-759. [PMID: 35950483 DOI: 10.1080/10408398.2022.2108368] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food safety and food waste have always been hot topics of discussion in recent years. However, the infection of human pathogenic bacteria and the waste of food resources caused by microbial-contaminated food remains common. Although traditional sterilization technology has been very mature, it causes changes in food flavor and excessive energy consumption to a certain extent. Moreover, the widespread bacterial resistance has also sounded a warning for researchers and finding a new alternative to antibiotics is urgently needed. The application of sonodynamic sterilization technology in medical treatment has aroused the interest of researchers. It provides ideas for new food sterilization technology. As a new non-thermal sterilization technology, sonodynamic sterilization technology has strong penetration, safety, less residue and by-products, and will less change the quality of the food itself. Therefore, sonodynamic sterilization technology has great potential applied in food sterilization technology. This review describes the concept of sonodynamic sterilization technology, the sterilization mechanism of sonodynamic sterilization and the inactivation mechanism of various pathogens, the classification and application of sonosensitizers, and the ultrasonic technology in sonodynamic sterilization in the application over the recent years. It provides a scientific reference for the application of sonodynamic sterilization technology in the field of food sterilization.
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Affiliation(s)
- Qi Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dapeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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33
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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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34
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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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35
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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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36
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Sheng L, Li X, Wang L. Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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37
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Li X, Sheng L, Sbodio AO, Zhang Z, Sun G, Blanco-Ulate B, Wang L. Photodynamic control of fungicide-resistant Penicillium digitatum by vitamin K3 water-soluble analogue. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108807] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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38
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Lawrence C, Waechter S, Alsanius BW. Blue Light Inhibits E. coli, but Decisive Parameters Remain Hidden in the Dark: Systematic Review and Meta-Analysis. Front Microbiol 2022; 13:867865. [PMID: 35464944 PMCID: PMC9023763 DOI: 10.3389/fmicb.2022.867865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 03/15/2022] [Indexed: 12/02/2022] Open
Abstract
Blue light (400-500 nm) alleviates overexposure risks associated to UV light and has therefore gained increased interest in multiple applications. This meta-analysis deals with decontamination of E. coli through the use of blue light based from nine recent publications identified via a systematic literature search. In these studies, various pathogenic and non-pathogenic E. coli strains grown in nutritional broths were exposed to wavelengths ranging from 395 to 460 nm. Five meta-analyses were performed using Cochrane's software for meta-analyses (Review Manager): one including all studies to estimate the effect of E. coli reduction and four subgroup-analyses considering reported intensities, wavelengths, exposure dose as well as serovars/pathovars. Random effects models were used. All included studies used colony-forming units to estimate the impact of E. coli reduction. None of the included studies involved an organic matrix (e.g., skin, food related surface). Exposure to blue light had a significant and large reducing effect on viable counts of E. coli. However, substantial heterogeneity across studies was observed. Among subgroups, reported intensity and wavelength showed the clearest impact on E. coli reduction. With respect to the reported exposure dose, the picture across the spectrum was scattered, but effect sizes tend to increase with increasing exposure dose. Substantial heterogeneity was also present with respect to all serovar/pathovar subgroups among the included studies. The present body of reports does not display a strong basis for recommendation of relevant intensities, wavelengths and exposure doses for superficial blue light decontamination in medical or food safety contexts. A serious shortcoming in most studies is the absence of a clear documentation of inoculum preparation and of study parameters. We suggest improvement for study protocols for future investigations.
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Affiliation(s)
- Connor Lawrence
- Microbial Horticulture Unit, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | | | - Beatrix W. Alsanius
- Microbial Horticulture Unit, Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Alnarp, Sweden
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39
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Yu X, Zheng P, Zou Y, Ye Z, Wei T, Lin J, Guo L, Yuk HG, Zheng Q. A review on recent advances in LED-based non-thermal technique for food safety: current applications and future trends. Crit Rev Food Sci Nutr 2022; 63:7692-7707. [PMID: 35369810 DOI: 10.1080/10408398.2022.2049201] [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] [Indexed: 11/03/2022]
Abstract
Light-emitting diodes (LEDs) is an eco-friendly light source with broad-spectrum antimicrobial activity. Recent studies have extensively been conducted to evaluate its efficacy in microbiological safety and the potential as a preservation method to extend the shelf-life of foods. This review aims to present the latest update of recent studies on the basics (physical, biochemical and mechanical basics) and antimicrobial activity of LEDs, as well as its application in the food industry. The highlight will be focused on the effects of LEDs on different types (bacteria, yeast/molds, viruses) and forms (planktonic cells, biofilms, endospores, fungal toxin) of microorganisms. The antimicrobial activity of LEDs on various food matrices was also evaluated, together with further analysis on the food-related factors that lead to the differences in LEDs efficiency. Besides, the applications of LEDs on the food-related conditions, packaged food, and equipment that could enhance LEDs efficiency were discussed to explore the future trends of LEDs technology in the food industry. Overall, the present review provides important insights for future research and the application of LEDs in the food industry.
