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<p>In this study, we explored the fungal inhibition capability of curcumin-mediated photodynamic inactivation (PDI) with ascorbic acid (AA), which demonstrated a synergistic inhibitory effect against <i>Geotrichum candidum</i> and its associated biofilms. The ability of PDI to inactivate <i>G. candidum</i> in processed cheese (PC) was also investigated. Under optimized <i>in vitro</i> conditions (75&#xa0;μmol/L curcumin, 250&#xa0;mg/L AA, and 20&#xa0;min illumination), a significant reduction in <i>G. candidum</i> spore counts was observed compared with the corresponding control groups lacking curcumin, AA, or light exposure (<i>p</i> &lt; 0.05). PDI treatment disrupted the cellular structure of <i>G. candidum</i> via reactive oxygen species (ROS)-mediated membrane lipid peroxidation and oxidative damage, causing leakage of cellular contents. For mature biofilms formed after 72&#xa0;h, optimal inactivation was achieved with 75&#xa0;μmol/L curcumin, 500&#xa0;mg/L AA, and 30&#xa0;min illumination. Moreover, when applied to sliced PC under optimal conditions, PDI significantly reduced <i>G. candidum</i> spore counts compared with the blank and CS control group (<i>p</i> &lt; 0.05) and helped maintain sensory quality (color and texture) during storage. In summary, curcumin-mediated photodynamic technology effectively preserved the quality of PC, offering a promising strategy for enhancing food safety through its antimicrobial action against&#xa0;<i>G. candidum</i>.</p>

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Photodynamic Inactivation of Geotrichum Candidum in Vitro and in Processed Cheese using Curcumin and Ascorbic Acid

  • 期刊论文

  • 发表日期：

    2026年4月22日

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  • Yang Wang,
  • Hongjie Luo,
  • Yuling Zhao,
  • Yang Yu,
  • Chenshan Shi,
  • Junhua Han,
  • Yuanyuan Ren

摘要

In this study, we explored the fungal inhibition capability of curcumin-mediated photodynamic inactivation (PDI) with ascorbic acid (AA), which demonstrated a synergistic inhibitory effect against Geotrichum candidum and its associated biofilms. The ability of PDI to inactivate G. candidum in processed cheese (PC) was also investigated. Under optimized in vitro conditions (75 μmol/L curcumin, 250 mg/L AA, and 20 min illumination), a significant reduction in G. candidum spore counts was observed compared with the corresponding control groups lacking curcumin, AA, or light exposure (p < 0.05). PDI treatment disrupted the cellular structure of G. candidum via reactive oxygen species (ROS)-mediated membrane lipid peroxidation and oxidative damage, causing leakage of cellular contents. For mature biofilms formed after 72 h, optimal inactivation was achieved with 75 μmol/L curcumin, 500 mg/L AA, and 30 min illumination. Moreover, when applied to sliced PC under optimal conditions, PDI significantly reduced G. candidum spore counts compared with the blank and CS control group (p < 0.05) and helped maintain sensory quality (color and texture) during storage. In summary, curcumin-mediated photodynamic technology effectively preserved the quality of PC, offering a promising strategy for enhancing food safety through its antimicrobial action against G. candidum.