Chitosan nanoencapsulation of Pogostemon cablin (Blanco) Benth. essential oil and its novel preservative effect for enhanced shelf life of stored Maize kernels during storage: Evaluation of its enhanced antifungal, antimycotoxin, antioxidant activities and possible mode of action

Abstract

AbstractThe present evaluation aimed to synthesis and characterise the Pogostemon cablin essential oil encapsulated chitosan nanoemulsion (PCEO‐CN) and evaluated its antifungal antimycotoxin and antioxidant activities. A total of twenty‐six different chemical compounds were identified from P. cablin essential oil (PCEO), among which patchoulol (34.93%), α‐bulnesene (17.76%) and α‐guaiene (15.44%) were recorded as major components. The average size of PCEO‐CN was 18.20 nm. The PCEO‐CN showed concentration‐dependent broad‐spectrum antifungal and antimycotoxin activities. The in vivo evaluation showed that PCEO‐CN significantly protected maize seeds from mould‐induced biodeterioration and aflatoxin B1 biosynthesis for up to 30 days. The PCEO‐CN significantly inhibits ergosterol biosynthesis and cellular integrities of A. flavus. Based on the present study, PCEO‐CN could be used as a food preservative to control mould and mycotoxin contamination in stored maize.