Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges

Prakash, Bhanu; Kedia, Akash; Mishra, Prashant; Dubey, Nawal Kishore

doi:10.1016/j.foodcont.2014.07.023

Cited by 400 publications

(245 citation statements)

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“…In this regard, natural products and especially essential oils have been deeply studied as pesticides to control plant pathogens, specifically bacteria and fungi [2,3], as well as food preservatives [4]. Despite the difficulties when applying them in the fields due to their high volatility, some of them are commercially available [5].…”

Section: Introductionmentioning

confidence: 99%

Changes in Tomato Metabolism by Applying 1,8-Cineole

González¹,

Torres²,

Quiñones³

2015

J Microb Biochem Technol

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Section: Introductionmentioning

confidence: 99%

Changes in Tomato Metabolism by Applying 1,8-Cineole

González¹,

Torres²,

Quiñones³

2015

J Microb Biochem Technol

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“…In addition to chemical methods, natural plant extracts and spices are known to prevent mold growth and mycotoxin production. In recent years, the use of essential oils as natural food preservatives to control mold and mycotoxin contamination is gaining interest [117]. Several essential oils have been found to be effective in controlling growth of several Fusarium sp.…”

Section: Use Of Physical Chemical and Biological Decontaminating Mementioning

confidence: 99%

Mycotoxins in Wheat and Mitigation Measures

Cheli¹,

Pinotti²,

Novacco³

et al. 2017

Wheat Improvement, Management and Utilization

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Latest estimates for world cereal production in 2015 and EU-28 production in 2014 are approximately 2540 and 323 mil tons, respectively. The FAO estimated that the global wheat consumption is about 66 kg/per capita. Among the most important risks associated with wheat consumption are mycotoxins. It has been estimated that up to 25% of the world's crops grown for food and feed may be contaminated with mycotoxins. Despite efforts in controlling fungal growth, mycotoxin co-contamination represents an unavoidable risk, occurring pre-and postharvest and resulting in reduced nutritional value and possible risks for human and animal health. In addition to health risks, mycotoxins have a detrimental effect on the quality and the processing performance of wheat. Mitigation measures to manage the challenge of mycotoxins in wheat include strategies at pre-and postharvest. Preharvest events are predominantly dictated by environmental factors and good agronomic/cultural practices, whereas storage and processing are the major areas where contamination can be prevented at postharvest. Integrating as many management options as possible may minimize the risk of mycotoxin contamination in wheat and wheat products.

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“…5(10), 575-580 576 food items include Aspergillus spp., Penicillium spp., Fusarium spp., Alternaria spp., Curvularia spp., members of Mucorales etc. (Prakash et al, 2015). Most of them are known to produce mycotoxins (Samson et al, 2004 andPitt et al, 2009).…”

Section: …………………………………………………………………………………………………… Introduction:-mentioning

confidence: 99%