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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Autores principales:	da Cruz Cabral, L., Fernández Pinto, V., Patriarca, A.
Formato:	JOUR
Materias:	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
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_01681605_v166_n1_p1_daCruzCabral
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_01681605_v166_n1_p1_daCruzCabral2023-10-03T15:05:51Z Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods da Cruz Cabral, L. Fernández Pinto, V. Patriarca, A. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 da Cruz Cabral, L. Fernández Pinto, V. Patriarca, A. 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.
format	JOUR
author	da Cruz Cabral, L. Fernández Pinto, V. Patriarca, A.
author_facet	da Cruz Cabral, L. Fernández Pinto, V. Patriarca, A.
author_sort	da Cruz Cabral, L.
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
url	http://hdl.handle.net/20.500.12110/paper_01681605_v166_n1_p1_daCruzCabral
work_keys_str_mv	AT dacruzcabrall applicationofplantderivedcompoundstocontrolfungalspoilageandmycotoxinproductioninfoods AT fernandezpintov applicationofplantderivedcompoundstocontrolfungalspoilageandmycotoxinproductioninfoods AT patriarcaa applicationofplantderivedcompoundstocontrolfungalspoilageandmycotoxinproductioninfoods
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Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods

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