Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, United States.
Department of Plant Pathology, North Dakota State University, Fargo, ND 58108, United States.
Food Chem. 2019 Sep 1;291:199-206. doi: 10.1016/j.foodchem.2019.04.032. Epub 2019 Apr 8.
The influence of homogenization conditions on selected essential oil (thyme, lemongrass, cinnamon, peppermint, and clove)-in-water nanoemulsion formation and stability was investigated. Physically stable essential oil nanoemulsions could be fabricated by a microfludizer under optimized processing conditions (10,000 psi and 2 passes). The chemical compositions of EOs was characterized using GC-MS. The antifungal activity and mycotoxin inhibitory activity of essential oils in both bulk and nanoemulsion forms were determined using two isolates of Fusarium graminearum. The major chemical components of essential oil had a remarkable impact on long term physical stability, antifungal activity, and inhibition of mycotoxin production. With regard to inhibition of mycotoxin production, the mycotoxin inhibitory activity of essential oils was enhanced considerably in nanoemulsion form, which was attributed to greater solubility of the essential oils. It was also noted that the same essential oils exhibited significant differences in inhibition of mycotoxin production in the two isolates of F. graminearum.
研究了均化条件对选定精油（百里香、柠檬草、肉桂、薄荷和丁香）-水纳米乳液形成和稳定性的影响。通过微流化器在优化的加工条件（10000psi 和 2 次通过）下可以制备物理稳定的精油纳米乳液。使用 GC-MS 对 EO 的化学成分进行了表征。使用两种禾谷镰刀菌分离株测定了精油在散装和纳米乳液形式下的抗真菌活性和霉菌毒素抑制活性。精油的主要化学成分对长期物理稳定性、抗真菌活性和抑制霉菌毒素产生有显著影响。关于抑制霉菌毒素产生，精油的霉菌毒素抑制活性在纳米乳液形式下得到了极大的增强，这归因于精油的溶解度更大。还注意到，相同的精油在抑制两种禾谷镰刀菌分离株的霉菌毒素产生方面表现出显著差异。
