Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications
Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious econom...
Ausführliche Beschreibung
Autor*in: |
Yuanyuan MENG [verfasserIn] Haiquan LIU [verfasserIn] Yingjie PAN [verfasserIn] Yong ZHAO [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Chinesisch |
Erschienen: |
2022 |
---|
Schlagwörter: |
---|
Übergeordnetes Werk: |
In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 43(2022), 22, Seite 414-421 |
---|---|
Übergeordnetes Werk: |
volume:43 ; year:2022 ; number:22 ; pages:414-421 |
Links: |
---|
DOI / URN: |
10.13386/j.issn1002-0306.2021100149 |
---|
Katalog-ID: |
DOAJ086095773 |
---|
LEADER | 01000naa a22002652 4500 | ||
---|---|---|---|
001 | DOAJ086095773 | ||
003 | DE-627 | ||
005 | 20230311043820.0 | ||
007 | cr uuu---uuuuu | ||
008 | 230311s2022 xx |||||o 00| ||chi c | ||
024 | 7 | |a 10.13386/j.issn1002-0306.2021100149 |2 doi | |
035 | |a (DE-627)DOAJ086095773 | ||
035 | |a (DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a chi | ||
050 | 0 | |a TP368-456 | |
100 | 0 | |a Yuanyuan MENG |e verfasserin |4 aut | |
245 | 1 | 0 | |a Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications |
264 | 1 | |c 2022 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a Computermedien |b c |2 rdamedia | ||
338 | |a Online-Ressource |b cr |2 rdacarrier | ||
520 | |a Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. | ||
650 | 4 | |a photodynamic inactivation | |
650 | 4 | |a sterilization mechanism | |
650 | 4 | |a photosensitizer | |
650 | 4 | |a food nutrition | |
650 | 4 | |a food quality | |
653 | 0 | |a Food processing and manufacture | |
700 | 0 | |a Haiquan LIU |e verfasserin |4 aut | |
700 | 0 | |a Yingjie PAN |e verfasserin |4 aut | |
700 | 0 | |a Yong ZHAO |e verfasserin |4 aut | |
773 | 0 | 8 | |i In |t Shipin gongye ke-ji |d The editorial department of Science and Technology of Food Industry, 2022 |g 43(2022), 22, Seite 414-421 |w (DE-627)DOAJ000150428 |x 10020306 |7 nnns |
773 | 1 | 8 | |g volume:43 |g year:2022 |g number:22 |g pages:414-421 |
856 | 4 | 0 | |u https://doi.org/10.13386/j.issn1002-0306.2021100149 |z kostenfrei |
856 | 4 | 0 | |u https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730 |z kostenfrei |
856 | 4 | 0 | |u http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149 |z kostenfrei |
856 | 4 | 2 | |u https://doaj.org/toc/1002-0306 |y Journal toc |z kostenfrei |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_DOAJ | ||
951 | |a AR | ||
952 | |d 43 |j 2022 |e 22 |h 414-421 |
author_variant |
y m ym h l hl y p yp y z yz |
---|---|
matchkey_str |
article:10020306:2022----::ehnsopooyaiiatvtoadtavnaeadiavn |
hierarchy_sort_str |
2022 |
callnumber-subject-code |
TP |
publishDate |
2022 |
allfields |
10.13386/j.issn1002-0306.2021100149 doi (DE-627)DOAJ086095773 (DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730 DE-627 ger DE-627 rakwb chi TP368-456 Yuanyuan MENG verfasserin aut Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. photodynamic inactivation sterilization mechanism photosensitizer food nutrition food quality Food processing and manufacture Haiquan LIU verfasserin aut Yingjie PAN verfasserin aut Yong ZHAO verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 22, Seite 414-421 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:22 pages:414-421 https://doi.org/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 22 414-421 |
spelling |
10.13386/j.issn1002-0306.2021100149 doi (DE-627)DOAJ086095773 (DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730 DE-627 ger DE-627 rakwb chi TP368-456 Yuanyuan MENG verfasserin aut Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. photodynamic inactivation sterilization mechanism photosensitizer food nutrition food quality Food processing and manufacture Haiquan LIU verfasserin aut Yingjie PAN verfasserin aut Yong ZHAO verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 22, Seite 414-421 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:22 pages:414-421 https://doi.org/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 22 414-421 |
allfields_unstemmed |
10.13386/j.issn1002-0306.2021100149 doi (DE-627)DOAJ086095773 (DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730 DE-627 ger DE-627 rakwb chi TP368-456 Yuanyuan MENG verfasserin aut Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. photodynamic inactivation sterilization mechanism photosensitizer food nutrition food quality Food processing and manufacture Haiquan LIU verfasserin aut Yingjie PAN verfasserin aut Yong ZHAO verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 22, Seite 414-421 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:22 pages:414-421 https://doi.org/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 22 414-421 |
allfieldsGer |
