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Zingiber zerumbet L. essential oil-based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B 1 contamination.
- Source :
-
Journal of food science [J Food Sci] 2021 Jan; Vol. 86 (1), pp. 149-160. Date of Electronic Publication: 2020 Dec 13. - Publication Year :
- 2021
-
Abstract
- The present study envisages the potential application of chitosan-coated Zingiber zerumbet essential oil nanoemulsion (ZEO-CsNE) as green antimicrobial preservative against Aspergillus flavus, aflatoxin B <subscript>1</subscript> (AFB <subscript>1</subscript> ), and lipid peroxidation of stored functional foods. GC-MS analysis of ZEO exhibited the abundance of cis-geraniol (15.53%) as the major component. ZEO-CsNE showed biphasic release profile during in vitro release study conducted for 10 days. The ZEO-CsNE inhibited the growth of A. flavus (strain AF-LHP-SH1) and AFB <subscript>1</subscript> production at 1.0 and 0.8 µL/mL, respectively. Interestingly, considerable reduction in ergosterol biosynthesis followed by enhanced leakage of vital cellular contents and methylglyoxal inhibition represents novel antifungal and antiaflatoxigenic mechanism of action, respectively. Further, ZEO-CsNE inhibited lipid peroxidation and AFB <subscript>1</subscript> production in postharvest Salvia hispanica seeds during in situ trial and presented favorable safety profile (median lethal dose [LD <subscript>50</subscript> ] = 29,114 µL/kg) for male mice. Based on overall observations, ZEO-CsNE could be recommended as a green antimicrobial substitute of synthetic preservatives for in vitro and in situ protection of functional food samples. PRACTICAL APPLICATION: Food industries are facing enormous amount of burden coming from fungal and aflatoxin contamination that can cause severe adverse effects to humans. Essential oils (EOs) are well known for their food preservative efficacy; however, some limitations such as oxidative instability in open system may limit their application directly into food system. The encapsulation of the EOs into polymeric matrix could provide a barrier that will protect the EOs from degradation. This research could provide a basis for utilization of EO after encapsulation into chitosan nanoemulsion for industrial-scale application for preservation of stored functional foods from fungal and aflatoxin contamination.<br /> (© 2020 Institute of Food Technologists®.)
- Subjects :
- Aflatoxin B1 toxicity
Animals
Antifungal Agents chemistry
Chitosan pharmacology
Emulsions
Food Preservatives pharmacology
Fungi drug effects
Green Chemistry Technology
Lipid Peroxidation drug effects
Mice
Nanostructures chemistry
Oils, Volatile chemistry
Plant Oils chemistry
Aflatoxin B1 chemistry
Antifungal Agents pharmacology
Chitosan chemistry
Oils, Volatile pharmacology
Plant Oils pharmacology
Zingiberaceae chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1750-3841
- Volume :
- 86
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Journal of food science
- Publication Type :
- Academic Journal
- Accession number :
- 33314161
- Full Text :
- https://doi.org/10.1111/1750-3841.15545