Fabrication, characterization, and bioactivity assessment of chitosan nanoemulsion containing allspice essential oil to mitigate Aspergillus flavus contamination and aflatoxin B1 production in maize. (15th March 2022)

• Record Type: Journal Article
• Authors: Kumar Chaudhari, Anand; Kumar Singh, Vipin; Das, Somenath; Deepika, ; Kishore Dubey, Nawal
• Is Part Of: Food chemistry. Volume 372(2022)
• Publication Date: 2022-03-15
• Subjects: Pimenta dioica essential oil -- Nanoencapsulation -- Antifungal -- Antiaflatoxigenic -- Safety profile -- Food preservative; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131221
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Encapsulation of allspice essential oil into chitosan nanobiopolymer. Encapsulation boosted antifungal, and antiaflatoxigenic efficacy of essential oil. Encapsulation preserved maize samples from aflatoxin B1 and lipid peroxidation. Encapsulation revealed high safety profile of allspice essential oil in mice. Encapsulated allspice essential oil can be used as safe green food preservative. Graphical abstract: Abstract: The direct incorporation of essential oils (EOs) into real food system faces numerous challenges due to high volatility, intense aroma, and instability. This research aimed to enhance the stability and bio-efficacy of Pimenta dioica essential oil (PDEO) through encapsulation in chitosan (CN) nanoemulsion. The nanoemulsion (CN-PDEO) was fabricated through ionic-gelation technique. CN-PDEO exhibited high nanoencapsulation efficiency (85.84%) and loading capacity (8.26%) with the particle size ranging between 18.53 and 70.56 nm. Bio-efficacy assessment results showed that CN-PDEO presented more effective antifungal and antiaflatoxigenic activity against Aspergillus flavus (AF-LHP-VS8) at lower doses (1.6 and 1.0 µL/mL) than the pure PDEO (2.5 and 1.5 µL/mL, respectively, p < 0.05). Additionally, CN-PDEO preserved model food (maize) from aflatoxin B1 and lipid peroxidation without altering their sensory properties during storage with high safety profile (p < 0.05). Overall results concluded that CN-PDEO can be recommended for shelf-life extension of stored maize and other food commodities.