Nanoencapsulated Lippia origanoides essential oil: physiochemical characterisation and assessment of its bio-efficacy against fungal and aflatoxin contamination as novel green preservative.

The study explores in vitro antifungal and aflatoxin B₁ inhibitory potency of chemically characterised Lippia origanoides EO (LOEO) encompassed in chitosan nanoparticle (CS-LOEO-Np). CS-LOEO-Np was physico-chemically characterised through XRD, SEM and FTIR analyses. CS-LOEO-Np exhibited improved antifungal and AFB₁ inhibitory efficacy (0.05 and 0.045µlmL^-1, respectively) in contrast to LOEO (0.30 and 0.25µlmL^-1, respectively). Bioactivity of LOEO loaded nanoparticle was enhanced as reflected by depletion in ergosterol content, rapid cellular ion release and reduced methylglyoxal content. IC₅₀ value equivalent to 4.17µlmL^-1 displayed better antioxidant potency of CS-LOEO-Np as compared to LOEO (IC₅₀=6.20µlmL^-1). CS-LOEO-Np preserved sensorial attributes of stored Nigella sativa (model food matrix) samples and have higher lethal toxicity dose, that is LD₅₀=8832mgkg^-1. Hence, CS-LOEO-Np could serve as novel green candidate to ensure food security with better nutritional and sensorial features. © 2022 Institute of...