Effects of curcumin‐mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage

摘要

Abstract BACKGROUND Oyster's lipid degradation leads to a decrease in edible and nutritional value. Curcumin‐mediated photodynamic treatment (PDT) is an innovative non‐thermal technology, although evaluation of the oyster's lipid degradation has been scarce. In the present study, we investigated peroxide value, thiobarbituric acid reactive substance, triacylglycerol and free fatty acids to evaluate the effect of curcumin‐mediated PDT on lipid degradation of oysters during refrigerated storage. RESULTS The results showed that curcumin‐mediated PDT could delay oyster's lipid degradation. Next, the activities of enzymes were detected to determine the mechanisms behind the effects of curcumin‐mediated PDT. It was revealed that the activities of lipase, phospholipase A2 (PLA2), phospholipase C (PLC), phospholipase D (PLD) and lipoxygenase (LOX) were significantly inhibited after curcumin‐mediated PDT (P < 0.05). Furthermore, 16 s rRNA analysis established that the relative abundances of Pseudoalteromonas and Psychrilyobacter were reduced by 51.58 and 43.82, respectively, after curcumin‐mediated PDT. CONCLUSION Curcumin‐mediated PDT could delay oyster's lipid degradation by inhibiting the activities of lipase, PLA2, PLC, PLD and LOX, as well as by changing the oyster's microbial composition, reducing the relative abundance of Pseudoalteromonas and Psychrilyobacter. © 2021 Society of Chemical Industry.