Optimizing encapsulation of garlic and cinnamon essential oils in silver nanoparticles for enhanced antifungal activity against Botrytis cinerea pathogenic disease

Abstract

The application of nanotechnology offers an environmentally sustainable approach to managing plant diseases and improving the protection of agricultural products and food. The antimicrobial potential of essential oils (EOs) derived from Allium sativum (garlic) and Cinnamomum verum (cinnamon) can be significantly enhanced through the application of nanotechnology. In this study, we encapsulated the EOs of A. sativum and C. verum in silver nanoparticles (AgNPs), which resulted in increased fungicidal activity against Botrytis cinerea, the pathogen responsible for anthracnose in many horticultural crops. The encapsulated EOs demonstrated a synergistic effect, achieving over 80% inhibition of B. cinerea mycelium growth and suppressing conidia germination by 75%. Furthermore, substantial morphological changes in the fungal hyphae were observed upon application of the nano-encapsulated EOs. The observed morphological changes included disrupted cell walls and deformed hyphal structures, which indicated severe damage to the fungal cells. The AgNPs function as carriers, enhancing the stability and dispersion of EOs and facilitating a more uniform and sustained release of the active compounds. The results of this study indicate that nano-encapsulated EOs have the potential to be effective antifungal agents, offering a promising approach for pathogen control in agriculture. The integration of nanotechnology with traditional antimicrobial agents enables the development of advanced formulations that provide enhanced protection against a wide range of plant pathogens. This approach not only enhances the efficacy of existing treatments but also reduces the necessity for synthetic chemicals, thereby aligning with sustainable agricultural practices.