Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches

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dc.contributor.authorRafeeq, Shamilen
dc.contributor.authorShiroodi, Setarehen
dc.contributor.authorSchwarz, Michael H.en
dc.contributor.authorNitin, Nitinen
dc.contributor.authorOvissipour, Mahmoudrezaen
dc.contributor.departmentVirginia Seafood Agricultural Research and Extension Centeren
dc.contributor.departmentCenter for Coastal Studiesen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2020-09-28T12:43:03Zen
dc.date.available2020-09-28T12:43:03Zen
dc.date.issued2020-09-16en
dc.date.updated2020-09-25T13:30:04Zen
dc.description.abstractThe antimicrobial efficacy of novel photodynamic inactivation and nanobubble technologies was evaluated against <i>Vibrio parahaemolyticus</i> and <i>Aeromonas hydrophila</i> as two important aquatic microbial pathogens. Photodynamic inactivation results showed that LED (470 nm) and UV-A (400 nm)-activated curcumin caused a complete reduction in <i>V. parahaemolyticus</i> at 4 and 22 &deg;C, and a greater than 2 log cfu/mL reduction in <i>A. hydrophila</i>, which was curcumin concentration-dependent (<i>p</i> &lt; 0.05). Furthermore, the photodynamic approach caused a greater than 6 log cfu/mL <i>V. parahaemolyticus</i> reduction and more than 4 log cfu/mL of <i>A. hydrophila</i> reduction in aquaponic water samples (<i>p</i> &lt; 0.05). Our results with the nanobubble technology showed that the nanobubbles alone did not significantly reduce bacteria (<i>p</i> &gt; 0.05). However, a greater than 6 log cfu/mL <i>A. hydrophila</i> reduction and a greater than 3 log cfu/mL of <i>V. parahaemolyticus</i> reduction were achieved when nanobubble technology was combined with ultrasound (<i>p</i> &lt; 0.05). The findings described in this study illustrate the potential of applying photodynamic inactivation and nanobubble&ndash;ultrasound antimicrobial approaches as alternative novel methods for inactivating fish and shellfish pathogens.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationRafeeq, S.; Shiroodi, S.; Schwarz, M.H.; Nitin, N.; Ovissipour, R. Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches. Foods 2020, 9, 1306.en
dc.identifier.doihttps://doi.org/10.3390/foods9091306en
dc.identifier.urihttp://hdl.handle.net/10919/100088en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectcurcuminen
dc.subjectLEDen
dc.subjectUV-Aen
dc.subjectnanobubblesen
dc.subjectaquatic pathogensen
dc.subjectaquaponicsen
dc.titleInactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approachesen
dc.title.serialFoodsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

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Journal Articles, Multidisciplinary Digital Publishing Institute (MDPI)
Scholarly Works, Center for Coastal Studies
Scholarly Works, Food Science and Technology
Scholarly Works, Virginia Agricultural Experiment Station