Recent advances in antimicrobial applications of curcumin-mediated photodynamic inactivation in foods

Abstract

Photodynamic inactivation (PDI) is a novel light-based technology that has been widely studied for the inactivation of microorganisms. This non-thermal treatment requires the action of photosensitizer (PS) to produce reactive oxygen species and triggers the death of all microorganisms. Curcumin (CUR) has gained attention as a food-grade PS for industrial use due to its superior biological, antimicrobial properties and photosensitivity. This paper presented an update of the in vitro antimicrobial activities of CUR-mediated PDI on different types of microorganisms, as well as its applications in food decontamination. After that, factors that influence CUR-mediated PDI efficiency were summarized, leading to the practical suggestions on how to apply the CUR in the real situation. Furthermore, combined technologies, such as nanotechnology, films/coatings, ultrasound and acidity, were evaluated for their ability in improving aqueous solubility, bioavailability and impeding biochemical/structural degradation of CUR. Overall, the present review demonstrated the efficacy of CUR-mediated PDI against a broad range of pathogenic and spoilage microorganisms and successfully extended the shelf life and safety of food products. However, the solubility and stability of CUR remain challenging and need further exploration.