Journal ArticleDOI
Chemically characterized nanoencapsulated Homalomena aromatica Schott. essential oil as green preservative against fungal and aflatoxin B1 contamination of stored spices based on in vitro and in situ efficacy and favorable safety profile on mice
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TLDR
In this article, the efficacy of nanoencapsulated Homalomena aromatica essential oil (HAEO) as a potent green preservative against toxigenic Aspergillus flavus strain (AF-LHP-NS 7), storage fungi, AFB1, and free radical-mediated deterioration of stored spices was investigated.Abstract:
Present study deals with the efficacy of nanoencapsulated Homalomena aromatica essential oil (HAEO) as a potent green preservative against toxigenic Aspergillus flavus strain (AF-LHP-NS 7), storage fungi, AFB1, and free radical-mediated deterioration of stored spices. GC–MS analysis revealed linalool (68.51%) as the major component of HAEO. HAEO was encapsulated into chitosan nanomatrix (CS-HAEO-Ne) and characterized through SEM, FTIR, and XRD. CS-HAEO-Ne completely inhibited A. flavus growth and AFB1 biosynthesis at 1.25 μL/mL and 1.0 μL/mL, respectively in comparison to unencapsulated HAEO (1.75 μL/mL and 1.25 μL/mL, respectively). CS-HAEO-Ne caused significant reduction in ergosterol content in treated A. flavus and provoked leakage of cellular ions (Ca+2, Mg+2, and K+) as well as 260 nm and 280 nm absorbing materials. Depletion of methylglyoxal level in treated A. flavus cells illustrated the novel antiaflatoxigenic efficacy of CS-HAEO-Ne. CS-HAEO-Ne exhibited superior antioxidant efficacy (IC50 (DPPH) = 4.5 μL/mL) over unencapsulated HAEO (IC50 (DPPH) = 15.9 μL/mL) and phenolic content. CS-HAEO-Ne depicted excellent in situ efficacy by inhibiting fungal infestation, AFB1 contamination, lipid peroxidation, and mineral loss with acceptable sensorial profile. Moreover, broad safety paradigm (LD50 value = 7150.11 mg/kg) of CS-HAEO-Ne also suggests its application as novel green preservative to enhance shelf life of stored spices.read more
Citations
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Nanoencapsulated essential oils as novel green preservatives against fungal and mycotoxin contamination of food commodities
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Nanoencapsulated Lippia origanoides essential oil: physiochemical characterisation and assessment of its bio‐efficacy against fungal and aflatoxin contamination as novel green preservative
Shikha Tiwari,Neha Upadhyay,Bijendra Singh,Nawal Kishore Dubey,Abhishek Kumar Dwivedy,V. K. Singh +5 more
TL;DR: In this article , the in vitro antifungal and aflatoxin B1 inhibitory potency of chemically characterised Lippia origanoides EO (LOEO) encompassed in chitosan nanoparticle (CS-LOEO-Np) was explored through XRD, SEM and FTIR analyses.
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Chitosan-Based Nanoencapsulation of Ocimum americanum Essential Oil as Safe Green Preservative Against Fungi Infesting Stored Millets, Aflatoxin B1 Contamination, and Lipid Peroxidation
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Aflatoxins in food system: recent advances in toxicology, biosynthesis, regulation and mitigation through green nanoformulations.
TL;DR: In this paper, a review deals with recent information on toxicology and molecular and enzymatic regulatory pathways in biosynthesis of aflatoxins in food systems and emphasizes the role of green nano-formulations as a sustainable approach towards the management of Aflatoxin in food system and some technological challenges of green nanotechnology have been also discussed in this review along with highlighting some future perspective.
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