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Beganovic S, Wittmann C. Medical properties, market potential, and microbial production of golden polyketide curcumin for food, biomedical, and cosmetic applications. Curr Opin Biotechnol 2024; 87:103112. [PMID: 38518404 DOI: 10.1016/j.copbio.2024.103112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 03/01/2024] [Accepted: 03/03/2024] [Indexed: 03/24/2024]
Abstract
Curcumin, a potent plant polyketide in turmeric, has gained recognition for its outstanding health benefits, including anti-inflammatory, antioxidant, and anticancer effects. Classical turmeric farming, which is widely used to produce curcumin, is linked to deforestation, soil degradation, excessive water use, and reduced biodiversity. In recent years, the microbial synthesis of curcumin has been achieved and optimized through novel strategies, offering increased safety, improved sustainability, and the potential to revolutionize production. Here, we discuss recent breakthroughs in microbial engineering and fermentation techniques, as well as their capacity to increase the yield, purity, and cost-effectiveness of curcumin production. The utilization of microbial systems not only addresses supply chain limitations but also helps meet the growing demand for curcumin in various industries, including pharmaceuticals, foods, and cosmetics.
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Affiliation(s)
- Selma Beganovic
- Institute of Systems Biotechnology, Saarland University, Germany
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2
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Kaavya R, Rajasekaran B, Shah K, Nickhil C, Palanisamy S, Palamae S, Chandra Khanashyam A, Pandiselvam R, Benjakul S, Thorakattu P, Ramesh B, Aurum FS, Babu KS, Rustagi S, Ramniwas S. Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38380625 DOI: 10.1080/10408398.2024.2316295] [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: 02/22/2024]
Abstract
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
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Affiliation(s)
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Priyamavada Thorakattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Bharathi Ramesh
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, USA
| | - Fawzan Sigma Aurum
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | | | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
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Keyvan E, Kahraman HA, Tutun H, Dönmez S, Şen E, Çalişkan Z, Rugji J, Demirtaş A, Akyüz AÖ. Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis. FOOD SCI TECHNOL INT 2023; 29:748-756. [PMID: 35876357 DOI: 10.1177/10820132221114763] [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: 11/16/2022]
Abstract
Photodynamic inactivation (PDI) has a potential application for food preservation that can minimize food pathogens posing risks to consumer health. This study aimed to evaluate the antibacterial activity of 405 nm light-emitting diodes (LEDs) illumination in the presence of carvacrol and curcumin against Salmonella Enteritidis and S. Enteritidis PT4 at different temperatures (4 °C, 25 °C and 37 °C) and time parameters (15 min, 30 min and 45 min) in the illumination system. Compared to their individual treatment, the decrease in the bacterial population was stronger in bacteria treated with LEDs + carvacrol or LEDs + curcumin. Co-application of carvacrol or curcumin with LEDs at 37 °C showed strong antibacterial activity against both bacteria depending on the application time. Co-application at 37 °C for 45 min completely inhibited the growth of S. Enteritidis. LEDs, curcumin, carvacrol applications alone or LEDs + curcumin, LEDs + carvacrol applications caused a decrease in bacterial population in proportion to the increase in the storage temperature and application times. These results showed that carvacrol or curcumin potentiates LEDs illumination therapy against both bacteria. Future studies on adapting the PDI system to control bacteria in a variety of foods may help develop novel strategies to fight against foodborne bacterial pathogens.
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Affiliation(s)
- Erhan Keyvan
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Hidayet Tutun
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Soner Dönmez
- Bucak School of Health, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Erdi Şen
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Zühal Çalişkan
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Ahu Demirtaş
- Department of Physiology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Ali Özhan Akyüz
- Department of Electronics and Automation, Bucak Emin Gulmez Technical Sciences Vocational Higher School, Burdur Mehmet Akif Ersoy University, Burdur, Turkey
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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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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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Munir Z, Banche G, Cavallo L, Mandras N, Roana J, Pertusio R, Ficiarà E, Cavalli R, Guiot C. Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation. Int J Mol Sci 2022; 23:ijms23052600. [PMID: 35269742 PMCID: PMC8910554 DOI: 10.3390/ijms23052600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/21/2022] [Accepted: 02/23/2022] [Indexed: 12/14/2022] Open
Abstract
In the search for non-chemical and green methods to counteract the bacterial contamination of foods, the use of natural substances with antimicrobial properties and light irradiation at proper light waves has been extensively investigated. In particular, the combination of both techniques, called photodynamic inactivation (PDI), is based on the fact that some natural substances act as photosensitizers, i.e., produce bioactive effects under irradiation. Notably, curcumin is a potent natural antibacterial and effective photosensitizer that is able to induce photodynamic activation in the visible light range (specifically for blue light). Some practical applications have been investigated with particular reference to food preservation from bacterial contaminants.
