Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Abstract

Mycotoxin-producing fungi are a significant source of crop and food contamination, posing a significant threat to global food safety and security. Essential oils, plant extracts and phytochemicals have emerged as green preservatives to extend the shelf-life of foods due to their unique antimicrobial properties. Unlike conventional synthetic preservatives, they are a sustainable and safe way to preserve food with no or little harmful effects on the environment. Use of nanoformulations containing essential oils and phytochemicals offer enormous potential as a mitigation strategy to lower mycotoxin contamination incidences in food and crop with enhanced release behaviour to efficiently transport them to the target location for a rapid reaction without much impact from environmental variables. Hence, this review overviews various essential oils and phytochemicals utilized through nanoformulations to control the mycotoxigenic fungi, probable mechanism of actions involved as well as emerging mycotoxins and associated safety concerns to ensure food sustainability.

Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies

“…Due to the harmful effects and risks associated with synthetic chemicals, the demand for natural, safer, and eco-friendly methods has increased. Several plant extracts, including essential oils (EOs), are suitable alternatives [ 192 ]. A screening study of plants such as Psorospermum febrifugum , Prosopis Africana, and Curcuma longa showed the presence of phytochemicals, including steroids, terpenoids, glycosides, phenols, tannins, saponins, and flavonoids, with anti-aflatoxigenic activity [ 193 ].…”

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

“…Besides these physical, chemical and biological methods, different plant extracts, such as bioactive compounds, essential oils (EOs), and other phytochemicals have been popularized as green preservatives, as well as known for their antimicrobial properties and widely used for the enhancement of the shelf life of food products [184]. Hope et al [185] evaluated the antifungal activity of some essential oils and antioxidants.…”

Tannic acid modulated the wall compactness of cinnamaldehyde‐loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis

“…Natural essential oils have broad‐spectrum antifungal activity (Klaric et al ., 2007) and are Generally Regarded as Safe (GRAS) for food applications. Cinnamaldehyde (CA) is the major component of cinnamon essential oil, which has shown promising antifungal properties in different food preservation applications (Xing et al ., 2010; Kumar et al ., 2022). The addition of such natural plant essential oils to antifungal films and coatings on food surfaces have generated great interest (He et al ., 2021; Li et al ., 2022).…”