Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin
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- 作者：Camila Benedetti Penha<sup>asup><sup> ; sup><sup>camilabenedetti@gmail.comsup> ; Edineia Bonin<sup>asup><sup> ; sup><sup>edineiabonin42@hotmail.comsup> ; Alex Fiori da Silva<sup>bsup><sup> ; sup><sup>alex_skiba@hotmail.comsup> ; Noboru Hioka<sup>csup><sup> ; sup><sup>nhioka@uem.brsup> ; É ; rica Benassi Zanqueta<sup>dsup><sup> ; sup><sup>erica_b_zanqueta@hotmail.comsup> ; Tania Ueda Nakamura<sup>dsup><sup> ; sup><sup>tunakamura@uem.brsup> ; Bení ; cio Alves de Abreu Filho<sup>dsup><sup> ; sup><sup>baafilho@uem.brsup> ; Paula Aline Zanetti Campanerut-Sá ; <sup>esup><sup> ; sup><sup>paulacampanerut@gmail.comsup> ; Jane Martha Graton Mikcha<sup>esup><sup> ; sup><sup>jmgmikcha@uem.brsup>
- 关键词：Photoinactivation ; Curcumin ; LED ; Bacteria
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：76
- 期：part_PB
- 页码：198-202
- 全文大小：430 K
- 卷排序：76
文摘
Bacterial viability was reduced after exposure to curcumin at 75 μM and LED light doses of 139 J/cm2, 278 J/cm2 and 417 J/cm2. Aeromonas hydrophila displayed more sensibility to the treatment than other Gram negative bacteria. Pseudomonas aeruginosa was the most resistant to photodynamic inactivation mediated by curcumin.