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

Abstract

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.

Microbial Preservation and Contamination Control in the Baking Industry

“…The antifungal and antimycotoxigenic properties and the action mechanisms of various essential oils have been studied. Vapor and nanoencapsulation can apply essential oils directly in the grains [132]. However, there are limitations in the process, and studies are in progress to answer several questions relating to toxicity, the concentration of use, and the cost of production, among other points [133].…”