Nanoencapsulated Lippia origanoides essential oil: physiochemical characterisation and assessment of its bio-efficacy against fungal and aflatoxin contamination as novel green preservative

Abstract

The study explores in vitro antifungal and aflatoxin B1 inhibitory potency of chemically characterised Lippia origanoides EO (LOEO) encompassed in chitosan nanoparticle (CS-LOEO-Np). CS-LOEO-Np was physico-chemically characterised through XRD, SEM and FTIR analyses. CS-LOEO-Np exhibited improved antifungal and AFB1 inhibitory efficacy (0.05 and 0.045 µl mL−1, respectively) in contrast to LOEO (0.30 and 0.25 µl mL−1, respectively). Bioactivity of LOEO loaded nanoparticle was enhanced as reflected by depletion in ergosterol content, rapid cellular ion release and reduced methylglyoxal content. IC50 value equivalent to 4.17 µl mL−1 displayed better antioxidant potency of CS-LOEO-Np as compared to LOEO (IC50 = 6.20 µl mL−1). CS-LOEO-Np preserved sensorial attributes of stored Nigella sativa (model food matrix) samples and have higher lethal toxicity dose, that is LD50 = 8832 mg kg−1. Hence, CS-LOEO-Np could serve as novel green candidate to ensure food security with better nutritional and sensorial features. © 2022 Institute of Food Science and Technology