Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon

Lin, Yilin; Hu, Jiamiao; Li, Shiyang; Hamzah, Siti Sarah; Jiang, Huiqin; Zhou, Arong; Zeng, Shaoxiao; Lin, Shaoling

doi:10.3390/molecules24132374

Cited by 43 publications

(30 citation statements)

References 32 publications

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“…The color analyses of the samples before and after drying were recorded in COE L*, a*, b* values. L* denotes the degree of lightness on 0-100 scale from black to white, a* is the degree of redness (+) to greenness (−), and b* is the degree of yellowness (+) to blueness (−) Lin et al, 2019). The instrument was standardized by a standard white plate before the measurements.…”

Section: Color Measurementsmentioning

confidence: 99%

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chen

Peng

et al. 2020

Food Sci. Technol

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Onstant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup's viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.

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Section: Color Measurementsmentioning

confidence: 99%

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Chen

Peng

et al. 2020

Food Sci. Technol

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“…Tao et al (2019) found that PDT could inactivate E. coli on the surface of apple slices. Lin et al (2019) found that PDT could reduce the total aerobic microbial count in fresh-cut Hami melons. However, previous results have showed that the efficacy of this antimicrobial treatment in vitro was higher than that trialed on food (de Oliveira et al, 2018;Hu et al, 2018).…”

Section: Disinfection Effect Of Pdt When Applied To Different Kinds Omentioning

confidence: 93%

“…Previous studies have found similar results in Hami melons. Lin et al (2019) found that PDT could effectively delay the browning rate and prolong the shelf-life of fresh-cut Hami melons. Thus, PDT is an effective technology to extend the shelf-life of grapes.…”

Section: Food Science and Technology International 26(8)mentioning

confidence: 98%

Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits

Zhang

et al. 2020

Food sci. technol. int.

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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 μM and 7.2 J/cm2, 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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“…Curcumin (CUR), a natural photosensitizer, has in vitro anti-inflammatory, antimicrobial and antioxidant properties (Penha et al 2017). This bioactive compound has been used as a food-grade photosensitizer to reduce microbial growth and to increase the shelf life of freshcut Hami melons (Lin et al 2019), apples (Tao et al 2019), date fruit (Al-Asmari et al 2018), maize kernels (Temba et al 2019) and oysters (Liu et al 2016). Previous studies have shown that photosensitization was successfully applied to decontaminate fungal spores (Al-Asmari et al 2017), Gram-positive and Gram-negative bacteria such as Staphylococcus aureus, Escherichia coli, Salmonella typhimurium (Penha et al 2017) and Vibrio parahaemolyticus (Chen et al 2020) as well as microfungi and yeasts (Rasiukevičiūtė et al 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Compared to conventional preservation technologies, photosensitization possesses a stronger antimicrobial effect and is less expensive. Furthermore, this novel technology may also preserve the colour, aroma and freshness of the treated foods (Lin et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry

Sarwar

Netzel

et al. 2020

Food Anal. Methods

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The effect of photosensitization mediated by curcumin on fungal growth, physicochemical properties and nutritional composition in Australian grown "Albion" strawberries was evaluated. Curcumin solution (1200, 1000 and 800 μM) was sprayed on the strawberry surface, followed by illumination using blue light (420 nm) for 10 min at a dosage of 42 J/cm 2 and stored at 4 ± 2°C for 12 days. The fruit photosensitized with 1000-μM curcumin (10 min, followed by storage at 4 ± 2°C) lasted up to 12 days with a fungal infection rate of 52%, whereas untreated control fruit developed 100% fungal infection and lasted for 8 days only under the same conditions. This treatment did not have an effect on colour, pH, moisture content, titratable acidity, ascorbic acid, total phenolic content and anthocyanins, whereas total soluble solids (9%) and total sugar (22%) were increased (p < 0.05). These initial results indicate that curcumin-based photosensitization could be an effective non-thermal technology to preserve the nutritional quality as well as to extend the postharvest life of fresh strawberry fruit.

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Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon

Cited by 43 publications

References 32 publications

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits

Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry

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