Preservation Of Food Products Research Articles

Citronella Oil as Additives in Active Carrageenan -based Food Packaging Films: A Review

The natural degradation process of plastics is slow and harmful to the environment, making biodegradable films a more advantageous option. These films not only reduce environmental pollution but also have the potential to preserve food products and extend their shelf life. This study explores the potential of utilizing iota carrageenan-based films in combination with essential oils for food packaging applications. Iota carrageenan, known for its high elasticity and thixothrophic properties, serves as an ideal base material for film formation. Essential oils, with antioxidant and antimicrobial properties, are incorporated into the packaging material to enhance shelf life and prevent food spoilage. Citronella oil demonstrates effective antimicrobial and antioxidant activities for food preservation. The presence of essential oils acts as plasticizers in the film, improving flexibility but requiring careful consideration of concentration to maintain network strength.

Valorization and the potential use of garlic (Allium sativum L.) skin in food industries

Garlic (Allium sativum L.) is a common culinary component because of its medicinal properties. However, the industry often discards garlic skin, which constitutes about 20–30 % of the total production. Garlic skin (GS) is a good source of phytochemicals and therapeutic compounds. Many cultures have recognized the health benefits of GS in preventing and treating illnesses. This review article highlights the main bioactive components of GS, including total flavonoids, total phenolics, and their derivatives, which may help regulate blood sugar, reduce cardiovascular disease risk, and offer anti-viral, anti-tumor, anti-inflammatory, antifungal, and antimicrobial properties. Based on current knowledge, GS is a valuable agricultural waste since it has a variety of biologically active ingredients. It can be used as a natural preservative in food products, particularly in the wheat flour (WF) industry, enhancing microbiological stability due to the antibacterial properties of garlic components like allicin. Incorporating GS into WF improves the nutritional value and flavor of the resulting flour-based food products, positively affecting the digestive system and antioxidant levels. This approach offers a unique blend of taste, nutrition, and health benefits.

Encapsulation of lemongrass essential oil by bilayer liposomes based on pectin, gum Arabic, and carrageenan: Characterization and application in chicken meat preservation

The volatile characteristics of lemongrass essential oil (LO) have seriously hindered its further application, and encapsulation it with multilayer modified liposomes may be an effective strategy to improve this dilemma. This study selected chitosan (CH) and three anionic polymers, pectin (P) / gum arabic (GA) / carrageenan (C), as the first and second coating polymers to modify nano liposomes (NL) by layer-by-layer electrostatic deposition, obtaining three bilayer liposomes, P-CH-NL, GA-CH-NL, and C-CH-NL as high-quality stabilized carriers of LO. The bilayer liposomes showed a dense membrane structure ranging from 110 to 150 nm uniformly, with good antioxidant properties. All bilayer liposomes had good stability during 28-day storage at 4 °C, while C-CH-NL performed relatively better inferred by smaller changes of size, PDI and Zeta potential. The total volatile base nitrogen (TVB-N) values of fresh chicken meat and a total number of bacterial colonies (TBC) experiments showed that GA-CH-NL and C-CH-NL could better retard the increase of volatile salt base nitrogen. All bilayer liposomes could delay the time for the total bacterial count to exceed 6 log CFU/g (from 7 days to 10 / 12 days). Therefore, the bilayer liposomes P-CH-NL, GA-CH-NL, and C-CH-NL may be promising natural preservatives for food products.

