Photodynamic inactivation of spoilers Pseudomonas lundensis and Brochothrix thermosphacta by food-grade curcumin and its application on ground beef

Lu, Hailing; Zheng, Shixuan; Fang, Jinyu; Zhu, Junli

doi:10.1016/j.ifset.2023.103410

Cited by 3 publications

(2 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies have shown that naturally sourced curcumin and hypericin serve as excellent alternatives to traditional photosensitizers like porphyrins and their derivatives [117,118]. Lu et al (2023) used LED as a light source to combine curcumin with citric acid to treat ground beef and refrigerate it and found that the shelf life could be extended by 2 days and the texture index could be improved, indicating that the combination of other types of preservation technology could play a synergistic role in extending the shelf life [119].…”

Section: Physical Sterilization Technologymentioning

confidence: 99%

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Zhang,

Wei,

et al. 2023

Foods

View full text Add to dashboard Cite

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of “basic research—technological application—integration of technology with fundamental research,” aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline’s development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.

show abstract

Section: Physical Sterilization Technologymentioning

confidence: 99%

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Zhang,

Wei,

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The pH value of samples were determined according to the method reported by Lu et al [19] with slight modifications. Ten-gram minced samples of ground beef gel with 9 mL of distilled water were shaken for 30 s and then macerated for 30 min, after which the pH of the supernatant was determined using a pH meter.…”

Section: Determination Of the Ph Cooking Loss And Color Of Ground Bee...mentioning

confidence: 99%

Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism

Wang,

Xu,

et al. 2023

Foods

View full text Add to dashboard Cite

Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their “natural” and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS) as a natural antibacterial agent in ground beef was investigated. The sensitivity of LCFS to pH, heat and protease, as well as the changes of enzyme activities of alkaline phosphatase (AKP) and Na+/K+-ATP together with the morphology of indicator bacteria after LCFS treatment, were analyzed to further explore the antibacterial mechanism of LCFS. The results showed that the addition of 0.5% LCFS inhibited the growth of microorganisms in the ground beef gel and extended its shelf-life without affecting the pH, cooking loss, color and texture characteristics of the product. In addition, the antibacterial effect of LCFS was the result of the interaction of organic acids and protein antibacterial substances in destroying cell structures (cell membrane, etc.) to achieve the purpose of bacteriostasis. This study provides a theoretical basis for the application of LCFS in meat products and a new clean-label strategy for the food industry.

show abstract

Progress of Curcumin in Food Packaging: A Review

Qu,

Wang,

Guan

et al. 2023

Food Bioprocess Technol

View full text Add to dashboard Cite

Photodynamic inactivation of spoilers Pseudomonas lundensis and Brochothrix thermosphacta by food-grade curcumin and its application on ground beef

Cited by 3 publications

References 37 publications

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism

Progress of Curcumin in Food Packaging: A Review

Contact Info

Product

Resources

About