Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation

Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation

In the search for non-chemical and green methods to counteract the bacterial contamination of foods, the use of natural substances with antimicrobial properties and light irradiation at proper light waves has been extensively investigated. In particular, the combination of both techniques, called ph...

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Bibliographic Details
Main Authors: Zunaira Munir, Giuliana Banche, Lorenza Cavallo, Narcisa Mandras, Janira Roana, Raffaele Pertusio, Eleonora Ficiarà, Roberta Cavalli, Caterina Guiot
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:International Journal of Molecular Sciences
Subjects:
curcumin
photoactivation
food preservation
antibacterial properties
Online Access:https://www.mdpi.com/1422-0067/23/5/2600

Internet

https://www.mdpi.com/1422-0067/23/5/2600

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