Non-Thermal Treatment Mediated by Curcumin for Enhancing Food Product Quality

Increasing antibiotic resistance is one of the world's greatest health problems, and biocide use in food disinfection, alongside other application fields, could increase antibiotic resistance. Effective and eco-friendly food decontamination treatment with minimal chemical intervention in food production is urgently needed. Synergistic antimicrobial interaction of photoactive compounds and blue-light-emitting diodes have recently been proven effective in agricultural and environmental applications. Curcumin-based non-thermal treatment has been reviewed in this work for the development of a safe and effective decontamination tool that could be adapted to the food industry. The antimicrobial mechanism of the synergistic interaction and the inhibitory efficacy against foodborne pathogens (bacteria in both vegetative form and spore, as well as in biofilms) are discussed. Further studies on curcumin and its derivative, as well as light illumination patterns, were compared for enhanced bactericidal efficacy. Moreover, studies relating to photodynamic inactivation treatment for food sanitation and food quality enhancement (cereal grains and other food products) were summarized, as well as the impact on food organoleptic and nutritional quality.