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Article Abstract
Background: Photodynamic inactivation (PDI) is an emerging non-thermal strategy for microbial control in food systems. However, few natural pigments are capable of generating both type I and type II reactive oxygen species (ROS), which limits their broad-spectrum antimicrobial efficacy.
Results: This study identified yam pigment (YP) as a dual-type ROS photosensitizer that can produce both singlet oxygen and free radicals under 450-nm blue light. YP-mediated PDI significantly reduced the viability of Escherichia coli and Staphylococcus aureus through ROS-induced lipid peroxidation and membrane disruption. In fresh-cut cantaloupe, YP-PDI delayed microbial spoilage at the same time as preserving sensory quality. Biosafety assays demonstrated minimal hemolytic activity and maintained Caco-2 cell viability above 80% at antimicrobial doses.
Conclusion: YP serves as a safe, food-grade photosensitizer with dual ROS-generating capacity, offering effective microbial inactivation without chemical residues or thermal damage. © 2025 Society of Chemical Industry.
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