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Affiliation(s)
- Zunaira Munir
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
| | - Giuliana Banche
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
| | - Lorenza Cavallo
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
| | - Narcisa Mandras
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
- Correspondence: (N.M.); (E.F.)
| | - Janira Roana
- Bacteriology and Mycology Laboratory, Department of Public Health and Pediatric Science, University of Torino, Via Santena 9, 10126 Turin, Italy; (G.B.); (L.C.); (J.R.)
| | - Raffaele Pertusio
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
| | - Eleonora Ficiarà
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
- Correspondence: (N.M.); (E.F.)
| | - Roberta Cavalli
- Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy;
| | - Caterina Guiot
- Department of Neurosciences, University of Turin, 10124 Turin, Italy; (Z.M.); (R.P.); (C.G.)
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KEYVAN E, KAHRAMAN HA, TUTUN H, DONMEZ S, SEN E, DEMIRTAS A, AKYUZ AO. Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Erdi SEN
- Burdur Mehmet Akif Ersoy University, Turkey
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8
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Le TD, Phasupan P, Visaruthaphong K, Chouwatat P, Thi Thu V, Nguyen LT. Development of an antimicrobial photodynamic poly(3-hydroxybutyrate-co-3-hydroxyvalerate) packaging film for food preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100749] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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9
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Wang D, Kyere E, Ahmed Sadiq F. New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry-A Review. Foods 2021; 10:2587. [PMID: 34828868 PMCID: PMC8621587 DOI: 10.3390/foods10112587] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 12/26/2022] Open
Abstract
Biofilms cause problems in the food industry due to their persistence and incompetent hygiene processing technologies. Interest in photodynamic inactivation (PDI) for combating biofilms has increased in recent years. This technique can induce microbial cell death, reduce cell attachment, ruin biofilm biomolecules and eradicate structured biofilms without inducing microbial resistance. This review addresses microbial challenges posed by biofilms in food environments and highlights the advantages of PDI in preventing and eradicating microbial biofilm communities. Current findings of the antibiofilm efficiencies of this technique are summarized. Additionally, emphasis is given to its potential mechanisms and factors capable of influencing biofilm communities, as well as promising hurdle strategies.
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Affiliation(s)
- Dan Wang
- School of Food and Advanced Technology, Massey University, Palmerston North 4410, New Zealand;
| | - Emmanuel Kyere
- School of Food and Advanced Technology, Massey University, Palmerston North 4410, New Zealand;
| | - Faizan Ahmed Sadiq
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
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Prasad A, Gänzle M, Roopesh MS. Antimicrobial activity and drying potential of high intensity blue light pulses (455 nm) emitted from LEDs. Food Res Int 2021; 148:110601. [PMID: 34507746 DOI: 10.1016/j.foodres.2021.110601] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 07/06/2021] [Accepted: 07/08/2021] [Indexed: 01/30/2023]
Abstract
Decontamination of low water activity (aw) foods, like pet foods is a challenging task. Treatment using light emitting diode (LED) is an emerging decontamination method, that can induce photodynamic inactivation in bacteria. The objective of this study was to understand the effect of selected product and process parameters on the antibacterial efficacy of treatment using light pulses of 455 nm wavelength on dry powdered Salmonella and pet foods equilibrated to 0.75 aw. The surface temperature increase, weight loss, and aw decrease in the samples were determined after LED treatments with different doses. S. Typhimurium on pet foods showed better sensitivity to 455 nm LED treatment than the powdered S. Typhimurium. For instance, 455 nm LED treatment with 785.7 J/cm2 dose produced a log reduction of 1.44 log (CFU/g) in powdered S. Typhimurium population compared to 3.22 log (CFU/g) on pet food. The LED treatment was less effective against 5-strain cocktail of Salmonella in low aw pet foods. The treated samples showed significant reduction in weight and aw showing the heating and drying potential of 455 nm LED treatment. Significant lipid oxidation was observed in the treated pet foods. Overall, the dose, treatment time, and sample type influenced the Salmonella inactivation efficacy of 455 nm LED treatment in low aw conditions.
