| dc.contributor |
Virginia Seafood Agricultural Research and Extension Center |
|
| dc.contributor |
Center for Coastal Studies |
|
| dc.contributor |
Food Science and Technology |
|
| dc.creator |
Rafeeq, Shamil |
|
| dc.creator |
Shiroodi, Setareh |
|
| dc.creator |
Schwarz, Michael H. |
|
| dc.creator |
Nitin, Nitin |
|
| dc.creator |
Ovissipour, Mahmoudreza |
|
| dc.date |
2020-09-28T12:43:03Z |
|
| dc.date |
2020-09-28T12:43:03Z |
|
| dc.date |
2020-09-16 |
|
| dc.date |
2020-09-25T13:30:04Z |
|
| dc.date.accessioned |
2023-03-01T18:53:59Z |
|
| dc.date.available |
2023-03-01T18:53:59Z |
|
| dc.identifier |
Rafeeq, 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. |
|
| dc.identifier |
http://hdl.handle.net/10919/100088 |
|
| dc.identifier |
https://doi.org/10.3390/foods9091306 |
|
| dc.identifier.uri |
http://localhost:8080/xmlui/handle/CUHPOERS/281781 |
|
| dc.description |
The 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 °C, and a greater than 2 log cfu/mL reduction in <i>A. hydrophila</i>, which was curcumin concentration-dependent (<i>p</i> < 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> < 0.05). Our results with the nanobubble technology showed that the nanobubbles alone did not significantly reduce bacteria (<i>p</i> > 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> < 0.05). The findings described in this study illustrate the potential of applying photodynamic inactivation and nanobubble–ultrasound antimicrobial approaches as alternative novel methods for inactivating fish and shellfish pathogens. |
|
| dc.description |
Published version |
|
| dc.format |
application/pdf |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
MDPI |
|
| dc.rights |
Creative Commons Attribution 4.0 International |
|
| dc.rights |
http://creativecommons.org/licenses/by/4.0/ |
|
| dc.subject |
curcumin |
|
| dc.subject |
LED |
|
| dc.subject |
UV-A |
|
| dc.subject |
nanobubbles |
|
| dc.subject |
aquatic pathogens |
|
| dc.subject |
aquaponics |
|
| dc.title |
Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches |
|
| dc.title |
Foods |
|
| dc.type |
Article - Refereed |
|
| dc.type |
Text |
|
| dc.type |
StillImage |
|