The influence of oil composition on the physical properties and antifungal and mycotoxin inhibitory activity of clove oil-in-water nanoemulsions was investigated. Physically stable clove oil-in-water nanoemulsions could be fabricated by incorporating either ≥75 wt% of corn oil or ≥50 wt% of medium chain triacylglycerol (MCT) into clove oil before homogenization to prevent Ostwald ripening. The clove oil-in-water nanoemulsions with mean diameters of <150 nm showed high physical stability over 30 days storage. The antifungal activity of physically stable clove oil nanoemulsions was further evaluated using effective concentration (EC) and inhibitory activity towards mycotoxin production in two chemotypes of Fusarium graminearum isolates. The composition of the oil phase, i.e., ripening inhibitor type and concentration, in clove oil-in-water nanoemulsions had a remarkable impact on antifungal activity as well as inhibition of mycotoxin production. In general, under the same clove oil concentration in oil phase, the addition of MCT decreased the antifungal and mycotoxin inhibitory activity of clove oil more than corn oil. Compared with the bulk clove oil, this study also indicated that the mycotoxin inhibitory activity of clove was significantly enhanced when encapsulated in nanoemulsions. These results have important implications for the design of essential oil based nanoemulsions as effective antifungal and detoxification delivery systems in the food or other industries.

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油相组成对丁香油纳米乳剂的抗真菌和霉菌毒素抑制活性的影响

研究了丁香水包油纳米乳剂中油的组成对物理性质以及抗真菌和霉菌毒素抑制活性的影响。可以通过在均质化之前将≥75wt％的玉米油或≥50 wt％的中链三酰基甘油（MCT）掺入丁香油中来制备物理稳定的丁香水包油纳米乳剂，以防止奥斯特瓦尔德熟化。丁香型水包油纳米乳液的平均直径<150 nm，在储存30天后显示出较高的物理稳定性。使用有效浓度（EC）和对两种镰孢镰刀菌分离株中霉菌毒素产生的抑制活性，进一步评估了物理稳定的丁香油纳米乳剂的抗真菌活性。油相的组成，即丁香水包油纳米乳液中的成熟抑制剂类型和浓度对抗真菌活性以及抑制霉菌毒素的产生有显着影响。通常，在相同的丁香油相中，MCT的添加比丁香油对丁香油的抗真菌和霉菌毒素抑制活性降低得更多。与散装丁香油相比，这项研究还表明，将丁香包封在纳米乳剂中后，其对霉菌毒素的抑制活性显着增强。这些结果对于设计基于精油的纳米乳液在食品或其他行业中作为有效的抗真菌和排毒输送系统具有重要意义。