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

Abstract

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.

Current Status of Major Mycotoxins Contamination in Food and Feed in Asia─A Review

“…For example, Zingiber zerumbet L. essential oil-based chitosan nanoemulsion against AFB 1 and sodium alginate-cinnamon essential oil control fungal growth and OTA production . In terms of specific applications, EOs and their nanoformulations are being widely studied and have good application prospects in food storage. − At present, there are abundant research achievements on natural antioxidants, such as all-trans-β-carotene and other carotenoids extracted from mango peels, piperine extracted from black peppers and long peppers, etc. The natural antioxidants extracted from these agricultural and sideline products are recognized to be safe and feasible in sufficient solvents.…”

Essential oils and their active components applied as: free, encapsulated and in hurdle technology to fight microbial contaminations. A review

“…In beef patties samples, yeasts and mold counts were reduced to up to 3.16 logs after exposure to encapsulated cinnamon EO ( Ghaderi-Ghahfarokhi et al., 2017 ). Moreover, Aflatoxin B1 levels were effectively reduced in Salvia hispanica seeds once treated with nanoencapsulated Zingiber zerumbet EO ( Deepika et al., 2021 ). Lemon EO nanoemulsions significantly inhibited mycelial growth of Phomopsis sp.…”