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Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions

Author:
Wu, Dianhui, Lu, Jian, Zhong, Shaobin, Schwarz, Paul, Chen, Bingcan, Rao, Jiajia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.106 pp. 98-104
ISSN:
0023-6438
Subject:
Fusarium graminearum, antifungal agents, antifungal properties, chitosan, cinnamon, cinnamon oil, coatings, droplets, emulsions, lecithins, mycelium, mycotoxins, oils, pH, physical properties, spore germination, synergism
Abstract:
The influence of chitosan coatings on the physical properties, antifungal efficacy and mycotoxin inhibitory activity of lecithin stabilized cinnamon oil-in-water emulsions was investigated. Emulsions with the oil phase consisting of 5 wt% cinnamon oil and 5 wt% medium chain triglyceride were highly unstable when stabilized with 2 wt% soy lecithin. Physical stability of emulsion was improved considerably by electrostatically depositing 0.10 wt% chitosan on diluted emulsion droplets at pH 5. The antifungal properties, spore germination and mycotoxin inhibitory activities of emulsions containing a single antifungal agent (cinnamon oil or chitosan) or dual antifungal agents (cinnamon oil and chitosan) were then evaluated using Fusarium graminearum isolate 10-125-1. Significant antifungal activities of cinnamon oil emulsion were observed on the basis of mycelial growth, spore germination and mycotoxin production. The presence of 0.1 wt% chitosan coating on cinnamon oil emulsion significantly increased inhibition of mycelial growth to 38.1% as compared to cinnamon oil emulsion alone. However, no synergistic effect was observed with the inclusion of chitosan in cinnamon oil emulsion on inhibition of spore germination and mycotoxin production. This study indicated that antifungal and mycotoxin inhibitory activities of emulsion were largely due to the presence of cinnamon oil rather than chitosan coatings.
Agid:
6306633