Emerging trends in the photodynamic inactivation (PDI) applied to the food decontamination

Article

Cossu, M., Ledda, L. and Cossu, A. 2021. Emerging trends in the photodynamic inactivation (PDI) applied to the food decontamination. Food Research International. 144. https://doi.org/10.1016/j.foodres.2021.110358
TypeArticle
TitleEmerging trends in the photodynamic inactivation (PDI) applied to the food decontamination
AuthorsCossu, M., Ledda, L. and Cossu, A.
Abstract

The food and drink manufacturing industry is constantly seeking for alternative sanitation and disinfection systems that may achieve the same antimicrobial efficiency of conventional chemical sanitisers and at the same time be convenient in terms of energy and water savings. A candidate technology for this purpose is the use of light in combination with photosensitisers (PS) to generate a bioactive effect against microbial agents in a process defined as photodynamic inactivation (PDI). This technology can be applied to the food processing of different food matrices to reduce the microbial load of foodborne pathogens such as bacteria, fungi, viruses and protozoa. Also, the PDI can be exploited to increase the shelf-life period of food by inactivation of spoiling microbes.
This review analyses new developments in the last five years for PDI systems applied to the food decontamination from foodborne pathogens. The photosensitisation mechanisms and methods are reported to introduce the applied technology against microbial targets in food matrices. Recent blue light emitting diodes (LED) lamp systems for the PDI mediated by endogenous PS are discussed as well PDI technologies with the use of exogenous PS from plant sources such as curcumin and porphyrin-based molecules.
The updated overview of the most recent developments in the PDI technology both in wavelengths and employed PS will provide further points of analysis for the advancement of the research on new competitive and effective disinfection systems in the food industry.

KeywordsAntimicrobial activity; Blue LED light; Curcumin; Food sanitation; Photodynamic inactivation; Photosensitizer; Porphyrin
PublisherElsevier
JournalFood Research International
ISSN0963-9969
Electronic1873-7145
Publication dates
Online01 Apr 2021
Print01 Jun 2021
Publication process dates
Submitted13 Nov 2020
Accepted23 Mar 2021
Deposited06 Apr 2021
Output statusPublished
Accepted author manuscript
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Copyright Statement

© 2021. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/

Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodres.2021.110358
Scopus EID2-s2.0-85103964996
Web of Science identifierWOS:000663530800002
LanguageEnglish
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