Journal
FOOD CHEMISTRY
Volume 344, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128574
Keywords
Pimpinella anisum essential oil; Nanoencapsulation; Aflatoxin B-1; Lipid peroxidation; Ergosterol
Funding
- Council of Scientific and Industrial Research (CSIR), New Delhi, India [09/013(0774)/2018-EMR-I]
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Encapsulation of Pimpinella anisum essential oil in chitosan nanobiopolymer improved its biological activity, leading to enhanced antifungal and antiaflatoxigenic properties. This nanoencapsulated essential oil may serve as a potential safe green food preservative, preserving minerals and macronutrients while maintaining acceptable sensorial characteristics.
Application of synthetic preservatives to control the contamination of stored food commodities with aflatoxin B-1 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 mu L/mL) and antiaflatoxigenic (minimum aflatoxin inhibitory concentration = 0.07 mu L/mL) activities. CS-PAEO-Nm treatment significantly inhibited ergosterol, enhanced leakage of ions and induced impairment in defense enzymes (p < 0.05). In situ minerals and macronutrient preservation, and acceptable sensorial characteristics suggested possible recommendation of nanoencapsulated PAEO as potential safe green food preservative.
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