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- Title
Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice.
- Authors
Liu, Yihang; Wang, Suilou; Wu, Jiayi; Qi, Guohong; Chen, Guitang; Li, Hehe; Wang, Haixiang
- Abstract
Curcumin solid lipid nanoparticles were prepared by microemulsion method, and the physicochemical properties of these products were characterized. High encapsulation efficiency and good stability were presented (encapsulation efficiency: 89.86%, drug load rate: 28.63%, particle size: 291 ± 5.34 nm, zeta potential: − 44.4 ± 0.46 mV, stability time: > 4 weeks). The antibacterial experiments through photodynamic inactivation against two food-related microorganisms were carried out in carrot juice. The results demonstrated that the inactivation efficiency of photodynamic inactivation mediated by curcumin solid lipid nanoparticles was greater than that of free curcumin, and more stable in preserved quality at that. Moreover, the microbiota in photodynamic inactivation mediated by curcumin solid lipid nanoparticles group was kept below limit of detection for 28 days of storage while viable microorganisms were detected in free curcumin group. This study identified that photodynamic inactivation mediated by curcumin solid lipid nanoparticles could meet the requirements of food sterilization and produce safe carrot juice with preserved quality attributes.
- Subjects
CURCUMIN; CARROTS; NANOPARTICLES; ZETA potential; FREE groups; SOLIDS; LIPIDS; LIPOSOMES
- Publication
Food & Bioprocess Technology, 2024, Vol 17, Issue 5, p1294
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-023-03199-7