Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation.

Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation. Environ Sci Pollut Res Int. 2019 Jul 17;: Authors: Chaudhari AK, Dwivedy AK, Singh VK, Das S, Singh A, Dubey NK Abstract Fungal and mycotoxin contamination of stored food items is of utmost concern throughout the world due to their hazardous effects on mammalian systems. Most of the synthetic chemicals used as preservatives have often been realised to be toxic to humans and also cause adverse environmental effects. In this respect, use of different plant products especially essential oils (EOs) and their bioactive compounds has been recognized as a green strategy and safer alternatives to grey synthetic chemicals in view of their long traditional use. The current nanoencapsulation technology has strengthened the prospective of EOs and their bioactive compounds in food preservation by enhancing their bioactivity and mitigating other problems regarding their large-scale application. Although, the antimicrobial potential of EOs and their bioactive compounds has been reviewed time to time by different food microbiologists, but very less is known about their mode of action. Based on these backgrounds, the present article provides an account on the antifungal and antimycotoxigenic mode of action of EOs as well as their bioactive compounds. In addition, the arti...
Source: Environmental Science and Pollution Research International - Category: Environmental Health Authors: Tags: Environ Sci Pollut Res Int Source Type: research