Zhang Yuchen, Ding Zhaoyang, Shao Changbo, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
Foods. 2022 Aug 22;11(16):2541. doi: 10.3390/foods11162541.
The aim of this study was to evaluate the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. Firstly, Chl-based PDI reduced the amount of biofilm in an in vivo experiment and inactivated the food spoilage bacteria. Antibacterial mechanism analysis indicated that the bacterial extracellular polysaccharides and extracellular proteins were vulnerable targets for attacks by the Chl-based PDI. Then, the food spoilage microorganisms ( and ) were inoculated onto the surface of fresh-cut pakchoi. We used chlorophyllin (1 × 10 mol/L) and 405 nm light (22.27 J/cm per day) to investigate the effect of Chl-based PDI treatment on fresh-cut pakchoi quality during storage. The results showed that Chl-based PDI increased the visual quality and the content of chlorophyll, VC, total soluble solids, and SOD activity and decreased the occurrence of leaf yellowing and POD activity. These suggest that Chl-based PDI can be used for the preservation of fresh-cut pakchoi and has the potential to inhibit biofilm formation of food spoilage bacteria. It is of great significance for the effective processing and traditional vegetable preservation.
本研究旨在评估叶绿素介导的光动力灭活（Chl-PDI）对鲜切小白菜贮藏期间生物膜形成及品质的影响。首先，基于叶绿素的光动力灭活在体内实验中减少了生物膜的数量，并使食品腐败细菌失活。抗菌机制分析表明，细菌胞外多糖和胞外蛋白是基于叶绿素的光动力灭活攻击的脆弱靶点。然后，将食品腐败微生物（和）接种到鲜切小白菜表面。我们使用叶绿素（1×10摩尔/升）和405纳米光（每天22.27焦/平方厘米）来研究基于叶绿素的光动力灭活处理对鲜切小白菜贮藏期间品质的影响。结果表明，基于叶绿素的光动力灭活提高了外观品质、叶绿素含量、维生素C含量、总可溶性固形物含量和超氧化物歧化酶活性，并减少了叶片发黄现象和过氧化物酶活性。这些结果表明，基于叶绿素的光动力灭活可用于鲜切小白菜的保鲜，并具有抑制食品腐败细菌生物膜形成的潜力。这对于有效的加工和传统蔬菜保鲜具有重要意义。