Optimized UV-barrier carboxymethyl cellulose-based edible coatings reinforced with green synthesized ZnO-NPs for food packaging applications

AbstractThe widespread use of sodium carboxymethyl cellulose (CMC) in the production of edible coatings is returned to its biodegradable, biocompatible, and non-toxic nature. However, neat CMC edible coatings lack UV-shielding activity and have poor antimicrobial properties. This study aimed to develop a CMC-based coating with optimal UV-barrier properties by incorporating aloe vera (AV) and green synthesized zinc oxide nanoparticles (ZnO-NPs). The composition and synergistic effects of CMC, AV, and ZnO-NPs were optimized using central composite design to achieve the best UV-barrier properties. When using the optimized compositions of CMC (1.0 g), AV (3.0 g), and ZnO-NPs (5.0 wt%), the minimum UV-transmittance achieved was 4.75%. Fourier transform infra-red and wide-angle X-ray diffraction were used to confirm the interactions between the coating components. The incorporation of ZnO-NPs into CMC/AV was validated through surface morphology analysis via scanning electron microscopy and by examining the distribution of ZnO-NPs using transmission electron microscopy. CMC/AV/ZnO-NPs coatings showed excellent water barrier, mechanical, thermal, and antimicrobial properties when compared with the neat carboxymethyl cellulose coating. In addition, CMC/AV/ZnO-NPs coatings significantly resisted both mass loss and spoilage of green capsicum for a 15-day storage period. These results proved that the optimized coating could replace the plastic packaging candidates and be used potentially to preserve food products.

The effect of bioactive film on the shelf life of bread

Relevance. The development of bioactive films is currently relevant due to the need to replace synthetic polymers used in food packaging materials. However, the established positive properties of the films themselves do not always guarantee the predicted effect and do not ensure the preservation of food products during storage. In this regard, for the recommendation of biodegradable films of a specific composition for use as packaging material for a particular type of product, experimental confirmation is required.Methods. The objects of study are samples of wheat bread packaged in alginate films and in polyethylene film as a control. For bread samples after baking and cooling, as well as after 1, and 3 days of storage, sensory characteristics, color characteristics, microbiological indicators, and mass losses were determined.Results. The conducted tests of bread samples revealed the positive effect of the bioactive film based on sodium alginate with the introduction of protein hydrolysate on reducing the growth of bacteria and molds. The research results showed that in alginate films, there is an intensive loss of bread mass — up to 19.27 ± 0.51% (p ≤ 0.05) after 3 days of storage in the film without protein hydrolysate, which is more significant compared to the bread sample in polyethylene film (9.12 ± 0.32%). At the same time, microbiological indicators (total microbial count and mold count) remained more stable in bread samples in alginate films. Thus, the results of microbiological studies confirmed the known data on the antimicrobial properties of protein hydrolysates in the composition of bioactive films. However, when choosing films for bread packaging, it is necessary to consider their vapor permeability to avoid moisture losses during storage..Results. The results of the study showed the need to review the practice of using manure (manure) processing technologies to reduce greenhouse gas emissions

Xanthan/ carboxymethyl cellulose-based edible coatings enriched with greenly synthesized ZnO-NPs for active packaging applications

The limited use of xanthan (Xa) and carboxymethyl cellulose (CMC) in the food packaging industry is due to their poor barrier and antimicrobial properties. The objective of this work was to enhance the characteristics of the CMC/Xa composite coating by incorporating ZnO nanoparticles (ZnO-NPs) that were prepared through a green method through Coriandrum sativum extract. FTIR and XRD confirmed the successful preparation of the coating and verified the interactions between its components. Compared to the neat CMC/Xa system, systems incorporated with ZnO-NPs exhibited excellent water barrier, mechanical, thermal, and antimicrobial characteristics. The CMC/Xa/ZnO-NP systems effectively prolonged the shelf life of tomatoes for a storage period of 20 days without any significant indications of spoilage or mass loss of the coated tomatoes. The obtained results indicated that the developed coating has the potential to replace traditional plastic packaging and effectively preserve food products.

