Assessing the preservative efficacy of nanoencapsulated mace essential oil against food borne molds, aflatoxin B1 contamination, and free radical generation

• Published in: Food science & technology 2019-07, Vol.108, p.429-436
• Main Authors: Yadav, Amrita, Kujur, Anupam, Kumar, Akshay, Singh, Prem Pratap, Prakash, Bhanu, Dubey, N.K.
• Format: Article
• Language: English
• Subjects: Aflatoxin B1; Antioxidant; Mace essential oil; Mode of action; Nanoencapsulation
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.03.075

The present study investigates the efficacy of the nanoencapsulated mace essential oil (Ne-MEO) against the toxigenic strain of A. flavus (CP-05), aflatoxin B1 production, free radical generation and speculated in-vitro mechanism of action. Gas chromatography–mass spectrometry (GC-MS) results revealed myristicin (39.43%) as the major compound of Mace essential oil (MEO) followed by methyleugenol (8.15%) and safrole (6.26%). The nanoencapsulation of MEO was prepared using chitosan-cinnamic acid nanogel and characterized by SEM, FTIR, XRD and UV- vis spectroscopy. Ne-MEO cause complete inhibition of the AFB1 production at 1.25 μl/ml which was lower than the free MEO (1.50 μL/mL). Ne-MEO showed promising free radical scavenging activity through DPPH with IC50 2.1 μl/ml. Further, a significant decrease in ergosterol contents, leakage of cellular ions Ca2+, K+ and Mg2+, impairment in the assimilation of various C- sources and functioning of ver-1 gene in A. flavus exposed to Ne-MEO has been observed over the control. Ne-MEO exhibited strong antifungal, antiaflatoxigenic and antioxidant activity over the freeMEO, hence chitosan could be used as a carrier agent of plant-based antifungal agent. •Efficacy of nanoencapsulated mace essential oil (MEO) against food-borne molds.•Myristicin was identified as the major compound of MEO.•Antioxidant activity of nanoencapsulated mace essential oils through DPPH assay.•Plasma membrane has been identified as the primary target of MEO.•Recommended nanoencapsulated mace essential oil as plant-based preservative.