Inhibition of Toxigenic Fungi and Mycotoxin Formation by Nanoemulsions of Some Plant Essential Oils

Abstract

Dried fruits and nuts may be contaminated with mycotoxins of fungi which are dangerous health problems. Forty samples of nuts and dried fruits were purchased from markets in Jeddah governorate, Saudi Arabia and were mycologically analyzed. Three nanoemulsions formulation of Clove, Basil and Sunflower were prepared. The mean droplets size for all formulations was found in the range 10.52-100 nm. The three nanoemulsions of Clove, Basil and Sunflower have droplet size of 89.99, 23.33 and 13.15, respectively. Antifungal activities of the three prepared nanoemulsions were studied against the two toxigenic fungi and two non-toxigenic fungi. MIC for NE of Clove oil examined against A. flavus and A. parasiticus was 0.02% and 0.03%, respectively. The effect of the nanoemulsions on reduction of mycotoxin production was also studied. Aflatoxin B1 and G1 produced by A. parasiticus and A. flavus were reduced by treatment with clove oil nanoemulsion in growth medium. In conclusion, nanoemulsions from plant essential oils specially clove inhibited both fungal growth and mycotoxin productions. In conclusion, nanoemulsion based on plant EOs can be used to control fungal growth and mycotoxins production in some food kinds.