Paskeviciute Egle, Zudyte Bernadeta, Luksiene Zivile
Vilnius University, Institute of Photonics and Nanotechnology, Sauletekio 10, 10223 Vilnius, Lithuania.
Food Technol Biotechnol. 2019 Mar;57(1):126-132. doi: 10.17113/ftb.57.01.19.5816.
Due to the high amount of biologically active compounds, basil is one of the most popular herbs. However, several outbreaks have been reported in the world due to the consumption of basil contaminated with different food pathogens. The aim of this study is to apply nonthermal and ecologically friendly approach based on photosensitization for microbial control of basil which was naturally contaminated with mesophils and inoculated with thermoresistant food pathogen 56Ly. The obtained data indicate that soaking the basil in 1.5·10 M chlorophyllin (Chl) for 15 min and illumination with light for 15 min at 405 nm significantly reduced total aerobic microorganisms on basil by 1.3 log CFU/g, and thermoresistant 56Ly from 6.1 log CFU/g in control to 4.5 log CFU/g in the treated samples. It is important to note that this treatment had no impact on enzymatic activity of polyphenol oxidase and pectinesterase. Results obtained in this study support the idea that photosensitization technique with its high selectivity, antimicrobial efficiency and nonthermal nature can serve in the future for the development of safe nonthermal and environmentally friendly preservation technology for different fruits and vegetables.
由于含有大量生物活性化合物，罗勒是最受欢迎的草药之一。然而，由于食用了被不同食物病原体污染的罗勒，全球已报告了几起疫情。本研究的目的是应用基于光敏化的非热且生态友好的方法，对自然被嗜温菌污染并接种了耐热食物病原体56Ly的罗勒进行微生物控制。获得的数据表明，将罗勒浸泡在1.5·10 M叶绿酸（Chl）中15分钟，并在405 nm光照15分钟，可使罗勒上的总需氧微生物显著减少1.3 log CFU/g，耐热的56Ly从对照中的6.1 log CFU/g降至处理样品中的4.5 log CFU/g。需要注意的是，这种处理对多酚氧化酶和果胶酯酶的酶活性没有影响。本研究获得的结果支持了这样一种观点，即光敏化技术具有高选择性、抗菌效率和非热性质，未来可用于开发针对不同水果和蔬菜的安全非热且环保的保鲜技术。
