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

• Published in: International journal of food microbiology Vol. 345; p. 109152
• Main Authors: Chen, Bowen, Huang, Jiaming, Liu, Yang, Liu, Haiquan, Zhao, Yong, Wang, Jing Jing
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 02.05.2021; Elsevier BV
• Subjects: Animals; Bacteria; Colony Count, Microbial; color; Cooking; Curcumin; Curcumin - pharmacology; Deactivation; Disinfection - methods; Food industry; food microbiology; Food Microbiology - methods; Food preservation; Food Preservation - methods; Food processing industry; Food Storage - methods; Foodborne Diseases - prevention & control; histology; Inactivation; Light; Light emitting diodes; Lipids; Magnetic resonance imaging (MRI); Malondialdehyde (MDA); Muscles; Nitrogen; Ostreidae - microbiology; Oxidation; Oysters; pathogens; Photodynamic inactivation (PDI); Seafood - microbiology; Storage; Storage quality; Temperature; texture; total volatile basic nitrogen; Vibrio parahaemolyticus; Vibrio parahaemolyticus - drug effects; Photodynamic inactivation (PDI); Vibrio parahaemolyticus; Magnetic resonance imaging (MRI); Malondialdehyde (MDA); Storage quality; Oysters
• ISSN: 0168-1605; 1879-3460; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2021.109152

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. •The curcumin-mediated PDI efficiently inactivated the V. parahaemolyticus on oysters.•The PDI inhibited the recovery of survival injured cells on oysters.•The PDI suppressed the increase of pH and reduced the production of TVB-N.•The PDI maintained the integrity of muscle fibers and retarded the lipid oxidation.•The PDI decreased the loss of water and the texture softening of oysters.