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Affiliation(s)
- Amritha Prasad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada; College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430086, China
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada.
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Liu D, Gu W, Wang L, Sun J. Photodynamic inactivation and its application in food preservation. Crit Rev Food Sci Nutr 2021; 63:2042-2056. [PMID: 34459290 DOI: 10.1080/10408398.2021.1969892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Food incidents caused by various foodborne pathogenic bacteria are posing a major threat to human health. The traditional thermal and chemical-based procedures applied for microbial control in the food industry cause adverse effects on food quality and bacterial resistance. As a new means of innovative sterilization technology, photodynamic inactivation (PDI) has gained significant attention due to excellent sterilization effect, environmental friendliness, safety, and low cost. This review analyses new developments in recent years for PDI systems applied to the food preservation. The fundamentals of photosensitization mechanism, the development of photosensitizers and light source selection are discussed. The application of PDI in food preservation are presented, with the main emphasis on the natural photosensitizers and its application to inactivate in vitro and in vivo microorganisms in food matrixes such as fresh vegetable, fruits, seafood, and poultry. The challenges and future research directions facing the application of this technology to food systems have been proposed. This review will provide reference for combating microbial contamination in food industry.
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Affiliation(s)
- Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Weiming Gu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Jianxia Sun
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
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Sheng L, Zhu MJ. Practical in-storage interventions to control foodborne pathogens on fresh produce. Compr Rev Food Sci Food Saf 2021; 20:4584-4611. [PMID: 34190395 DOI: 10.1111/1541-4337.12786] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 01/23/2023]
Abstract
Although tremendous efforts have been made to ensure fresh produce safety, various foodborne outbreaks and recalls occur annually. Most of the current intervention strategies are evaluated within a short timeframe (less than 1 h), leaving the behavior of the remaining pathogens unknown during subsequent storages. This review summarized outbreak and recall surveillance data from 2009 to 2018 obtained from government agencies in the United States to identify major safety concerns associated with fresh produce, discussed the postharvest handling of fresh produce and the limitations of current antimicrobial interventions, and reviewed the intervention strategies that have the potential to be applied in each storage stage at the commercial scale. One long-term (up to 12 months) prepacking storage (apples, pears, citrus among others) and three short-term (up to 3 months) postpacking storages were identified. During the prepacking storage, continuous application of gaseous ozone at low doses (≤1 ppm) is a feasible option. Proper concentration, adequate circulation, as well as excess gas destruction and ventilation systems are essential to commercial application. At the postpacking storage stages, continuous inhibition can be achieved through controlled release of gaseous chlorine dioxide in packaging, antimicrobial edible coatings, and biocontrol agents. During commercialization, factors that need to be taken into consideration include physicochemical properties of antimicrobials, impacts on fresh produce quality and sensory attributes, recontamination and cross-contamination, cost, and feasibility of large-scale production. To improve fresh produce safety and quality during storage, the collaboration between researchers and the fresh produce industry needs to be improved.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
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Assessing the photodynamic efficacy of different photosensitizer-light treatments against foodborne bacteria based on the number of absorbed photons. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2021; 221:112249. [PMID: 34237541 DOI: 10.1016/j.jphotobiol.2021.112249] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/15/2021] [Accepted: 06/25/2021] [Indexed: 11/27/2022]
Abstract
Increasing interests in photodynamic treatment (PDT) for food preservation require a holistic method to evaluate and compare different photosensitizer (PS)-light treatments. In this report, the absorbed photons were used as the basis to assess the antimicrobial photodynamic efficacy of two PSs, chlorophyllin sodium magnesium salt (Chl-Mg) and chlorophyllin sodium copper salt (Chl-Cu), under blue and white light against two typical foodborne pathogens, Gram-negative Escherichia coli, and Gram-positive Staphylococcus aureus. The results showed that the phototoxicity of a PS was predominantly decided by the absorbed photons rather than the characteristics of light sources. Photosensitized Chl-Mg exhibited superior antimicrobial activity as compared to that of ChlCu. The applied treatments were found to be more effective against S. aureus than E. coli. Bacterial inactivation kinetics as a function of the number of absorbed photons could be described by Weibull model with R2 from 0.947-0.962, and kinetics constants D in the range of 0.202 × 1017 photons/cm2-2.409 × 1018 photons/cm2. The kinetics models may find promising applications in the design, assessment, and optimization of PDT processes.
