Title Inactivatio of food pathogens by photoactivated chlorophyllin: mechanism of action, optimization and possible applications /
Translation of Title Maisto patogenų inaktyvacija fotoaktyvuotu chlorofilinu: poveikio mechanizmas, optimizavimas ir pritaikymo galimybės.
Authors Buchovec, Irina
Full Text Download
Pages 304
Keywords [eng] photoactivated ; chlorophyllin ; chitosan ; pathogen ; strawberries
Abstract [eng] Despite tremendous progress in technology and biomedical science the number of reported food-borne infections continues to rise. Thus, development of innovative approaches for more effective inactivation of food pathogens seems an urgent task. One of the new nonthermal treatments is photosensitization. The main goal of the dissertation was to evaluate prospects of photosensitization as antimicrobial treatment and its possible applications in food industry. The main food pathogens (Salmonella enterica, Listeria monocytogenes, Bacillus cereus) can be effectively inactivated by aminolevulinic acid (ALA) based photosensitization in vitro and on the surface of packaging material. However, ALA is a rather expensive compound and it requires a longer time to produce porphyrins involved in photosensitization treatment. The experimental results indicate that cheaper photosensitizer chlorophyllin (Chl) is effective against food pathogens and gray mold Botrytis cinerea. In order to increase susceptibility of microorganisms to Chl-based photosensitization Chl and chitosan (Chl-CHS) conjugate were performed. It reduced the viability of strawberry surface–attached yeasts/molds significantly without any negative impact on visual quality of berries. Experimental data support the idea that photoactivated Chl–CHS conjugate can be a useful tool for the future development of edible photoactive antimicrobial coatings which can preserve strawberries and prolong their shelf-life.
Dissertation Institution Vilniaus universitetas.
Type Doctoral thesis
Language English
Publication date 2018