A comprehensive review of the main components of plant essential oils and the mechanisms responsible for the inhibitory effects on fungal growth and aflatoxin synthesis
Huanyan Liang , Meihua Yang , Qian Li , Lei Zhang , Xiangsheng Zhao
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引用次数: 0
Abstract
Aflatoxins (AFs) are mycotoxins that are known to be hepatocarcinogenic and immunosuppressive. These toxins are primarily produced by Aspergillus flavus and Aspergillus parasiticus and can have detrimental effects on humans and other organisms. To address this issue, the use of essential oils (EOs) and their bioactive components has been recognized as a green strategy and safer alternative to synthetic chemicals for combatting Aspergillus flavus spoilage and AFs contamination in food systems. This review focused on the EOs and their components with great antifungal and antiaflatoxigenic properties. The mechanisms by which EOs impact fungal growth and AFs production are also summarized. Furthermore, future perspectives on the application of EOs are discussed.
期刊介绍：
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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