Synthesis, characterization and in situ bioefficacy evaluation of Cymbopogon nardus essential oil impregnated chitosan nanoemulsion against fungal infestation and aflatoxin B1 contamination in food system

Anethum graveolens Essential Oil Encapsulation in Chitosan Nanomatrix: Investigations on In Vitro Release Behavior, Organoleptic Attributes, and Efficacy as Potential Delivery Vehicles Against Biodeterioration of Rice (Oryza sativa L.)

(2021) Somenath Das et al.   Food and Bioprocess Technology

Fabrication, physico-chemical characterization, and bioactivity evaluation of chitosan-linalool composite nano-matrix as innovative controlled release delivery system for food preservation

(2021) Somenath Das et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities

(2020) Milad Hadidi et al.   CARBOHYDRATE POLYMERS

Antimicrobial, Aflatoxin B1 Inhibitory and Lipid Oxidation Suppressing Potential of Anethole-Based Chitosan Nanoemulsion as Novel Preservative for Protection of Stored Maize

(2020) Anand Kumar Chaudhari et al.   Food and Bioprocess Technology

Myristica fragrans essential oil nanoemulsion as novel green preservative against fungal and aflatoxin contamination of food commodities with emphasis on biochemical mode of action and molecular docking of major components

(2020) Somenath Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of in vitro and in situ antifungal, AFB1 inhibitory and antioxidant activity of Origanum majorana L. essential oil through nanoemulsion and recommending as novel food preservative

(2020) Anand Kumar Chaudhari et al.   FOOD AND CHEMICAL TOXICOLOGY

Eugenol loaded chitosan nanoemulsion for food protection and inhibition of Aflatoxin B1 synthesizing genes based on molecular docking

(2020) Somenath Das et al.   CARBOHYDRATE POLYMERS

Exploration of some potential bioactive essential oil components as green food preservative

(2020) Somenath Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualities

(2020) Somenath Das et al.   FOOD CHEMISTRY

Biodegradable zein film composites reinforced with chitosan nanoparticles and cinnamon essential oil: Physical, mechanical, structural and antimicrobial attributes

(2019) Nooshin Vahedikia et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Antimicrobial and antioxidant activities of hydrocarbon and oxygenated monoterpenes against some foodborne pathogens through in vitro and in silico studies

(2019) Mohamed E.I. Badawy et al.   PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY

Effects on meat quality and black bone incidence of elevated dietary vitamin levels in broiler diets challenged with aflatoxin

(2019) M. M. Mota et al.   Animal

Encapsulation in chitosan-based nanomatrix as an efficient green technology to boost the antimicrobial, antioxidant and in situ efficacy of Coriandrum sativum essential oil

(2019) Somenath Das et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Assessment of chemically characterized nanoencapuslated Ocimum sanctum essential oil against aflatoxigenic fungi contaminating herbal raw materials and its novel mode of action as methyglyoxal inhibitor

(2019) Vipin Kumar Singh et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Methylglyoxal, a highly reactive dicarbonyl compound, in diabetes, its vascular complications and other age-related diseases

(2019) Casper Schalkwijk et al.   PHYSIOLOGICAL REVIEWS

Antidiabetic Potential of Medicinal Plants and Their Active Components

(2019) Salehi et al.   Biomolecules

Chitosan-gum Arabic complex nanocarriers for encapsulation of saffron bioactive components

(2019) Hamid Rajabi et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Fabrication, characterization and practical efficacy of Myristica fragrans essential oil nanoemulsion delivery system against postharvest biodeterioration

(2019) Somenath Das et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Antifungal and antiaflatoxigenic activity of rosemary essential oil (Rosmarinus officinalis L.) against Aspergillus flavus

(2019) Natália da Silva Bomfim et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Pervaporation in the separation of essential oil components: A review

(2019) W.P. Silvestre et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nanoencapsulated Illicium verum Hook.f. essential oil as an effective novel plant-based preservative against aflatoxin B 1 production and free radical generation

