Innovative Antifungal and Food Preservation Potential of Eucalyptus citriodora Essential Oil in Combination with Modified Potato Peel Starch
2025
Nabila Khan | Saeeda Fatima | Muhammad Bilal Sadiq
The quest for natural preservation systems is on the rise due to health hazards associated with synthetic preservatives. The current study explores a significant research gap by investigating the antifungal potential of Eucalyptus citriodora essential oil (EO) and modified potato peel starch (M-PPS)-based coatings to control the fungal contamination in peanut kernels, providing a sustainable food preservation system. Potato peel starch was extracted by water steeping and modified by autoclaving. E. citriodora EO was extracted from leaves by steam distillation and chemically characterized using a gas chromatography mass spectrometer (GC-MS). The antifungal potential of EO was evaluated by radial growth inhibition assay (RGI). EO completely inhibited the growths of Penicillium griseofulvum and Aspergillus niger at a concentration of 3.125 µ:L/mL, which was marked as the minimum inhibition concentration (MIC). EO induced cellular leakage from fungal cells, and hyphae became pitted, indicating the strong antifungal potential of EO. EO (2 ×:MIC)-treated rice seeds showed complete inhibition of A. niger after 7 days of incubation, and in the control treatments, all the rice seeds were contaminated (100% contamination index). M-PPS and EO-based coatings controlled the growth of P. griseofulvum in peanut kernels. After incubation for 7 days, control treatments were fully contaminated with fungal growth, whereas the M-PPS and EO-based coatings restricted the growth of fungi in peanut kernels. The M-PPS and EO-based preservation system can be used for the preservation of perishable food products.
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