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

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Abstract：

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.　©　2023　Elsevier　Ltd

Keyword：

Antimicrobial effect Curcumin Food preservation Photodynamic inactivation Zinc acetate

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[ 1 ] [Chen L.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 2 ] [Li X.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 3 ] [Chen J.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 4 ] [Lin R.]College of Life Science, Fujian Agriculture and Forestry University, Fujian, Fuzhou, 350002, China
[ 5 ] [Mai Y.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 6 ] [Lin Y.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 7 ] [Wang G.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 8 ] [Chen Z.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 9 ] [Zhang W.]College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 10 ] [Wang J.]College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 11 ] [Yuan C.]College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 12 ] [Jiang L.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 13 ] [Xu P.]College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 14 ] [Xu P.]Fujian Key Laboratory of Marine Enzyme Engineering, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 15 ] [Huang M.]College of Chemistry, Fuzhou University, Fujian, Fuzhou, 350116, China
[ 16 ] [Huang M.]College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350116, China

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Source ：

Food Control

ISSN： 0956-7135

Year： 2024

Volume： 157

5 . 6 0 0

JCR@2023

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ESI Highly Cited Papers on the List： 0 Unfold All

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