Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

Bowen Chen; Jiaming Huang; Yang Liu; Haiquan Liu; Yong Zhao; Jing Jing Wang

doi:10.1016/j.ijfoodmicro.2021.109152

Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

Int J Food Microbiol. 2021 May 2:345:109152. doi: 10.1016/j.ijfoodmicro.2021.109152. Epub 2021 Mar 10.

Authors

Bowen Chen¹, Jiaming Huang², Yang Liu³, Haiquan Liu⁴, Yong Zhao⁴, Jing Jing Wang⁵

Affiliations

¹ Department of Food Science, Foshan University, Foshan 528000, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
² College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
³ Department of Food Science, Foshan University, Foshan 528000, China.
⁴ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
⁵ Department of Food Science, Foshan University, Foshan 528000, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: w_j2010@126.com.

PMID: 33725529
DOI: 10.1016/j.ijfoodmicro.2021.109152

Abstract

Photodynamic inactivation (PDI) is a promising method with multiple targets to inactivate bacteria on food using visible light. Inactivation potency of the curcumin-mediated blue light-emitting diode (LED) PDI against the pathogen Vibrio parahaemolyticus on cooked oysters and its effects on the storage quality were investigated by the microbiological, physical, chemical and histological methods during storage at 4 °C, 10 °C and 25 °C. Results showed that the PDI treatment obviously inhibited the recovery of V. parahaemolyticus on oysters during storage, and the maximal difference attained >1.0 Log₁₀ CFU/g (> 90%) compared to control stored at 10 °C and 25 °C. Meanwhile, it displayed a potent ability (p < 0.05) to restrain the decrease of pH values, reduce the production of total volatile basic nitrogen (TVB-N), suppress the lipids oxidation, as well as retard the changes of color difference of the oysters. In addition, the PDI effectively maintained the integrity and initial attachments of muscle fibers, and hence decreased the loss of water in myofibrillar space and the texture softening of oysters during storage. On this basis, this study facilitates the understanding of the potency of bacterial inactivation and food preservation of PDI, and hence pave the way for its application in food industry.

Keywords: Magnetic resonance imaging (MRI); Malondialdehyde (MDA); Oysters; Photodynamic inactivation (PDI); Storage quality; Vibrio parahaemolyticus.

MeSH terms

Animals
Colony Count, Microbial
Cooking
Curcumin / pharmacology*
Disinfection / methods*
Food Microbiology / methods
Food Preservation / methods*
Food Storage / methods
Foodborne Diseases / prevention & control
Light
Ostreidae / microbiology*
Seafood / microbiology
Temperature
Vibrio parahaemolyticus / drug effects*

Substances

Curcumin