Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life.

Angga Pramana¹, Afrinal Firmanda², I Wayan Arnata³, Dewi Sartika⁴, Esty Octiana Sari⁵

¹Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru 28292, Indonesia. Electronic address: pramana.angga@lecturer.unri.ac.id.

²Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.

³Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University, Badung, Bali, Indonesia.

⁴Faculty of Agriculture, Muhammadiyah University of Makassar, Makassar, South Sulawesi, Indonesia.

⁵Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.

PubMed DOI

Abstract

Pathogenic microbial contamination (bacteria and fungi) in food products during production poses a significant global health risk, leading to food waste, greenhouse gas emissions, and aesthetic and financial losses. Bacteria and fungi, by forming solid biofilms, enhance their resistance to antimicrobial agents, thereby increasing the potential for cross-contamination of food products. Curcumin mol…

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