Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.
Photosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions were much higher than the corresponding reductions observed with food-grade RBF and 445 nm LEDs - 22.8 ± 3.2% and 45.5 ± 5.9%, indicating that CHL-based photosensitization was more effective as an intervention than RBF-based photosensitization. When the three molds were illuminated on bread after spraying CHL and spot-inoculation, their populations were reduced by 51-58%. CHL-based photosensitization was observed to retain the texture and moisture of the bread samples, but had a statistically significant impact on their colour. The results of this study suggest that CHL-based photosensitization can be developed as a risk reduction method to prevent the spoilage of bread.
光致敏作用被开发为一种降低风险的策略，以防止面包冷却阶段环境霉菌孢子的污染。两种食品级光敏剂 - 叶绿素（CHL）和核黄素（RBF）被用于评估可见光（蓝色）LED 照射对三种常见面包腐败霉菌的影响。在 CHL 的辅助下，405nm LED 在 30 分钟内将根霉和扩展青霉分别灭活 77.4±3.3%和 52.1±7.3%，而食品级 RBF 和 445nm LED 的相应减少率分别为 22.8±3.2%和 45.5±5.9%，这表明基于 CHL 的光致敏作用比基于 RBF 的光致敏作用更有效。当在喷洒 CHL 和点接种后将三种霉菌照射到面包上时，其种群减少了 51-58%。基于 CHL 的光致敏作用被观察到保留了面包样品的质地和水分，但对其颜色有统计学上的显著影响。本研究的结果表明，基于 CHL 的光致敏作用可以作为一种降低风险的方法来防止面包变质。
