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Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf-life enhancement and food preservation |
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| Authors: | Pradeep Kumar Dipendra Kumar Mahato Akansha Gupta Shikha Pandhi Sadhna Mishra Sreejani Barua Vidhi Tyagi Arvind Kumar Manoj Kumar Madhu Kamle |
| Affiliation: | 1. Applied Microbiology Lab, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, 791109 India;2. CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, 3125 Australia;3. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India;4. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India
Contribution: Writing - original draft (equal);5. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India Faculty of Agricultural Sciences, GLA University, Mathura, 281406 India Contribution: Writing - original draft (equal);6. Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur-721302, India Max Planck Institute for Polymer Research, Ackermannweg 10, Mainz, 55128 Germany Contribution: Writing - original draft (equal);7. University School of Biotechnology, Guru Gobind Singh Indraprastha University, Sector 16C, Dwarka, New Delhi, 110078 India Contribution: Writing - original draft (equal);8. Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai, 400019 India Contribution: Writing - review & editing (equal) |
| 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. |
| Keywords: | essential oils food preservation mycotoxins nanoformulations phytochemicals |
