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dc.contributor.author
Larrea, Giuliana Antonela  
dc.contributor.author
Gsponer, Natalia Soledad  
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Durantini, Javier Esteban  
dc.contributor.author
Heredia, Daniel Alejandro  
dc.contributor.author
Durantini, Edgardo Néstor  
dc.date.available
2024-04-09T15:47:30Z  
dc.date.issued
2024-01  
dc.identifier.citation
Larrea, Giuliana Antonela; Gsponer, Natalia Soledad; Durantini, Javier Esteban; Heredia, Daniel Alejandro; Durantini, Edgardo Néstor; Development of New Photoinactivation Strategies for Microbial Decontamination in Fruits and Packaging; American Chemical Society; ACS Food Science and Technology; 4; 1; 1-2024; 207-217  
dc.identifier.uri
http://hdl.handle.net/11336/232526  
dc.description.abstract
The consumption of fruits and vegetables in the daily diet is an adequate condition for obtaining a healthy life. Therefore, decontamination is crucial to reducing the appearance of potentially dangerous microorganisms in these foods. In this work, a conjugate (CS-PPIX) of natural origin was synthesized from the covalent union of protoporphyrin IX (PPIX) and chitosan (CS) by amide bonds. This photosensitizer was developed to reduce the microbial load in fruits and food packaging through the photodynamic inactivation of microorganisms (PDI). A film of CS-PPIX showed an appreciable contact surface. The conjugation of PPIX to CS was confirmed by IR spectra. The absorption and emission spectra of the conjugate exhibited the characteristic PPIX bands, accompanied by a fluorescence quantum yield of 0.10. Photodynamic investigation indicated that CS-PPIX produced singlet molecular oxygen (ΦΔ = 0.40) in solution. Also, this compound was able to generate superoxide anion radicals with the assistance of the reductant nicotinamide adenine dinucleotide and efficiently photo-oxidize the amino acid l-tryptophan. PDI in vitro experiments were performed with the Gram-positive bacterium Staphylococcus aureus. Bacteria were eliminated (>99.9999% reduction in survival) when cell suspensions were treated with 1 μM CS-PPIX upon 30 min of irradiation with white light. Furthermore, no microbial growth was detected in cells immobilized on agar surfaces in the CS-PPIX-treated areas. Therefore, the PDI approach was evaluated to reduce the contamination of S. aureus on fruit surfaces and food containers. After treating the surfaces of apple and pear pieces with 10 nmol of CS-PPIX, a greater than 99.9% reduction in bacterial survival was observed upon an irradiation of 30 min. This conjugate was also effective in the photodynamic decontamination of polyethylene bags and polyethylene terephthalate packaging materials. Therefore, the CS-PPIX conjugate presents adequate properties to reduce the microbial load and preserve fresh foods.  
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application/pdf  
dc.language.iso
eng  
dc.publisher
American Chemical Society  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
CHITOSAN  
dc.subject
FOOD  
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PACKAGING  
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PHOTODYNAMIC INACTIVATION  
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PROTOPORPHYRIN IX  
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Química Orgánica  
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Ciencias Químicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Development of New Photoinactivation Strategies for Microbial Decontamination in Fruits and Packaging  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2024-04-04T13:13:05Z  
dc.identifier.eissn
2692-1944  
dc.journal.volume
4  
dc.journal.number
1  
dc.journal.pagination
207-217  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Washington  
dc.description.fil
Fil: Larrea, Giuliana Antonela. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentina  
dc.description.fil
Fil: Gsponer, Natalia Soledad. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentina  
dc.description.fil
Fil: Durantini, Javier Esteban. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Instituto de Investigaciones en Tecnologías Energéticas y Materiales Avanzados. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Tecnologías Energéticas y Materiales Avanzados; Argentina  
dc.description.fil
Fil: Heredia, Daniel Alejandro. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentina  
dc.description.fil
Fil: Durantini, Edgardo Néstor. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentina  
dc.journal.title
ACS Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1021/acsfoodscitech.3c00474  
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info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acsfoodscitech.3c00474