Photodynamic Inactivation Effect of Curcumin Combined with Ethylene Diamine Tetraacetic Acid on Pseudomonas fluorescens

doi:10.7506/spkx1002-6630-20211127-335

Abstract

Abstract: In order to investigate the photodynamic inactivation (PDI) effect of curcumin on Pseudomonas fluorescens and to improve the efficiency of photodynamic sterilization, ethylene diamine tetraacetic acid (EDTA) was used as a synergist to enhance the bactericidal efficacy of curcumin and the PDI conditions were optimized. The PDI effect of curcumin combined with EDTA on P. fluorescens biofilm was investigated. Curcumin combined with EDTA was further applied to the preservation of fresh pork. The results showed that after 20?min of illumination at a power density of 200?mW/cm2 and a wavelength of 460?nm, the total count of P. fluorescens was decreased by 6.40?(lg(CFU/mL)) by treatment with 0.5% (m/V) EDTA and 75?μmol/L curcumin, and the count of P. fluorescens in the biofilms formed on glass and acrylonitrile-butadiene-styrene (ABS) plates by 4.57 and 6.60?(lg(CFU/mL)), respectively; the effect of the combined treatment was significantly more pronounced than that of curcumin alone (P < 0.05). Fresh pork was treated with 75?μmol/L curcumin and 0.5% EDTA and illuminated at a power density of 100?mW/cm2 and a wavelength of 460?nm for 20?min. On day 10 of storage, the count of P. fluorescens on pork was decreased by 3.05?(lg (CFU/mL)) compared to the untreated control group, and the mass of pork was decreased by 2.14%. The color difference ΔE increased with increasing curcumin concentration. The pH of the treated pork changed slowly during storage. It was indicated that PDI treatment had a slight impact on the sensory quality of pork while maintaining its pH, and significantly inhibited the proliferation of P. fluorescens on it. In conclusion, photodynamic treatment using curcumin combined with EDTA significantly prolongs the shelf life of pork. This study is expected to provide a new theoretical reference and technical support for the application of photodynamic technology in food sterilization and preservation.

Key words: curcumin; photodynamic inactivation; Pseudomonas fluorescens; ethylene diamine tetraacetic acid

CLC Number:

TS201.3

WANG Yang, ZHAO Yuling, CHEN Menghan, ZHANG Jinjin, ZANG Mingwu, ZHAO Zihua, HAO Jianxiong, HAN Junhua. Photodynamic Inactivation Effect of Curcumin Combined with Ethylene Diamine Tetraacetic Acid on Pseudomonas fluorescens[J]. FOOD SCIENCE, 2022, 43(21): 8-15.

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Photodynamic Inactivation Effect of Curcumin Combined with Ethylene Diamine Tetraacetic Acid on Pseudomonas fluorescens

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