Enhancing bioactive compounds in plant-based foods: Influencing factors and technological advances

Plant-based foods are natural sources of phytochemicals, which exhibit free radical scavenging capacity. However, the bioaccessibility of phytochemicals in foods are limited due to their poor stability and solubility within food matrix. Moreover, chemical degradation induced by processing further diminish the levels of these bioactive compounds. This review explores the impacts of thermal and non-thermal processing on fruits and vegetables, emphasizing the application of emerging technologies to enhance food quality.Innovative non-thermal technologies, which align with sustainable and environmentally friendly principles of green development, are particularly promising. Supercritical CO2 and cold plasma can be applied in extraction of phytochemicals, and these extracts also can be used as natural preservatives in food products, as well as improve the texture and sensory properties of food products, offering significant potential to advance the field of food science and technology while adhering to eco-friendly practices.

Application of Silk Fibroin Nanoparticles based Edible Coating Material for Postharvestshelf-Life Extension and Preservation of Food Products

Nanotechnology is a burgeoning discipline that adapts to fresh and improved use in food systems relative to previous technologies, despite its broad application in agriculture, biochemistry, medicine, and several industries. By implementing innovative technologies, it is possible to efficiently incorporate them into many parts of food production, development, manufacturing, packaging, storage, and distribution. Nanoparticles occupies the most fundamentally advanced technology in nano-based food science. Using a broad range of nanostructured materials and nanomethods, such as liposomes, polymeric nanoparticles, nanoencapsulation, nanotubes, nanocomposites, packaging, and nanosensors. Silk Fibroin (SF), a biomacromolecule based on proteins, is very biocompatible, biodegradable, and has a low immunogenicity. Due to these characteristics, silk fibroin nanoparticles, or SFNPs, are beneficial across several sectors, including medical and food. The creation of SF-based nanoparticles as edible coating materials extends food shelf life and protects food components while also fortifying and supplementing nutrients. The phytochemical activities of SFNPs, including their antibacterial and antioxidant properties, are summarized in this review. The possible uses of silk fibroin nanoparticles in food, such as food additives and food packaging, which may be able to meet customers increasing demands about the food’s safety and nutritional value. The techniques of food preservation used to preserve or safeguard food quality are the major topic of this review article. Natural food preservatives are also discussed as a safer alternative to chemical preservatives for human consumption.

The Potential of Co-Fermentation of Whole-Plant Cassava with Piper sarmentosum: A Comprehensive Study of Fermentation Quality, Antioxidant Activity, Bacterial Community Structure, and Microbial Ecological Networks in Novel Foods.

The objective of this study was to explore the preservation of food products through the co-fermentation of whole-plant cassava and Piper sarmentosum (PS) without additives. We assessed fermentation quality, antioxidant activity, bacterial community structure, function profile, and microbial ecological network features. Our results demonstrate that co-fermentation of whole-plant cassava with 10% PS significantly improves food quality. The co-fermented samples exhibited enhanced lactic acid concentrations and increased antioxidant activity, with reduced pH values and concentrations of acetic acid, butyric acid, and ammonia-N(NH3-N) compared to whole-plant cassava fermented alone. In addition, PS addition also optimized microbial community structure by elevating the total abundance of lactic acid bacteria and influenced bacterial predicted functions. Furthermore, our analysis of co-occurrence networks reveals that co-fermentation impacts microbial network features, including module numbers and bacterial relative abundances, leading to altered complexity and stability of the networks. Moreover, out study also highlights the impact of ferment undesirable bacteria like Pseudomonas aeruginosa and unclassified_Muribaculaceae playing crucial roles in microbial network complexity and stability. These findings provide valuable insights into the anaerobic fermentation process and offers strategies for regulating food fermentation quality.

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese.

In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.

