Somenath Das

TL;DR: The physico-chemical properties, considerable decrease in lipid peroxidation and improved in situ AFB1 suppressive as well as antifungal potential of CSEO nanocapsules suggested the deployment of chitosan based nano biopolymer for encapsulation of essential oils as an ecofriendly technology for application in food industries in order to enhance the shelf life and control the fungal and aflatoxin contamination of stored rice.

TL;DR: In this paper, a detailed overview on essential oils for preservation of stored foods against bacteria, fungi and mycotoxins of antimicrobial plant based food preservatives, their along with specialized mechanism mode of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.

TL;DR: The findings indicate that the encapsulation considerably enhances the performance of OmEO, therefore can be recommended as a promising antifungal agent to extend the shelf-life of food items.

TL;DR: In silico 3D homology docking of eugenol with Ver-1 gene validated molecular mechanism of AFB1 inhibition, and significant protection of rice seeds from fungi, AFB1 contamination and preservation against loss of rice minerals, macronutrients and lipids during storage suggested deployment of chitosan as a biocompatible wall material for eugenols encapsulation and application as novel green preservative for food protection.

TL;DR: In this article, the authors provide a wider and up-to-date overview on recent advances in nanoencapsulation of EOs/bioactive constituents with the objective to control mycotoxin contamination in food system.