期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 62, 期 17, 页码 4726-4751出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1878102
关键词
Essential oils; mycotoxigenic fungi; mycotoxins; detoxification; decontamination; food safety
Essential oils, extracted compounds from plants, are utilized in preventing the growth of mycotoxigenic fungi and eliminating mycotoxins through diverse pathways, disrupting fungal growth and mycotoxin synthesis.
Essential oils, as extracted compounds from plants, are volatile and aromatic liquids which their unique aromatic compounds give each essential oil its distinctive essence. Fungi toxins can induce various adverse health effects like allergy, cancer, and immunosuppression. Moreover, fungal spoilage impacts pharmaceutical and food industries economic state. A drop in the utilization of synthetic compounds as food prophylaxis has occurred due to several factors such as hygiene agents' alerts and stricter legal regulations. Therefore, the applications of natural substances such as essential oils have increased in recent years. Oregano, cinnamon, thyme, rosemary, fennel, clove, palmarosa, and eucalyptus have been the highest employed essential oils against mycotoxigenic fungi and their mycotoxins in studies conducted in the past decade. Essential oils inhibit fungi growth and mycotoxin synthesis via diverse pathways including modified fungal growth rate and extended lag phase, disruption of cell permeability, disruption of the electron transport chain and manipulating gene expression patterns and metabolic processes. In the present review, we will investigate the implications and efficacy of essential oils in preventing the growth of mycotoxigenic fungi, eliminating mycotoxins and their mechanism of actions conducted in the last decade.
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