Encapsulation of carvone in chitosan nanoemulsion as edible film for preservation of slice breads against Aspergillus flavus contamination and aflatoxin B


Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Jan 2024
Historique:
received: 13 02 2023
revised: 10 07 2023
accepted: 26 07 2023
medline: 7 9 2023
pubmed: 8 8 2023
entrez: 7 8 2023
Statut: ppublish

Résumé

Aspergillus flavus is a common fungus causing bread spoilage by aflatoxin B

Identifiants

pubmed: 37549622
pii: S0308-8146(23)01656-4
doi: 10.1016/j.foodchem.2023.137038
pii:
doi:

Substances chimiques

Aflatoxin B1 9N2N2Y55MH
carvone 75GK9XIA8I
Chitosan 9012-76-4
Antifungal Agents 0
Oils, Volatile 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

137038

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Somenath Das (S)

Department of Botany, Burdwan Raj College, Purba Bardhaman, 713104 West Bengal, India. Electronic address: sndbhu@gmail.com.

Anand Kumar Chaudhari (AK)

Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur 233001, Uttar Pradesh, India.

Vipin Kumar Singh (VK)

Department of Botany, K. S. Saket P. G. College, Ayodhya 224123, Uttar Pradesh, India.

Abhishek Kumar Dwivedy (AK)

Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.

Nawal Kishore Dubey (NK)

Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India. Electronic address: nkdubeybhu@gmail.com.

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Classifications MeSH