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Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01011-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Yu J, Zhang F, Zhang J, Han Q, Song L, Meng X. Effect of photodynamic treatments on quality and antioxidant properties of fresh-cut potatoes. Food Chem 2021; 362:130224. [PMID: 34098439 DOI: 10.1016/j.foodchem.2021.130224] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 02/05/2021] [Accepted: 05/25/2021] [Indexed: 11/18/2022]
Abstract
This study evaluated the feasibility of curcumin based photodynamic sterilization technology (PDT) applied to fresh-cut potato slices. Potato samples with 30 μmol L-1 curcumin solution were exposed to 420 nm light emitting diodes (LED) at a total dose of 0.7 kJ cm-2. Results showed that PDT inactivated 2.43 log CFU mL-1 of Escherichia coli (BL 21) and 3.18 log CFU mL-1 of Staphylococcus aureus and maintained the color, texture, weight as well as total solid content of treated potatoes. Additionally, loss of phenols and flavonoids was significantly prevented, increasing the total antioxidant capacity. This was attributed to changes in enzyme activity that PDT decreased the activity of polyphenol oxidase (PPO) and peroxidase (POD) by 59.7% and 47.8% and increased the activity of phenylalanine ammonia-lyase (PAL). Therefore, curcumin-based PDT has the potential to maintain the commercial quality of producing and achieving microbiological safety.
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Affiliation(s)
- Jinshen Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jing Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Qiming Han
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lili Song
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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16
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Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110902] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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17
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Bhavya ML, Shewale SR, Rajoriya D, Hebbar HU. Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02581-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Hadi J, Wu S, Brightwell G. Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance. Foods 2020; 9:E1895. [PMID: 33353056 PMCID: PMC7767196 DOI: 10.3390/foods9121895] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/12/2020] [Accepted: 12/16/2020] [Indexed: 12/12/2022] Open
Abstract
Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to the eyes. Laboratory measurements indicate that antimicrobial blue light has minimal effects on the sensorial and nutritional properties of foods, although future research using human panels is required to ascertain these findings. Food properties also affect the efficacy of antimicrobial blue light, with attenuation or enhancement of the bactericidal activity observed in the presence of absorptive materials (for example, proteins on meats) or photosensitizers (for example, riboflavin in milk), respectively. Blue light can also be coupled with other treatments, such as polyphenols, essential oils and organic acids. While complete resistance to blue light has not been reported, isolated evidence suggests that bacterial tolerance to blue light may occur over time, especially through gene mutations, although at a slower rate than antibiotic resistance. Future studies can aim at characterizing the amount and type of intracellular photosensitizers across bacterial species and at assessing the oxygen-independent mechanism of blue light-for example, the inactivation of spoilage bacteria in vacuum-packed meats.
