Antibacterial and preservation efficiency of photodynamic ice glaze driven by curcumin/β-cyclodextrin complex against Pacific white shrimp.

A novel photodynamic ice glaze with high antibacterial ability based on curcumin (Cur)/β-cyclodextrin (β-CD) inclusion complex was developed, and its active cold-chain preservation efficiency for Pacific white shrimp was investigated. Results showed that β-CD/Cur inclusion complex significantly enhanced the aqueous solubility and photostability of curcumin by facilitating the formation of a novel crystalline phase, which enabled efficient reactive oxygen species (ROS) generation in its frozen aqueous state. Under blue LED irradiation during frozen storage, the photodynamic ice exhibited broad-spectrum antibacterial ability against foodborne pathogens, notably with a reduction of >5.98 Log CFU/mL for Gram-positive Staphylococcus aureus and an undetectable level for Gram-negative Vibrio parahaemolyticus. Mechanistic studies confirmed that the generated ROS disrupted cellular structural integrity, and inflicted severe oxidative damage to bacterial DNA and proteins. During 15 days of frozen storage of shrimp, the photodynamic ice glaze slowed microbial proliferation (<5.20 Log CFU/g), inactivated endogenous proteases, retarded water migration, and maintained muscle quality. Therefore, the photodynamic ice glaze is a green and feasible strategy for improving the microbial safety and quality of aquatic products.