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Affiliation(s)
- Xinpeng Yu
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Peng Zheng
- College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Yuan Zou
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Zhiwei Ye
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Tao Wei
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Junfang Lin
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Liqiong Guo
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea
| | - Qianwang Zheng
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
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40
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Zhang L, Zhang M, Devahastin S, Liu K. Fabrication of curcumin encapsulated in casein-ethyl cellulose complexes and its antibacterial activity when applied in combination with blue LED irradiation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108702] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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41
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Dai C, Lin J, Li H, Shen Z, Wang Y, Velkov T, Shen J. The Natural Product Curcumin as an Antibacterial Agent: Current Achievements and Problems. Antioxidants (Basel) 2022; 11:459. [PMID: 35326110 PMCID: PMC8944601 DOI: 10.3390/antiox11030459] [Citation(s) in RCA: 61] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/21/2022] [Accepted: 02/22/2022] [Indexed: 02/04/2023] Open
Abstract
The rapid spread of antibiotic resistance and lack of effective drugs for treating infections caused by multi-drug resistant bacteria in animal and human medicine have forced us to find new antibacterial strategies. Natural products have served as powerful therapeutics against bacterial infection and are still an important source for the discovery of novel antibacterial drugs. Curcumin, an important constituent of turmeric, is considered safe for oral consumption to treat bacterial infections. Many studies showed that curcumin exhibited antibacterial activities against Gram-negative and Gram-positive bacteria. The antibacterial action of curcumin involves the disruption of the bacterial membrane, inhibition of the production of bacterial virulence factors and biofilm formation, and the induction of oxidative stress. These characteristics also contribute to explain how curcumin acts a broad-spectrum antibacterial adjuvant, which was evidenced by the markedly additive or synergistical effects with various types of conventional antibiotics or non-antibiotic compounds. In this review, we summarize the antibacterial properties, underlying molecular mechanism of curcumin, and discuss its combination use, nano-formulations, safety, and current challenges towards development as an antibacterial agent. We hope that this review provides valuable insight, stimulates broader discussions, and spurs further developments around this promising natural product.
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Affiliation(s)
- Chongshan Dai
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (J.L.); (Z.S.); (Y.W.)
- Beijing Key Laboratory of Detection Technology for Animal-Derived Food Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Jiahao Lin
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (J.L.); (Z.S.); (Y.W.)
| | - Hui Li
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100193, China;
| | - Zhangqi Shen
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (J.L.); (Z.S.); (Y.W.)
| | - Yang Wang
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (J.L.); (Z.S.); (Y.W.)
- Beijing Key Laboratory of Detection Technology for Animal-Derived Food Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
| | - Tony Velkov
- Department of Pharmacology & Therapeutics, School of Biomedical Sciences, Faculty of Medicine, Dentistry and Health Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Jianzhong Shen
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (J.L.); (Z.S.); (Y.W.)
