New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

• Published in: Comprehensive reviews in food science and food safety Vol. 22; no. 5; pp. 3814 - 3846
• Main Authors: Chen, Lu, Zhao, Yong, Wu, Weiliang, Zeng, Qiaohui, Wang, Jing Jing
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.09.2023
• Subjects: Adjuvants; Biofilms; Chemical modification; Food contamination; Food industry; Microbial contamination; photodynamic inactivation technology; bacteria and fungi; packaging; biofilm; spoilage
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.13215

The photodynamic inactivation (PDI) is a novel and effective nonthermal inactivation technology. This review provides a comprehensive overview on the bactericidal ability of endogenous photosensitizers (PSs)-mediated and exogenous PSs-mediated PDI against planktonic bacteria and their biofilms, as well as fungi. In general, the PDI exhibited a broad-spectrum ability in inactivating planktonic bacteria and fungi, but its potency was usually weakened in vivo and for eradicating biofilms. On this basis, new strategies have been proposed to strengthen the PDI potency in food system, mainly including the physical and chemical modification of PSs, the combination of PDI with multiple adjuvants, adjusting the working conditions of PDI, improving the targeting ability of PSs, and the emerging aggregation-induced emission luminogens (AIEgens). Meanwhile, the mechanisms of PDI on eradicating mono-/mixed-species biofilms and preserving foods were also summarized. Notably, the PDI-mediated antimicrobial packaging film was proposed and introduced. This review gives a new insight to develop the potent PDI system to combat microbial contamination and hazard in food industry.