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Novel approach to the microbial decontamination of strawberries: chlorophyllin‐based photosensitization
Author(s) -
Luksiene Z.,
Paskeviciute E.
Publication year - 2011
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2011.04986.x
Subject(s) - chlorophyllin , human decontamination , food science , shelf life , listeria monocytogenes , chemistry , phenols , food preservation , antioxidant , microfungi , control sample , biology , botany , chlorophyll , biochemistry , bacteria , medicine , organic chemistry , genetics , pathology
Aims: This study is focused on the possibility to control microbial contamination of strawberries by chlorophyllin (Na‐Chl)‐based photosensitization. Moreover, photosensitization‐induced effects on key quality attributes of treated strawberries was evaluated. Methods and Results: Strawberries were inoculated with Listeria monocytogenes ATC L3 C 7644, soaked in 1 mmol l −1 Na‐Chl for 5 min and illuminated for 30 min with visible light (λ = 400 nm, energy density 12 mW cm −2 ). Results indicated that the decontamination of strawberries using photosensitization was 98% compared to control sample. Naturally occurring yeasts/microfungi and mesophiles were inhibited by 86 and 97%, respectively. The shelf life of treated strawberries was extended by 2 days. The total antioxidant activity of treated strawberries increased by 19%. No impact on the amount of phenols, anthocyanins or surface colour was detected. Conclusions: Photosensitization may be an effective, nonthermal and environmentally friendly microbial decontamination technique which expands the shelf life of strawberries without any negative impact on antioxidant activity, and phenols, anthocyanins or colour formation. Significance and Impact of the Study: Experimental data support the idea that Na‐Chl‐based photosensitization can be a useful tool for the future development of nonthermal food preservation technology.