Dual-functional ultrasound-activated sonosensitizer for microbial inactivation and sprouts quality enhancement.

Zifei Liu, Wendi Chen, Lingdai Liu, Cliff An Ting Tham, Dan Li

Abstract read

In one paragraph

Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Zifei LiuDepartment of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.

Wendi ChenDepartment of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.

Lingdai LiuDepartment of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.

Cliff An Ting ThamDepartment of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.

Dan LiDepartment of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu 215123, China. Electronic address: dan.li@nus.edu.sg.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The increasing demand for safe, ready-to-eat sprouts highlights the need for effective and environmentally friendly disinfection methods. Curcumin is a natural compound with potent sonosensitizing properties, capable of generating reactive oxygen species (ROS) under ultrasound (US) irradiation to inactivate microorganisms. In this study, the combined effects of ultrasound and a curcumin-based emulsion labelled as curcumin-lecithin-propyl gallate-zein (CLPGZ) on the inactivation of Salmonella enterica serovar Typhimurium, and the growth performance of mung bean and pea sprouts were investigated. The results showed that a curcumin concentration of 0.17 mg/mL combined with 15 min of ultrasound treatment (345 W/cm

Indexed as

Microbial ViabilitySalmonella typhimuriumUltrasonic WavesAntioxidantsCurcuminFood, ProcessedGerminationPisum sativumPropyl GallateVignaAntioxidantsCurcuminPropyl GallateCurcuminFood safetySonosensitizersSprouting

Identifiers

PMID41844503

DOI10.1016/j.ultsonch.2026.107818

PMCPMC13010974

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.