Formulation with zinc acetate enhances curcumin's inherent and photodynamic antimicrobial effects for food preservation

被引：6

作者：

Chen, Liyun ^{[1
]}

Li, Xiumei ^{[1
]}

Chen, Jingyi ^{[1
]}

Lin, Ranxun ^{[3
]}

Mai, Yuhan ^{[1
]}

Lin, Yuxin ^{[1
]}

Wang, Guodong ^{[1
]}

Chen, Zheng ^{[1
]}

Zhang, Wei ^{[2
]}

Wang, Jiang ^{[2
]}

Yuan, Cai ^{[2
]}

Jiang, Longguang ^{[1
]}

Xu, Peng ^{[2
,4
,5
]}

Huang, Mingdong ^{[1
,2
,5
]}

机构：

[1] Fuzhou Univ, Coll Chem, Fuzhou 350116, Fujian, Peoples R China

[2] Fuzhou Univ, Coll Biol Sci & Engn, Fuzhou 350116, Fujian, Peoples R China

[3] Fujian Agr & Forestry Univ, Coll Life Sci, Fuzhou 350002, Fujian, Peoples R China

[4] Fuzhou Univ, Fujian Key Lab Marine Enzyme Engn, Fuzhou 350116, Fujian, Peoples R China

[5] 2 Xueyuan Rd, Fuzhou 350116, Fujian, Peoples R China

来源：

FOOD CONTROL | 2024年 / 157卷

关键词：

Antimicrobial effect; Curcumin; Zinc acetate; Photodynamic inactivation; Food preservation; NANOPARTICLES; COMPLEXES;

D O I：

10.1016/j.foodcont.2023.110200

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Food spoilage is primarily caused by microbial contamination. Curcumin has attracted attention as a safe and healthy food preservative based on its favorable pharmacological properties and antimicrobial effects. However, the antimicrobial activity of curcumin is moderate. This study proposes a strategy to enhance the efficacy of curcumin by formulating it with zinc acetate. The formulated curcumin, Cur-Zn, exhibited increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn was further enhanced due to the photodynamic inactivation (PDI) effect. Additionally, Cur-Zn demonstrated higher efficacy in alleviating food contamination by either bacteria or fungi compared to curcumin alone. Furthermore, Cur-Zn more efficiently delayed the spoilage of fresh beef during the long-term storage. Thus, Cur-Zn can be a highly effective food preservative.

引用

页数：10

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