Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

Introduction: Microbial photoinactivation using UV light can be enhanced by the addition of food-grade photosensitizers (PSs), such as curcumin. Micellization of curcumin can improve its stability and antimicrobial activity. The objective of this study was to investigate the potential mechanisms tha...

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Bibliographic Details
Main Authors: Victor Ryu, Mrinalini Ghoshal, Piyanan Chuesiang, Silvette Ruiz-Ramirez, Lynne McLandsborough, Maria G. Corradini
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-03-01
Series:Frontiers in Food Science and Technology
Subjects:
microbial photoinactivation
curcumin
micelle
photosensitizer
critical micelle concentration
growth kinetics
Online Access:https://www.frontiersin.org/articles/10.3389/frfst.2024.1361817/full

Internet

https://www.frontiersin.org/articles/10.3389/frfst.2024.1361817/full

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