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Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice

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Abstract

Curcumin solid lipid nanoparticles were prepared by microemulsion method, and the physicochemical properties of these products were characterized. High encapsulation efficiency and good stability were presented (encapsulation efficiency: 89.86%, drug load rate: 28.63%, particle size: 291 ± 5.34 nm, zeta potential: − 44.4 ± 0.46 mV, stability time: > 4 weeks). The antibacterial experiments through photodynamic inactivation against two food-related microorganisms were carried out in carrot juice. The results demonstrated that the inactivation efficiency of photodynamic inactivation mediated by curcumin solid lipid nanoparticles was greater than that of free curcumin, and more stable in preserved quality at that. Moreover, the microbiota in photodynamic inactivation mediated by curcumin solid lipid nanoparticles group was kept below limit of detection for 28 days of storage while viable microorganisms were detected in free curcumin group. This study identified that photodynamic inactivation mediated by curcumin solid lipid nanoparticles could meet the requirements of food sterilization and produce safe carrot juice with preserved quality attributes.

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Due to the nature of this research, participants of this study did not agree for their data to be shared publicly, so supporting data is not available.

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Funding

This work was supported by the governmental service funds of Ministry of Agriculture and Rural Affairs, PRC (grant number 08200130) and the open project funds of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry (grant number FQS-202203).

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  1. Yihang Liu and Suilou Wang contributed equally to this work.

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  1. Department of Food Quality and Safety, School of Engineering, China Pharmaceutical University, Jiangning District, Nanjing, 211198, China

    Yihang Liu, Suilou Wang, Jiayi Wu, Guohong Qi, Guitang Chen & Haixiang Wang

  2. Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China

    Hehe Li

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Yihang Liu and Suilou Wang contributed equally to this work. Yihang Liu: methodology, sampling, measurement and writing original draft; Suilou Wang: experiment design and supervision; Jiayi Wu: data collection and analysis; Guohong Qi: consulting and data curation; Guitang Chen: data validation; Hehe Li: conceptualization and resources; Haixiang Wang: project administration, supervision, funding acquisition and article revision.

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Liu, Y., Wang, S., Wu, J. et al. Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice. Food Bioprocess Technol 17, 1294–1308 (2024). https://doi.org/10.1007/s11947-023-03199-7

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