Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality

Li, Huihui; Tan, Lijun; Chen, Bowen; Huang, Jiaming; Qing-jun, Zeng; Liu, Haiquan; Zhao, Yong; Wang, Jing Jing

doi:10.1016/j.lwt.2021.111462

Cited by 26 publications

(17 citation statements)

References 42 publications

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“…Some natural PSs extracted from various plants and other sources have been proposed and characterized ( Fig. 2 ) ( Rodriguez-Amigo et al, 2015 , Wang et al, 2021 , Murakami et al, 2001 , Buchovec et al, 2017 , Li et al, 2021 ). A number of recent studies have tested the efficacy of PSs in food substrates, most of which have focused on fresh fruits, vegetables and meat.…”

Section: Factors Influencing Pdimentioning

confidence: 99%

“…Riboflavin is now a colorant in the Chinese Food Additives Standard. Li et al (2021) evaluated the ability of riboflavin to kill Salmonella , and the results showed that the irradiation dose of 9.36 J/cm 2 and 150 μM riboflavin inactivated more than 6 log of planktonic Salmonella . Moreover, under an irradiation dose of 93.6 J/cm 2 and 150 μM riboflavin, 2.1 log of Salmonella on tuna was inactivated effectively.…”

Section: Factors Influencing Pdimentioning

confidence: 99%

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The application of photodynamic inactivation to microorganisms in food

et al. 2021

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Section: Factors Influencing Pdimentioning

confidence: 99%

Section: Factors Influencing Pdimentioning

confidence: 99%

The application of photodynamic inactivation to microorganisms in food

et al. 2021

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“…When RF was added, its antibacterial activity was slightly improved, which may be because of the antibacterial activity of RF itself. It has been reported that riboflavin-mediated 460 nm light-emitting diodes can inhibit Listeria monocytogenes [29] and Salmonella [30] both in the planktonic state and on the surface of food substrate. As the irradiation time increased, its antibacterial effect was significantly enhanced.…”

Section: Antibacterial Activitymentioning

confidence: 99%

Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation

et al. 2022

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Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H2O2, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life.

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“…The emulsions were dyed with fluorescent dyes of Nile Blue (0.1 wt%) and Nile Red (0.1 wt%, W/V). The samples were placed on a recessed sheet under dark conditions, and then observed with CLSM (TCS SP8, Leica, Germany) using Helium Neon laser (633 nm) and Argon Krypton laser (488 nm) (21).…”

Section: Optical Microscope and Confocal Laser Scanning Microscope (Clsm)mentioning

confidence: 99%

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Wang

et al. 2021

Front. Nutr.

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The aim of this work was to develop a food-grade emulsion that stabilized by the by-product proteins in the head of giant freshwater prawn. The physicochemical properties of protein particles were characterized, and the stability of proteins-stabilized emulsions under different environmental stresses was evaluated. Results showed that the proteins were relatively hydrophilic and preferentially resided in the aqueous phase to form oil/water emulsions. On this basis, the proteins exhibited superior ability to stabilize the emulsions, and remarkably, the emulsions stabilized by 2% proteins and 3:7 oil/water ratio efficiently resisted the freeze-thaw treatment and the change of pH (3–9), salt addition (NaCl, 50–400 mM), and storage temperatures (4–60°C). Furthermore, the emulsions showed a matched long-term stability with the existing biopolymers-stabilized emulsions. Consequently, this is the first finding of the by-product proteins in the head of giant freshwater prawn as an excellent emulsifier to stabilize emulsions, which help to improve the stability of food-grade emulsions and the added value of aquatic products.

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Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality

Cited by 26 publications

References 42 publications

The application of photodynamic inactivation to microorganisms in food

The application of photodynamic inactivation to microorganisms in food

Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

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