Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B <subscript>1</subscript> contamination and deterioration of nutritional qualities.

Das, S ; Kumar Singh, V ; et al.

In: Food chemistry, Jg. 344 (2021-05-15), S. 128574

academicJournal

Application of synthetic preservatives to control the contamination of stored food commodities with aflatoxin B 1 causing considerable loss in nutritional value is a major challenge. However, employment of essential oils for protecting food commodities is much limited due to high volatility, and increased susceptibility to oxidation. Therefore, objective of the present investigation was encapsulation of Pimpinella anisum essential oil in chitosan nanobiopolymer (CS-PAEO-Nm) to improve its bioefficacy, and sensorial suitability for application in food system. The synthesized CS-PAEO-Nm was characterized through SEM, FTIR, and XRD and evaluated for improved biological activity. The CS-PAEO-Nm exhibited improved antifungal (minimum inhibitory concentration = 0.08 μL/mL) and antiaflatoxigenic (minimum aflatoxin inhibitory concentration = 0.07 μL/mL) activities. CS-PAEO-Nm treatment significantly inhibited ergosterol, enhanced leakage of ions and induced impairment in defense enzymes (p < 0.05). In situ minerals and macronutrient preservation, and acceptable sensorial characteristics suggested possible recommendation of nanoencapsulated PAEO as potential safe green food preservative.

Titel:	Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B <subscript>1</subscript> contamination and deterioration of nutritional qualities.
Autor/in / Beteiligte Person:	Das, S ; Kumar Singh, V ; Kumar Dwivedy, A ; Kumar Chaudhari, A ; Deepika ; Kishore Dubey, N
Zeitschrift:	Food chemistry, Jg. 344 (2021-05-15), S. 128574
Veröffentlichung:	Barking : Elsevier Applied Science Publishers ; <i>Original Publication</i>: Barking, Eng., Applied Science Publishers., 2021
Medientyp:	academicJournal
ISSN:	1873-7072 (electronic)
DOI:	10.1016/j.foodchem.2020.128574
Schlagwort:	Antifungal Agents chemistry Antifungal Agents pharmacology Chitosan chemistry Food Preservatives chemistry Food Preservatives pharmacology Fungi drug effects Microbial Sensitivity Tests Aflatoxin B1 antagonists & inhibitors Fungi physiology Nanostructures chemistry Nutritive Value drug effects Oils, Volatile chemistry Oils, Volatile pharmacology Pimpinella chemistry
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [Food Chem] 2021 May 15; Vol. 344, pp. 128574. <i>Date of Electronic Publication: </i>2020 Nov 08. MeSH Terms: Aflatoxin B1 / antagonists & inhibitors ; Fungi / physiology ; Nanostructures / chemistry ; Nutritive Value / drug effects ; Oils, Volatile / chemistry ; Oils, Volatile / pharmacology ; Pimpinella / *chemistry ; Antifungal Agents / chemistry ; Antifungal Agents / pharmacology ; Chitosan / chemistry ; Food Preservatives / chemistry ; Food Preservatives / pharmacology ; Fungi / drug effects ; Microbial Sensitivity Tests Contributed Indexing: Keywords: Aflatoxin B(1); Ergosterol; Lipid peroxidation; Nanoencapsulation; Pimpinella anisum essential oil Substance Nomenclature: 0 (Antifungal Agents) ; 0 (Food Preservatives) ; 0 (Oils, Volatile) ; 9012-76-4 (Chitosan) ; 9N2N2Y55MH (Aflatoxin B1) Entry Date(s): Date Created: 20201121 Date Completed: 20210120 Latest Revision: 20210120 Update Code: 20240513

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