Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit

Yang, Ruopeng; Miao, Jinyu; Shen, Yuting; Cai, Nan; Wan, Chunpeng; Zou, Liqiang; Chen, Chuying; Chen, Jinyin

doi:10.1016/j.lwt.2021.110924

Cited by 74 publications

(38 citation statements)

References 61 publications

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“…It consists of the water phase, oil phase and surfactant (Shao et al ., 2018; Naseema et al ., 2021). Nanoemulsion coating could inhibit the growth of typical mould and the yeast of sweet potato, apple, citrus and jujube, maintaining soluble sugar and ascorbic acid contents so that can keep longer shelf‐life than control (Yang et al ., 2018, 2021; Chen et al ., 2019, 2020); plant essential oil combined with nanoemulsion composite coating was also reported to improve the colour and antioxidant activity of blueberries stored at low temperature (Yang et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

Zhang

Jing

Chen

et al. 2021

Int J of Food Sci Tech

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The effect of carnauba wax-based nanoemulsion coating-1 (NC-1) combined with 1-methylcyclopropene (1-MCP) treatment on the storage of honey peach fruit 'Yulupantao' for 28 days under 0 AE 0.5 °C, and 90% RH conditions was studied. The results showed that NC-1 or 1-MCP treatment alone and in combination were proved to be more effective in maintaining fruit qualities compared to the control group with no treatment. However, the application with the combination of NC-1 and 1-MCP treatment had the most significant effect on reducing mass loss and decay rate, maintaining firmness, total soluble solids (TSS), ascorbic acid (AsA) and titratable acid (TA) contents, suppressing malondialdehyde (MDA) accumulation and conductivity ascend. Moreover, the activities of peroxidase (POD) were maintained, and polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) were effectively suppressed in NC-1, 1-MCP and combined treatment than that of control. Therefore, the combination of NC-1 and 1-MCP treatment could be an efficient way to maintain the qualities of peach fruit during low-temperature storage after harvest.

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Section: Introductionmentioning

confidence: 99%

NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

Zhang

Jing

Chen

et al. 2021

Int J of Food Sci Tech

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“…The relative electric conductivity of the culture medium is used to reflect the cell membrane permeability of mycelia [ 26 ], and the permeability and fluidity of the cell membrane are of considerable significance to the survival of cells. Previous research demonstrated that flavonoids exert their antifungal activity by destroying the cytoplasmic membrane [ 27 ], and xanthohumol could also increase membrane permeability in HL-60 cells [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…The activity of antioxidant-related enzymes, including SOD, CAT, POD, and APX, was measured using different commercial kits (BC0175, BC0205, BC0095, BC0225, respectively; Solarbio, Beijing, China) [ 26 ]. After the extraction, the suspension was centrifuged, and the activity was measured according to the manufacturer’s instructions.…”

Section: Methodsmentioning

confidence: 99%

The Antifungal Mechanism of Isoxanthohumol from Humulus lupulus Linn.

Yan

et al. 2021

IJMS

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Humulus lupulus Linn. is a traditional medicinal and edible plant with several biological properties. The aims of this work were: (1) to evaluate the in vitro antifungal activity of H. lupulus ethanolic extract; (2) to study the in vitro and in vivo antifungal activity of isoxanthohumol, an isoprene flavonoid from H. lupulus, against Botrytis cinerea; and (3) to explore the antifungal mechanism of isoxanthohumol on B. cinerea. The present data revealed that the ethanolic extract of H. lupulus exhibited moderate antifungal activity against the five tested phytopathogenic fungi in vitro, and isoxanthohumol showed highly significant antifungal activity against B. cinerea, with an EC50 value of 4.32 µg/mL. Meanwhile, it exhibited moderate to excellent protective and curative efficacies in vivo. The results of morphologic observation, RNA-seq, and physiological indicators revealed that the antifungal mechanism of isoxanthohumol is mainly related to metabolism; it affected the carbohydrate metabolic process, destroyed the tricarboxylic acid (TCA) cycle, and hindered the generation of ATP by inhibiting respiration. Further studies indicated that isoxanthohumol caused membrane lipid peroxidation, thus accelerating the death of B. cinerea. This study demonstrates that isoxanthohumol can be used as a potential botanical fungicide for the management of phytopathogenic fungi.

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“…Edible coating of essential oils and their component-assisted nanoemulsion with high water solubility developed a potential strategy for inhibition of fungal proliferation by preventing degradation of active constituents along with improved bioavailability. Yang et al (2021) reported the antifungal effect of stable nanoemulsion containing carvacrol, eugenol, and cinnamaldehyde (0.0078-0.5 mg/ml) against P. digitatum with a resultant increase in fruit shelf life. Results represented that the fungal decay rate was reduced to 4.1% after nanoemulsion coating of fruits as compared to control groups (7.4%) after 60 days of storage.…”

Section: Essential Oil-based Edible Coating On Fruits Against Fungal Infestation and Mycotoxin Contaminationmentioning

confidence: 99%

“…Moreover, during postharvest storage, the toxic free radical molecules are accumulated, causing maximum loss of nutritional quality of fruits, whereas catalase, peroxidase, superoxide dismutase, and ascorbate peroxidase are important antioxidant defense enzymes that can easily scavenge the ROS and make the fruits fresh with good antioxidant ability. Yang et al (2021) reported that carvacrol, eugenol, and cinnamaldehyde nanoemulsion-based (0.0078-0.5 mg/ml) coating of citrus fruits was effective in increasing catalase, peroxidase, and superoxide dismutase by 22.29, 51.49, and 18.12%, respectively, after a period of 40 days of storage.…”

Section: Impact Of Edible Coating On Antioxidants Of Fruitsmentioning

confidence: 99%

Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview

2021

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Currently, applications of essential oils for protection of postharvest fruits against fungal infestation and mycotoxin contamination are of immense interest and research hot spot in view of their natural origin and possibly being an alternative to hazardous synthetic preservatives. However, the practical applications of essential oils in broad-scale industrial sectors have some limitations due to their volatility, less solubility, hydrophobic nature, and easy oxidation in environmental conditions. Implementation of nanotechnology for efficient incorporation of essential oils into polymeric matrices is an emerging and novel strategy to extend its applicability by controlled release and to overcome its major limitations. Moreover, different nano-engineered structures (nanoemulsion, suspension, colloidal dispersion, and nanoparticles) developed by applying a variety of nanoencapsulation processes improved essential oil efficacy along with targeted delivery, maintaining the characteristics of food ingredients. Nanoemulsion-based edible coating of essential oils in fruits poses an innovative green alternative against fungal infestation and mycotoxin contamination. Encapsulation-based coating of essential oils also improves antifungal, antimycotoxigenic, and antioxidant properties, a prerequisite for long-term enhancement of fruit shelf life. Furthermore, emulsion-based coating of essential oil is also efficient in the protection of physicochemical characteristics, viz., firmness, titrable acidity, pH, weight loss, respiration rate, and total phenolic contents, along with maintenance of organoleptic attributes and nutritional qualities of stored fruits. Based on this scenario, the present article deals with the advancement in nanoencapsulation-based edible coating of essential oil with efficient utilization as a novel safe green preservative and develops a green insight into sustainable protection of fruits against fungal- and mycotoxin-mediated quality deterioration.

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Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit

Cited by 74 publications

References 61 publications

NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage

The Antifungal Mechanism of Isoxanthohumol from Humulus lupulus Linn.

Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview

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