Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India.
J Sci Food Agric. 2021 Sep;101(12):4879-4890. doi: 10.1002/jsfa.11255. Epub 2021 Apr 25.
Postharvest food spoilage due to fungal and mycotoxin contamination is a major challenge in tropical countries, leading to severe adverse effects on human health. Because of the negative effects of synthetic preservatives on both human health and the environment, it has been recommended that chemicals that have a botanical origin, with an eco-friendly nature and a favorable safety profile, should be used as green preservatives. Recently, the food industry and consumers have been shifting drastically towards green consumerism because of their increased concerns about health and the environment. Among different plant-based products, essential oils (EOs) and their bioactive components are strongly preferred as antimicrobial food preservatives. Despite having potent antimicrobial efficacy and preservation potential against fungal and mycotoxin contamination, essential oils and their bioactive components have limited practical applicability caused by their high volatility and their instability, implying the development of techniques to overcome the challenges associated with EO application. Essential oils and their bioactive components are promising alternatives to synthetic preservatives. To overcome challenges associated with EOs, nanotechnology has emerged as a novel technology in the food industries. Nanoencapsulation may boost the preservative potential of different essential oils by improving their solubility, stability, and targeted sustainable release. Nanoencapsulation of EOs is therefore currently being practiced to improve the stability and bioactivity of natural products. The present review has dealt extensively with the application of EOs and their nanoformulated products encapsulated in suitable polymeric matrices, so as to recommend them as novel green preservatives against foodborne molds and mycotoxin-induced deterioration of stored food commodities. © 2021 Society of Chemical Industry.
采后因真菌和真菌毒素污染导致的食物变质是热带国家面临的主要挑战，对人类健康造成严重不利影响。由于合成防腐剂对人类健康和环境都有负面影响，因此建议使用具有植物来源、环保性质和良好安全性的化学物质作为绿色防腐剂。最近，由于人们对健康和环境问题的日益关注，食品工业和消费者已大幅转向绿色消费主义。在不同的植物产品中，精油（EOs）及其生物活性成分因其作为抗菌食品防腐剂的强大功效而受到强烈青睐。尽管精油及其生物活性成分具有很强的抗真菌和抗真菌毒素污染的抗菌功效和保存潜力，但由于其高挥发性和不稳定性，其实际应用受到限制，这意味着需要开发技术来克服与 EO 应用相关的挑战。精油及其生物活性成分是合成防腐剂的有前途的替代品。为了克服与精油相关的挑战，纳米技术已成为食品工业中的一项新技术。纳米封装可以通过提高不同精油的溶解度、稳定性和靶向可持续释放来提高其保存潜力。因此，目前正在对精油进行纳米封装，以提高天然产品的稳定性和生物活性。本综述广泛涉及了在合适的聚合物基质中封装的精油及其纳米制剂产品的应用，以推荐它们作为新型绿色防腐剂，用于防止食源性病原体和真菌毒素引起的储存食品变质。© 2021 化学工业协会。
