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
Gespeichert in:
| Autor*in: |
Yuanyuan MENG [verfasserIn] Haiquan LIU [verfasserIn] Yingjie PAN [verfasserIn] Yong ZHAO [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Chinesisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| 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 |
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DOAJ086095773 |
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| 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. | ||
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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 |
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Mechanism of Photodynamic Inactivation and Its Advantages and Disadvantages in Food Applications |
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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. |
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| 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 |
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| author2 |
Haiquan LIU Yingjie PAN Yong ZHAO |
| author2Str |
Haiquan LIU Yingjie PAN Yong ZHAO |
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DOAJ000150428 |
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TP - Chemical Technology |
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10.13386/j.issn1002-0306.2021100149 |
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TP368-456 |
| up_date |
2024-07-03T18:40:31.912Z |
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