Nanotechnology Can Make Plant-Based Food Preservatives More Effective

Nanotechnology Can Make Plant-Based Food Preservatives More Effective

  • Research Stash
  • News
  • 1.6K

Stored and packaged food products are prone to the growth of bacterial and fungal growth especially in tropical countries like India. These, in turn, produce toxins making foodstuff unfit for consumption. Some of these toxins produced by fungus can be detrimental to human health.

Presently, the food industry uses synthetic preservatives to prevent mold growth. Such preservatives, however, may have residual toxicity and there is a danger of the microbes developing resistance to them.

The industry has been looking for plant-based preservatives. Since such preservatives have to be applied in higher doses to be effective, it leads to additional problems like changes in smell, color, and characteristics of food.

A team of researchers at Banaras Hindu University (BHU) has found a solution to this problem. It has developed a nano-formulation that promises to result in more effective plant-based food preservatives.

Based on available knowledge, researchers decided to use a formulation of three essential oils – Thymol, Methyl cinnamate, and Linalool (TML), which are plant-derived and possess antibacterial activity. The formulation was encapsulated in a nanomaterial based on chitosan, which is a polysaccharide made by treating shells of shrimp and other crustaceans with an alkaline substance, like sodium hydroxide.

The nano-based formulation could restrict the growth of two microbes at 0.4 microliters per ml and 0.3 microliters per ml respectively. This means the formulation could arrest the growth of microbes at a lower concentration.

“The nano-encapsulated formulation exhibited superior effect when compared to the application of TML in free form. It is probably because of increased surface area, and protection from air, light, and moisture as well as internal factors such as variation in pH, the chemical composition of food and water activity,” explained Dr. Bhanu Prakash, leader of the research team, while talking to India Science Wire.

The researchers also performed experiments to understand the mechanism of action of this newly constituted preservative. They found that the preservative decreases ergosterol content in fungal cells which are required for the fluidity of its cell membrane.  It also impaired the anti-oxidant defense mechanism of the microbe.

In accordance with earlier research, the study also found that this essential oil based nano-formulation could also restrict toxin production by preventing the microbe from utilizing carbon source for its growth.

“Further studies are underway to find how the formulation interacts with the complex structure of food, its effect on nutritional quality and on human health,” added Dr. Prakash.

The research team included Akshay Kumar, Anupam Kujur, and Prem Pratap Singh apart from Dr. Bhanu Prakash. The study results have been published in the journal Food Chemistry. (India Science Wire)

By Dr. Aditi Jain

If you liked this article, then please subscribe to our YouTube Channel for the latest Science & Tech news. You can also find us on Twitter & Facebook.

Rate

A team of researchers at Banaras Hindu University (BHU) has found a solution to this problem. It has developed a nano-formulation that promises to result in more effective plant-based food preservatives.

Based on available knowledge, researchers decided to use a formulation of three essential oils – Thymol, Methyl cinnamate, and Linalool (TML), which are plant-derived and possess antibacterial activity. The formulation was encapsulated in a nanomaterial based on chitosan, which is a polysaccharide made by treating shells of shrimp and other crustaceans with an alkaline substance, like sodium hydroxide.

The nano-based formulation could restrict the growth of two microbes at 0.4 microliters per ml and 0.3 microliters per ml respectively. This means the formulation could arrest the growth of microbes at a lower concentration.

“The nano-encapsulated formulation exhibited superior effect when compared to the application of TML in free form. It is probably because of increased surface area, and protection from air, light, and moisture as well as internal factors such as variation in pH, the chemical composition of food and water activity,” explained Dr. Bhanu Prakash, leader of the research team, while talking to India Science Wire.

The researchers also performed experiments to understand the mechanism of action of this newly constituted preservative. They found that the preservative decreases ergosterol content in fungal cells which are required for the fluidity of its cell membrane.  It also impaired the anti-oxidant defense mechanism of the microbe.

In accordance with earlier research, the study also found that this essential oil based nano-formulation could also restrict toxin production by preventing the microbe from utilizing carbon source for its growth.

“Further studies are underway to find how the formulation interacts with the complex structure of food, its effect on nutritional quality and on human health,” added Dr. Prakash.

The research team included Akshay Kumar, Anupam Kujur, and Prem Pratap Singh apart from Dr. Bhanu Prakash. The study results have been published in the journal Food Chemistry. (India Science Wire)

By Dr. Aditi Jain

If you liked this article, then please subscribe to our YouTube Channel for the latest Science & Tech news. You can also find us on Twitter & Facebook.

" }
Biomass of Invasive Weed Can Help Treat Toxic Waste

Biomass of Invasive Weed Can Help Treat Toxic Waste

Scientists at the Indian Institute of Technology, Madras have developed a method to make a low-cost adsorbent using the weed and apply that to treat toxic effluents. The technology converts the weed into activated carbon, which, in turn, removes organic compounds, phosphate, and nitrate from polluted water.

  • News
  • 1.7K
Read more
New Analysis Says Puga Has Highest Geothermal Potential

New Analysis Says Puga Has Highest Geothermal Potential

A team of researchers from Birla Institute of Technology and Science, Pilani have used nine parameters to analyse data relating to Puga in Ladakh, Chhumathang in Jammu and Kashmir, Manikaran in Himachal Pradesh, Tattapani in Chhattisgarh, Unhavre Khed in Maharashtra and Tapoban in Uttarakhand. Based on this analysis, they have concluded that Puga has the most potential.

  • News
  • 3.3K
Read more
Inexpensive Technology for Production of Silver Nanowires

Inexpensive Technology for Production of Silver Nanowires

Researchers at National Chemical Laboratory, Pune have developed an inexpensive technology for the manufacturing of precision silver nanowires that can be used in future nano-electronic devices

  • News
  • 2.3K
Read more

Internet is huge! Help us find great content

Newsletter

Never miss a thing! Sign up for our newsletter to stay updated.

About

Research Stash is a curated collection of tools and News for S.T.E.M researchers

Have any questions or want to partner with us? Reach us at hello@researchstash.com

Navigation

Submit