Light-activated antimicrobial activity of turmeric residue edible coatings against cross-contamination of Listeria innocua on sausages

Tosati, Juliano Vinícius; Oliveira, Erick F. de; Oliveira, J. Vladimir; Nitin, Nitin; Monteiro, Alcilene Rodrigues

doi:10.1016/j.foodcont.2017.07.026

Cited by 68 publications

(26 citation statements)

References 48 publications

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“…The bacterial count on treated sausages was reduced by 3 log CFU/ml after 5 min illumination of curcumin contained hydrogels and 15 min illumination of the turmeric residue contained ones. The results of this study showed the potentiality of developed antimicrobial coating in preventing cross-contamination in refrigerated sausages 30 .…”

Section: Introductionmentioning

confidence: 60%

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Damyeh

Mereddy

Netzel

2019

17th International Photodynamic Association World Congress

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Different processing technologies have been applied by the food industry to control food spoilage and disease causing microorganisms. Due to changing consumer expectations for fresh and safe food, there is a need for alternative processing technologies that are clean and green with no harmful residual effects. Light acting on some natural plant compounds produces reactive oxygen species which are lethal to some pathogens and this phenomenon of photosensitization would be an attractive alternative treatment to chemical preservatives for the decontamination of food and extending shelf life of fresh produce. Curcumin is a natural polyphenolic compound from the spice turmeric (Curcuma longa L.) and has been identified as an efficient photosensitizer for inactivation of a broad range of food related microorganisms. Curcumin-based photosensitization has shown promise in extending the shelf life of fresh date fruit, oysters, salads and other minimally processed foods. It has been very effective against pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes and Vibiro parahaemolyticus. It has significantly reduced the Aspergillus flavus conidia, hyphae and carcinogenic fungal toxin aflatoxin B1 in maize kernels. The promising results obtained from the application of photoactivated curcumin in food systems suggest that this treatment could be an efficacious and cost-effective method to inactivate a broad range of food borne pathogens.

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Section: Introductionmentioning

confidence: 60%

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Damyeh

Mereddy

Netzel

2019

17th International Photodynamic Association World Congress

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“…The curcumin concentration in the oysters was evaluated during storage, according to Tosati et al (). Briefly, curcumin was extracted from whole oysters using ethanol 100% at 23°C for 5 hr, in a dark environment.…”

Section: Methodsmentioning

confidence: 99%

“…However, curcumin is insoluble in water and has low bioavailability (Smid & Gorris, ) which restricts its application. Although curcumin is not hydrophilic, previous research has shown the positive effects of its antimicrobial properties in food (Tosati et al, ; Tosati, de Oliveira, Oliveira, Nitin, & Monteiro, ).…”

Section: Introductionmentioning

confidence: 99%

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Koop

Cargnin

Fidler

et al. 2019

J Food Process Engineering

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Curcumin solutions were infused into cooked oysters by vacuum and the best solution was chosen to inhibit growth of total mesophilic and total psychrophilic bacteria in oysters during storage. Shelled cooked oysters were immersed in three different curcumin solutions (130 μg/mL): tween, ethanol (3.5% of alcohol), and white wine (3.5% of alcohol). Oysters immersed in curcumin solution were subjected to vacuum‐infusion at 200 mbar for 20 min. Raman spectra showed that curcumin was present in all solutions. However, the oysters infused with curcumin white wine solution showed best results. After that, oysters were immersed in curcumin white wine solution and vacuum‐infused under 200 mbar for 1, 3, and 20 min, packaged and stored at 4°C for 14 days. 27.30 μg of curcumin/g of oyster infused into oysters for 20 min was the most effective concentration against mesophilic and psychrophilic bacteria during storage. The physicochemical characteristics of oysters were preserved. Practical Application Curcumin is a bioactive compound with antimicrobial and antioxidant properties and was used in this research. Positive antimicrobial effect was observed through increased shelf life of cooked oysters, opening up possibilities for industrial purposes. In addition, the vacuum infusion can be an alternative for incorporation of natural additives in food products as a substitute with chemical additives.

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“…E.g., antimicrobial hydrogel food coatings can increase food shelf-live and protect against cross-contamination and illnesses. 496…”

Section: Hydrogel Formation Sensing and Photochemistrymentioning

confidence: 99%

Hydrogels: soft matters in photomedicine

Khurana

Gierlich

Meindl

et al. 2019

Photochem Photobiol Sci

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Light-activated antimicrobial activity of turmeric residue edible coatings against cross-contamination of Listeria innocua on sausages

Cited by 68 publications

References 48 publications

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life

Hydrogels: soft matters in photomedicine

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