Academic Journal
Efficacy of Cinnamomum camphora essential oil loaded chitosan nanoemulsion coating against fungal association, aflatoxin B 1 contamination and storage quality deterioration of Citrus aurantifolia fruits
| العنوان: | Efficacy of Cinnamomum camphora essential oil loaded chitosan nanoemulsion coating against fungal association, aflatoxin B 1 contamination and storage quality deterioration of Citrus aurantifolia fruits |
|---|---|
| المؤلفون: | Das, Somenath, Singh, Vipin Kumar, Chaudhari, Anand Kumar, Dwivedy, Abhishek Kumar, Dubey, Nawal Kishore |
| المصدر: | International Journal of Food Science & Technology ; volume 57, issue 12, page 7486-7495 ; ISSN 0950-5423 1365-2621 |
| بيانات النشر: | Oxford University Press (OUP) |
| سنة النشر: | 2022 |
| الوصف: | Summary The present study demonstrates the first time investigation on Cinnamomum camphora essential oil (CCEO) loaded chitosan nanoemulsion coating on Citrus aurantifolia fruits to ensure protection against Aspergillus flavus infestation and aflatoxin B 1 (AFB 1 ) contamination. Encapsulation of CCEO was confirmed through scanning electron microscopy (SEM), X‐ray diffractometry (XRD) and Fourier transform infrared spectroscopy (FTIR). CCEO‐loaded nanoemulsion displayed improved in vitro antifungal (1.0 µL mL −1 ) and antiaflatoxigenic activity (0.8 µL mL −1 ) as compared to unencapsulated CCEO. Additionally, CCEO nanoemulsion inhibited synthesis of ergosterol, enhanced the leakage of Ca 2+ , K + and Mg 2+ ions and retarded methylglyoxal biosynthesis in A . flavus cells. CCEO nanoemulsion coating on C . aurantifolia fruits remarkably reduced weight loss, total soluble solids and titrable acidity along with inhibition of A . flavus contamination and AFB 1 secretion during storage. Moreover, nanoemulsion coated fruits maintained the enzymatic antioxidant viz. superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) activities without affecting sensory attributes, thereby strengthening the practical applicability of CCEO nanoemulsion as nano‐green smart fruit preservative. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1111/ijfs.15618 |
| الاتاحة: | https://doi.org/10.1111/ijfs.15618 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15618 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15618 |
| Rights: | http://onlinelibrary.wiley.com/termsAndConditions#vor |
| رقم الانضمام: | edsbas.4A2FA91A |
| قاعدة البيانات: | BASE |
| DOI: | 10.1111/ijfs.15618 |
|---|