Preparation of chitosan oligosaccharide-porphyrin conjugate and its photodynamic preservation effect on Litopenaeus vannamei.
- 1Zhoushan Key Laboratory of Marine Food Nutrition and Intelligent Processing, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China.
- 2Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China.
Abstract
Spoilage of refrigerated aquatic products remains a challenge, requiring safe, effective preservation strategies. A promising chitosan oligosaccharide-porphyrin photosensitizer (COS-N-(Br-TPP)), was synthesized and evaluated for photodynamic inactivation (PDI) preservation of refrigerated Litopenaeus vannamei. The saturated solubility was 1.00 mg/mL, due to COS chains increasing polarity/hydrogen bonding. Compared with Br-TPP, COS-N-(Br-TPP) showed 27.89% higher photostability, improved thermal stability (107.14 to 162.19 °C) and singlet oxygen (¹O₂) generation. For conjugate (n = 3), the smallest ΔEst(S₁-T₄) (0.061 eV) and largest SOC(S₁/T₄) (0.199 cm⁻¹) indicated enhanced intersystem crossing, favoring ¹O₂ generation. PDI at 4 °C (20 μmol/L COS-N-(Br-TPP), 30 min immersion, LED 450 nm, 20 mW/cm², 40 min) improved sensory, color stability and inhibited pH (7.05 at 8 d), TVB-N (22.68 mg/100 g at 6 d), TVC (6.04 log CFU/g at 6 d), and MDA (15.48 nmol/g at 8 d) increases in Litopenaeus vannamei. With no obvious cytotoxicity, COS-N-(Br-TPP) was a promising water-soluble photosensitizer for aquatic products preservation.
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BibTeX
@article{ni2026preparation,
title = {{Preparation of chitosan oligosaccharide-porphyrin conjugate and its photodynamic preservation effect on Litopenaeus vannamei.}},
author = {Jilong Ni and Yipei Chen and Ran Wei and Yuzheng Zhang and Bin Zhang},
journal = {Food chemistry: X},
year = {2026},
month = sep,
doi = {10.1016/j.fochx.2026.104546},
url = {https://europepmc.org/article/MED/42898079},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Preparation of chitosan oligosaccharide-porphyrin conjugate and its photodynamic preservation effect on Litopenaeus vannamei.
AU - Jilong Ni
AU - Yipei Chen
AU - Ran Wei
AU - Yuzheng Zhang
AU - Bin Zhang
PY - 2026
DA - 2026/09/30
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104546
UR - https://europepmc.org/article/MED/42898079
AB - Spoilage of refrigerated aquatic products remains a challenge, requiring safe, effective preservation strategies. A promising chitosan oligosaccharide-porphyrin photosensitizer (COS-N-(Br-TPP)), was synthesized and evaluated for photodynamic inactivation (PDI) preservation of refrigerated Litopenaeus vannamei. The saturated solubility was 1.00 mg/mL, due to COS chains increasing polarity/hydrogen bonding. Compared with Br-TPP, COS-N-(Br-TPP) showed 27.89% higher photostability, improved thermal stability (107.14 to 162.19 °C) and singlet oxygen (¹O₂) generation. For conjugate (n = 3), the smallest ΔEst(S₁-T₄) (0.061 eV) and largest SOC(S₁/T₄) (0.199 cm⁻¹) indicated enhanced intersystem crossing, favoring ¹O₂ generation. PDI at 4 °C (20 μmol/L COS-N-(Br-TPP), 30 min immersion, LED 450 nm, 20 mW/cm², 40 min) improved sensory, color stability and inhibited pH (7.05 at 8 d), TVB-N (22.68 mg/100 g at 6 d), TVC (6.04 log CFU/g at 6 d), and MDA (15.48 nmol/g at 8 d) increases in Litopenaeus vannamei. With no obvious cytotoxicity, COS-N-(Br-TPP) was a promising water-soluble photosensitizer for aquatic products preservation.
SN - 2590-1575
ER -