TY  - JOUR
AU  - LI, Yufeng
AU  - XIE, Ziwei
AU  - DONG, Wenli
AU  - LIAO, Xiyan
AU  - WANG, Shunmin
AU  - WANG, Changbao
AU  - WANG, Jingjing
AU  - ZHAO, Yong
PY  - 2025
TI  - Recent Progress on the Application of Photodynamic Inactivation in the Preservation of Aquatic Products
JO  - Food Science
SN  - 1002-6630
SP  - 345
EP  - 356
VL  - 46
IS  - 14
AB  - Aquatic products are rich in polyunsaturated fatty acids and high-quality proteins, which are very susceptible to spoilage during storage, so the development of new preservation technologies to extend the shelf life of aquatic products has become a hotspot in current research. Photodynamic inactivation (PDI) technology, as a new and efficient means of inactivating microorganisms, has shown great potential for application in the field of aquatic product preservation. In this article, we elaborate on the mechanism of PDI technology in the preservation of aquatic products, discuss the factors affecting the preservation effect of PDI on aquatic products, and introduce the methods for its evaluation. In addition, we present a systematic review of the application of PDI in the preservation of fish, crustaceans, shellfish and other aquatic products. On this basis, we provide an outlook on the development of new photosensitizers and the combined application of PDI technology with other preservation technologies, aiming to provide a basis for promoting the application and development of PDI technology in the field of aquatic product preservation.
UR  - https://doi.org/10.7506/spkx1002-6630-20241231-266
DO  - 10.7506/spkx1002-6630-20241231-266