Abstract
The aim of this study is focused on the evaluation of possibility to control microbes on the surface of fruits and vegetables (FV) by hypericin (Hyp)-based photosensitization. The effect of Hyp-based photosensitization on survival of Bacillus cereus in vitro and on the surface of FV was examined using different Hyp concentrations (1.5⋅10−5–1⋅10−8M) and illumination (0–9.2J/cm2; λ=585nm; intensity – 3.84mW/cm2). Results indicate that Hyp-based photosensitization effectively (4.4 logCFU/mL) reduces the population of Bacillus in vitro. Inactivation of mesophilic bacteria on the surface of FV reached 0.6–0.72 logCFU/g and was comparable with that of high power pulsed light (HPPL) treatment. No significant increase of temperature was detected on the surface of treated FV. Data reveal that this treatment has no significant impact on antioxidant activity and color of treated FV and was comparable with the effects of HPPL. Hyp-based photosensitization as nonthermal, environment-friendly and cost effective antimicrobial treatment seems promising for development of innovative preservation of fruits and vegetables.
Published Version
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