Research progress of curcumin-mediated photodynamic cold pasteurization in food

  • ZHANG Shuai ,
  • LIU Ruoyu ,
  • LI Chen ,
  • YAO Lili ,
  • XIONG Xiaohui ,
  • CUI Xiaowen
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  • (College of Food and Light Industry, Nanjing Tech University, Nanjing 211816, China)

Received date: 2021-08-17

  Revised date: 2021-09-23

  Online published: 2022-07-15

Abstract

Curcumin-mediated photodynamic cold pasteurization is one of the new pasteurization technologies in food industry. Due to its high efficiency, safety and ability to maintain food quality and sensory characteristics, it has broad application prospects in the field of food pasteurization in the future. In this paper, the pasteurization mechanism of curcumin-mediated photodynamic cold pasteurization and the factors affecting the pasteurization effect of food are introduced, and the advantages and disadvantages of various cold pasteurization technologies are compared. On this basis, the research progress of curcumin mediated photodynamic cold pasteurization in food is summarized, and its future application prospect is prospected.

Cite this article

ZHANG Shuai , LIU Ruoyu , LI Chen , YAO Lili , XIONG Xiaohui , CUI Xiaowen . Research progress of curcumin-mediated photodynamic cold pasteurization in food[J]. Food and Fermentation Industries, 2022 , 48(12) : 301 -306 . DOI: 10.13995/j.cnki.11-1802/ts.028993

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