Blowfly, Lucilia sericata (Diptera: Calliphoridae), is a problematic synanthropic insect pest, a vector of microbial pathogens, and the causal agent of secondary myiasis. Fungal biopesticides are considered eco-friendly tools, alternative to synthetic pesticides, for the control of arthropod pests; however, to date, little is known about their bioactivity against blowflies. In this study, we assessed the insecticidal activity of three well-known entomopathogenic fungi, Beauveria bassiana, Beauveria pseudobassiana and Akanthomyces muscarius against L. sericata. In addition, we tested powdered carnauba wax as an electrically charged dust carrier in an attempt to enhance the virulence of fungal spores. Pathogenicity tests on adult flies, by adult immersion in conidial suspension (10 conidia mL), showed that the median lethal time (LT) was 5.3, 5.9, and 6.2 days for B. bassiana, A. muscarius and B. pseudobassiana, respectively. In topical tests, when 10 dry conidia were mixed with or without carnauba wax, the LT was 7.7, 10.2, and 14 days without this carrier and 6.9, 8.6, and 13.8 days with it for B. bassiana, B. pseudobassiana and A. muscarius, respectively. Overall, our findings showed that, among the tested fungi, B. bassiana was the most virulent when formulated as a dry powder with carnauba wax, which greatly improved fungal efficacy against the blowfly. We discuss the utility of carnauba wax for electrostatic formulation powder of fungal spores in the integrated management of blowflies as an environmentally sustainable tool to reduce the over-reliance on chemical insecticides and their risk of resistance.
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http://dx.doi.org/10.1016/j.jip.2020.107391 | DOI Listing |
Gels
January 2025
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively.
View Article and Find Full Text PDFAAPS PharmSciTech
January 2025
Department of Pharmaceutics, College of Pharmacy, King Saud University, PO Box 2457, 11451, Riyadh, Saudi Arabia.
The current project was designed to develop piperine-loaded solid lipid microparticles (SLMs) to assess the anti-arthritic potential of piperine (PIP). Variable proportions of carnauba wax, beeswax, and tween 80 were employed for preparing SLMs by using the solvent evaporation technique. The developed formulations were subjected to particle size measurements, entrapment efficiency (EE), and zeta potential (ZP) determination.
View Article and Find Full Text PDFJ Food Sci
January 2025
Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Alternatives to nonbiodegradable synthetic plastics for food packaging include films made from biopolymers that are nontoxic and environment-friendly. In this study, carnauba wax (CW) and nitrogen-doped graphene quantum dots (NG) as functional additives were utilized in the production of pectin/gelatin (PG) film. NG was synthesized through the microwave method, using acetic acid as the carbon source, giving size, and zeta potential of 1.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Guangxi Key Laboratory of Green Chemical Materials and Safety Technology, College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China. Electronic address:
Frequent oil spills have caused increasingly severe pollution of marine water bodies. As a result, exploring green and efficient aerogels to tackles oil pollution is in high demand. In this work, a unique strategy for preparing all-biomass aerogel was innovatively proposed.
View Article and Find Full Text PDFFood Chem
April 2025
Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK; Dept. of Physics, Toronto Metropolitan University, Toronto, Canada. Electronic address:
Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels were formulated using a range of oleogelators, oleogelator concentrations and oil phase compositions to study the effect that adjusting these parameters had on both oleogel and vegan cheese properties. Comparing oleogels at an equivalent mass basis of 20 wt%, phytosterol oleogels exhibited greater hardness (5.
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