Nanoencapsulated Lippia origanoides essential oil: physiochemical characterisation and assessment of its bio-efficacy against fungal and aflatoxin contamination as novel green preservative

The study explores in vitro antifungal and aflatoxin B-1 inhibitory potency of chemically characterised Lippia origanoides EO (LOEO) encompassed in chitosan nanoparticle (CS-LOEO-Np). CS-LOEO-Np was physico-chemically characterised through XRD, SEM and FTIR analyses. CS-LOEO-Np exhibited improved antifungal and AFB(1) inhibitory efficacy (0.05 and 0.045 mu l mL(-1), respectively) in contrast to LOEO (0.30 and 0.25 mu l mL(-1), respectively). Bioactivity of LOEO loaded nanoparticle was enhanced as reflected by depletion in ergosterol content, rapid cellular ion release and reduced methylglyoxal content. IC50 value equivalent to 4.17 mu l mL(-1) displayed better antioxidant potency of CS-LOEO-Np as compared to LOEO (IC50 = 6.20 mu l mL(-1)). CS-LOEO-Np preserved sensorial attributes of stored Nigella sativa (model food matrix) samples and have higher lethal toxicity dose, that is LD50 = 8832 mg kg(-1). Hence, CS-LOEO-Np could serve as novel green candidate to ensure food security with better nutritional and sensorial features.

Automated summary

This study explores the antifungal and aflatoxin B-1 inhibitory potency of Lippia origanoides EO (LOEO) encapsulated in chitosan nanoparticles (CS-LOEO-Np). The CS-LOEO-Np showed improved efficacy compared to LOEO, with enhanced bioactivity and antioxidant potency. It also preserved the sensory attributes of stored Nigella sativa samples and had a higher lethal toxicity dose. This research is significant for ensuring food security and enhancing nutritional and sensory features.