Impact of photodynamic inactivation on microbial safety in foods
Maral Seididamyeh A B and Yasmina Sultanbawa A B *A Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovations, The University of Queensland, St Lucia, Qld 4072, Australia.
B ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Qld 4068, Australia.
Maral Seididamyeh has studied curcumin-based photosensitisation for inactivating Botrytis cinerea spores, the cause of grey mould in strawberry fruits, during her PhD at the University of Queensland. She is working as a Research Officer in Professor Sultanbawa’s lab on projects related to rapid non-destructive technologies to assess the provenance and authenticity of food products as well as to detect the chemical residues in food products. |
Yasmina Sultanbawa is a Professorial Research Fellow at the Queensland Alliance for Agriculture and Food Innovation and the Director of the ARC Training Centre for Uniquely Australian Foods at the University of Queensland. Some of her research is focussed on food safety and functional ingredients as natural additives in food products or packaging material to enhance shelf life as well as the nutritional value of foods. |
Microbiology Australia 43(2) 71-74 https://doi.org/10.1071/MA22017
Submitted: 19 March 2022 Accepted: 25 April 2022 Published: 17 May 2022
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing on behalf of the ASM. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)
Abstract
Food-borne diseases caused by contaminated food products continue to pose a threat to public health, as well as causing major economic losses and a negative impact on companies’ reputation among consumers. In the food industry, inactivation of pathogenic and spoilage microorganisms is conventionally performed through thermal- and chemical-based techniques, which can affect the nutritional and sensorial quality of food. Furthermore, the emergence of microbial resistance to conventional decontamination techniques has drawn increased attention to finding an alternative and sustainable approach for similar or higher decontamination efficiency. Over the past decade, photodynamic treatment has been introduced for inactivating food spoilage and pathogenic microorganisms as a promising cost-effective, chemical-free, environmentally friendly technique with no reports on toxic residues and microbial resistance. The application and efficiency of photodynamic treatment in various food matrices against a broad range of microorganisms demonstrates the potential of using this technology in the food industry.
Keywords: antimicrobial treatment, curcumin, food preservation, food safety, green technology, photodynamic, photosensitiser, reactive oxygen species.
References
[1] World Health Organization (2020) Food safety fact sheet. who.int[2] Huang, M et al.. (2019) Recent development in the application of alternative sterilization technologies to prepared dishes: a review. Crit Rev Food Sci Nutr 59, 1188–1196.
| Recent development in the application of alternative sterilization technologies to prepared dishes: a review.Crossref | GoogleScholarGoogle Scholar | 29359947PubMed |
[3] Pexara, A and Govaris, A (2020) Foodborne viruses and innovative non-thermal food-processing technologies. Foods 9, 1520.
| Foodborne viruses and innovative non-thermal food-processing technologies.Crossref | GoogleScholarGoogle Scholar |
[4] Penha, CB et al.. (2017) Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin. LWT 76, 198–202.
| Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin.Crossref | GoogleScholarGoogle Scholar |
[5] Costa, L et al.. (2011) Evaluation of resistance development and viability recovery by a non-enveloped virus after repeated cycles of a PDT. Antivir Res 91, 278–282.
| Evaluation of resistance development and viability recovery by a non-enveloped virus after repeated cycles of a PDT.Crossref | GoogleScholarGoogle Scholar | 21722673PubMed |
[6] Seidi Damyeh, M et al.. (2020) An insight into curcumin-based photosensitization as a promising and green food preservation technology. Compr Rev Food Sci 19, 1727–1759.
| An insight into curcumin-based photosensitization as a promising and green food preservation technology.Crossref | GoogleScholarGoogle Scholar |
[7] PubChem Identifier, CID, 493570 (riboflavin), 123798 (chlorophyllin A), 3663 (hypericin), 969516 (curcumin), 10207 (aloe-emodin). PubChem (nih.gov).