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Affiliation(s)
- Joshua Hadi
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Shuyan Wu
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Gale Brightwell
- AgResearch Ltd., Hopkirk Research Institute, Cnr University and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
- New Zealand Food Safety Science and Research Centre, Tennent Drive, Massey University, Palmerston North 4474, New Zealand
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19
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Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01896-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Le TD, Phasupan P, Nguyen LT. Antimicrobial photodynamic efficacy of selected natural photosensitizers against food pathogens: Impacts and interrelationship of process parameters. Photodiagnosis Photodyn Ther 2020; 32:102024. [PMID: 32980551 DOI: 10.1016/j.pdpdt.2020.102024] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/29/2020] [Accepted: 09/14/2020] [Indexed: 01/19/2023]
Abstract
Photodynamic treatment (PDT) could be a viable option to decontaminate food or food contact surfaces. Such applications require a rigorous method to assess the efficacy of different photosensitizer-light source systems. It is also essential to determine suitable treatment conditions to achieve desirable microbial inhibition for a given process. In this connection, we evaluated and compared the antimicrobial activity of two natural photosensitizers (aloe emodin, curcumin) under PDT based on the number of absorbed photons. The degree of bacterial inactivation was then correlated to the absorbed photons as well as the process parameters through kinetics study. The results showed that aloe emodin was more effective than curcumin against both S. aureus and E. coli when the number of absorbed photons was matched. Aloe emodin reduced about 2.3 log units of S. aureus and 1.1 log units of E. coli more than curcumin. E. coli was more resistant to PDT than S. aureus. Inactivation kinetics of S. aureus and E. coli as a function of the number of absorbed photons can be described by the Weibull model with D values of 1.296 × 1017 photons/cm2 and 2.446 × 1018 photons/cm2, R2 of 0.969 and 0.968, respectively. The interrelationship between the concentration of photosensitizer, radiant fluence, and degree of bacterial inactivation could be used to determine and optimize treatment conditions of PDT processes.
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Affiliation(s)
- Truong Dang Le
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology (AIT), 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathum Thani, 12120, Thailand
| | - Pimonpan Phasupan
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology (AIT), 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathum Thani, 12120, Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology (AIT), 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathum Thani, 12120, Thailand.
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21
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Marzuki SU, Pranoto Y, Khumsap T, Nguyen LT. Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato. Journal of Food Science and Technology 2020; 58:2884-2895. [PMID: 34294950 DOI: 10.1007/s13197-020-04789-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2020] [Accepted: 09/09/2020] [Indexed: 11/26/2022]
Abstract
In this study, drying kinetics and quality of purple-fleshed sweet potato (PFSP) subjected to microwave-vacuum drying were investigated. The effects of hot water and steam blanching pretreatment on physicochemical characteristics of the dried products were also considered. The samples were dehydrated in a custom-made microwave-vacuum system at different power levels including 450, 600 and 850 W. Hot air drying at 70 °C was also conducted for comparison. The results showed that drying time of PFSP under microwave-vacuum conditions ranged from 6 to 12 min, significantly reduced as compared to that of hot air drying (600 min). The improvement of drying rate was also evidenced by increased effective moisture diffusivity (2.22 × 10-7-4.05 × 10-7 m2/s) of the samples. Drying kinetics of PFSP was best fitted by Page and logarithmic model with R2 ranging from 0.991 to 0.998, and RMSE from 0.016 to 0.030. PFSP dried under microwave-vacuum condition had lower water absorption index and swelling capacity than hot air drying. Color, antioxidant activity and total phenolic content of dried PFSP were also improved under microwave-vacuum drying. The effects of blanching pretreatment on quality of dried PFSP were more dominant in hot air than microwave-vacuum dried samples.
