Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters

Wan, Jing; Zhong, Shaobin; Schwarz, Paul; Chen, Bingcan; Rao, Jiajia

doi:10.1016/j.foodchem.2019.04.032

Cited by 142 publications

(71 citation statements)

References 35 publications

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“…On the other hand, the lower MICs of nano‐emulsion than free ones confirmed that nano‐emulsification technology could increase antimicrobial efficiency. These results are in agreement with the study of Li et al (2018) and Wan, Zhong, Schwarz, Chen, and Rao (2019). Nano‐emulsification enhanced dispersibility and physical stability of essential oil in aqueous solution, thus positively effecting on antimicrobial activity (Prakash et al, 2018; Wan et al, 2019).…”

Section: Resultssupporting

confidence: 93%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

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Section: Resultssupporting

confidence: 93%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

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“…The chemical compositions of cinnamon, oregano and lemongrass EOs have been reported earlier. Although the proportion of each component differed from previous results, the main chemical composition was the same as our results [42,43].…”

Section: Chemical Characterization Of Eossupporting

confidence: 53%

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Xiang

Zhao

et al. 2020

Toxins

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The efficacy of eleven essential oils (EOs) against Aspergillus flavus NRRL 3357 was investigated. The highest antifungal activity against this aflatoxigenic fungus was exhibited by cinnamon, oregano and lemongrass, which showed low minimum inhibitory concentration (MIC) values under vapor conditions. Interactions of the three EOs were evaluated by the fractional inhibition concentration index (FICI), and the composite essential oils (CEO) showed synergistic inhibitory activities. Chemical analysis of the composite essential oils of cinnamon, oregano, and lemongrass (COL-CEO) revealed that (Z)-citral (33.44%), (E)-citral (32.88%) and carvacrol (19.84%) were the dominant components, followed by limonene (4.29%) and cinnamaldehyde (3.76%). COL-CEO not only inhibited fungal growth but also decreased aflatoxin B1 production by A. flavus. Downregulation of the relative expression of aflatoxin genes in the aflatoxin biosynthetic pathway by COL-CEO revealed its anti-aflatoxigenic mechanism. COL-CEO could also affect the colonization of A. flavus on maize grains. Therefore, COL-CEO may be considered as a potential natural antifungal agent, which could be used for the storage of maize and other grains.

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“…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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Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters

Cited by 142 publications

References 35 publications

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

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

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