[8] Luksiene, Z et al.. (2004) Inactivation of fungi in vitro by photosensitization: preliminary results. Ann Agric Environ Med 11, 215–220.
| 15627327PubMed |
[9] Kairyte, K et al.. (2012) Effective inactivation of food pathogens Listeria monocytogenes and Salmonella enterica by combined treatment of hypericin‐based photosensitization and high power pulsed light. J Appl Microbiol 112, 1144–1151.
| Effective inactivation of food pathogens Listeria monocytogenes and Salmonella enterica by combined treatment of hypericin‐based photosensitization and high power pulsed light.Crossref | GoogleScholarGoogle Scholar | 22469030PubMed |
[10] Chen, B et al.. (2020) Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation. Food Control 113, 107181.
| Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation.Crossref | GoogleScholarGoogle Scholar |
[11] Chiniforush, N et al.. (2020) The effect of antimicrobial photodynamic therapy using chlorophyllin–phycocyanin mixture on Enterococcus faecalis: the influence of different light sources. Appl Sci 10, 4290.
| The effect of antimicrobial photodynamic therapy using chlorophyllin–phycocyanin mixture on Enterococcus faecalis: the influence of different light sources.Crossref | GoogleScholarGoogle Scholar |
[12] Liang, Z et al.. (2022) Photodynamic inactivation of Shigella flexneri by curcumin. LWT 153, 112491.
| Photodynamic inactivation of Shigella flexneri by curcumin.Crossref | GoogleScholarGoogle Scholar |
[13] Shi, Y-g et al.. (2022) Ultra-efficient antimicrobial photodynamic inactivation system based on blue light and octyl gallate for ablation of planktonic bacteria and biofilms of Pseudomonas fluorescens. Food Chem 374, 131585.
| Ultra-efficient antimicrobial photodynamic inactivation system based on blue light and octyl gallate for ablation of planktonic bacteria and biofilms of Pseudomonas fluorescens.Crossref | GoogleScholarGoogle Scholar | 34802804PubMed |
[14] Oliveira, A et al.. (2009) Porphyrin derivatives as photosensitizers for the inactivation of Bacillus cereus endospores. J Appl Microbiol 106, 1986–1995.
| Porphyrin derivatives as photosensitizers for the inactivation of Bacillus cereus endospores.Crossref | GoogleScholarGoogle Scholar | 19228253PubMed |
[15] Al-Asmari, F et al.. (2017) A novel photosensitization treatment for the inactivation of fungal spores and cells mediated by curcumin. J Photochem Photobiol B: Biol 173, 301–306.
| A novel photosensitization treatment for the inactivation of fungal spores and cells mediated by curcumin.Crossref | GoogleScholarGoogle Scholar |
[16] Temba, BA et al.. (2016) Inactivation of Aspergillus flavus spores by curcumin-mediated photosensitization. Food Control 59, 708–713.
| Inactivation of Aspergillus flavus spores by curcumin-mediated photosensitization.Crossref | GoogleScholarGoogle Scholar |
[17] Huang, L et al.. (2021) The inactivation by curcumin-mediated photosensitization of Botrytis cinerea spores isolated from strawberry fruits. Toxins 13, 196.
| The inactivation by curcumin-mediated photosensitization of Botrytis cinerea spores isolated from strawberry fruits.Crossref | GoogleScholarGoogle Scholar | 33803254PubMed |
[18] Chen, B et al.. (2021) Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature. Int J Food Microbiol 345, 109152.
| Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature.Crossref | GoogleScholarGoogle Scholar | 33725529PubMed |
[19] Josewin, SW et al.. (2018) Antibacterial effect of 460 nm light-emitting diode in combination with riboflavin against Listeria monocytogenes on smoked salmon. Food Control 84, 354–361.
| Antibacterial effect of 460 nm light-emitting diode in combination with riboflavin against Listeria monocytogenes on smoked salmon.Crossref | GoogleScholarGoogle Scholar |
[20] Chai, Z et al.. (2021) Antibacterial mechanism and preservation effect of curcumin-based photodynamic extends the shelf life of fresh-cut pears. LWT 142, 110941.
| Antibacterial mechanism and preservation effect of curcumin-based photodynamic extends the shelf life of fresh-cut pears.Crossref | GoogleScholarGoogle Scholar |
[21] Zou, Y et al.. (2021) Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple. LWT 141, 110902.
| Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple.Crossref | GoogleScholarGoogle Scholar |
[22] Wang, Z et al.. (2021) Antimicrobial photodynamic inactivation with curcumin against Staphylococcus saprophyticus, in vitro and on fresh dough sheet. LWT 147, 111567.
