食品生产过程中的病原微生物污染(细菌和真菌)构成了重大的全球健康风险。导致食物浪费,温室气体排放,以及美学和财务损失。细菌和真菌,通过形成固体生物膜,增强他们对抗菌剂的抵抗力,从而增加了食品交叉污染的可能性。姜黄素分子介导的光动力灭活(Cur-m-PDI)技术在对微生物污染物及其生物膜进行灭菌方面显示出有希望的结果,在不影响质量的情况下显著有助于食品保存。光敏剂(姜黄素)吸收光,导致与氧气的化学反应并产生有效减少细菌的活性氧(ROS),真菌,和生物膜。微生物抑制的机制是由暴露于通过涉及电子转移的1型途径产生的ROS(例如O2•-,H2O2,-OH•,和其他自由基),涉及能量转移的2型途径(如1O2),继发性ROS,和抗氧化酶的弱化。微生物灭活的有效性受姜黄素浓度的影响,光(光源类型和能量密度),氧气供应,和暴露的持续时间。本文综述了通过Cur-m-PDI减少微生物食品污染并抑制其生物膜的机理。它还突出了未来的方向,挑战,以及与氧化食物中ROS的影响有关的考虑,PDI对活细胞和组织的毒性,食品的条件/类型,以及姜黄素的稳定性和降解。
Pathogenic microbial contamination (bacteria and fungi) in food products during production poses a significant global health risk, leading to food waste, greenhouse gas emissions, and aesthetic and financial losses. Bacteria and fungi, by forming solid biofilms, enhance their resistance to antimicrobial agents, thereby increasing the potential for cross-contamination of food products. Curcumin molecule-mediated photodynamic inactivation (Cur-m-PDI) technology has shown promising results in sterilizing microbial contaminants and their biofilms, significantly contributing to food preservation without compromising quality. Photosensitizers (curcumin) absorb light, leading to a chemical reaction with oxygen and producing reactive oxygen species (ROS) that effectively reduce bacteria, fungi, and biofilms. The mechanism of microorganism inhibition is caused by exposure to ROS generated via the type 1 pathway involving electron transfer (such as O2•-, H2O2, -OH•, and other radicals), the type 2 pathway involving energy transfer (such as 1O2), secondary ROS, and weakening of antioxidant enzymes. The effectiveness of the inactivation of microorganisms is influenced by the concentration of curcumin, light (source type and energy density), oxygen availability, and duration of exposure. This article reviews the mechanism of reducing microbial food contamination and inhibiting their biofilms through Cur-m-PDI. It also highlights future directions, challenges, and considerations related to the effects of ROS in oxidizing food, the toxicity of PDI to living cells and tissues, conditions/types of food products, and the stability and degradation of curcumin.