Photodynamic inactivation of curcumin combined with ascorbic acid against Penicillium italicum in vitro and on fresh-cut orange

• DOI: 10.1016/j.lwt.2023.114900
• Publication Date: 2023-05-23T09:30:36Z
• Authors: Yang Wang; Yuling Zhao; Rongrong Wu; Jingwen Gao; Menghan Chen; Yue Cui; Jianxiong Hao; Junhua Han; Karl Matthews
• Keywords: Penicillium italicum; Orange juice

This study investigated the antifungal effect of curcumin-mediated photodynamic inactivation (PDI) with ascorbic acid (Vc) as a synergist on Penicillium italicum and its biofilms, evaluated efficacy in inactivating P. fresh-cut orange. Results showed that number spores decreased by 4.61 Log CFU/mL when concentration curcumin, Vc illumination time was 75 μmol/L, 250 mg/L 20 min, respectively. After PDI treatment, cell structure destroyed leakage contents observed. Mature biofilms were formed after 72 h incubation, could reduce 3.23 CFU/mL. In addition, under optimal conditions, orange 2.48 CFU/g, sensory quality well maintained. conclusion, technology better maintain freshness Therefore, this deepened understanding antimicrobial food borne pathogens impact quality.