Preparation of Hydroxypropyl-β-Cyclodextrin-Curcumin Complex and Its Mechanism of Photodynamic Killing of Salmonella

Salmonella is one of the main foodborne pathogens causing foodborne diseases for human beings. How to effectively control the Salmonella contamination is an urgent question in the field of food safety. In this study, hydroxypropyl-β-cyclodextrin (HP-β-CD) and curcumin (CUR) were incubated to construct the inclusion complex, which was used as a photosensitizer. Then the CUR-HP-β-CD mediated photodynamic inactivation technology (PDI) on Salmonella typhimurium ATCC14028 in food samples was determined under light-activated, and the mechanisms of the antibacterial activities were studied. Using 40% of ethanol and 2:1 (n/n) of HP-β-CD, the highest CUR inclusion rate (60.08%) was observed at 45 ℃ for 4 h. The water solubility of the inclusion complex was significantly (P