Water‐Absorbent Biodegradable Aerogels Based on Potato, Cassava, Bean, and Maize Starches Applied in the Absorption of Chicken Exudate

AbstractStarch aerogels are a clean‐label alternative to produced active packaging aimed at preserving food products. This study aims to produce water‐absorbent and reusable aerogels from different starches and investigates their properties according to the type of starch. The aerogels are produced using different starch concentrations and evaluated in terms of morphology, density, porosity, relative crystallinity, texture properties, water absorbent capacity, reusability as water absorbent, and water absorption rate. The aerogel is applied as an absorbent of chicken breast exudate. The starches’ amylose content is 28.2%, 27.4%, 45.4%, and 30.2% for the potato, cassava, bean, and maize starches, respectively. All aerogels display physical integrity and porous structures with low density and high porosity, and their relative crystallinity decreases compared to the starches. The texture properties show great elasticity. The aerogels present high water absorption capacity, ranging from 685% to 1714%. Potato and bean starch aerogels can be reused as water absorbents 12 times showing, after the first immersion, a stable water retention rate over the reusable period. The maize starch‐based aerogel is applied as an absorbent for chicken breast exudate, reaching 39% absorption, proving to be an excellent material for application as active food packaging for fresh food preservation.

Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice.

Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: -5°C/73MPa, -10°C/93MPa, and -15°C/143MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (-15°C/143MPa) OJ compared to heat-treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7-day long IF increased PME activity up to 150%. Additionally, IF (-15°C/143MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (-15°C/143MPa) OJ compared to fresh and CF OJ after storage.

Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo

Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).

Secondary metabolites and transcriptomic analysis of novel pulcherrimin producer Metschnikowia persimmonesis KIOM G15050: A potent and safe food biocontrol agent

Metschnikowia persimmonesis, a novel endophytic yeast strain isolated from Diospyros kaki calyx, possesses strong antimicrobial activity. We investigated its potential use as an environmentally safe food biocontrol agent through genomics, transcriptomics, and metabolomics. Secondary metabolites were isolated from M. persimmonesis, followed by chemical structure elucidation, PUL gene cluster identification, and RNA sequencing. Pulcherrimin was isolated using 2 M NaOH, its structure was confirmed, and the yield was quantified. Biocontrol efficacy of M. persimmonesis on persimmon fruits and calyx was evaluated by assessing lesion diameter and disease incidence. Following compounds were isolated from M. persimmonesis co-culture with Botrytis cinerea and Fusarium oxysporum: fusaric acid, benzoic acid, benzeneacetic acid, 4-hydroxybenzeneacetic acid, 4-(-2-hydoxyethyl)-benzoic acid, cyclo (Leu-Leu), benzenemethanol, 4-hydroxy-benzaldehide, 2-hydroxy-4-methoxy-benzoic acid, 4-hydroxy-benzoic acid, lumichrome, heptadecanoic acid, and nonadecanoic acid. Exposing M. persimmonesis to different growth media conditions (with or without sugar) resulted in the isolation of five compounds: Tyrosol, Cyclo (Pro-Val), cyclo(L-Pro-L-Tyr), cyclo(Leu-Leu), and cyclo(l-tyrosilylicine). Differentially expressed gene analysis revealed 3264 genes that were significantly expressed (fold change ≥2 and p-value ≤0.05) during M. persimmonesis growth in different media, of which only 270 (8.27%) showed altered expression in all sample combinations with Luria–Bertani Agar as control. Minimal media with ferric ions and tween-80 triggered the most gene expression changes, with the highest levels of PUL gene expression and pulcherrimin yield (262.166 mg/L) among all media treatments. M. persimmonesis also produced a higher amount of pulcherrimin (209.733 mg/L) than Metschnikowia pulcherrima (152.8 mg/L). M. persimmonesis inhibited the growth of Fusarium oxysporum in persimmon fruit and calyx. Toxicity evaluation of M. persimmonesis extracts showed no harmful effects on the liver and mitochondria of zebrafish, and no potential risk of cardiotoxicity in hERG-HEK293 cell lines. Thus, M. persimmonesis can be commercialized as a potent and safe biocontrol agent for preserving food products.

