Innovative Antifungal and Food Preservation Potential of Eucalyptus citriodora Essential Oil in Combination with Modified Potato Peel Starch.

ABSTRACT: 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 Penicilli

SUBMITTER: Khan N 

PROVIDER: S-EPMC11854413 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature