New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system.

Autor: Chen L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China., Zhao Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China., Wu W; Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou, China., Zeng Q; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China.; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan University, Foshan, China., Wang JJ; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China.; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan University, Foshan, China.; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan University, Foshan, China.
Jazyk: angličtina
Zdroj: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2023 Sep; Vol. 22 (5), pp. 3814-3846. Date of Electronic Publication: 2023 Aug 02.
DOI: 10.1111/1541-4337.13215
Abstrakt: The photodynamic inactivation (PDI) is a novel and effective nonthermal inactivation technology. This review provides a comprehensive overview on the bactericidal ability of endogenous photosensitizers (PSs)-mediated and exogenous PSs-mediated PDI against planktonic bacteria and their biofilms, as well as fungi. In general, the PDI exhibited a broad-spectrum ability in inactivating planktonic bacteria and fungi, but its potency was usually weakened in vivo and for eradicating biofilms. On this basis, new strategies have been proposed to strengthen the PDI potency in food system, mainly including the physical and chemical modification of PSs, the combination of PDI with multiple adjuvants, adjusting the working conditions of PDI, improving the targeting ability of PSs, and the emerging aggregation-induced emission luminogens (AIEgens). Meanwhile, the mechanisms of PDI on eradicating mono-/mixed-species biofilms and preserving foods were also summarized. Notably, the PDI-mediated antimicrobial packaging film was proposed and introduced. This review gives a new insight to develop the potent PDI system to combat microbial contamination and hazard in food industry.
(© 2023 Institute of Food Technologists®.)
Databáze: MEDLINE
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