(2018) Abhishek Kumar Dwivedy et al.   FOOD AND CHEMICAL TOXICOLOGY

Acute and sub-lethal toxicity of eight essential oils of commercial interest against the filariasis mosquito Culex quinquefasciatus and the housefly Musca domestica

(2018) Giovanni Benelli et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical composition and insecticidal efficacy of Cyperus rotundus essential oil against three stored product pests

(2018) Sajedeh Janaki et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics

(2018) Shirin Hasani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Potential of pyrethroid-synergised pyrethrum on stored product insects and implications for use as prophylactic sprays

(2018) Dikki Pedenla Bomzan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Schinus molle L. essential oil-loaded chitosan nanoparticles: Preparation, characterization, antifungal and anti-aflatoxigenic properties

(2018) A.K. López-Meneses et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cistus ladanifer L. essential oil as a plant based preservative against molds infesting oil seeds, aflatoxin B 1 secretion, oxidative deterioration and methylglyoxal biosynthesis

(2018) Neha Upadhyay et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor

(2018) Somenath Das et al.   NATURAL PRODUCT RESEARCH

Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

(2018) Belén Gómez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving the antifungal activity of clove essential oil encapsulated by chitosan nanoparticles

(2018) Nayeresadat Hasheminejad et al.   FOOD CHEMISTRY

Green synthesis, characterization and in vitro release of cinnamaldehyde/sodium alginate/chitosan nanoparticles

(2018) Mingyu Ji et al.   FOOD HYDROCOLLOIDS

Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities

(2018) Amro Shetta et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical characterization of water-soluble chitosan derivatives with singlet oxygen quenching and antibacterial capabilities

(2017) Noelia L. Vanden Braber et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens

(2017) M.E. Sotelo-Boyás et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The antioxidant, antibacterial, antibiofilm activity of essential oil from Citrus medica L. var. sarcodactylis and its nanoemulsion

(2017) Zaixiang Lou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles

(2016) Bakht Ramin Shah et al.   FOOD RESEARCH INTERNATIONAL

In vitro release and biological activities of Carum copticum essential oil (CEO) loaded chitosan nanoparticles

(2015) Akbar Esmaeili et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Essential oils: From extraction to encapsulation

(2015) A. El Asbahani et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Chemically characterized Cymbopogon martinii (Roxb.) Wats. essential oil for shelf life enhancer of herbal raw materials based on antifungal, antiaflatoxigenic, antioxidant activity, and favorable safety profile

(2015) P. K. Mishra et al.   PLANT BIOSYSTEMS

Cellular compartmentalization of secondary metabolism

(2015) H. Corby Kistler et al.   Frontiers in Microbiology

Synergistic Interactions of Eugenol-tosylate and Its Congeners with Fluconazole against Candida albicans

(2015) Aijaz Ahmad et al.   PLoS One

Efficacy of free and nanoencapsulated Eucalyptus citriodora essential oils on sheep gastrointestinal nematodes and toxicity for mice

(2014) J.C. Ribeiro et al.   VETERINARY PARASITOLOGY

Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study

(2013) Seyed Fakhreddin Hosseini et al.   CARBOHYDRATE POLYMERS

Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities

(2013) Akash Kedia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system

(2012) Bhanu Prakash et al.   FOOD RESEARCH INTERNATIONAL

Formation mechanism of monodisperse, low molecular weight chitosan nanoparticles by ionic gelation technique

(2011) Wen Fan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Encapsulation of ascorbyl palmitate in chitosan nanoparticles by oil-in-water emulsion and ionic gelation processes

(2009) Rangrong Yoksan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial

(2009) Ashok Kumar et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of surfactants on the physical properties of capsicum oleoresin-loaded nanocapsules formulated through the emulsion–diffusion method

(2009) Suvimol Surassmo et al.   FOOD RESEARCH INTERNATIONAL