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

Sarwar, Shammy; Netzel, Gabriele; Netzel, M.; Mereddy, Ram; Phan, Anh Dao Thi; Hong, Hung T.; Cozzolino, Daniel; Sultanbawa, Yasmina

doi:10.1007/s12161-020-01896-z

Cited by 13 publications

(9 citation statements)

References 40 publications

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“…To achieve these goals, the experiments were performed in triplicate, and ad hoc tests and instruments were used. Various similar experiments on different fruits [23][24][25][26][27], veg-etables [28], and fresh-cut fruits [29][30][31] had already been performed with success. This study differs from the previous ones in terms of both the composition and purpose of the coating used.…”

Section: Introductionmentioning

confidence: 99%

Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

Stura

Munir

Cavallo

et al. 2023

Foods

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Background: According to recent studies, tens of millions of tons of fruit are wasted each year in Europe in primary production and home/service consumption. Among fruits, berries are most critical because they have a shorter shelf life and a softer, more delicate, and often edible skin. Curcumin is a natural polyphenolic compound extracted from the spice turmeric (Curcuma longa L.) which exhibits antioxidant, photophysical, and antimicrobial properties that can be further enhanced by photodynamic inactivation of pathogens when irradiated with blue or ultraviolet light. Materials and methods: Multiple experiments were performed in which berry samples were sprayed with a complex of β-cyclodextrin containing 0.5 or 1 mg/mL of curcumin. Photodynamic inactivation was induced by irradiation with blue LED light. Antimicrobial effectiveness was assessed with microbiological assays. The expected effects of oxidation, curcumin solution deterioration, and alteration of the volatile compounds were investigated as well. Results: The treatment with photoactivated curcumin solutions reduced the bacterial load (3.1 vs. 2.5 colony forming units/mL (UFC/ml) in the control and treated groups; p-value = 0.01), without altering the fruit organoleptic and antioxidant properties. Conclusions: The explored method is a promising approach to extend berries’ shelf life in an easy and green way. However, further investigations of the preservation and general properties of treated berries are still needed.

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Section: Introductionmentioning

confidence: 99%

Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

Stura

Munir

Cavallo

et al. 2023

Foods

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“…Further studies are required to investigate the effectiveness of this treatment against B. cinerea in fresh fruit such as strawberries. Promisingly, recent studies in Australian-grown strawberries demonstrated that photosensitization extended the shelf-life and did not affect the physicochemical quality of the strawberry and retained key quality attributes [ 9 ].…”

Section: Discussionmentioning

confidence: 99%

“…These reactive oxygen species (ROS) cause oxidative damage to biomolecules including amino acids, lipids, nucleic acids, with ensuing cell death [ 7 , 8 ]. The application of natural plant additives such as curcumin as photosensitizer is considered a clean and green technology with minimal reported adverse impacts [ 9 ]. By comparison fungicides, and other methods, such as irradiation, biocontrol agents, etc., that are currently used to extend food shelf life, show unfavourable side effects that can impact on consumer health.…”

Section: Introductionmentioning

confidence: 99%

The Inactivation by Curcumin-Mediated Photosensitization of Botrytis cinerea Spores Isolated from Strawberry Fruits

Huang

Yong²,

Fernando

et al. 2021

Toxins

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Photosensitization is a novel environmentally friendly technology with promising applications in the food industry to extend food shelf life. In this study, the natural food dye curcumin, when combined with visible light (430 nm), was shown to be an effective photosensitizer against the common phytopathogenic fungi Botrytis cinerea (the cause of grey mould). Production of the associated phytotoxic metabolites botrydial and dihydrobotrydial was measured by our newly developed and validated HRAM UPLC-MS/MS method, and was also shown to be reduced by this treatment. With a light dose of 120 J/cm2, the reduction in spore viability was directly proportional to curcumin concentrations, and the overall concentration of both botrydial and dihydrobotrydial also decreased with increasing curcumin concentration above 200 µM. With curcumin concentrations above 600 µM, the percentage reduction in fungal spores was close to 100%. When the dye concentration was increased to 800 µM, the spores were completely inactive and neither botrydial nor dihydrobotrydial could be detected. These results suggest that curcumin-mediated photosensitization is a potentially effective method to control B. cinerea spoilage, and also to reduce the formation of these phytotoxic botryane secondary metabolites.

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“…They have also garnered attention for crop protection as natural substitutes for synthetic fungicides, insecticides, and herbicides [25,26]. For instance, curcuminoids have been successfully employed to prevent fruit and vegetable rot in strawberries, bananas, avocados, and papayas [27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Antifungal and Antioomycete Activities of a Curcuma longa L. Hydroethanolic Extract Rich in Bisabolene Sesquiterpenoids

Cruz,

Sánchez-Hernández,

Teixeira

et al. 2024

Horticulturae

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Curcuma longa, known for its anti-inflammatory, antioxidant, and antimicrobial properties, has been a staple in traditional medicine for centuries. In the pursuit of natural alternatives to synthetic preservatives, the extracts of C. longa have garnered attention for their efficacy in extending shelf life and preventing the spoilage of diverse agricultural products. This study aims to assess the antifungal and antioomycete activities and plant protection capabilities of a hydroethanolic C. longa extract as a natural product against crop pathogens. The phytochemical profile of the C. longa extract was elucidated through gas chromatography-mass spectrometry. The extract exhibited a richness in bisabolene sesquiterpenoids, notably (+)-β-turmerone, α-turmerone, (+)-(S)-ar-turmerone, and included minor phytoconstituents, such as α-atlantone, γ-curcumene, zingiberene, isoelemicin, and gibberellin A3. Radial growth inhibition assays demonstrated the C. longa extract’s effectiveness against various phytopathogenic fungi, including Botrytis cinerea, Colletotrichum acutatum, and Diplodia corticola, as well as the oomycetes Phytophthora cactorum and Phytophthora cinnamomi. In ex situ tests, the C. longa extract demonstrated remarkable protection capabilities for Malus domestica excised stems against P. cinnamomi-induced necrosis. Furthermore, the C. longa extract exhibited non-toxicity towards lettuce seed germination and did not impact early lettuce seedling growth, indicating its safety for crop protection. These findings contribute to expanding the potential applications of C. longa as an antimicrobial agent, particularly for safeguarding economically significant trees against the destructive oomycete P. cinnamomi.

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

Cited by 13 publications

References 40 publications

Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

The Inactivation by Curcumin-Mediated Photosensitization of Botrytis cinerea Spores Isolated from Strawberry Fruits

Antifungal and Antioomycete Activities of a Curcuma longa L. Hydroethanolic Extract Rich in Bisabolene Sesquiterpenoids

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