Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of hig...
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2013
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v166_n1_p1_daCruzCabral http://hdl.handle.net/20.500.12110/paper_01681605_v166_n1_p1_daCruzCabral |
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paper:paper_01681605_v166_n1_p1_daCruzCabral2023-06-08T15:17:20Z Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods Patriarca, Andrea Rosana Antifungal Essential oils Food Plant extracts Adenocalymma alliaceum extract anthemis nobilis extract antifungal agent Artemisia dubia extract Artemisia gmelinii extract Bidens pilosa extract Carum carvi extract Cassia fistula extract Chenopodium ambrosioides extract cinnamomum zeylanicum extract Citrus reticulata extract citrus sinensis extract cuminum cyminum extract Cymbopogon extract Cymbopogon nardus extract Datura metel extract essential oil Eucalyptus globulus extract Foeniculum vulgare extract garlic extract grapefruit extract lemon extract mycotoxin Ocimum tenuiflorum extract onion extract Peumus boldus extract Pimenta dioica extract plant extract Satureja hortensis extract syzygium aromaticum extract unclassified drug Adenocalymma alliaceum allspice anthemis nobilis antifungal activity Artemisia dubia Artemisia gmelinii Bidens pilosa caraway Cassia fistula chemical composition Chenopodium ambrosioides Cinnamomum zeylanicum clove cumin Cymbopogon Cymbopogon nardus Datura metel encapsulation environmental factor Eucalyptus globulus fennel food packaging food spoilage fungal cell fungus fungus growth garlic grapefruit human in vitro study in vivo study lemon mandarin medicinal plant Ocimum tenuiflorum onion Peumus boldus pH review Satureja hortensis supercritical fluid extraction sweet orange temperature Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations, with the consequent increase in toxic residues in food products. Numerous studies have demonstrated that plant extracts contain diverse bioactive components that can control mould growth. The metabolites produced by plants are a promising alternative because plants generate a wide variety of compounds, either as part of their development or in response to stress or pathogen attack. The aim of this article is to summarize the results from the literature on in vitro and in vivo experiments regarding the effects of plant-derived products for controlling fungal growth. Data from research work on the mode of action of these metabolites inside the fungal cell and the influence of abiotic external factors such as pH and temperature are also covered in the present review. Furthermore, an analysis on how the stress factor derived from the presence of plant extracts and essential oils affects secondary metabolism of the fungus, specifically mycotoxin synthesis, is developed. Finally, the effectiveness of using plant-derived compounds in combination with other natural antimicrobials and its application in food using novel technologies is discussed. © 2013 Elsevier B.V. Fil:Patriarca, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v166_n1_p1_daCruzCabral http://hdl.handle.net/20.500.12110/paper_01681605_v166_n1_p1_daCruzCabral |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antifungal Essential oils Food Plant extracts Adenocalymma alliaceum extract anthemis nobilis extract antifungal agent Artemisia dubia extract Artemisia gmelinii extract Bidens pilosa extract Carum carvi extract Cassia fistula extract Chenopodium ambrosioides extract cinnamomum zeylanicum extract Citrus reticulata extract citrus sinensis extract cuminum cyminum extract Cymbopogon extract Cymbopogon nardus extract Datura metel extract essential oil Eucalyptus globulus extract Foeniculum vulgare extract garlic extract grapefruit extract lemon extract mycotoxin Ocimum tenuiflorum extract onion extract Peumus boldus extract Pimenta dioica extract plant extract Satureja hortensis extract syzygium aromaticum extract unclassified drug Adenocalymma alliaceum allspice anthemis nobilis antifungal activity Artemisia dubia Artemisia gmelinii Bidens pilosa caraway Cassia fistula chemical composition Chenopodium ambrosioides Cinnamomum zeylanicum clove cumin Cymbopogon Cymbopogon nardus Datura metel encapsulation environmental factor Eucalyptus globulus fennel food packaging food spoilage fungal cell fungus fungus growth garlic grapefruit human in vitro study in vivo study lemon mandarin medicinal plant Ocimum tenuiflorum onion Peumus boldus pH review Satureja hortensis supercritical fluid extraction sweet orange temperature |
| spellingShingle |
