Engineered food-derived hesperetin as heterojunction photosensitizer for inhibiting Staphylococcus aureus and degrading patulin, and its application in perishable strawberries

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-09-18 DOI:10.1016/j.foodchem.2024.141332

Ting Du , Jiazhen Wang , Zhenqing Guo , Yu He , Shaochi Wang , Xiang Li , Nannan Qiu , Jianlong Wang , Wentao Zhang

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Abstract

The potential contamination, including microbial and mycotoxin infection, may escape from the naked eye, posing great threats to food products. Recently, photodynamic inactivation (PDI)-based technology particular has received particular attention because of their high safety. Herein, food-derived hesperetin (Hst) was innovatively introduced as an esculent photosensitizer, engineering with food-grade TiO₂ nanoparticles (NPs) to form an organic-inorganic heterojunction structure. Triggered by visible light, the obtained TiO₂/Hst NPs were endowed with efficient photoactivity, achieving higher inhibition of Staphylococcus aureus (antibacterial ratio of 98.3 %). The removal capacities of the TiO₂/Hst NPs towards patulin (PAT) reached approximately 17.76 μg mg⁻¹, approximately 2 times higher than TiO₂ and Hst. The engineered TiO₂/Hst NPs were used as the food surface detergent to achieve the ideal inhibition of Staphylococcus aureus and patulin performance on the surface of perishable strawberries, extending the storage life of strawberries.

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提取自食品的橙皮素作为异质结光敏剂，用于抑制金黄色葡萄球菌和降解棒曲霉素，及其在易腐草莓中的应用

潜在的污染，包括微生物和霉菌毒素的感染，可能会逃过肉眼的观察，对食品造成极大的威胁。最近，基于光动力灭活（PDI）的技术因其高度安全性而受到特别关注。本文创新性地引入了源自食品的橙皮素（Hst）作为一种螯合光敏剂，并与食品级 TiO2 纳米粒子（NPs）共同形成一种有机-无机异质结结构。在可见光的触发下，获得的 TiO2/Hst NPs 具有高效的光活性，对金黄色葡萄球菌的抑制率更高（抗菌率达 98.3%）。TiO2/Hst NPs 对棒曲霉素（PAT）的去除能力达到约 17.76 μg mg-1，约为 TiO2 和 Hst 的 2 倍。将工程化的 TiO2/Hst NPs 用作食品表面洗涤剂，可在易腐草莓表面达到理想的抑制金黄色葡萄球菌和去除棒曲霉素的效果，从而延长草莓的贮藏寿命。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.