UV-C activated phenolic compounds for antimicrobial disinfection of food and surfaces

Overview

This research proposes a novel antimicrobial disinfection method that combines UV-C light with phenolic compounds—primarily phenolic acids—to produce enhanced microbicidal effects. The core insight is that UV-C irradiation activates phenolic compounds by generating reactive oxygen species (ROS) and oxidized derivatives, significantly boosting their ability to inactivate pathogenic and spoilage microorganisms. This approach addresses the urgent need for alternative disinfection strategies driven by rising resistance to conventional antimicrobial agents and persistent foodborne disease risks.

The technology is intended for application in the disinfection of fresh produce—including lettuce, spinach, and chard—and contact surfaces. By leveraging naturally occurring phenolic compounds enhanced through a physical activation process, the method offers a differentiated mechanism of action compared to traditional chemical sanitizers.

Technical specifications

How it works:

• UV-C light irradiation is applied to phenolic compounds, triggering the generation of reactive oxygen species
• These ROS and oxidized phenolic derivatives increase oxidative damage to microbial cells
• The combined treatment achieves significantly higher microbial inactivation than phenolic compounds alone

Key research findings to date:

• UV-A and UV-C irradiation of gallic acid for 30 minutes increased its antimicrobial capacity against E. coli O157:H7, achieving reductions of 4.4 and 3.2 log CFU/mL, respectively
• The research team has demonstrated enhanced inactivation of E. coli and Salmonella Typhimurium using UV-C-activated gallic and ferulic acids in both in vitro and in vivo assays
• Promising results have been observed on lettuce, spinach, and chard matrices

Planned validation activities:

• Screening of phenolic compounds selected by chemical structure and baseline antimicrobial activity
• In vitro evaluation of individual compounds and mixtures against pathogenic and spoilage microorganisms
• Determination of optimal UV-C irradiation doses and minimum inhibitory concentrations
• Testing on inoculated and native microbiota of fruits, vegetables, and surfaces using multiple methodologies

Technology readiness level

This research is currently at an early-to-mid stage of development, with proof-of-concept data already generated in both in vitro microbiological assays and in vivo produce systems. Published literature supports the foundational mechanism, and the research team has produced original validation data on leafy greens. The next phase focuses on optimizing phenolic compound selection, UV-C dose parameters, and evaluating performance on a broader range of fruits, vegetables, and surface types. The technology is not yet commercially deployed and would benefit from partnerships aimed at scaling validation, optimizing delivery systems, and conducting pilot trials in industrial food processing or sanitation environments.