Effects of edible coating containing Williopsis saturnus var. saturnus on fungal growth and aflatoxin production by Aspergillus flavus in peanuts

Ulutasdemir, Tugce; Çağri‐Mehmetoğlu, Arzu

doi:10.1111/jfs.12698

Cited by 7 publications

(2 citation statements)

References 34 publications

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“…Although the coating is a technology that has been widely explored in recent years, with the addition of essential oils and other nontoxic compounds such as chitosan and alginate, the application of coating with essential oils is scarce in grains. The majority of the applications are for fruits (Aparicio‐García et al., 2021; Das et al., 2023; Kapetanakou et al., 2019) and vegetables (Istðriz‐Zapata et al., 2020; Ulutasdemir & Cagri‐Mehmetoglu, 2019).…”

Section: Application Technologiesmentioning

confidence: 99%

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Almeida,

Freire,

Carnielli‐Queiroz

et al. 2023

Comp Rev Food Sci Food Safe

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Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals. Natural compounds, such as essential oils, have been used to control fungal diseases in cereal grains due to their antimicrobial activity that may inhibit fungal growth. These compounds have been associated with reduced mycotoxin contamination, primarily related to reducing toxin production by toxigenic fungi. However, little is known about the mechanisms of action of these compounds against mycotoxigenic fungi. In this review, we address important information on the mechanisms of action of essential oils and their antifungal and antimycotoxigenic properties, recent technological strategies for food industry applications, and the potential toxicity of essential oils.

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Section: Application Technologiesmentioning

confidence: 99%

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Almeida,

Freire,

Carnielli‐Queiroz

et al. 2023

Comp Rev Food Sci Food Safe

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“…Total phenolic contents (TPC) (Folin-Ciocalteu reagent) data are expressed in equivalents of mg of gallic acid for 100 g of film (mg GAE/100 g film) [78,[118][119][120]155,156,[215][216][217][218][219][220][221][222][223][224][225][226][227][228].…”

Section: Antioxidant and Antimicrobial Activitymentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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