Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualities

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

doi:10.1016/j.foodchem.2020.128574

Cited by 64 publications

(34 citation statements)

References 60 publications

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“…The nanoencapsulationbased delivery system is always concerned with the toxicity test to study the biological fate at the time of absorption, digestion, and excretion. A low LD 50 value of nanoencapsulated P. anisum EOs as compared with the unencapsulated form has been reported by Das et al (2020b). A similar report on reduction in LD 50 value of chitosan-encapsulated O. majorana EO has recently been demonstrated by Chaudhari et al (2020a), which could be due to the smaller size of nanoemulsionic particles containing a majority of EO droplets thus toxic to the mammalian system.…”

Section: Nanoencapsulation Of Essential Oils and Their Bioactive Components For Food Preservation: A Green Nanotechnological Approachsupporting

confidence: 66%

“…Cinnamon EO encapsulated into pullulan coatings considerably prolonged the shelf life of strawberries against bacteria and mold infestation, having an exciting potential as a food preservative. Das et al (2020b) illustrated the encapsulation of P. anisum EO into chitosan nanomatrix in the form of nanoemulsion for the protection of stored rice against fungal and AFB 1 -mediated biodeterioration. The encapsulated EO at MIC (0.08 µl/ml) and 2 MIC (0.16 µl/ml) doses inhibited the peroxidation of rice lipids and kept the MDA value up to 298.63 µM/g FW.…”

Section: Nanoencapsulation Of Essential Oils and Their Bioactive Components For Food Preservation: A Green Nanotechnological Approachmentioning

confidence: 99%

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Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

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162

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Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.

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Section: Nanoencapsulation Of Essential Oils and Their Bioactive Components For Food Preservation: A Green Nanotechnological Approachsupporting

confidence: 66%

Section: Nanoencapsulation Of Essential Oils and Their Bioactive Components For Food Preservation: A Green Nanotechnological Approachmentioning

confidence: 99%

Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

Self Cite

162

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“…About 5.0 μL of the suspension containing A. nomius (10 5 conidia mL −1 ) were inoculated in the center of a Petri dish containing 20 mL of PDA medium and one of the following samples: (1) 250 µg mL −1 (MIC previously determined) of Carbendazim (positive control, PC); (2) non-encapsulated PEO at a concentration of 250 µg mL −1 (MIC value); and (3) the NLC formulations (F1 to F13 and optimized formulations OF1, OF4, and OF12). The concentration of PEO-loaded NLC used in the test was higher than the PEO MIC [ 64 ], i.e., 3.0 mL of the formulations were added to their respective plate containing 17 mL of PDA medium. A Petri dish containing the medium and the microorganism without any treatment was used as the fungal control (FC).…”

Section: Methodsmentioning

confidence: 99%

Design of Nanostructured Lipid Carriers Containing Cymbopogon martinii (Palmarosa) Essential Oil against Aspergillus nomius

et al. 2021

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Palmarosa essential oil (PEO) is an alternative to synthetic fungicides to control the contamination by food-deteriorating fungi, such as Aspergillus nomius. Nonetheless, the low long-term stability and volatility hamper its utilization. Thus, this study aimed to develop nanostructured lipid carriers (NLCs) containing PEO to improve its stability and consequently prolong the activity against A. nomius. A mixture design was applied to find the best preparation conditions for antifungal activity. The characterization analyses included size measurements, zeta potential (ζ-potential), entrapment efficiency (EE), and antifungal activity (by inhibition of mycelial growth (IMG) and/or in situ test (pre-contaminated Brazil nuts) tests). The nanocarriers presented particle sizes smaller than 300 nm, homogeneous size distribution, ζ-potential of −25.19 to −41.81 mV, and EE between 73.6 and 100%. The formulations F5 and F10 showed the highest IMG value (98.75%). Based on the regression model, three optimized formulations (OFs) were tested for antifungal activity (IMG and in situ test), which showed 100% of inhibition and prevented the deterioration of Brazil nuts by A. nomius. The preliminary stability test showed the maintenance of antifungal activity and physicochemical characteristics for 90 days. These results suggest a promising system as a biofungicide against A. nomius.

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“…In this context, Deepika et al (2021) performed acute toxicity assay of Petroselinum crispum essential oil (PEO) and chitosan encapsulated PEO in mice and the LD 50 value was found to be 10,765 and 26,830 mg/kg body weight, respectively. Similarly, Das et al (2021b) in a study assessed the acute oral toxicity of Pimpinella anisum essential oil (PAEO) and chitosan nanostructured PAEO in mice, and LD 50 were displayed as 19,879.89 and 13,641.35 μl/kg body weight, respectively. They suggested that the lower LD 50 value of nanostructured PAEO might be due to a small-sized nanoemulsion with more EO in each nanocapsule and reduced the Median Lethal Dose.…”

Section: Safety Profile Of Essential Oils and Nanoemulsionmentioning

confidence: 99%

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities

et al. 2021

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Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and storage, along with the secretion of toxic secondary metabolites. Indiscriminate application of synthetic preservatives may develop resistance in microbial strains and associated complications in human health with broad-spectrum environmental non-sustainability. The application of essential oils (EOs) as a natural antimicrobial and their efficacy for the preservation of foods has been of present interest and growing consumer demand in the current generation. However, the loss in bioactivity of EOs from fluctuating environmental conditions is a major limitation during their practical application, which could be overcome by encapsulating them in a suitable biodegradable and biocompatible polymer matrix with enhancement to their efficacy and stability. Among different nanoencapsulated systems, nanoemulsions effectively contribute to the practical applications of EOs by expanding their dispersibility and foster their controlled delivery in food systems. In line with the above background, this review aims to present the practical application of nanoemulsions (a) by addressing their direct and indirect (EO nanoemulsion coating leading to active packaging) consistent support in a real food system, (b) biochemical actions related to antimicrobial mechanisms, (c) effectiveness of nanoemulsion as bio-nanosensor with large scale practical applicability, (d) critical evaluation of toxicity, safety, and regulatory issues, and (e) market demand of nanoemulsion in pharmaceuticals and nutraceuticals along with the current challenges and future opportunities.

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Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualities

Cited by 64 publications

References 60 publications

Essential Oils and Their Application in Food Safety

Essential Oils and Their Application in Food Safety

Design of Nanostructured Lipid Carriers Containing Cymbopogon martinii (Palmarosa) Essential Oil against Aspergillus nomius

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities

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