title: Nanocapsular dispersion of cinnamaldehyde for enhanced inhibitory activity against aflatoxin production by Aspergillus flavus.
abstract: Cinnamaldehyde (CA) is marginally soluble in water, making it challenging to evenly disperse it in foods, and resulting in lowered anti-A. flavus efficacy. In the present study, nano-dispersed CA (nano-CA) was prepared to increase its aqueous solubility. Free and nano-dispersed CA were compared in terms of their inhibitory activity against fungal growth and aflatoxin production of A. flavus both in Sabouraud Dextrose (SD) culture and in peanut butter. Our results indicated that free CA inhibited the mycelia growth and aflatoxin production of A. flavus with a minimal inhibitory concentration (MIC) value of 1.0 mM, but promoted the aflatoxin production at some concentrations lower than the MIC. Nano-CA had a lower MIC value of 0.8 mM against A. flavus, and also showed improved activity against aflatoxin production without the promotion at lower dose. The solidity of peanut butter had an adverse impact on the antifungal activity of free CA, whereas nano-dispersed CA showed more than 2-fold improved activity against the growth of A. flavus. Free CA still promoted AFB1 production at the concentration of 0.25 mM, whereas nano-CA showed more efficient inhibition of AFB1 production in the butter.
authors: School of Marine Science, Ningbo University, Ningbo 315211, China. hongbo715@163.com.|Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. hongbo715@163.com.
authors: Hongbo
authors: H
authors: Li
authors: Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. sqs973@hotmail.com.
authors: Qingshan
authors: Q
authors: Shen
authors: Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. wzh_hist@hotmail.com.
authors: Wei
authors: W
authors: Zhou
authors: Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. mohz@163.com.
authors: Haizhen
authors: H
authors: Mo
authors: School of Marine Science, Ningbo University, Ningbo 315211, China. daodongpan@163.com.
authors: Daodong
authors: D
authors: Pan
authors: Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. hlb197988@163.com.
authors: Liangbin
authors: L
authors: Hu
mesh_terms: D000171:Acrolein / Q000008:administration & dosage / Q000031:analogs & derivatives* / Q000737:chemistry; D000348:Aflatoxins / Q000096:biosynthesis*; D000935:Antifungal Agents / Q000008:administration & dosage* / Q000737:chemistry; D001231:Aspergillus flavus / Q000187:drug effects* / Q000378:metabolism*; D008826:Microbial Sensitivity Tests; D053769:Nanocapsules / Q000737:chemistry / Q000648:ultrastructure; D010316:Particle Size; D017382:Reactive Oxygen Species / Q000378:metabolism
chemical_list: D000348:Aflatoxins; D000935:Antifungal Agents; D053769:Nanocapsules; D017382:Reactive Oxygen Species; D000171:Acrolein; C012843:cinnamaldehyde