| Antimicrobial photodynamic inactivation with curcumin against Staphylococcus saprophyticus, in vitro and on fresh dough sheet.Crossref | GoogleScholarGoogle Scholar |
[23] Saraiva, BB et al.. (2021) Photodynamic inactivation of Pseudomonas fluorescens in Minas Frescal cheese using curcumin as a photosensitizer. LWT 151, 112143.
| Photodynamic inactivation of Pseudomonas fluorescens in Minas Frescal cheese using curcumin as a photosensitizer.Crossref | GoogleScholarGoogle Scholar |
[24] Nguenha, RJ et al.. (2022) Effect of solvents on curcumin as a photosensitizer and its ability to inactivate Aspergillus flavus and reduce aflatoxin B1 in maize kernels and flour. J Food Process Preserv 46, e16169.
| Effect of solvents on curcumin as a photosensitizer and its ability to inactivate Aspergillus flavus and reduce aflatoxin B1 in maize kernels and flour.Crossref | GoogleScholarGoogle Scholar |
[25] Mukubesa, N et al.. (2022) Curcumin-based photosensitization, a green treatment in inactivating Aspergillus flavus spores in peanuts. Foods 11, 354.
| Curcumin-based photosensitization, a green treatment in inactivating Aspergillus flavus spores in peanuts.Crossref | GoogleScholarGoogle Scholar | 35159505PubMed |
[26] Wei, C et al.. (2021) Photosensitization effect of curcumin for controlling plant pathogen Botrytis cinerea in postharvest apple. Food Control 123, 107683.
| Photosensitization effect of curcumin for controlling plant pathogen Botrytis cinerea in postharvest apple.Crossref | GoogleScholarGoogle Scholar |
[27] Wohllebe, S et al.. (2009) Photodynamic control of human pathogenic parasites in aquatic ecosystems using chlorophyllin and pheophorbid as photodynamic substances. Parasitol Res 104, 593–600.
| Photodynamic control of human pathogenic parasites in aquatic ecosystems using chlorophyllin and pheophorbid as photodynamic substances.Crossref | GoogleScholarGoogle Scholar | 19009310PubMed |
[28] Wohllebe, S et al.. (2012) Chlorophyllin for the control of Ichthyophthirius multifiliis (Fouquet). Parasitol Res 111, 729–733.
| Chlorophyllin for the control of Ichthyophthirius multifiliis (Fouquet).Crossref | GoogleScholarGoogle Scholar | 22476598PubMed |
[29] Su, L et al.. (2021) Chitosan-riboflavin composite film based on photodynamic inactivation technology for antibacterial food packaging. Int J Biol Macromol 172, 231–240.
| Chitosan-riboflavin composite film based on photodynamic inactivation technology for antibacterial food packaging.Crossref | GoogleScholarGoogle Scholar | 33453253PubMed |
[30] Ni, Y et al.. (2021) Enhanced antimicrobial activity of konjac glucomannan nanocomposite films for food packaging. Carbohydr Polym 267, 118215.
| Enhanced antimicrobial activity of konjac glucomannan nanocomposite films for food packaging.Crossref | GoogleScholarGoogle Scholar | 34119169PubMed |
[31] Ma, T et al.. (2021) Cellulose laurate films containing curcumin as photoinduced antibacterial agent for meat preservation. Int J Biol Macromol 193, 1986–1995.
| Cellulose laurate films containing curcumin as photoinduced antibacterial agent for meat preservation.Crossref | GoogleScholarGoogle Scholar | 34767881PubMed |
[32] Chen, L et al.. (2021) Novel 2, 3-dialdehyde cellulose-based films with photodynamic inactivation potency by incorporating the β-cyclodextrin/curcumin inclusion complex. Biomacromolecules 22, 2790–2801.
| Novel 2, 3-dialdehyde cellulose-based films with photodynamic inactivation potency by incorporating the β-cyclodextrin/curcumin inclusion complex.Crossref | GoogleScholarGoogle Scholar | 34077200PubMed |
[33] Le, TD et al.. (2021) Development of an antimicrobial photodynamic poly (3-hydroxybutyrate-co-3-hydroxyvalerate) packaging film for food preservation. Food Packag Shelf Life 30, 100749.
| Development of an antimicrobial photodynamic poly (3-hydroxybutyrate-co-3-hydroxyvalerate) packaging film for food preservation.Crossref | GoogleScholarGoogle Scholar |