- Beijing Key Laboratory of Detection Technology for Animal-Derived Food Safety, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China
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42
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Tan L, Zhao Y, Li Y, Peng Z, He T, Liu Y, Zeng Q, Wang JJ. Potent eradication of mixed-species biofilms using photodynamic inactivation coupled with slightly alkaline electrolyzed water. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Nahar S, Jeong HL, Cho AJ, Park JH, Han S, Kim Y, Park SH, Ha SD. Efficacy of ficin and peroxyacetic acid against Salmonella enterica serovar Thompson biofilm on plastic, eggshell, and chicken skin. Food Microbiol 2022; 104:103997. [DOI: 10.1016/j.fm.2022.103997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/21/2022] [Accepted: 01/28/2022] [Indexed: 11/04/2022]
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44
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do Prado-Silva L, Brancini GT, Braga GÚ, Liao X, Ding T, Sant’Ana AS. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108527] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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45
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Shi Q, Wang JJ, Chen L, Peng Z, Zeng QH, Zhu Y, Zhao Y. Fenton reaction-assisted photodynamic inactivation of calcined melamine sponge against Salmonella and its application. Food Res Int 2022; 151:110847. [PMID: 34980385 DOI: 10.1016/j.foodres.2021.110847] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 10/30/2021] [Accepted: 11/27/2021] [Indexed: 11/27/2022]
Abstract
Photodynamic inactivation (PDI) is an effective alternative to traditional antibiotics to broadly kill bacteria. This study aimed to develop a potent PDI system by coupling calcinated melamine sponges (CMSs) with the Fenton reaction. The results showed that CMS calcined at 350 ℃ was successfully carbonized with intact and porous structures, and it possessed excellent hydrophilicity and photothermal conversion performance. When Fe2+ was added and internalized, the Fenton reaction in which Fe2+ reacted with H2O2 in cells occurred to produce reactive oxygen species (ROS) (OH, OOH, etc.) and O2, and notably, the O2 molecules could serve as a raw material to absorb the photothermal energy of CMS to generate highly reactive 1O2. Under synergistic effects, CMS-350 coupled with Fe2+ potently inactivated > 6 Log CFU/mL (>99.9999%) of Salmonella under 201.6 J/cm2 blue LED illumination by destroying Na+/K+-ATPase and Ca2+/Mg2+-ATPase, DNA synthesis-related enzymes, cell membranes, etc. Meanwhile, the composite photocatalyst was proven to be nontoxic and could inactivate Salmonella in various foods, including vegetables (Brassica chinensis L), eggs and fresh cucumber juice. As a result, CMS coupled with the Fenton reaction greatly improves the inactivation potency of PDI against harmful bacteria.
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Affiliation(s)
- Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 350108, China.
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 350108, China
| | - Yongheng Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
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46
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Zhang X, Zhang M, Xu B, Mujumdar AS, Guo Z. Light-emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation. Compr Rev Food Sci Food Saf 2021; 21:106-126. [PMID: 34967490 DOI: 10.1111/1541-4337.12887] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 11/02/2021] [Accepted: 11/07/2021] [Indexed: 12/30/2022]
Abstract
In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light-emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non-climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal-derived food, both 400-460 nm LED irradiation based on photodynamic inactivation principle and UV-LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.
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Affiliation(s)
- Xijia Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Zhimei Guo
- R&D Center, Wuxi Haihe Equipment Co., Wuxi, China
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Shi YG, Zhu CM, Li DH, Shi ZY, Gu Q, Chen YW, Wang JQ, Ettelaie R, Chen JS. New Horizons in Microbiological Food Safety: Ultraefficient Photodynamic Inactivation Based on a Gallic Acid Derivative and UV-A Light and Its Application with Electrospun Cyclodextrin Nanofibers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14961-14974. [PMID: 34843236 DOI: 10.1021/acs.jafc.1c04827] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
An excellent bactericidal effect of octyl gallate (OG)-mediated photodynamic inactivation (PDI) against foodborne pathogens (Escherichia coli and Staphylococcus aureus) was evaluated in relation to the mode of action. UV-A irradiation (wavelength, 365 nm; irradiance, 8.254 ± 0.18 mW/cm2) of the bacterial suspension containing 0.15 mM OG could lead to a >5-log reduction of viable cell counts within 30 min for E. coli and only 5 min for S. aureus. Reactive oxygen species (ROS) formation was considered the main reason for the bactericidal effect of OG + UV-A light treatment because toxic ROS induced by OG-mediated PDI could attack the cellular wall, proteins, and DNA of microbes. Moreover, the bactericidal effect, as well as the yields of ROS, depended on OG concentrations, irradiation time, and laser output power. Furthermore, we prepared an edible photodynamic antimicrobial membrane comprising electrospun cyclodextrin nanofibers (NFs) by embedding OG. The resultant OG/HPβCD NFs (273.6 μg/mL) under UV-A irradiation for 30 min (14.58 J/cm) could cause a great reduction (>5-log) of viable bacterial counts of E. coli. The in situ photodynamic antibacterial activity of OG/HPβCD NF-based packaging was evaluated during the Chinese giant salamander storage. Overall, this research highlights the dual functionalities (antibacterial and photodynamic properties) of OG as both an antibacterial agent and photosensitizer and the effectiveness of electrospun NFs containing OG as an active antibacterial packaging material for food preservation upon UV light illumination.