Exopolysaccharide (EPS) Based Edible Films To Enhance Shelf-life of Fruits And Vegetables

As the world population increases, supply and quality of fresh foods becomes a challenge. The development of food packaging films and coatings is one of the modern strategies for preserving food products and ensuring their freshness and quality during storage. Exopolysaccharides (EPSs), usually derived from Lactic Acid Bacteria (LAB), are molecules that are released by most bacteria which act as a protection for the bacteria. In this investigation, a dissolved EPS, combined with a plasticizer, was employed in the formulation of an edible film. The findings revealed that fruits coated with lyophilized EPS exhibited superior resilience against environmental factors that contribute to spoilage. The utilization of microbial exopolysaccharides emerges as a promising and sustainable alternative to contemporary food packaging techniques. This study underscores the potential of this approach to enhance the shelf life and quality of food products, thereby addressing the pressing challenges associated with the growing global population.

Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso.

Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study aimed to assess the impact of sourdough fermentation on bioactive compounds and antioxidant and anti-inflammatory properties of pearl millet from Burkina Faso. Phenolic compounds were investigated spectrophotometrically and by HPLC-DAD. The antioxidant activity of unfermented (MF) and fermented (FeMF) millet was evaluated in vitro by spectrophotometric and fluorometric assays and ex vivo on oxidized human erythrocytes for hemolysis inhibition. Finally, the potential anti-inflammatory effect of FeMF and MF was evaluated on human adenocarcinoma cell line (HT-29) exposed to TNF-α inflammatory stimulus. Results revealed significantly higher levels of polyphenols, flavonoids, and in vitro antioxidant activity following millet fermentation. Notable differences in phenolic composition between FeMF and MF are observed, with fermentation facilitating the release of bioactive compounds such as gallic acid, quercetin, and rutin. A dose-dependent protection against oxidative hemolysis was observed in both FeMF- and MF-pretreated erythrocytes. Similarly, pretreatment with FeMF significantly reduced the levels of inflammatory markers in TNF-α-treated cells, with effects comparable to those of MF. Fermentation with sourdough represents a simple and low-cost method to improve the bioactive compounds content and in vitro antioxidant activity of millet flour with promising nutraceutical potential.

Exploring the effects of montmorillonite and halloysite nanotubes on mechanical, optical and barrier properties of poly (butylene adipate‐co‐terephthalate) blown films: Implications for sustainable packaging and food storage

AbstractBiodegradable packaging plastics combining good mechanical properties and low gas permeability is required to avoid environmental and food safety concerns. This study explores the impact of montmorillonite (MMT) and halloysite nanotubes (HNT), on the mechanical, optical, and oxygen permeability of blown film poly (butylene adipate‐co‐terephthalate) (PBAT) composites. The morphology of the films was evaluated by x‐ray diffraction (XRD), differential scanning calorimetry and scanning electron microscopy. Good distribution/dispersion of clays is found in the PBAT‐MMT films. Besides, there is an increase in the crystallinity of PBAT due to the nucleating effect of HNT. Improvement in the tensile strength and elongation at break in the machine direction is obtained up to a clay content of 1.5 vol%. The incorporation of 1.5 vol% of MMT and 1 vol% of HNT leads to a reduction in the oxygen permeability of the PBAT film by 29% and 38% respectively. Furthermore, the films remain transparent regardless of clay content. Finally, the feasibility of the films for food storage is tested in grapes, obtaining extended shelf life. The favorable mechanical, barrier and optical properties of the biodegradable films, along with the scalable production process, make them attractive for application in the storage and preservation of food products.

