Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation

Chaudhari, Anand Kumar; Dwivedy, Abhishek Kumar; Singh, Vipin Kumar; Das, Somenath; Singh, Akanksha; Dubey, Nawal Kishore

doi:10.1007/s11356-019-05932-2

Cited by 71 publications

(26 citation statements)

References 188 publications

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“…Different physical, physicochemical, and mechanical methods have been used to encapsulate bioactive compounds. Among them, spray drying, coacervation, emulsification, and ionic gelation are the most commonly used techniques to encapsulate EOs [ 209 ]. In line with this, in the last few years, EOs have been incorporated with polymeric matrices to enhance their antifungal activities such as Eucalyptus staigeriana [ 210 ], Ocimum sanctum [ 211 ], Origanum vulgare [ 212 ], cinnamon and lemon grass [ 213 ], Mentha piperita and Melaleuca alternifolia [ 214 ].…”

Section: Recent Trends In Essential Oilsmentioning

confidence: 99%

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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Section: Recent Trends In Essential Oilsmentioning

confidence: 99%

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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“…A number of published studies reported that the nanoencapsulation in form of nanoemulsion is an effective approach to overcome these limitations (Chang, McLandsborough & McClements, 2015; Shishir, Xie, Sun, Zheng, & Chen, 2018). The technique is generally used to encapsulate EOs and their bioactive components to enhance its physico‐chemical stability, bio‐efficacy, and potential performance in both in vitro and in situ condition via protecting them from degradation by providing physical barrier under the influence of different abiotic environmental factors such as light, heat, moisture, oxygen, and others (Chaudhari et al., 2019; Hosseini, Zandi, Rezaei, & Farahmandghavi, 2013). Moreover, the nanoencapsulation can cause controlled release of EO, which may enhance their performance for long term use as food preservative.…”

Section: Resultsmentioning

confidence: 99%

“…Because of lipophilic nature, FDA could easily enter inside the plasma membrane and cleaved by enzymatic activity of nonspecific esterase and, hence, detected within live cells (Grimm, Heckman, & Lavis, 2013). Contrary to this, PI has been reported to enter only in dead cells and provide response after binding with nucleic acids (Chaudhari et al., 2019). ZEO‐CsNE exhibited increased proportion of red fluorescence cells (PI binding), and decreased proportion of cells with green fluorescence (due to FDA), indicating fungal cell membrane as the active antifungal target site.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, free radical species (FRS) generated during ternary step of AF biosynthesis may induce lipid peroxidation of postharvest functional foods resulting in reduction of their shelf life and organoleptic properties. Most notably, FRS also facilitates the biosynthesis of methylglyoxal (MGo), which in turn upregulate the biosynthesis of AF (Chaudhari et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B₁ contamination

Deepika

Singh

Chaudhari

et al. 2020

Journal of Food Science

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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 B1 (AFB1), 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 AFB1 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 AFB1 production in postharvest Salvia hispanica seeds during in situ trial and presented favorable safety profile (median lethal dose [LD50] = 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 ApplicationFood 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.

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“…For natural pigments, although it was produced as secondary metabolites, it controlled by special regulation inside the microbial system. These metabolites could achieve protection, particularly against food hazards and mycotoxins [ 50 , 51 ]. Hence, these compounds seem to preserve the products in which it was fortified with, besides that essential purpose it was applied for.…”

Section: Discussionmentioning

confidence: 99%

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

et al. 2021

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Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs and burgers were manufactured using pigment at 3 mg/g of meat. Texture, color, shelf life extension, and organoleptic properties were estimated for treated meats. Results were expressed by a real antimicrobial for pigment, even via several extracting systems. The MIC and MFC of pigment were 320 µg/g and 2.75 mg/g media, respectively. Bioactive components of pigment were detected using the GC–MS and the FTIR apparatus. The bioactive carbohydrates include oligo and polysaccharides were manifested with real curves. Secretion of ochratoxin A and aflatoxins in fungal media receives pigment was decreased by up to 54% and 45%, respectively. The presence of bioactive carbohydrates may trap mycotoxin out of the recovered amounts. The manufactured products were enhanced for their color and taste with fine texture changes. The shelf life of colored-frying meat was recorded by an extension compared to the control. In conclusion, the results were recommended microbial red-pigment implementation in meats manufacturing for ameliorating recorded of color, as antimycotoxigenic, and shelf life extension.

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Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation

Cited by 71 publications

References 188 publications

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B₁ contamination

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

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Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation

Cited by 71 publications

References 188 publications

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B1 contamination

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

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Zingiber zerumbet L. essential oil‐based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B₁ contamination