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Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualities
- Source :
- Food Chemistry. 344:128574
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Application of synthetic preservatives to control the contamination of stored food commodities with aflatoxin B1 causing considerable loss in nutritional value is a major challenge. However, employment of essential oils for protecting food commodities is much limited due to high volatility, and increased susceptibility to oxidation. Therefore, objective of the present investigation was encapsulation of Pimpinella anisum essential oil in chitosan nanobiopolymer (CS-PAEO-Nm) to improve its bioefficacy, and sensorial suitability for application in food system. The synthesized CS-PAEO-Nm was characterized through SEM, FTIR, and XRD and evaluated for improved biological activity. The CS-PAEO-Nm exhibited improved antifungal (minimum inhibitory concentration = 0.08 μL/mL) and antiaflatoxigenic (minimum aflatoxin inhibitory concentration = 0.07 μL/mL) activities. CS-PAEO-Nm treatment significantly inhibited ergosterol, enhanced leakage of ions and induced impairment in defense enzymes (p
- Subjects :
- Aflatoxin
Ergosterol
Preservative
Chemistry
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
Contamination
040401 food science
01 natural sciences
0104 chemical sciences
Analytical Chemistry
law.invention
Chitosan
chemistry.chemical_compound
0404 agricultural biotechnology
law
Pimpinella anisum
Food systems
Food science
Essential oil
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 344
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi...........e893b4ff61ec0260bca1213b39f580bc