A review of curcumin-mediated photodynamic bactericidal technology for food preservation: Limitations and improvement strategies.

Foodborne pathogens are a major cause of food safety incidents and pose a significant risk to human health. In response, the food industry is actively researching innovative microbial disinfection methods to address this growing concern. One promising solution is photodynamic inactivation, a non-thermal sterilization technique that has attracted considerable attention due to its broad-spectrum antibacterial activity, environmental benefits and cost-effectiveness. Curcumin, a food-grade photosensitizer, has shown promising photodynamic bactericidal activity, making it a strong candidate for food decontamination and spoilage prevention. Therefore, a timely and comprehensive review of Cur-mediated photodynamic bactericidal technology is essential to evaluate current research progress and stimulate future studies in food science. This review systematically analyses the limitations of Cur-mediated photodynamic inactivation in food applications based on the photosensitization mechanism of Cur. In addition, we summarize strategies to improve the photodynamic bactericidal efficiency of Cur through synergistic methods and innovative delivery systems. Finally, we discuss the challenges and outline future research directions in this field. Overall, this review aims to provide new perspectives and insights to advance Cur-mediated photodynamic bactericidal technology and promote its widespread use in the food industry.