Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice
Author:
Funder
Natural Science Foundation of Shandong Province
shan dong sheng ke xue ji shu ting
NSFC
Publisher
Elsevier BV
Reference39 articles.
1. Inclusion complex vs. conjugation of hydrophobic photosensitizers with β-cyclodextrin: Improved disaggregation and photodynamic therapy efficacy against glioblastoma cells;Ben Mihoub;Materials Science and Engineering: C,2020
2. Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice;Bhavya;Ultrasonics Sonochemistry,2019
3. Curcumin capped magnetic nanoparticles. Synthesis, characterization and photoinactivation activity against S. aureus;Cañon-Ibarra;Results in Chemistry,2023
4. Solubilization and extraction of curcumin from Curcuma Longa using green, sustainable, and food-approved surfactant-free microemulsions;Degot;Food Chemistry,2021
5. pH interferes in photoinhibitory activity of curcumin nanoencapsulated with pluronic® P123 against Staphylococcus aureus;Dias;Photodiagnosis and Photodynamic Therapy,2021
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