Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice-Reference-Cited by-同舟云学术

Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice

Published:2023-09-11 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Liu Yihang,Wang Suilou,Wu Jiayi,Qi Guohong,Chen Guitang,Li Hehe,Wang Haixiang

Funder

the governmental service funds of Ministry of Agriculture and Rural Affairs, PRC

the open project funds of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03199-7.pdf

Reference69 articles.

1. Abarca, R. L., Rodríguez, F. J., Guarda, A., Galotto, M. J., & Bruna, J. E. (2016). Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component. Food Chemistry, 196, 968–975.

2. Abdulrahman, H., Misba, L., Ahmad, S., & Khan, A. U. (2020). Curcumin induced photodynamic therapy mediated suppression of quorum sensing pathway of Pseudomonas aeruginosa: An approach to inhibit biofilm in vitro. Photodiagnosis and Photodynamic Therapy, 30, 101645.

3. Alklint, C., Wadsö, L., & Sjöholm, I. (2004). Effects of modified atmosphere on shelf-life of carrot juice. Food Control, 15(2), 131–137.

4. Baykuş, G., Akgün, M. P., & Unluturk, S. (2021). Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice. Innovative Food Science & Emerging Technologies, 67, 102572.

5. Bhavya, M. L., & Hebbar, H. U. (2019). Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice. Ultrasonics Sonochemistry, 57, 108–115.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice;Food Chemistry;2024-11

2. Curcumin nanopreparations: recent advance in preparation and application;Biomedical Materials;2024-08-27

3. A Comprehensive Review of Nanoparticles: From Classification to Application and Toxicity;Molecules;2024-07-25

4. Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects;Molecules;2024-07-15

5. The Effects of Alginate Coatings Containing Thymol in the Forms of Nanoemulsion and Nanostructured Lipid Carriers on Microbial, Oxidation, and Physicochemical Qualities of Fresh Breast Chicken Meat;Food and Bioprocess Technology;2024-05-29