Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple

Fresh-cut fruit products have dramatically increased in market share, because of their convenience and freshness, but have the drawback of a greatly reduced shelf life, compared with fresh fruit. The effects of curcumin-based photodynamic (CBP) treatment on the quality attributes of fresh-cut pineapple were investigated in this study. Results showed that individual 100 mu M curcumin treatment slightly inhibited microorganisms but illumination (10 or 20 min) had limited bactericidal efficacy on fresh-cut pineapple. Interestingly, combining the curcumin and illumination treatments resulted in a stronger, synergistic antimicrobial effect on fresh-cut pineapple. In addition, the growth of E. coli during storage at 4 degrees C was suppressed by CBP treatment, with a reduction of 0.19-1.24 log from day 0 to day 5. Visual appearance and color analysis showed that pineapple slices were well-preserved, with good control of browning for 5 days at 4 degrees C, after CBP with 100 mu M curcumin and 10 min illumination. The texture and sensory qualities of fresh-cut pineapple after CBP treatment for 10 min were better maintained than the longer illumination time of 20 min for 5 days at 4 degrees C. Overall, curcumin-based photodynamic treatment effectively preserved the quality attributes of fresh-cut pineapple for 5 days at 4 degrees C and this approach has clear potential as a preservation method for fresh-cut pineapple.

Automated summary

The combination of curcumin and illumination treatments showed a stronger synergistic antimicrobial effect on fresh-cut pineapple, effectively suppressing the growth of E. coli. The CBP treatment with 100 μM curcumin and 10 min illumination preserved the texture, color, and sensory qualities of fresh-cut pineapple for 5 days at 4 degrees C.