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231226s2023 xx |||||o 00| ||eng c |
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|a 10.1177/10820132221114763
|2 doi
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|a pubmed25n1146.xml
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|a (DE-627)NLM343962616
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|a (NLM)35876357
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|a DE-627
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|a eng
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| 100 |
1 |
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|a Keyvan, Erhan
|e verfasserin
|4 aut
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|a Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis
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|c 2023
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 14.09.2023
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|a Date Revised 14.09.2023
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Photodynamic inactivation (PDI) has a potential application for food preservation that can minimize food pathogens posing risks to consumer health. This study aimed to evaluate the antibacterial activity of 405 nm light-emitting diodes (LEDs) illumination in the presence of carvacrol and curcumin against Salmonella Enteritidis and S. Enteritidis PT4 at different temperatures (4 °C, 25 °C and 37 °C) and time parameters (15 min, 30 min and 45 min) in the illumination system. Compared to their individual treatment, the decrease in the bacterial population was stronger in bacteria treated with LEDs + carvacrol or LEDs + curcumin. Co-application of carvacrol or curcumin with LEDs at 37 °C showed strong antibacterial activity against both bacteria depending on the application time. Co-application at 37 °C for 45 min completely inhibited the growth of S. Enteritidis. LEDs, curcumin, carvacrol applications alone or LEDs + curcumin, LEDs + carvacrol applications caused a decrease in bacterial population in proportion to the increase in the storage temperature and application times. These results showed that carvacrol or curcumin potentiates LEDs illumination therapy against both bacteria. Future studies on adapting the PDI system to control bacteria in a variety of foods may help develop novel strategies to fight against foodborne bacterial pathogens
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|a Journal Article
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|a Carvacrol
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|a Curcumin
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|a Photodynamic inactivation
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|a Salmonella Enteritidis
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|a carvacrol
|2 NLM
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|a 9B1J4V995Q
|2 NLM
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|a Curcumin
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|2 NLM
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|a Anti-Bacterial Agents
|2 NLM
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| 700 |
1 |
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|a Kahraman, Hatice Ahu
|e verfasserin
|4 aut
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| 700 |
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|a Tutun, Hidayet
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Dönmez, Soner
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Şen, Erdi
|e verfasserin
|4 aut
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| 700 |
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|a Çalişkan, Zühal
|e verfasserin
|4 aut
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| 700 |
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|a Rugji, Jerina
|e verfasserin
|4 aut
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|a Demirtaş, Ahu
|e verfasserin
|4 aut
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|a Akyüz, Ali Özhan
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 29(2023), 7 vom: 03. Okt., Seite 748-756
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
1 |
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|g volume:29
|g year:2023
|g number:7
|g day:03
|g month:10
|g pages:748-756
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|u http://dx.doi.org/10.1177/10820132221114763
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