The effect of photosensitization mediated by curcumin on storage life of fresh date (Phoenix dactylifera L.) fruit. (November 2018)

• Record Type: Journal Article
• Authors: Al-Asmari, Fahad; Mereddy, Ram; Sultanbawa, Yasmina
• Is Part Of: Food control. Volume 93(2018)
• Page Start: 305
• Page End: 309
• Publication Date: 2018-11
• Subjects: Photosensitization -- CUR -- Date fruit -- Fungal contamination -- Storage; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2018.06.005
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The effect of photosensitization mediated by curcumin (CUR) in sanitizing the fresh date fruit surface was investigated. Approximately 3–4 μl CUR solution ranging from 1000 to 1800 μM was sprayed on the date surface, followed by irradiation using blue light at 420 nm for 10 and 15 min at light dosages of 180 J/cm 2 and 270 J/cm 2 respectively. After irradiation, the date was stored at 4 °C and 30 °C until fungi was visually observed. The combination of CUR and light resulted in significant (p < 0.05) extension of the shelf life and quality of fresh date. The shelf life of date fruit photosensitized by 1400 μM CUR for 10 min and stored at 30 °C lasted for 14 days in comparison to the 7 days for the control, while date stored at 4 °C lasted 98 days for the photosensitized fruit compared to the control of 28 days under the same conditions. In addition, no changes in physico-chemical characteristics were observed after treatment. The sanitization treatment of photosensitization mediated by CUR indicated a promising strategy in extending the shelf life of fresh date fruit. Clean and green technologies that are environmentally friendly like photosensitization are preferred by consumers to the synthetic chemicals used in conventional practices for sanitizing food. Highlights: Photosensitization-Curcumin reduced fungal occurrence on fresh date surface. Photosensitization-Curcumin extended the shelf life of chilled fresh date fruit under retail market conditions. No changes in physio-chemical properties were observed in dates after treatment.