10.13386/j.issn1002-0306.2021100149 doi (DE-627)DOAJ086095773 (DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730 DE-627 ger DE-627 rakwb chi TP368-456 Yuanyuan MENG verfasserin aut Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. photodynamic inactivation sterilization mechanism photosensitizer food nutrition food quality Food processing and manufacture Haiquan LIU verfasserin aut Yingjie PAN verfasserin aut Yong ZHAO verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 22, Seite 414-421 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:22 pages:414-421 https://doi.org/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 22 414-421 |
allfieldsSound |
10.13386/j.issn1002-0306.2021100149 doi (DE-627)DOAJ086095773 (DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730 DE-627 ger DE-627 rakwb chi TP368-456 Yuanyuan MENG verfasserin aut Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. photodynamic inactivation sterilization mechanism photosensitizer food nutrition food quality Food processing and manufacture Haiquan LIU verfasserin aut Yingjie PAN verfasserin aut Yong ZHAO verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 22, Seite 414-421 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:22 pages:414-421 https://doi.org/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 22 414-421 |
language |
Chinese |
source |
In Shipin gongye ke-ji 43(2022), 22, Seite 414-421 volume:43 year:2022 number:22 pages:414-421 |
sourceStr |
In Shipin gongye ke-ji 43(2022), 22, Seite 414-421 volume:43 year:2022 number:22 pages:414-421 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
topic_facet |
photodynamic inactivation sterilization mechanism photosensitizer food nutrition food quality Food processing and manufacture |
isfreeaccess_bool |
true |
container_title |
Shipin gongye ke-ji |
authorswithroles_txt_mv |
Yuanyuan MENG @@aut@@ Haiquan LIU @@aut@@ Yingjie PAN @@aut@@ Yong ZHAO @@aut@@ |
publishDateDaySort_date |
2022-01-01T00:00:00Z |
hierarchy_top_id |
DOAJ000150428 |
id |
DOAJ086095773 |
language_de |
chinesisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ086095773</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230311043820.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230311s2022 xx |||||o 00| ||chi c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.13386/j.issn1002-0306.2021100149</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ086095773</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">chi</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Yuanyuan MENG</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">photodynamic inactivation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sterilization mechanism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">photosensitizer</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food nutrition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food quality</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Haiquan LIU</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yingjie PAN</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yong ZHAO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Shipin gongye ke-ji</subfield><subfield code="d">The editorial department of Science and Technology of Food Industry, 2022</subfield><subfield code="g">43(2022), 22, Seite 414-421</subfield><subfield code="w">(DE-627)DOAJ000150428</subfield><subfield code="x">10020306</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:43</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:22</subfield><subfield code="g">pages:414-421</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.13386/j.issn1002-0306.2021100149</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1002-0306</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">43</subfield><subfield code="j">2022</subfield><subfield code="e">22</subfield><subfield code="h">414-421</subfield></datafield></record></collection>
|
callnumber-first |
T - Technology |
author |
Yuanyuan MENG |
spellingShingle |
Yuanyuan MENG misc TP368-456 misc photodynamic inactivation misc sterilization mechanism misc photosensitizer misc food nutrition misc food quality misc Food processing and manufacture Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications |
authorStr |
Yuanyuan MENG |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)DOAJ000150428 |
format |
electronic Article |
delete_txt_mv |
keep |
author_role |
aut aut aut aut |
collection |
DOAJ |
remote_str |
true |
callnumber-label |
TP368-456 |
illustrated |
Not Illustrated |
issn |
10020306 |
topic_title |
TP368-456 Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications photodynamic inactivation sterilization mechanism photosensitizer food nutrition food quality |
topic |
misc TP368-456 misc photodynamic inactivation misc sterilization mechanism misc photosensitizer misc food nutrition misc food quality misc Food processing and manufacture |