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Affiliation(s)
- Sigit Uji Marzuki
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
- Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture, Jakarta, 12540 Indonesia
| | - Yudi Pranoto
- Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Tabkrich Khumsap
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
| | - Loc Thai Nguyen
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani 12120 Thailand
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22
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Hadi J, Dunowska M, Wu S, Brightwell G. Control Measures for SARS-CoV-2: A Review on Light-Based Inactivation of Single-Stranded RNA Viruses. Pathogens 2020; 9:E737. [PMID: 32911671 PMCID: PMC7558314 DOI: 10.3390/pathogens9090737] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/04/2020] [Accepted: 09/05/2020] [Indexed: 12/20/2022] Open
Abstract
SARS-CoV-2 is a single-stranded RNA virus classified in the family Coronaviridae. In this review, we summarize the literature on light-based (UV, blue, and red lights) sanitization methods for the inactivation of ssRNA viruses in different matrixes (air, liquid, and solid). The rate of inactivation of ssRNA viruses in liquid was higher than in air, whereas inactivation on solid surfaces varied with the type of surface. The efficacy of light-based inactivation was reduced by the presence of absorptive materials. Several technologies can be used to deliver light, including mercury lamp (conventional UV), excimer lamp (UV), pulsed-light, and light-emitting diode (LED). Pulsed-light technologies could inactivate viruses more quickly than conventional UV-C lamps. Large-scale use of germicidal LED is dependent on future improvements in their energy efficiency. Blue light possesses virucidal potential in the presence of exogenous photosensitizers, although femtosecond laser (ultrashort pulses) can be used to circumvent the need for photosensitizers. Red light can be combined with methylene blue for application in medical settings, especially for sanitization of blood products. Future modelling studies are required to establish clearer parameters for assessing susceptibility of viruses to light-based inactivation. There is considerable scope for improvement in the current germicidal light-based technologies and practices.
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Affiliation(s)
- Joshua Hadi
- AgResearch Ltd., Hopkirk Research Institute, Cnr University Ave and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Magdalena Dunowska
- School of Veterinary Science, Massey University Manawatu (Turitea) Tennent Drive, Palmerston North 4474, New Zealand;
| | - Shuyan Wu
- AgResearch Ltd., Hopkirk Research Institute, Cnr University Ave and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
| | - Gale Brightwell
- AgResearch Ltd., Hopkirk Research Institute, Cnr University Ave and Library Road, Massey University, Palmerston North 4442, New Zealand; (J.H.); (S.W.)
- New Zealand Food Safety Science and Research Centre, Massey University Manawatu (Turitea) Tennent Drive, Palmerston North 4474, New Zealand
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23
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Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
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24
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Seidi Damyeh M, Mereddy R, Netzel ME, Sultanbawa Y. An insight into curcumin-based photosensitization as a promising and green food preservation technology. Compr Rev Food Sci Food Saf 2020; 19:1727-1759. [PMID: 33337095 DOI: 10.1111/1541-4337.12583] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 05/08/2020] [Accepted: 05/12/2020] [Indexed: 12/11/2022]
Abstract
Consumer awareness on the side effects of chemical preservatives has increased the demand for natural preservation technologies. An efficient and sustainable alternative to current conventional preservation techniques should guarantee food safety and retain its quality with minimal side effects. Photosensitization, utilizing light and a natural photosensitizer, has been postulated as a viable and green alternative to the current conventional preservation techniques. The potential of curcumin as a natural photosensitizer is reviewed in this paper as a practical guide to develop a safe and effective decontamination tool for industrial use. The fundamentals of the photosensitization mechanism are discussed, with the main emphasis on the natural photosensitizer, curcumin, and its application to inactivate microorganisms as well as to enhance the shelf life of foods. Photosensitization has shown promising results in inactivating a wide spectrum of microorganisms with no reported microbial resistance due to its particular lethal mode of targeting nucleic acids. Curcumin as a natural photosensitizer has recently been investigated and demonstrated efficacy in decontamination and delaying spoilage. Moreover, studies have shown the beneficial impact of an appropriate encapsulation technique to enhance the cellular uptake of photosensitizers, and therefore, the phototoxicity. Further studies relating to improved delivery of natural photosensitizers with inherent poor solubility should be conducted. Also, detailed studies on various food products are warranted to better understand the impact of encapsulation on curcumin photophysical properties, photo-driven release mechanism, and nutritional and organoleptic properties of treated foods.
