What does this research mean for the field?

Nanoencapsulated anise essential oil, particularly chitosan-based formulations, effectively controls multidrug-resistant pathogens and biofilms while reducing oxidative damage, demonstrating potential as a natural agent for food preservation. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

This research aims to evaluate the antimicrobial and antioxidant effects of nanoencapsulated anise oil in food preservation.

May 20, 2026Open Access

Nanoencapsulation of Anise oil and evaluation of its antimicrobial and antioxidant effects to propose for food preservation

Puntos clave

This research aims to evaluate the antimicrobial and antioxidant effects of nanoencapsulated anise oil in food preservation.
Evaluated antimicrobial and antioxidant properties of anise oil nanoencapsulation.
Assessed cell viability, MDA, and GSH levels following H₂O₂ exposure.
Utilized natural nano-formulations for controlling multi-drug resistant pathogens.
AEO-NPs significantly increased cell viability under oxidative stress conditions.
MDA levels decreased and GSH levels normalized in treated cells.
AEO-CH formulation effectively reduced oxidative damage in food preservation systems.

Resumen

). Additionally, AEO-NPs reduced H₂O₂-induced oxidative damage by increasing cell viability and normalizing MDA and GSH levels. Therefore, these nano-formulations, particularly AEO-CH, are promising natural nanocarriers for controlling MDR pathogens and biofilms while decreasing oxidative damage in food preservation systems.

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