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Essential oils: An eco-friendly alternative for controlling toxigenic fungi in cereal grains.
Almeida, Naara A; Freire, Luísa; Carnielli-Queiroz, Lorena; Bragotto, Adriana P A; Silva, Nathália C C; Rocha, Liliana O.
Afiliación
  • Almeida NA; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil.
  • Freire L; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil.
  • Carnielli-Queiroz L; Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Cidade Universitária, Campo Grande, Mato Grosso do Sul, Brazil.
  • Bragotto APA; Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Espírito Santo, Vitória-Espírito Santo, Brazil.
  • Silva NCC; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil.
  • Rocha LO; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil.
Compr Rev Food Sci Food Saf ; 23(1): e13251, 2024 01.
Article en En | MEDLINE | ID: mdl-38284600
ABSTRACT
Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals. Natural compounds, such as essential oils, have been used to control fungal diseases in cereal grains due to their antimicrobial activity that may inhibit fungal growth. These compounds have been associated with reduced mycotoxin contamination, primarily related to reducing toxin production by toxigenic fungi. However, little is known about the mechanisms of action of these compounds against mycotoxigenic fungi. In this review, we address important information on the mechanisms of action of essential oils and their antifungal and antimycotoxigenic properties, recent technological strategies for food industry applications, and the potential toxicity of essential oils.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites Volátiles / Micotoxinas Límite: Animals Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites Volátiles / Micotoxinas Límite: Animals Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos