期刊
JOURNAL OF FOOD PROTECTION
卷 83, 期 1, 页码 163-171出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-19-163
关键词
Antifungal; Food additive; Nutraceutical; Phytochemicals
资金
- Ministerio de Economia y Competitividad [MINECO-18-AGL2017-88095-R]
- Programa de Ayudas a Grupos de Investigacion del Principado de Asturias [IDI/2018/000120]
- research project NOMORFILM - EU H2020 Program [634588]
- H2020 Societal Challenges Programme [634588] Funding Source: H2020 Societal Challenges Programme
Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities.
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