Enhancement of riboflavin-mediated photodynamic inactivation against Salmonella on tuna fillets coupled with slightly basic electrolyzed water

This study aimed to develop an efficient PDI system to kill Salmonella in solution or on tuna fillets under 455 nm blue light-emitting diodes (LED) irradiation, by selecting slightly basic electrolyzed water (SBEW) as the solvent. Results showed that the solvent of SBEW increased the solubility of riboflavin, and notably strengthened the production of ROS compared to normal saline solution. On this basis, the riboflavin-mediated PDI coupled with SBEW enhanced the inactivation of Salmonella, supported by that the viability of Salmonella was significantly (P 4.0 Log10 CFU/g of Salmonella on tuna fillets with 120 μM riboflavin and 18.72 J/cm2 irradiation. Furthermore, the PDI system decelerated the proliferation of Salmonella, the changes of electrical conductivity, pH and color, and lipid oxidation in tuna fillets during the storage. This study provides a promising PDI system to control food pathogen contamination and preserve the storage quality of seafood. •Slightly basic electrolyzed water (SBEW) improved the solubility of riboflavin.•SBEW enhanced the action of riboflavin-mediated photodynamic inactivation (PDI).•PDI coupled with SBEW damaged the cell membrane, DNA and lipids in Salmonella.•PDI coupled with SBEW could kill 4.0 Log CFU/g of Salmonella on tuna fillets.