Improvement of in vitro and in situ antifungal, AFB1 inhibitory and antioxidant activity of Origanum majorana L. essential oil through nanoemulsion and recommending as novel food preservative. (September 2020)

• Record Type: Journal Article
• Authors: Chaudhari, Anand Kumar; Singh, Vipin Kumar; Das, Somenath; Deepika, ; Prasad, Jitendra; Dwivedy, Abhishek Kumar; Dubey, Nawal Kishore
• Is Part Of: Food and chemical toxicology. Volume 143(2020)
• Publication Date: 2020-09
• Subjects: Origanum majorana essential oil -- Chitosan nanoemulsion -- Aflatoxin B1 -- Lipid peroxidation; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2020.111536
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Origanum majorana essential oil ( Om EO) encapsulated into chitosan nanoemulsion is being reported as a novel preservative of stored food items against fungi, aflatoxin B1 (AFB1 ) contamination and lipid peroxidation. The major component of Om EO identified through GC-MS was terpinen-4-ol (28.92%). HR-SEM, FTIR and XRD analyses confirmed successful encapsulation of Om EO into chitosan nanoemulsion ( Om EO-CsNe). The results showed remarkable improvement in efficacy after nanoencapsulation, since Om EO-CsNe completely inhibited the growth and AFB1 production by Aspergillus flavus at 1.0 μL/mL, which was 2.5 and 1.5 μL/mL, respectively for Om EO. The inhibition of ergosterol followed by release of cellular ions and 260 and 280 nm absorbing materials demonstrated plasma membrane as possible antifungal target. Inhibition of methylglyoxal confirmed antiaflatoxigenic mode of action. Om EO-CsNe showed enhanced antioxidant activity (IC50 = 14.94 and 5.53 μL/mL for DPPH and ABTS, respectively) and caused in situ inhibition of lipid peroxidation and AFB1 production in maize (third most important staple crop after wheat and rice) without altering their sensory attributes and presented safety profile (LD50 = 11, 889 μL/kg) when tested on mice. The findings indicate that the encapsulation considerably enhances the performance of Om EO, therefore can be recommended as a promising antifungal agent to extend the shelf-life of food items. Highlights: Om EO was encapsulated into chitosan nanoemulsion (CsNe) through ionotropic gelation. Om EO-CsNe showed enhanced fungitoxicity against A. flavus and other storage moulds. Om EO-CsNe exhibited strong AFB1 inhibitory efficacy in stored maize sample. Om EO-CsNe showed satisfactory safety profile (LD50 = 11, 889 μL/kg) in male mice. Om EO-CsNe can be recommended as promising antifungal agent for food preservation.