Antifungal Essential oils Food Plant extracts Adenocalymma alliaceum extract anthemis nobilis extract antifungal agent Artemisia dubia extract Artemisia gmelinii extract Bidens pilosa extract Carum carvi extract Cassia fistula extract Chenopodium ambrosioides extract cinnamomum zeylanicum extract Citrus reticulata extract citrus sinensis extract cuminum cyminum extract Cymbopogon extract Cymbopogon nardus extract Datura metel extract essential oil Eucalyptus globulus extract Foeniculum vulgare extract garlic extract grapefruit extract lemon extract mycotoxin Ocimum tenuiflorum extract onion extract Peumus boldus extract Pimenta dioica extract plant extract Satureja hortensis extract syzygium aromaticum extract unclassified drug Adenocalymma alliaceum allspice anthemis nobilis antifungal activity Artemisia dubia Artemisia gmelinii Bidens pilosa caraway Cassia fistula chemical composition Chenopodium ambrosioides Cinnamomum zeylanicum clove cumin Cymbopogon Cymbopogon nardus Datura metel encapsulation environmental factor Eucalyptus globulus fennel food packaging food spoilage fungal cell fungus fungus growth garlic grapefruit human in vitro study in vivo study lemon mandarin medicinal plant Ocimum tenuiflorum onion Peumus boldus pH review Satureja hortensis supercritical fluid extraction sweet orange temperature Patriarca, Andrea Rosana Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods |
| topic_facet |
Antifungal Essential oils Food Plant extracts Adenocalymma alliaceum extract anthemis nobilis extract antifungal agent Artemisia dubia extract Artemisia gmelinii extract Bidens pilosa extract Carum carvi extract Cassia fistula extract Chenopodium ambrosioides extract cinnamomum zeylanicum extract Citrus reticulata extract citrus sinensis extract cuminum cyminum extract Cymbopogon extract Cymbopogon nardus extract Datura metel extract essential oil Eucalyptus globulus extract Foeniculum vulgare extract garlic extract grapefruit extract lemon extract mycotoxin Ocimum tenuiflorum extract onion extract Peumus boldus extract Pimenta dioica extract plant extract Satureja hortensis extract syzygium aromaticum extract unclassified drug Adenocalymma alliaceum allspice anthemis nobilis antifungal activity Artemisia dubia Artemisia gmelinii Bidens pilosa caraway Cassia fistula chemical composition Chenopodium ambrosioides Cinnamomum zeylanicum clove cumin Cymbopogon Cymbopogon nardus Datura metel encapsulation environmental factor Eucalyptus globulus fennel food packaging food spoilage fungal cell fungus fungus growth garlic grapefruit human in vitro study in vivo study lemon mandarin medicinal plant Ocimum tenuiflorum onion Peumus boldus pH review Satureja hortensis supercritical fluid extraction sweet orange temperature |
| description |
Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations, with the consequent increase in toxic residues in food products. Numerous studies have demonstrated that plant extracts contain diverse bioactive components that can control mould growth. The metabolites produced by plants are a promising alternative because plants generate a wide variety of compounds, either as part of their development or in response to stress or pathogen attack. The aim of this article is to summarize the results from the literature on in vitro and in vivo experiments regarding the effects of plant-derived products for controlling fungal growth. Data from research work on the mode of action of these metabolites inside the fungal cell and the influence of abiotic external factors such as pH and temperature are also covered in the present review. Furthermore, an analysis on how the stress factor derived from the presence of plant extracts and essential oils affects secondary metabolism of the fungus, specifically mycotoxin synthesis, is developed. Finally, the effectiveness of using plant-derived compounds in combination with other natural antimicrobials and its application in food using novel technologies is discussed. © 2013 Elsevier B.V. |
| author |
Patriarca, Andrea Rosana |
| author_facet |
Patriarca, Andrea Rosana |
| author_sort |
Patriarca, Andrea Rosana |
| title |
Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods |
| title_short |
Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods |
| title_full |
Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods |
| title_fullStr |
Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods |
| title_full_unstemmed |
Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods |
| title_sort |
application of plant derived compounds to control fungal spoilage and mycotoxin production in foods |
| publishDate |
2013 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v166_n1_p1_daCruzCabral http://hdl.handle.net/20.500.12110/paper_01681605_v166_n1_p1_daCruzCabral |
| work_keys_str_mv |
AT patriarcaandrearosana applicationofplantderivedcompoundstocontrolfungalspoilageandmycotoxinproductioninfoods |
| _version_ |
1768544128706019328 |