Fusarium graminearum and Fusarium toxin are seriously endangering the quality and safety of cereals, the development of green antifungal agents is therefore required for food safety. Four kinds of plant essential oils were prepared into nanoemulsions by high-speed stirring combined with high-pressure homogenization. Their antifungal activity against Fusarium graminearum mycelial growth and its inhibitory effect on deoxynivalenol and its derivatives were investigated. Results showed that the formula of emulsion was 1% of lecithin and 8% oil phase (clove oil and Litsea cubeba oil was pure essential oil, cinnamon oil and origanum oil were blended with MCT in a 1:1 ratio) and 91% of deionized water. Clove oil emulsion, cinnamon oil/MCT emulsion, origanum oil/MCT emulsion and Litsea cubeba oil emulsion all had unimodal distribution with average particle size of 116.9, 168.5, 206.0 and 203.9 nm. Four emulsions displayed good storage stabilityin21days. Moreover, all emulsions performed a certain inhibitory effect on fungi growth and mycotoxins production. Among them, Fusarium graminearum mycelium grown levels treated with 40 mg/g cinnamon oil/MCT emulsion reduced by 66.2%, the fungal biomass levels in barley reduced by 98.9% at the level of 1.5 mg/g, the DON and 15-acetyl-deoxynivalenol levels reduced by 98.8% and 96.6% at the level of 0.3 mg/g. This research provides a research idea for solving the problem of fungal and mycotoxins contamination in the field of food and feed, especially water-soluble food.
FENG Wenxu
,
WU Dianhui
,
CAI Guolin
,
WANG Lu
,
ZHAI Xiuchao
,
LU Jian
. The inhibitory effect of essential oil nanoemulsions on Fusarium graminearum[J]. Food and Fermentation Industries, 2020
, 46(9)
: 94
-100
.
DOI: 10.13995/j.cnki.11-1802/ts.023225
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