Utilizing curcumin-mediated blue light photodynamic inactivation for Vibrio vulnificus control and quality preservation of Cynoglossus semilaevis

Vibrio vulnificus (V. vulnificus) poses severe risks in seafood, yet conventional preservation methods compromise quality. This study investigated curcumin-mediated blue light photodynamic inactivation (PDI) for V. vulnificus control and quality preservation in Cynoglossus semilaevis (C. semilaevis). Bacterial suspensions (6.90 ± 0.04 Log CFU/mL) were treated with curcumin (0.5–2.0 μM) and blue LED light (460–470 nm, 14.04 mW/cm², 5–30 min). PDI efficacy was consistent for treatment temperatures of 4°C, 10°C, 25°C, and 37°C, demonstrating temperature resilience. Mechanistic assays revealed that PDI elevated intracellular ROS (fluorescence shifted right by 70.72%), induced lipid peroxidation (MDA: 0.89 vs. 0.006 nmol/mL), inactivated superoxide dismutase (SOD activity reduced by 25.7%), and degraded proteins, while sparing DNA. The treatment reduced V. vulnificus levels in C. semilaevis by 3.31 Log CFU/mL after 60 min of LED exposure in the presence of 100 μM curcumin. PDI-treated C. semilaevis exhibited enhanced cohesiveness and springiness, lower Total vulnerable counts, lower Total Volatile Base Nitrogen (TVB-N: 23.85 mg/100 g vs. 30 mg/100 g in the control on day 10), and higher sensory scores during 10 days of storage at 4°C. These findings establish curcumin-BLED PDI as a non-thermal, quality-preserving intervention for seafood safety. The ROS-driven mechanism targeting proteins minimizes mutagenic risks, supporting its industrial scalability.