Nanomaterials for antifungal applications

Kavitha, K.; Vijaya, N.; Krishnaveni, A.; Arthanareeswari, M.; Rajendran, Susai; Al-Hashem, Abdulhameed; Angaiah, Subramania

doi:10.1016/b978-0-12-819943-5.00019-1

Cited by 7 publications

(10 citation statements)

References 23 publications

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“…They are also capable of reducing the toxic and genotoxic effects of mycotoxins [61]. Recent studies are underway on the possible use of herbal agents as biofungicides and nutraceuticals to inhibit fungal growth and mycotoxin contamination in food and feed [62][63][64]. For example, the antifungal and antimicotoxigenic effects of wild stevia extracts against A. flavus, A. ochraceus, A. niger, and F. moniliforme have been demonstrated [65].…”

Section: Novel Methodsmentioning

confidence: 99%

Mycotoxins—Prevention, Detection, Impact on Animal Health

Kępińska-Pacelik

Biel

2021

Processes

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Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera Fusarium, Aspergillus, and Penicillum are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.

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Section: Novel Methodsmentioning

confidence: 99%

Mycotoxins—Prevention, Detection, Impact on Animal Health

Kępińska-Pacelik

Biel

2021

Processes

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“…(2015) Curcuma amada (Ginger) α-zingiberene, geranial, 6-gingerol, and 6-shogaol A. flavus, A. parasiticus and F. verticillioides Anti-mycotoxinogenic activities through induced alteration in mitochondrial membrane potential which causes loss of membrane integrity, leakage of cellular material, and inhibition of ergosterol biosynthesis. Kavitha et al. (2020) ; Nerilo et al.…”

Section: Mitigation Of Toxigenic Fungi and Mycotoxins Using Botanicalmentioning

confidence: 99%

“…(2020) Streptomyces natalensis Natamycin/methyl- β -cyclodextrin (N/ME- β -CD) A. Japonicus, Gilbertella persicaria , Botrytis cinerea, and P. expansum Inhibits ergosterol biosynthesis in the plasma membrane resulting in mitochondrial dysfunction. Kavitha et al. (2020) ; Yang et al.…”

Section: Mitigation Of Toxigenic Fungi and Mycotoxins Using Botanicalmentioning

confidence: 99%

“…They contain various phytochemicals with pharmacological properties against various diseases. Recent studies have been conducted on the possible application of botanicals as bio-fungicides and nutraceuticals to ameliorate the proliferation of toxigenic fungi and mycotoxin contamination in food and feed ( Dikhoba et al., 2019 ; Ponzilacqua et al., 2019 ; Kavitha et al., 2020 ). This review aimed to elucidate the use of botanical extracts and their phytochemical compounds to prevent and detoxify mycotoxins without any adverse effect on the nutritional value of food and feed.…”

Section: Introductionmentioning

confidence: 99%

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The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

Makhuvele

Naidu

Gbashi

et al. 2020

Heliyon

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Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.

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“…Furthermore, phytochemicals naturally present in them have a wide range of pharmacological activities against various ailments, with enormous potential for shelf‐life extension and food preservation. This is mostly by preventing the formation of mycotoxigenic fungi and subsequent toxin contamination in foods (Kavitha et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Kumar

Mahato

Gupta

et al. 2022

Int J of Food Sci Tech

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Mycotoxin-producing fungi are a significant source of crop and food contamination, posing a significant threat to global food safety and security. Essential oils, plant extracts and phytochemicals have emerged as green preservatives to extend the shelf-life of foods due to their unique antimicrobial properties. Unlike conventional synthetic preservatives, they are a sustainable and safe way to preserve food with no or little harmful effects on the environment. Use of nanoformulations containing essential oils and phytochemicals offer enormous potential as a mitigation strategy to lower mycotoxin contamination incidences in food and crop with enhanced release behaviour to efficiently transport them to the target location for a rapid reaction without much impact from environmental variables. Hence, this review overviews various essential oils and phytochemicals utilized through nanoformulations to control the mycotoxigenic fungi, probable mechanism of actions involved as well as emerging mycotoxins and associated safety concerns to ensure food sustainability.

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Nanomaterials for antifungal applications

Cited by 7 publications

References 23 publications

Mycotoxins—Prevention, Detection, Impact on Animal Health

Mycotoxins—Prevention, Detection, Impact on Animal Health

The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

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