Antifungal activity of essential oils and their combinations against storage fungi

Zimmermann, Rubens Candido; Poitevin, Carolina Gracia; Luz, Thaisa Siqueira da; Mazarotto, Edson José; Furuie, Jason Lee; Martins, Carlos Eduardo Nogueira; Amaral, Wanderlei do; Cipriano, Roger Raupp; Rosa, Joatan Machado da; Pimentel, Ida Chapaval; Zawadneak, María Aparecida Cassilha

doi:10.1007/s11356-023-25772-5

Cited by 7 publications

(1 citation statement)

References 59 publications

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“…The antifungal activity was enhanced when they were used in combination compared to when they were used alone [56]. For example, a mixture of Melaleuca alternifolia (Myrtaceae) and Cymbopogon nardus (Poaceae) essential oils showed a better antifungal effect on A. flavus strains, and it was found that there was an additive effect with both of them [57]. Some other natural plant products have also been proven effective in controlling A. flavus or aflatoxins in recent years (Table 2).…”

Section: Biological Agents From Plantsmentioning

confidence: 99%

Current Strategies in Controlling Aspergillus flavus and Aflatoxins in Grains during Storage: A Review

Gong,

Song,

Zhang

2024

Sustainability

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Aspergillus flavus is a ubiquitous pathogen that can infect many foods and grains, and it produces large amounts of aflatoxins during their storage. Aflatoxins are considered highly toxic and carcinogenic to humans, and they cause great damage to crop production, food security, and human health. Thus, controlling A. flavus and aflatoxins in grains presents a great challenge to humans worldwide. Over the past decade, many strategies have been demonstrated to be useful in controlling A. flavus and aflatoxins during food storage. These methods involve physical agents, chemical agents, biological agents, etc. Some of these methods are currently used in actual production. In this review, we summarize the reported methods for controlling A. flavus and aflatoxins during food storage in the past ten years and elucidate their advantages and disadvantages. The methods discussed include irradiation technology; low oxygen atmospheres; chemical fungicides (benzalkonium chloride, iodine, ammonium bicarbonate, and phenolic and azole compounds); biological agents from plants, animals, and micro-organisms; and aflatoxin elimination methods. We expect that this review will promote the applications of current strategies and be useful for the development of novel technologies to prevent or eliminate A. flavus and aflatoxins in food and feed during storage.

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Section: Biological Agents From Plantsmentioning

confidence: 99%