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Affiliation(s)
- Maral Seidi Damyeh
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
| | - Ram Mereddy
- Department of Agriculture and Fisheries, Queensland Government, Coopers Plains, QLD, Australia
| | - Michael E Netzel
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, QLD, Australia
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25
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Santos AR, Batista AFP, Gomes ATPC, Neves MDGPMS, Faustino MAF, Almeida A, Hioka N, Mikcha JMG. The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus. Antibiotics (Basel) 2019; 8:E211. [PMID: 31694195 PMCID: PMC6963404 DOI: 10.3390/antibiotics8040211] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/01/2019] [Accepted: 11/04/2019] [Indexed: 11/17/2022] Open
Abstract
Antimicrobial photodynamic therapy (aPDT) has been shown as a promising technique to inactivate foodborne bacteria, without inducing the development of bacterial resistance. Knowing that addition of inorganic salts, such as potassium iodide (KI), can modulate the photodynamic action of the photosensitizer (PS), we report in this study the antimicrobial effect of eosin (EOS) and rose bengal (RB) combined with KI against Salmonella enterica serovar Typhimurium and Staphylococcus aureus. Additionally, the possible development of bacterial resistance after this combined aPDT protocol was evaluated. The combination of EOS or RB, at all tested concentrations, with KI at 100 mM, was able to efficiently inactivate S. Typhimurium and S. aureus. This combined approach allows a reduction in the PS concentration up to 1000 times, even against one of the most common foodborne pathogenics, S. Typhimurium, a gram-negative bacterium which is not so prone to inactivation with xanthene dyes when used alone. The photoinactivation of S. Typhimurium and S. aureus by both xanthenes with KI did not induce the development of resistance. The low price of the xanthene dyes, the non-toxic nature of KI, and the possibility of reducing the PS concentration show that this technology has potential to be easily transposed to the food industry.
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Affiliation(s)
- Adriele R. Santos
- Postgraduate Program in Food Science, State University of Maringá, Maringá 87020-900, Brazil;
| | - Andréia F. P. Batista
- Postgraduate Program in Food Science, State University of Maringá, Maringá 87020-900, Brazil;
| | - Ana T. P. C. Gomes
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Maria da Graça P. M. S. Neves
- QOPNA& LAQV-REQUIMTE and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (M.d.G.P.M.S.N.); (M.A.F.F.)
| | - Maria Amparo F. Faustino
- QOPNA& LAQV-REQUIMTE and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (M.d.G.P.M.S.N.); (M.A.F.F.)
| | - Adelaide Almeida
- Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Noboru Hioka
- Department of Chemistry, State University of Maringá, Maringá 87020-900, Brazil;
| | - Jane M. G. Mikcha
- Department of Clinical Analysis and Biomedicine, State University of Maringá, Maringá 87020-900, Brazil
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26
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Bhavya ML, Hebbar HU. Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice. ULTRASONICS SONOCHEMISTRY 2019; 57:108-115. [PMID: 31208605 DOI: 10.1016/j.ultsonch.2019.05.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/04/2019] [Accepted: 05/03/2019] [Indexed: 06/09/2023]
Abstract
Efficiency of blue (462 ± 3 nm) light emitting diode (LED) illumination to inactivate Escherichia coli and Staphylococcus aureus in the presence of exogenous photosensitizer (curcumin) was studied in freshly squeezed orange juice. Further, the combinational effect of ultrasound (US), photosensitizer (PS) and blue light (BL) on inactivation of microbes was evaluated. The effect of process parameters such as concentration of PS, US and volume of the juice on E. coli and S. aureus inactivation was also investigated. The US alone and PS + BL treatments resulted in 3.02 ± 0.52 and 1.06 ± 0.13 log reduction of E. coli; 0.18 ± 0.14 and 2.34 ± 0.13 log reduction of S. aureus, respectively. The combination of PS + US + BL treatment at optimized conditions resulted in 2.35 ± 0.16 log reduction of S. aureus. An additive effect on the inactivation of E. coli (4.26 ± 0.32 log reduction) was observed with PS + US + BL combination treatment. The US treatment showed significant change in cloud value, colour and browning index of orange juice. The combinational non-thermal processes (PS + BL and PS + US + BL) did not have any significant effect on total phenolic content, total flavonoid content, and hesperidin content of the orange juice. However, these processes affected ascorbic acid content and antioxidant activity negatively. Thus, this study indicated that photodynamic inactivation of E. coli and S. aureus using LED-based photosensitization in fruit juices could be a potential method for microbial inactivation. Nevertheless, the effect on quality parameters needs to be considered while optimizing the process.
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Affiliation(s)
- M L Bhavya
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India
| | - H Umesh Hebbar
- Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India.
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