Reduction of Staphylococcus aureus in vitro and in milk by photodynamic inactivation using riboflavin and curcumin as photosensitizers: Cell damage and effects on product quality

Saraiva, Bruna Barnei; Sestito, Julia Maria Branco; Bezerra, Rogério Aleson Dias; de Oliveira, Gabrielly Lorraynny Martins; da Silva Júnior, Ranulfo Combuca; Machado, Rayanne Regina Beltrame; Nakamura, Celso Vataru; Alfieri, Amauri Alcindo; Pozza, Magali Soares dos Santos

doi:10.1016/j.jphotochem.2023.115120

Cited by 3 publications

(1 citation statement)

References 57 publications

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“…The combination of curcumin and a UV lamp has been evaluated against planktonic cells relevant for food safety [57]. Additionally, there have been studies that focused on the antimicrobial efficacy of curcumin in combination with LED light [63][64][65][66]. Previous studies have evaluated the antibacterial effect of the combination of curcumin with lauric arginate ethyl ester micelles against E. coli and Listeria innocua when irradiated with a UV-A (365 nm) lamp [67,68].…”

Section: Optimization: Selection Of Four Ps Candidates For Further Ex...mentioning

confidence: 99%

Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers

Prasad,

Wynands,

Roche

et al. 2024

Foods

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The development of novel antimicrobial technologies for the food industry represents an important strategy to improve food safety. Antimicrobial photodynamic disinfection (aPDD) is a method that can inactivate microbes without the use of harsh chemicals. aPDD involves the administration of a non-toxic, light-sensitive substance, known as a photosensitizer, followed by exposure to visible light at a specific wavelength. The objective of this study was to screen the antimicrobial photodynamic efficacy of 32 food-safe pigments tested as candidate photosensitizers (PSs) against pathogenic and food-spoilage bacterial suspensions as well as biofilms grown on relevant food contact surfaces. This screening evaluated the minimum bactericidal concentration (MBC), minimum biofilm eradication concentration (MBEC), and colony forming unit (CFU) reduction against Salmonella enterica, methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas fragi, and Brochothrix thermosphacta. Based on multiple characteristics, including solubility and the ability to reduce the biofilms by at least 3 log10 CFU/sample, 4 out of the 32 PSs were selected for further optimization against S. enterica and MRSA, including sunset yellow, curcumin, riboflavin-5′-phosphate (R-5-P), and erythrosin B. Optimized factors included the PS concentration, irradiance, and time of light exposure. Finally, 0.1% w/v R-5-P, irradiated with a 445 nm LED at 55.5 J/cm2, yielded a “max kill” (upwards of 3 to 7 log10 CFU/sample) against S. enterica and MRSA biofilms grown on metallic food contact surfaces, proving its potential for industrial applications. Overall, the aPDD method shows substantial promise as an alternative to existing disinfection technologies used in the food processing industry.

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Section: Optimization: Selection Of Four Ps Candidates For Further Ex...mentioning

confidence: 99%

Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers

Prasad,

Wynands,

Roche

et al. 2024

Foods

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Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice

Liu,

Li,

Shao

et al. 2024

Food Chemistry

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Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies

Li,

Ni,

Zhao

et al. 2024

Comp Rev Food Sci Food Safe

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Foodborne harmful bacteria not only cause waste of fresh food, but also pose a major threat to human health. Among many new sterilization and preservation technologies, photodynamic inactivation (PDI) has the advantages of low‐cost, broad‐spectrum, energy‐saving, nontoxic, and high efficiency. In particular, PDI based on edible photosensitizers (PSs) has a broader application prospect due to edible, accessible, and renewable features, it also can maximize the retention of the nutritional characteristics and sensory quality of the food. Therefore, it is meaningful and necessary to review edible PSs and edible PSs‐mediated PDI, which can help to arouse interest and concern and promote the further development of edible PSs‐mediated PDI in the future field of nonthermally sterilized food preservation. Herein, the classification and modification of edible PSs, PS‐mediated in vivo and PS‐mediated in vitro mechanism of PDI, strengthening strategy to improve PDI efficiency by the structure change synergistic and multitechnical means, as well as the application in fresh food preservation were reviewed systematically. Finally, the deficiency and possible future perspectives of edible PSs‐mediated PDI were articulated. This review aimed to provide new perspective for the future food preservation and microbial control.

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Reduction of Staphylococcus aureus in vitro and in milk by photodynamic inactivation using riboflavin and curcumin as photosensitizers: Cell damage and effects on product quality

Cited by 3 publications

References 57 publications

Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers

Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers

Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice

Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies

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