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Affiliation(s)
- Yu-Gang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Chen-Min Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Dong-Hui Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Ze-Yu Shi
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Jie-Qian Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
- Institute of Food Microbiology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
| | - Rammile Ettelaie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Jian-She Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, Hangzhou 310035, China
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Ultra-high irradiance (UHI) blue light: highlighting the potential of a novel LED-based device for short antifungal treatments of food contact surfaces. Appl Microbiol Biotechnol 2021; 106:415-424. [PMID: 34889989 DOI: 10.1007/s00253-021-11718-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 11/23/2021] [Accepted: 11/26/2021] [Indexed: 10/19/2022]
Abstract
Microbial food spoilage is an important cause of health and economic issues and can occur via resilient contamination of food surfaces. Novel technologies, such as the use of visible light, have seen the light of day to overcome the drawbacks associated with surface disinfection treatments. However, most studies report that photo-inactivation of microorganisms with visible light requires long time treatments. In the present study, a novel light electroluminescent diode (LED)-based device was designed to generate irradiation at an ultra-high power density (901.1 mW/cm2). The efficacy of this technology was investigated with the inactivation of the yeast S. cerevisiae. Short-time treatments (below 10 min) at 405 nm induced a ~4.5 log reduction rate of the cultivable yeast population. The rate of inactivation was positively correlated to the overall energy received by the sample and, at a similar energy, to the power density dispatched by the lamp. A successful disinfection of several food contact surfaces (stainless steel, glass, polypropylene, polyethylene) was achieved as S. cerevisiae was completely inactivated within 5 min of treatments. The disinfection of stainless steel was particularly effective with a complete inactivation of the yeast after 2 min of treatment. This ultra-high irradiance technology could represent a novel cost- and time-effective candidate for microbial inactivation of food surfaces. These treatments could see applications beyond the food industry, in segments such as healthcare or public transport. KEY POINTS : • A novel LED-based device was designed to emit ultra-high irradiance blue light • Short time treatments induced high rate of inhibition of S. cerevisiae • Multiple food contact surfaces were entirely disinfected with 5-min treatments.
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Ghate V, Yew I, Zhou W, Yuk HG. Influence of temperature and relative humidity on the antifungal effect of 405 nm LEDs against Botrytis cinerea and Rhizopus stolonifer and their inactivation on strawberries and tomatoes. Int J Food Microbiol 2021; 359:109427. [PMID: 34655922 DOI: 10.1016/j.ijfoodmicro.2021.109427] [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] [Received: 03/13/2021] [Revised: 09/21/2021] [Accepted: 09/26/2021] [Indexed: 02/05/2023]
Abstract
In recent years, photodynamic inactivation (PDI) has emerged as a promising preservation method to complement refrigeration in the fresh produce supply chain. However, due to infrastructural limitations in the supply chain, fresh produce is often exposed to environmental conditions rather than recommended storage conditions. Hence, this study aimed to investigate the influence of two important environmental variables in the fresh produce supply chain - temperature and relative humidity (RH), on the PDI of fruit spoilage molds. It also aimed to demonstrate proof-of-concept of their inactivation on fruit surfaces. In the in vitro stage, Botrytis cinerea and Rhizopus stolonifer, the two molds selected for this study, were illuminated with 405 nm LEDs on Dichloran Rose-Bengal Chloramphenicol (DRBC) agar at three levels of temperature (7, 16 and 25 °C) and relative humidity (40, 60 and 80%). Illumination under these conditions caused reductions greater than 94% in the mold populations, at all temperatures and relative humidities. Even so, a temperature of 25 °C was observed to be marginally better for the inactivation as compared to 7 and 16 °C, as it necessitated the lowest dose (6-7 kJ) for the first log reduction of both the molds. Similarly, an RH of 40% worked slightly better for the inactivation of B. cinerea, as it induced inactivation without any lag phase and required the lowest dose (8.03 kJ) for the first log reduction. When the antifungal effect was investigated on fruit surfaces, it was discovered that the illumination reduced the populations of B. cinerea and R. stolonifer on strawberries by 67% and 19%, whereas on tomatoes, the respective inactivations were 79% and 70% respectively. These results demonstrate further promise of PDI as a postharvest technology for reducing the risk of fruit spoilage. This study is also the first to demonstrate the potential of PDI to add value to supply chains where compliance to ideal storage conditions is not feasible.
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Affiliation(s)
- Vinayak Ghate
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Isabelle Yew
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China.
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, 61 Daehak-ro Jeungpyeong-gun, Chungbuk 27909, Republic of Korea.
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50
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Photodynamic inactivation of Pseudomonas fluorescens in Minas Frescal cheese using curcumin as a photosensitizer. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112143] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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