Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin

Penha, Camila Benedetti; Bonin, Edinéia; Silva, Alex Fiori da; Hioka, Noboru; Zanqueta, Érica Benassi; Ueda-Nakamura, Tânia; Filho, Benício Alves de Abreu; Campanerut‐Sá, Paula Aline Zanetti; Mikcha, Jane Martha Graton

doi:10.1016/j.lwt.2016.07.037

Cited by 123 publications

(82 citation statements)

References 32 publications

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“…These findings are in line with previews studies evaluating the aPDT of Gram‐negative species using xanthene dyes excited by the green LED . In general, aPDT has been shown to kill Gram‐positive bacteria more easily than the Gram‐negative ones , which is explained by the differences in the structural features of the cell wall between the two types of bacteria . The presence of an outer membrane in Gram‐negative bacteria limits or inhibits the uptake of PS molecules through bacterial cells and, thus, plays an important role in the microbial photoresistance.…”

Section: Resultssupporting

confidence: 86%

Xanthene Dyes and Green LED for the Inactivation of Foodborne Pathogens in Planktonic and Biofilm States

Silva

Santos

Trevisan

et al. 2019

Photochem & Photobiology

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This study evaluated the rose bengal‐ and erythrosine‐mediated photoinactivation against Salmonella Typhimurium and Staphylococcus aureus planktonic and sessile cells using green LED as a light source. The free‐living or 2‐day‐old biofilm cells were treated with different concentrations of the photosensitizing agents and subjected to irradiation. Only 5 min photosensitization with rose bengal at 25 nmol L−1 and 75 μmol L−1 completely eliminated S. aureus and S. Typhimurium planktonic cells, respectively. Erythrosine at 500 nmol L−1 and 5 min of light exposure also reduced S. aureus planktonic cells to undetectable levels. Eradication of S. aureus biofilms was achieved when 500 μmol L−1 of erythrosine or 250 μmol L−1 of rose bengal was combined with 30 min of irradiation. Scanning electron microscopy allowed the observation of morphological changes in planktonic cells and disruption of the biofilm architecture after photodynamic treatment. The overall data demonstrate that rose bengal and erythrosine activated by green LED may be a targeted strategy for controlling foodborne pathogens in both planktonic and sessile states.

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Section: Resultssupporting

confidence: 86%

Xanthene Dyes and Green LED for the Inactivation of Foodborne Pathogens in Planktonic and Biofilm States

Silva

Santos

Trevisan

et al. 2019

Photochem & Photobiology

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“…About 5 log reduction was achieved by De Oliveira et al () using 13.57 mM curcumin and 1.92 J/cm 2 UV‐A light (320–400 nm). Penha et al () recorded about 1 log reduction under LED illumination at 470 nm, 139.0 J/cm 2 , and 75 μM curcumin. Haukvik, Bruzell, Kristensen, and Tonnesen () achieved 3.0 log reduction of E. coli in suspension containing 25 μM curcumin exposed to blue light at 430 nm and 30 J/cm 2 .…”

Section: Resultsmentioning

confidence: 99%

“…Aponiene et al () noted that inactivation of E. coli O157:H7 cells treated by 1.5 × 10 −5 M chlorophyllin under 405 nm LED illumination was almost linear. However, Penha et al () observed both nonlinear ( Staphylococcus aureus and Aeromonas hydrophila ) and linear kinetics ( E. coli and Salmonella Typhimurium). In conventional thermal processing, bacterial survival curves were adequately described by the first order kinetics.…”

Section: Resultsmentioning

confidence: 99%

Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

Aurum

Nguyen

2019

J Food Process Engineering

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The efficacy of photoactivated curcumin in decontaminating food surfaces using a 465 nm light emitting diode (LED) light source was investigated. Under studied conditions, LED illumination alone had negligible antibacterial effects while photoactivated curcumin exhibited strong bactericidal activities against Escherichia coli. Minimum inhibitory concentration of photosensitized curcumin against E. coli on nutrient agar surface at a concentration of 1.5 × 105 cfu/cm2 was estimated to be 1.60 × 10−3 M, combined with irradiation of 27.2 J/cm2 at 465 nm. Bacterial inactivation kinetics could be described by a Weibull model (R2 = 0.979–0.999, RMSE = 0.019–0.229). When the treatment was applied on grape surface, the efficiency was lower as compared to that on the agar surface. Photoactivation enhanced quality retention of the samples during storage with significant preservation of vitamin C, color, texture, and reduction of weight losses. Practical applications The study provides an alternative method for food surface decontamination. Inactivation of pathogens and spoilage microorganism by combined visible LED light source and natural photosensitizers minimizes the adverse processing effects on organoleptic and physicochemical quality of the treated foods. The approach could be further optimized, scaled up, and applied in food industries.

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“…In the present study different susceptibilities were also observed between the Gram-negative bacteria evaluated. In previous studies it was observed that Aeromonas hydrophila was more sensitive than other Gram-negative species studied (Yassunaka et al 2015;Penha et al 2017). According to Pereira et al (2014) the chemical composition of the external structures of these bacteria influenced the efficiency of photodynamic inactivation.…”

Section: Discussionmentioning

confidence: 96%