Zingiber zerumbet L. essential oil-based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B] contamination

摘要

The present study envisages the potential application of chitosan-coated Zingiber zerumbet essential oil na-noemulsion (ZEO-CsNE) as green antimicrobial preservative against Aspergillus flavus, aflatoxin B_1 (AFB_1), and lipid peroxidation of stored functional foods. GC-MS analysis of ZEO exhibited the abundance of cis-geraniol (15.53%) as the major component. ZEO-CsNE showed biphasic release profile during in vitro release study conducted for 10 days. The ZEO-CsNE inhibited the growth of A. flavus (strain AF-LHP-SH1) and AFB) production at 1.0 and 0.8 μL/mL, respectively. Interestingly, considerable reduction in ergosterol biosynthesis followed by enhanced leakage of vital cellular contents and methylglyoxal inhibition represents novel antifungal and antiaflatoxigenic mechanism of action, respectively. Further, ZEO-CsNE inhibited lipid peroxidation and AFB_1 production in postharvest Salvia hispanica seeds during in situ trial and presented favorable safety profile (median lethal dose [LD_(50)] = 29,114 μL/kg) for male mice. Based on overall observations, ZEO-CsNE could be recommended as a green antimicrobial substitute of synthetic preservatives for in vitro and in situ protection of functional food samples.