Abhishek Kumar DwivedyVaranasi, Banaras Hindu University, India
Title : Nanoencapsulated essential oils and their applications in food safety
The microbial contamination of food items is one of the biggest challenges to the food industries. These microbes degrade food commodities by generating different toxins during pre- and postharvest processing. Mycotoxins are one of the most hazardous groups of toxins causing serious health risk to human beings and other mammals. We have different synthetic grey chemicals to protect the food commodities but, at the same time they also pose problems because of their non-biodegradability, bio-incompatibility, and environmental non-sustainability. Therefore, plant products including essential oils having eco-friendly nature and generally recognized as safe status, emerged as potential alternative to these grey preservatives. However, the practical application of essential oils as an efficient antimicrobial in the food industry is limited due to their volatile nature, low solubility, and instability. Hence, nanoencapsulation and polymer-based coating have come up as latest delivery strategies which overcame these limitations and improved the bioefficacy by controlled release of essential oils. Hence, we have encapsulated many essential oils viz. Illicium verum, Anethum graveolens, Myristica fragrans, Ocimum sanctum etc. to improve their antifungal, antiaflatoxigenic and antioxidant potential. In addition, we have also explored their antifungal and antiaflatoxigenic mode of action. These nanoencapsulated forms of essential oils warrant their utility in food industries as an effective delivery system and green preservatives.
Abhishek Kumar Dwivedy has completed his Ph.D. at the age of 31 years from Banaras Hindu University, India. Presently, he is assistant professor at department of Botany, Banaras Hindu University, India. His area of expertise is bioprospection of essential oils and their nanoencapsulated forms against food degrading microbes and their toxins. He has developed some formulations of nanoencapsulated essential oils against storage fungi and mycoytoxins. He has over 50 publications that have been cited 540 times. His h- index is 14 and i10- index is 20. He is the guest editor of a special issue of International Journal of Food Science and Technology. Presently 4 students are doing Ph.D. in his supervision.