Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon
Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon
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姜黄素光动力灭菌保鲜鲜切哈密瓜
DOI：
10.3390/molecules24132374
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发表时间：
2019-07-01
期刊：
影响因子：
4.6
通讯作者：
Lin, Shaoling
中科院分区：
文献类型：
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作者：
Lin, Yilin;Hu, Jiamiao;Lin, Shaoling
新鲜切割的水果和蔬菜是食源性疾病暴发的主要来源，其涉及的病原体包括大肠杆菌O157:H7、沙门氏菌和单核细胞增生李斯特菌。本研究旨在探讨两个关键参数（姜黄素浓度和光照时间）对姜黄素光动力杀菌对鲜切哈密瓜保鲜效果的影响。结果表明，在50 μmol/L姜黄素照射下，蓝光LED灯照射60 min，可使鲜切哈密瓜好氧微生物总数减少约1.8 log CFU/g。此外，还评价了光动力灭菌对鲜切哈密瓜可溶性固形物含量、颜色、含水量、硬度和感官指标的影响。与对照组相比，光动力灭菌能有效延缓哈密瓜褐变速率，保持鲜切哈密瓜的光度、硬度、含水量和可溶性固形物含量。在冰箱中存放9天后，感官品质确实得到了很好的保存。结果表明，光动力杀菌技术是延长鲜切哈密瓜保鲜期的有效技术。
Fresh-cut fruits and vegetables are the main sources of foodborne illness outbreaks with implicated pathogens such as Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. This study aimed at investigating the influence of two key parameters (concentration of curcumin and illumination time) on the effects of curcumin-based photodynamic sterilization on the preservation of fresh-cut Hami melons. The results indicated that illumination with 50 μmol/L curcumin for 60 min using a blue LED lamp reduced the total aerobic microorganism count by ~1.8 log CFU/g in fresh-cut Hami melons. Besides this, the effects of photodynamic sterilization on the soluble solids content, color, water content, firmness, and sensory indices of the fresh-cut Hami melons were also evaluated. Compared to the control group, photodynamic sterilization can effectively delay the browning rate and maintain the luminosity, firmness, water content, and soluble solids content of fresh-cut Hami melon. The sensory quality was indeed preserved well after 9 days of storage in a fridge. These results showed that photodynamic sterilization is an effective and promising technology to prolong the shelf life of fresh-cut Hami melons.