Synthesis and Characterization of Chitosan with Addition of Patchouli Oil to Improve Mechanical Properties Biofilm

Agusnar, Harry; Wirjosentono, Basuki; Salim, S; Rihayat, Teuku; Fauzi, Teuku

doi:10.1088/1742-6596/1116/4/042001

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…The literature survey revealed that P. cablin essential oils showed antimicrobial activity (Das et al ., 2013; Kocevski et al ., 2013; Paulus et al ., 2020). Agusnar et al ., (2018) reported that chitosan films that added patchouli oil showed increased antibacterial activity. Even though the antimicrobial activity of PCEO agrees with earlier reports, we are the first time to report the antifungal activity of PCEO‐CN against a broad range of phytopathogenic seedborne fungi and also its potencies on inhibition of AFB 1 and FB 1 biosynthesis from fungi.…”

Section: Discussionmentioning

confidence: 99%

Chitosan nanoencapsulation of Pogostemon cablin (Blanco) Benth. essential oil and its novel preservative effect for enhanced shelf life of stored Maize kernels during storage: Evaluation of its enhanced antifungal, antimycotoxin, antioxidant activities and possible mode of action

Roshan

Dubey

Mohana

2021

Int J of Food Sci Tech

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The present evaluation aimed to synthesis and characterise the Pogostemon cablin essential oil encapsulated chitosan nanoemulsion (PCEO-CN) and evaluated its antifungal antimycotoxin and antioxidant activities. A total of twenty-six different chemical compounds were identified from P. cablin essential oil (PCEO), among which patchoulol (34.93%), α-bulnesene (17.76%) and α-guaiene (15.44%) were recorded as major components. The average size of PCEO-CN was 18.20 nm. The PCEO-CN showed concentration-dependent broad-spectrum antifungal and antimycotoxin activities. The in vivo evaluation showed that PCEO-CN significantly protected maize seeds from mould-induced biodeterioration and aflatoxin B 1 biosynthesis for up to 30 days. The PCEO-CN significantly inhibits ergosterol biosynthesis and cellular integrities of A. flavus. Based on the present study, PCEO-CN could be used as a food preservative to control mould and mycotoxin contamination in stored maize.

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Section: Discussionmentioning

confidence: 99%

Chitosan nanoencapsulation of Pogostemon cablin (Blanco) Benth. essential oil and its novel preservative effect for enhanced shelf life of stored Maize kernels during storage: Evaluation of its enhanced antifungal, antimycotoxin, antioxidant activities and possible mode of action

Roshan

Dubey

Mohana

2021

Int J of Food Sci Tech

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“…Several investigations have tested treatments made from biphasic elements, which, when mixed or combined, enhance their antimicrobial properties, adhesiveness, biodegradability, and even bioactive potential. These treatments induce physiological changes in fruit to prolong their shelf life during the post-harvest stage [39,105,106].…”

Section: The Ability Of Aldehydes and Chitosan To Improve Their Post-...mentioning

confidence: 99%

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

Rayón-Díaz,

Hernández-Montiel,

Sánchez-Burgos

et al. 2024

AgriEngineering

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The effects of phytopathogenic fungi on fruits and vegetables are a significant global concern, impacting various sectors including social, economic, environmental, and consumer health. This issue results in diminished product quality, affecting a high percentage of globally important fruits. Over the last 20 years, the use of chemical products in the agri-food sector has increased by 30%, leading to environmental problems such as harm to main pollinators, high levels of chemical residue levels, development of resistance in various phytopathogens, and health issues. As a response, various organizations worldwide have proposed programs aimed at reducing the concentration of active compounds in these products. Priority is given to alternative treatments that can mitigate environmental impact, control phytopathogens, and ensure low residuality and toxicity in fruits and vegetables. This review article presents the mechanisms of action of three alternative treatments: chitosan, citral, and hexanal. These treatments have the potential to affect the development of various pathogenic fungi found in tropical and subtropical fruits. It is important to note that further studies to verify the effects of these treatments, particularly when used in combination, are needed. Integrating the mechanisms of action of each treatment and exploring the possibility of generating a broad-spectrum effect on the development of pathogenic microorganisms in fruits is essential for a comprehensive understanding and effective management.

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Interactions between chitosan nano silver (AgNPs): Synthesis and activity for antimicrobial device

Agusnar¹,

Nainggolan²,

Lenny³

et al. 2023

AIP Conference Proceedings

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Synthesis and Characterization of Chitosan with Addition of Patchouli Oil to Improve Mechanical Properties Biofilm

Cited by 3 publications

References 9 publications

Chitosan nanoencapsulation of Pogostemon cablin (Blanco) Benth. essential oil and its novel preservative effect for enhanced shelf life of stored Maize kernels during storage: Evaluation of its enhanced antifungal, antimycotoxin, antioxidant activities and possible mode of action

Chitosan nanoencapsulation of Pogostemon cablin (Blanco) Benth. essential oil and its novel preservative effect for enhanced shelf life of stored Maize kernels during storage: Evaluation of its enhanced antifungal, antimycotoxin, antioxidant activities and possible mode of action

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

Interactions between chitosan nano silver (AgNPs): Synthesis and activity for antimicrobial device

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