Table 1.
Some typical studies of natural photosensitizers for food preservation (from 1 January 2022 to 30 April 2024) [25,26,27,28,29,30,31,32,33,34,35,36,37].
| PS | Matrix | Photosensitizer and Usage | Light | Cultivation Condition | Bacteriostatic Effect |
|---|---|---|---|---|---|
| Curcumin | Shrimp | 8 μM Soak 20 min |
455–460 nm 1.2 J/cm 2 |
Storage at 10 °C for a certain period of time | Quantity of Vibrio parahaemolyticus after 6 days storage < 2.0 log10 CFU/g |
| Curcumin | Food contact surface | 15 mg/L Soak |
420 nm 20 mW/cm 2 (5 min) |
Incubate at 30 °C for 30 min | Escherichia coli O157 H7 CFUs reduced by 0.22 log10 CFU/mL |
| Curcumin + Riboflavin | Milk | 250 μg/mL Solution mixing |
450 nm 2.7 mW/cm 2 (5 min) |
Incubation at 25 °C for 48 h | The average bacterial count of riboflavin is 6.95 log10 cfu/mL, while curcumin is 6.73 log10 CFU/mL |
| Curcumin | Sashimi salmon | 500 μmol/L Soak 20 min |
445–460 nm 3.80 mW/cm2 (60 min) |
Below 4 °C, measured every two days | The counts of Psychrophilic bacteria, Pseudomonas, Enterobacteriaceae, and Hydrogen sulfide bacteria were 3.34, 2.38, 2.75, and 2.47 log10 CFU/g |
| Curcumin | Carrot juice | 100 μM Solution mixing |
455–450 nm 0.9 W/cm2 (30 min) |
Incubated at 37 °C for 1 h | Escherichia coli and Staphylococcus aureus decreased by 2.36 log10 CFU/mL and 6.60 log10 CFU/mL |
| Curcumin-β-cyclodextrin | Chilled pork | Supernatant after separation of 400 mg β-cyclodextrin and curcumin solution | 425 nm (45 min) |
4 ± 1 °C temperature; 5565% humidity; samples are collected every two days | TVC 5.78 ± 0.17 log10 CFU/g |
| Curcumin | Fruit juice | 10 μM Solution mixing |
440 nm 3.6 × 10−3 W/cm2 (6 min) |
Incubation at 37 °C for 24 h | Staphylococcus aureus in mango juice and pineapple juice decreased by 1.8 and 3.5 log10 CFU/mL |
| Chlorophyll | Fresh-cut pakchoi | 1 × 10−5 mol/L Surface spraying |
405 nm 22.27 J/cm2/d (12 h every day) |
4 °C, Light for 12 h a day, measured every two days | The colony count decreased by 74.23% |
| Quercetin | Milk | 75 μM Solution mixing |
405 nm 80 and 120 J/cm2 (the former is Escherichia coli and the latter is Listeria monocytogenes) |
Incubated in the dark at 37 °C for 24–48 h | Escherichia coli O157:H7 and Listeria monocytogenes decreased by 5.01 log10 CFU/mL and 1.93 log10 CFU/mL |
| Quercetin | White grape juice | 75 μM Solution mixing |
405 nm 20 and 40 J/cm2 (The former is Escherichia coli and the latter is Listeria monocytogenes) |
Incubated in the dark at 37 °C for 24–48 h | Escherichia coli O157:H7 and Listeria monocytogenes decreased by 5.46 log10 CFU/mL and 5.98 log10 CFU/mL |
| Quercetin | Apple juice | 50 μM Solution mixing |
405 nm 19.2 mW/cm2; 60 J/cm2 |
Incubated at 37 °C for 24–48 h | Escherichia coli O157:H7 cells decreased by about 4.90 logarithms, but no cells were detected by Listeria monocytogenes (more than 6.73 log10 arithmic decrease) |
| Erythrin B | Pork | 0.06 g/mL Film wrapping |
400–800 nm 3.6 J/cm2 (30 min) |
Handle for 60 min under dark and light. | Growth inhibition of bacteria 2.4 log10 CFU/m |
| Riboflavin | Tuna Fillet | 80 μM Solution mixing |
455 nm 5.2 mW/cm2 30 min) |
Incubate overnight at 37 °C | The maximum reduction of salmonella cell population was 5.02 log10 CFU/mL |
| Riboflavin | Fresh pork nuggets | Add an appropriate amount of riboflavin to 2% w/w chitosan solution; soak for 30 s | 360 nm 15 w |
Sealed in disposable Petri dishes and stored in a 4 °C refrigerator | The inhibition zones of Escherichia coli and Staphylococcus aureus coating were 6.37 ± 0.15 mm and 7.61 ± 0.32 mm |
| Aloe emodin | Apple juice | 1 μg/mL; solution mixing | 450–460 nm 40 mW/cm2 |
Incubated on solid Agar medium at 37 °C for 12 h | The survival rate of bacteria significantly decreased to about 13% |