Antimicrobial Test of Manalagi Apple Peel (Malus sylvestris) Kombucha As A Natural Preservative Against Indigenous Microbes of Fresh Fish (Clarias sp. dan Zeus sp.) Meat

The chemical preservatives in food products cause health problems, so natural preservatives are safer for health to prevent damage to food products. Modification studies on the use of kombucha-based ingredients with manalagi apple peels have been little reported by other studies. Kombucha fermentation, which produces acetic acid, can inhibit microbial growth in fish meat. The polyphenol and flavonoid content of manage apple peel can be used as antibacterial and antifungal. This study aimed to determine the ability of manalagi apple peel kombucha to inhibit the growth of indigenous bacteria and fungi in fresh dori and catfish. The samples used in this research were Manalagi apple peel kombucha with code KAM14 with a fermentation time of 14 days and KAM21 with a fermentation time of 21 days, which were made in test concentrations of 50%, 75%, and 100% which were tested in duplicate. The samples were then tested in vitro for indigenous microbes in fresh fish meat (Clarias sp. dan Zeus sp.). The results of this study were that the KAM14 sample did not show inhibition ability. In contrast, the KAM21 sample inhibited the growth of indigenous bacteria and fungi in both types of fish. The highest inhibition value of indigenous dori bacteria was at a 100% concentration of 5,35 mm. The highest inhibition value for indigenous dori fungi was also seen at a 100% concentration of 3,9 mm. The highest inhibition value of indigenous catfish bacteria was at a 100% concentration of 5,1 mm. The highest inhibition value for indigenous catfish fungi was also seen at a 100% concentration of 3,55 mm.

Preparation of bioactive film based on chitosan and essential oils mixture for enhanced preservation of food products

Recently, the concept of biodegradable and bioactive packaging and surface coating has become a trend. In this work, the bioactive films of chitosan were elaborated following the casting method. Contrary to the films containing the Cinnamomum zeylanicum Blume, Thymus satureioides Cosson, and Syzygium aromaticum essential oils (EOs) mixtures, the control film was thin, colorless, and showed high moisture content, swelling degree, and elongation at break. Concerning the physicochemical parameters, the incorporation of the EOs mixtures minimized the hydrophobicity of the material (θw < 65°) and modified randomly its surface free energy components (γ−; γ+; γLW). The theoretical prediction of Aspergillus sp. and Rhizopus sp. adherence to the chitosan-based films was relatively correlated to the experimental results (r = −0.601). The latter showed that 6.80 % and 19.02 % of the control film surface was covered by Aspergillus sp. and Rhizopus sp. spores, respectively. In contrast, no fungal adherence was noticed in the case of the film incorporating the triple EOs mixture. These promising results revealed that chitosan film containing C. zeylanicum, T. satureioides, and S. aromaticum EOs mixtures could be utilized as a surface coating or bioactive packaging in the food industry.

Green synthesis and characterization of Fe/Mg nanoparticles for their potential applications against aflatoxogenic A. flavus

Natural contamination of agricultural products like crops (red chilies, peanuts, pistachio, walnut, rice, corn, cottonseed, and wheat) by various fungi and their metabolites, may occur at pre and post-harvest levels. Ten thousand Mycotoxins have been known that are produced by various fungi but the metabolites of the genus Aspergillus called aflatoxins are well known due to their most toxic potential. Among the twenty identified types of aflatoxins four types B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) are well known due to carcinogenic potential. It is a very difficult task to inhibit their growth from food and feed products to get rid from the exposure of aflatoxins. The process of inhibition was employed for this purpose and natural materials with their modified surface was used as antifungal agents. This method was found to be very beneficial and effective for the inhibition of Aflatoxogenic A. flavus from agricultural commodities. This method of inhibition of growth of A. flavus being cost effective and economical to preserved food and feed products before its consumption. In this research work, Fe/Mg nanoparticles was prepared by using leaf extract of Azadirachta indica. Optimum conditions for efficient inhibition of A. flavus was initial concentration 5 mg/mL while dose rate for both of these was 15 and 20 mg/mL. For the characterization of synthesized Fe/Mg nanoparticles Ultraviolet spectroscopy, Scanning electron microscopy, energy-dispersive X-ray spectroscopy and Fourier-transform infrared spectroscopy were used. Statistical analysis was done by calculating standards errors at 0.05 level of significance.