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
[1] 杨术鹏.镰刀菌毒素及其隐蔽型形式的代谢研究[D].北京:中国农业大学,2016.
[2] VOSS K A,SNOOK M E.Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal[J].Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment,2010,27(12):1 694-1 700.
[3] 金昭.啤酒酿造过程中脱氧雪腐镰刀菌烯醇的初步研究[D].无锡:江南大学,2009.
[4] PASCARI X,RAMOS A J,MARIN S,et al.Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review[J].Food Research International,2018,103:121-129.
[5] LUO Y,LIU X,LI J.Updating techniques on controlling mycotoxins - A review[J].Food Control,2018,89:123-132.
[6] TEMBA B A,SULTANBAWA Y,KRITICOS D J,et al.Tools for defusing a major global food and feed safety risk: nonbiological postharvest procedures to decontaminate mycotoxins in foods and feeds[J].Journal of Agricultural and Food Chemistry,2016,64(47):8 959-8 572.
[7] 王锋.黄曲霉毒素B1的辐射降解机理及产物结构特性分析[D].北京:中国农业科学院,2012.
[8] 罗炜, 宋春艳, 李彦林,等.抑制呕吐毒素生物合成的乳酸菌的筛选及鉴定[J].食品与发酵工业,2018,44(9):41-47.
[9] 袁媛.植物精油熏蒸控制玉米中真菌毒素的研究[D].北京:中国农业科学院,2013.
[10] 张珊珊.乳液模板—层层自组装百里香微胶囊制备、缓释和抑菌效果的研究[D].武汉:华中农业大学,2018.
[11] 李燕君, 孔维军, 李梦华,等.植物精油抑制真菌及真菌毒素的研究进展[J].中草药,2016,47(11):2 011-2 018.
[12] RAO J,CHEN B,MCCLEMENTS D J.Improving the efficacy of essential oils as antimicrobials in foods: mechanisms of action[J].Annual Review of Food Science and Technology,2019,10(1):365-387.
[13] 汤友军,鲁晓翔.植物精油稳定性的改善及其在食品中应用研究进展[J/OL].食品工业科技:1-10[2019-12-16].http://kns.cnki.net/kcms/detail/11.1759.TS.20191022.1025.009.html.
[14] KALAGATUR N K,GHOSH O S N,SUNDARARAJ N,et al.Antifungal activity of chitosan nanoparticles encapsulated with cymbopogon martinii Essential oil on plant pathogenic fungi Fusarium graminearum[J].Frontiers in Pharmacology,2018,9:610-623.
[15] WU D H,WAN J,LU J,et al.Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens[J].Food Control,2018,92:276-285.
[16] WU D H,LU J,ZHONG S B,et al.Influence of nonionic and ionic surfactants on the antifungal and mycotoxin inhibitory efficacy of cinnamon oil nanoemulsions[J].Food & Function,2019,10(5):2 817-2 827.
[17] WAN J,ZHONG S,SCHWARZ P,et al.Influence of oil phase composition on the antifungal and mycotoxin inhibitory activity of clove oil nanoemulsions[J].Food & Function,2018,9(5):2 872-2 882.
[18] 滑慧娟.挥发性植物精油抑制赭曲霉生长及产毒的研究[D].北京:中国农业科学院,2015.
[19] DOHNAL V,JEZKOVA A,PAVLIKOVA L,et al. Fluctuation in the ergosterol and deoxynivalenol content in barley and malt during malting process[J].Analytical and Bioanalytical Chemistry,2010,397(1):109-114.
[20] 孙琦.肉桂醛对黄曲霉菌生长和产毒的影响机制研究[D].北京:中国农业科学院,2016.
[21] FERREIRA F M D, HIROOKA E Y, FERREIRA F D,et al. Effect of Zingiber officinale Roscoe essential oil in fungus control and deoxynivalenol production of Fusarium graminearum Schwabe in vitro[J]. Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment,2018,35(11):2 168-2 174.
[22] LIANG D,XING F,SELVARAJ J N,et al.Inhibitory effect of cinnamaldehyde, citral, and eugenol on aflatoxin biosynthetic gene expression and aflatoxin B-1 biosynthesis in Aspergillus flavus[J].Journal of Food Science,2015,80(12):M2917-M2924.
[23] 范三红, 胡小平.小麦赤霉菌毒素合成机制及检测技术研究进展[J].麦类作物学报,2018,38(3):348-357.
[24] SCHWARZ P B.Fusarium head blight and deoxynivalenol in malting and brewing: successes and future challenges[J]. Tropical Plant Pathology,2017,42(3):153-164.
