Moosavi, Seyedeh Elmira; Castonguay, Annie 
ORCID: https://orcid.org/0000-0001-5705-6353; Laplante, Steven ORCID: https://orcid.org/0000-0003-2835-5789; Ramirez Rodriguez, Elizabeth; Salmieri, Stéphane et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033
(2025).
Development of antifungal formulations using silver nanoparticles and natural antimicrobials for food preservation
Microbial Pathogenesis
, vol. 208
, nº 108011.
pp. 1-13.
DOI: 10.1016/j.micpath.2025.108011.
Résumé
This study aimed to evaluate natural antifungal agents for controlling food spoilage caused by Botrytis cinerea, Rhizopus stolonifer, and Alternaria brassicae. Various plant-derived essential oils (EOs), including Mediterranean, Pan Tropical, Greek, Canada pine, Nepal pine, clove bud, cumin, Moroccan, and others, as well as 2 citrus extracts, and spherical silver nanoparticles (AgNPs: AGPPH and AGC 0.5) were tested for their antifungal properties. A broth microdilution assay was employed to determine the minimum inhibitory concentrations (MICs) of individual EOs and AgNPs. The potential interactions between EOs and AgNPs were evaluated using the checkerboard method by calculating fractional inhibitory concentration (FIC) indices. The chemical compositions of selected EOs (Mediterranean, Greece, Pan Tropical, and Morocco) were analyzed using high-performance liquid chromatography (HPLC), revealing that over 97% of their content comprised 15 major components, including trans-cinnamaldehyde, trans-p-methoxy cinnamaldehyde, trans-o-methoxy cinnamaldehyde, cis-cinnamaldehyde, cinnamyl acetate, coumarin, thymol, carvacrol, p-cymene, γ-terpinene, linalool, β-caryophyllene, α-pinene, myrcene and α-terpinene. Based on MIC and FIC results, three active formulations (AFs) were developed: AF1 (Mediterranean EO/Greece EO/Pan Tropical EO/AGC 0.5, 0.3:0.3:2.5:0.05), AF2 (Morocco EO/Greece EO/Pan Tropical EO/AGPPH, 0.3:0.3:2.5:0.05), and AF3 (Morocco EO/Mediterranean EO/Pan Tropical EO/AGC 0.5, 0.3:0.3:2.5:0.05). Their antifungal efficacy was assessed through MIC and agar diffusion assays. The formulations demonstrated strong antifungal activity, inhibiting R. stolonifer (80.7-89.0%), B. cinerea (96.3-100%), and A. brassicae (94.3-100%). These findings suggest that these EO/AgNP-based formulations could serve as effective green antifungal agents for food preservation.
| Type de document: | Article |
|---|---|
| Informations complémentaires: | The authors are grateful for the financial support provided by (i) the Research Chair in Food Safety and Quality, funded by Quebec's Ministry of Agriculture, Fisheries and Food (MAPAQ) (grant no. PPIA-12), and (ii) the Armand-Frappier Foundation (Lucie B. Mainguy's donation) for the characterization of EOs. The authors also sincerely thank NanoBrand (https://nanobrand.com) and Kerry Group (https://www.kerrygroup.com) for their partnership within the framework of the Research Chair. |
| Mots-clés libres: | Essential oils; Silver nanoparticles; Synergistic effect; Spoilage fungi; HPLC analysis; Antifungal activity; Food preservation |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 12 févr. 2026 16:11 |
| Dernière modification: | 12 févr. 2026 16:11 |
| URI: | https://espace.inrs.ca/id/eprint/16632 |
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