Vilnius University, Inst. of Photonics and Nanotechnology, Sauletekio 10, Vilnius 10223, Lithuania.
Vilnius University, Inst. of Photonics and Nanotechnology, Sauletekio 10, Vilnius 10223, Lithuania; Faculty of Mathematics and Informatics, Naugarduko g. 24, Vilnius 03225, Lithuania.
J Photochem Photobiol B. 2018 May;182:130-136. doi: 10.1016/j.jphotobiol.2018.04.009. Epub 2018 Apr 11.
The aim of this study is to evaluate the antimicrobial efficiency of Chlorophyllin-based photosensitization for microbial control of cherry tomatoes. Chlorophyllin-based photosensitization (1.5 × 10 M, 3 J/cm) significantly (2.4 log) reduced the population of naturally distributed surface attached various mesophilic bacteria (microbiota) on tomatoes. Moreover, the population of thermoresistant strains of food pathogens Bacillus cereus and Listeria monocytogenes inoculated on tomatoes was reduced by 1.5 log and 1.6 log respectively after this treatment. Conventional washing with water reduced the population of Listeria on tomato by 0.6 log and Bacillus by 0.8 log. In comparison, hypochlorite treatment reduced Listeria on tomatoes by 1.4 log and Bacillus by 1.6 log. The regrowth of mesophilic bacteria and thermoresistant Listeria on the surface of tomatoes after photosensitization was delayed for 28 days and 14 days respectively. Moreover, photosensitization did not induce harmful effects on main parameter of nutritional quality of tomatoes, i.e. antioxidant activity of tomatoes remained unchanged (27.5 mM Fe/kg). Eventually, this treatment did not induce visible thermal effects in fruit matrix and prolonged the shelf-life of tomatoes by 4 days. In our opinion, chlorophyllin-based photosensitization has a huge potential as alternative to not-chemical food preservation technology, saving water and energy. In addition, fast development of light emitting diodes (LED's) and light sources based on LED technologies make this treatment low cost, environmentally friendly and easy to maintain.
本研究旨在评估叶绿酸基光动力作用对控制樱桃番茄表面微生物的抗菌效率。叶绿酸基光动力作用（1.5×10-5 M，3 J/cm2）可显著（2.4 对数）降低番茄表面天然附着的各种嗜温细菌（微生物群）的数量。此外，经过该处理后，接种在番茄上的耐热食品病原体蜡样芽孢杆菌和单核细胞增生李斯特菌的数量分别减少了 1.5 对数和 1.6 对数。传统的水洗可使番茄上李斯特菌和芽孢杆菌的数量分别减少 0.6 对数和 0.8 对数。相比之下，次氯酸盐处理可使番茄上的李斯特菌减少 1.4 对数，芽孢杆菌减少 1.6 对数。光动力作用后，番茄表面的嗜温菌和耐热李斯特菌的再生分别延迟了 28 天和 14 天。此外，光动力作用不会对番茄主要营养品质参数产生有害影响，即番茄的抗氧化活性保持不变（27.5 mM Fe/kg）。最终，该处理不会在果实基质中引起明显的热效应，并将番茄的货架期延长了 4 天。我们认为，叶绿酸基光动力作用作为非化学食品保鲜技术的替代品具有巨大的潜力，可节约水和能源。此外，发光二极管（LED）和基于 LED 技术的光源的快速发展使该处理具有低成本、环保和易于维护的特点。
