Encapsulation of Cymbopogon khasiana × Cymbopogon pendulus Essential Oil (CKP-25) in Chitosan Nanoemulsion as a Green and Novel Strategy for Mitigation of Fungal Association and Aflatoxin B(1) Contamination in Food System

Harnessing Nanotechnology to Enhance Essential Oil Applications

Essential oils (EOs) are versatile natural compounds with significant antimicrobial, antioxidant, antifungal, and therapeutic properties, making them valuable in industries such as food preservation, agriculture, and healthcare. However, their inherent volatility, low water solubility, and susceptibility to environmental degradation limit their direct applications. Nanotechnology offers transformative solutions to these challenges, enhancing the stability, bioavailability, and efficacy of EOs through innovative nano systems such as nano emulsions, encapsulations, and nanocomposites. This study explores the integration of nanotechnology with essential oils, emphasizing advanced preparation techniques, physicochemical properties, and diverse applications. It highlights sustainable approaches, including eco-friendly synthesis and biodegradable carriers, which align with global trends toward green chemistry. By addressing key challenges and proposing future directions, this research underscores the potential of EO nano systems to deliver multifunctional and environmentally conscious solutions for global challenges such as food security, antimicrobial resistance, and sustainable agriculture.

Efficacy of Pogostemon cablin essential oil loaded chitosan nanoemulsion as novel coating agent for inhibition of potato sprouting and maintenance of storage quality

Application of synthetic compounds to inhibit potato sprouting is a major challenge in the storage conditions. The replacement of synthetic compounds by essential oils for inhibition of potato sprouting is of current research hotspot. This is the first time investigation on encapsulation of Pogostemon cablin essential oil into chitosan nanoemulsion (Ne-PCEO) and its application as coating agent for anti-sprouting activity of potato tubers. The Ne-PCEO was characterized through SEM, DLS, FTIR, and XRD assay along with controlled delivery of PCEO. The Ne-PCEO coating inhibited in-vivo potato sprouting and regulated gibberellins (GA3) and aminocyclopropane-1-carboxylate (ACC) content along with impediment of respiration rate over 90 days of storage at 25 ± 2 °C (RH ∼ 70 %). The Ne-PCEO coating also prevented the weight loss, starch degradation, and increased the reducing sugar content of tubers without affecting the sensory qualities (p < 0.05), which strongly recommends its potential application as novel anti-sprouting coating agent for maintenance of potato storage quality.

Chitosan nanoemulsion incorporated with Carum carvi essential oil as ecofriendly alternative for mitigation of aflatoxin B1 contamination in stored herbal raw materials

The present investigation entails the first report on entrapment of Carum carvi essential oil (CCEO) into chitosan polymer matrix for protection of stored herbal raw materials against fungal inhabitation and aflatoxin B1 (AFB1) production. Physico-chemical characterization of nanoencapsulated CCEO was performed through Fourier transform infrared spectroscopy, dynamic light scattering, X-ray diffractometry, and scanning electron microscopy. The nanoencapsulated CCEO displayed improved antifungal and AFB1 suppressing potentiality along with controlled delivery over unencapsulated CCEO. The encapsulated CCEO nanoemulsion obstructed the ergosterol production and escalated the efflux of cellular ions, thereby suggesting plasma membrane as prime target of antifungal action in Aspergillus flavus cells. The impairment in methyglyoxal production and modeling based carvone interaction with Afl-R protein validated the antiaflatoxigenic mechanism of action. In addition, CCEO displayed augmentation in antioxidant potentiality after encapsulation into chitosan nanomatrix. Moreover, the in-situ study demonstrated the effective protection of Withania somnifera root samples (model herbal raw material) against fungal infestation and AFB1 contamination along with prevention of lipid peroxidation. The acceptable organoleptic qualities of W. somnifera root samples and favorable safety profile in mice (animal model) strengthen the application of nanoencapsulated CCEO emulsion as nano-fungitoxicant for preservation of herbal raw materials against fungi and AFB1 mediated biodeterioration.

Effect of fenugreek and flaxseed polysaccharide-based edible coatings on the quality attributes and shelf life of apple fruit during storage

The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide-based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference (p ≤ .05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly (p ≤ .05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf-life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled T 1 (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period.

Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation

Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries.