Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 26, Issue 8, Pages 696-705Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013220921330
Keywords
Photodynamic therapy; curcumin; non-thermal sterilization; fresh fruits; shelf-life
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Funding
- National Natural Science Foundation of China [31871867, U1606403-5]
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In this study, the disinfection effect of curcumin-mediated photodynamic therapy on the contact surfaces of fresh fruit was investigated. Our results showed that the optimum concentration of curcumin and the energy density required were 0.5 mu M and 7.2 J/cm(2), respectively. Photodynamic therapy showed an excellent disinfection rate for the fresh fruits with a reduction of more than 80% in the total bacteria and coliform counts. The photodynamic therapy inhibited species that belonged to the categories of gram-negative and facultative anaerobic bacteria, except for two species of the Trichoderma fungus. Importantly, photodynamic therapy prolonged the shelf-life of grapes for two days at room temperature. Therefore, photodynamic therapy should be commercialized as a high efficiency and non-thermal sterilization technology for use in the food industry.
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