topic_unstemmed |
misc TP368-456 misc photodynamic inactivation misc sterilization mechanism misc photosensitizer misc food nutrition misc food quality misc Food processing and manufacture |
topic_browse |
misc TP368-456 misc photodynamic inactivation misc sterilization mechanism misc photosensitizer misc food nutrition misc food quality misc Food processing and manufacture |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
cr |
hierarchy_parent_title |
Shipin gongye ke-ji |
hierarchy_parent_id |
DOAJ000150428 |
hierarchy_top_title |
Shipin gongye ke-ji |
isfreeaccess_txt |
true |
familylinks_str_mv |
(DE-627)DOAJ000150428 |
title |
Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications |
ctrlnum |
(DE-627)DOAJ086095773 (DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730 |
title_full |
Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications |
author_sort |
Yuanyuan MENG |
journal |
Shipin gongye ke-ji |
journalStr |
Shipin gongye ke-ji |
callnumber-first-code |
T |
lang_code |
chi |
isOA_bool |
true |
recordtype |
marc |
publishDateSort |
2022 |
contenttype_str_mv |
txt |
container_start_page |
414 |
author_browse |
Yuanyuan MENG Haiquan LIU Yingjie PAN Yong ZHAO |
container_volume |
43 |
class |
TP368-456 |
format_se |
Elektronische Aufsätze |
author-letter |
Yuanyuan MENG |
doi_str_mv |
10.13386/j.issn1002-0306.2021100149 |
author2-role |
verfasserin |
title_sort |
mechanism of photodynamic inactivation and its advantages and disadvantages in food applications |
callnumber |
TP368-456 |
title_auth |
Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications |
abstract |
Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. |
abstractGer |
Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. |
abstract_unstemmed |
Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial. |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ |
container_issue |
22 |
title_short |
Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications |
url |
https://doi.org/10.13386/j.issn1002-0306.2021100149 https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730 http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149 https://doaj.org/toc/1002-0306 |
remote_bool |
true |
author2 |
Haiquan LIU Yingjie PAN Yong ZHAO |
author2Str |
Haiquan LIU Yingjie PAN Yong ZHAO |
ppnlink |
DOAJ000150428 |
callnumber-subject |
TP - Chemical Technology |
mediatype_str_mv |
c |
isOA_txt |
true |
hochschulschrift_bool |
false |
doi_str |
10.13386/j.issn1002-0306.2021100149 |
callnumber-a |
TP368-456 |
up_date |
2024-07-03T18:40:31.912Z |
_version_ |
1803584307900448768 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ086095773</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230311043820.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230311s2022 xx |||||o 00| ||chi c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.13386/j.issn1002-0306.2021100149</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ086095773</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ7fc21dc554fd45d4bfed2f6a55cc7730</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">chi</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Yuanyuan MENG</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">photodynamic inactivation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sterilization mechanism</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">photosensitizer</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food nutrition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food quality</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Haiquan LIU</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yingjie PAN</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yong ZHAO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Shipin gongye ke-ji</subfield><subfield code="d">The editorial department of Science and Technology of Food Industry, 2022</subfield><subfield code="g">43(2022), 22, Seite 414-421</subfield><subfield code="w">(DE-627)DOAJ000150428</subfield><subfield code="x">10020306</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:43</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:22</subfield><subfield code="g">pages:414-421</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.13386/j.issn1002-0306.2021100149</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/7fc21dc554fd45d4bfed2f6a55cc7730</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100149</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1002-0306</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">43</subfield><subfield code="j">2022</subfield><subfield code="e">22</subfield><subfield code="h">414-421</subfield></datafield></record></collection>
|
score |
7.399768 |