期刊
FOOD CONTROL
卷 157, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2023.110200
关键词
Antimicrobial effect; Curcumin; Zinc acetate; Photodynamic inactivation; Food preservation
Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Food spoilage is primarily caused by microbial contamination. Curcumin has attracted attention as a safe and healthy food preservative based on its favorable pharmacological properties and antimicrobial effects. However, the antimicrobial activity of curcumin is moderate. This study proposes a strategy to enhance the efficacy of curcumin by formulating it with zinc acetate. The formulated curcumin, Cur-Zn, exhibited increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn was further enhanced due to the photodynamic inactivation (PDI) effect. Additionally, Cur-Zn demonstrated higher efficacy in alleviating food contamination by either bacteria or fungi compared to curcumin alone. Furthermore, Cur-Zn more efficiently delayed the spoilage of fresh beef during the long-term storage. Thus, Cur-Zn can be a highly effective food preservative.
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