Development of chitosan nanoencapsulated clove essential oil and Its antifungal efficacy against Aspergillus niger

Name: Ahmed Abdou Said Abdelmoaty Abdelwahed

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University

Email : library@mfu.ac.th

keyword: Clove Oil

MeSH: Antifungal agents -- 317697

Classification :.DDC: e-thesis

; Nanoencapsulation

MeSH: Aspergillus niger -- 317698

MeSH: Chitosan -- 317699

MeSH: Essences and essential oils -- 314174

LCSH: Antifungal agents -- 317697

LCSH: Aspergillus niger -- 317698

LCSH: Chitosan -- 317699

LCSH: Essences and essential oils -- 314174

Abstract: This study focused on the development and characterization of chitosan nanoencapsulated clove essential oil (CEO-CSNPs) and its antifungal efficacy against Aspergillus niger, a common spoilage fungus. A preliminary screening was conducted to evaluate the antifungal activity of three plant essential oils, clove, cinnamon, and lemongrass using the disc diffusion method. Clove essential oil exhibited the highest inhibition zone (50.20 ± 0.51 mm), and was therefore selected for nanoencapsulation using the ionic gelation method with sodium tripolyphosphate (TPP) as the cross-linking agent. The CEO-CSNPs were characterized using Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Thermogravimetric Analysis (TGA), and Energy Dispersive X-ray Spectroscopy (EDS). These techniques confirmed the formation of spherical nanoparticles and the successful encapsulation of clove essential oil, as indicated by the presence of its characteristic functional groups within the chitosan matrix. Agar diffusion assays against Aspergillus niger demonstrated a concentration-dependent increase in antifungal activity of clove essential oil (CEO), with inhibition zones increasing by approximately 186% as the CEO concentration was raised from 5% to 100%. A similar trend was observed for nanoencapsulated CEO (CEO-CSNPs), where increasing the CEO-to-chitosan (CS) ratio from 1:1 to 1:2 resulted in an approximately 165% increase in the diameter of inhibition zones. These findings indicate that chitosan-based nanoencapsulation not only preserves but also enhances the antifungal efficacy of CEO. This encapsulation strategy offers a potential for the development of bio-based antifungal agents applicable in food preservation and shelf-life extension. supporting its potential application as a natural antifungal agent for food preservation and shelf-life extension.

Mae Fah Luang University. Learning Resources and Educational Media Centre

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Suttiporn Pinijsuwan

Role: Advisor

Created: 2025

Modified: 2025-09-04

Issued: 2025-09-04

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: e-thesis

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Innovative Food Science and Technology

Grantor: Mae Fah Luang University

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