{"title":"Advancements in photodynamic inactivation: A comprehensive review of photosensitizers, mechanisms, and applications in food area","authors":"Kexin Li, Yibo Ru, Hao Zheng, Xiaojie Qin, Zhuosi Li, Xuejuan Xia, Qingli Dong, Yue Ma","doi":"10.1111/1541-4337.70127","DOIUrl":null,"url":null,"abstract":"<p>Food microbial contamination results in serious food safety issues and numerous food loss and waste, presenting one of the most significant challenges facing the global food system. Photodynamic inactivation (PDI) technology, which combines light and photosensitizers (PS) to provide antimicrobial effects, is an ideal nonthermal antimicrobial technique for the food industry. This review provides a comprehensive overview of PDI technology, beginning with the fundamental photoactivation principles of PS and the pathways of photoinduced reactive oxygen species (ROS) generation. PS is the most critical factor affecting PDI efficiency, which is categorized into three types: organic, metal oxide-, and carbon-based. This review systemically summarizes the photophysical properties, in vitro PDI performances, potential enhancement strategies, and the advantages and limitations of each type of PS. Furthermore, the antimicrobial mechanisms of the PDI technologies are analyzed at both microscopic and molecular levels. Finally, the current applications of PDI in various food systems are discussed, along with the associated challenges and opportunities. Overall, this review offers crucial insights into optimizing and advancing PDI technology, highlighting key challenges and suggesting future research directions to enhance the effectiveness and scalability of PDI for diverse food applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0000,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70127","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Food microbial contamination results in serious food safety issues and numerous food loss and waste, presenting one of the most significant challenges facing the global food system. Photodynamic inactivation (PDI) technology, which combines light and photosensitizers (PS) to provide antimicrobial effects, is an ideal nonthermal antimicrobial technique for the food industry. This review provides a comprehensive overview of PDI technology, beginning with the fundamental photoactivation principles of PS and the pathways of photoinduced reactive oxygen species (ROS) generation. PS is the most critical factor affecting PDI efficiency, which is categorized into three types: organic, metal oxide-, and carbon-based. This review systemically summarizes the photophysical properties, in vitro PDI performances, potential enhancement strategies, and the advantages and limitations of each type of PS. Furthermore, the antimicrobial mechanisms of the PDI technologies are analyzed at both microscopic and molecular levels. Finally, the current applications of PDI in various food systems are discussed, along with the associated challenges and opportunities. Overall, this review offers crucial insights into optimizing and advancing PDI technology, highlighting key challenges and suggesting future research directions to enhance the effectiveness and scalability of PDI for diverse food applications.
期刊介绍:
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.