Insecticidal and fungicidal efficacy of essential oils and nanoencapsulation approaches for the development of next generation ecofriendly green preservatives for management of stored food commodities: an overview

To date, several synthetic preservatives have been used for management of food losses caused by insect and fungal pathogens, however, development of resistant races and adverse effects on environment have limited their applicability. Currently, essential oils and their bioactive components are well acknowledged for control of insects. Insecticidal and antifungal efficacy of essential oils are reported to result from neurotoxic mechanisms like alteration in octopamine receptors, γ-aminobutyric acid (GABA) ion channels, inhibition of acetylcholine esterase (AChE) activities in insects and dysfunctioning of mitochondria as well as plasma membrane in fungal pathogens. Nanoencapsulation of essential oils is currently under practice to prevent environmental degradation, enhance insecticidal and fungicidal efficacy with wide commercial applications and recommend them for possible industrial utilization. The present review explores i) insecticidal and fungicidal efficacy of essential oils and bioactive components, ii) their possible mode of action, iii) the employment of modern nanoencapsulation approaches for the development of nontoxic and ecofriendly green insecticides/fungicides, and most importantly iv) patenting of developed plant based nanoformulation with desired application in management of stored products biodeterioration.