Curcumin-based photosensitization: a novel and green technology to decontaminate food systems

Abstract

Different processing technologies have been applied by the food industry to control food spoilage and disease causing microorganisms. Due to changing consumer expectations for fresh and safe food, there is a need for alternative processing technologies that are clean and green with no harmful residual effects. Light acting on some natural plant compounds produces reactive oxygen species which are lethal to some pathogens and this phenomenon of photosensitization would be an attractive alternative treatment to chemical preservatives for the decontamination of food and extending shelf life of fresh produce. Curcumin is a natural polyphenolic compound from the spice turmeric (Curcuma longa L.) and has been identified as an efficient photosensitizer for inactivation of a broad range of food related microorganisms. Curcumin-based photosensitization has shown promise in extending the shelf life of fresh date fruit, oysters, salads and other minimally processed foods. It has been very effective against pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes and Vibiro parahaemolyticus. It has significantly reduced the Aspergillus flavus conidia, hyphae and carcinogenic fungal toxin aflatoxin B1 in maize kernels. The promising results obtained from the application of photoactivated curcumin in food systems suggest that this treatment could be an efficacious and cost-effective method to inactivate a broad range of food borne pathogens.