Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández
{"title":"From field to fork: the benefits of Trichoderma spp. in food quality and safety","authors":"Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández","doi":"10.1016/j.cofs.2025.101286","DOIUrl":null,"url":null,"abstract":"<div><div>The use of the genus <em>Trichoderma</em> has grown exponentially in recent decades, primarily associated with its antagonistic properties and yield improvement capabilities. Recently, <em>Trichoderma</em> spp. are related to the ability to biofortify crops or biodetoxify soils or wastewater. However, the impact of their use on postharvest quality and safety has been scarcely explored. This review highlights the potential applications of <em>Trichoderma</em> spp. in the compositional improvement of agricultural products by increasing functional compounds, such as phenolics, and the sensory improvement of products through the increase of pigments associated with color, texture, and palatability. In addition, the benefits of its application in the field can contribute decisively to improving food safety due to its capacity to control postharvest pathogens, mainly toxigenic molds and their dangerous toxins or bioremediation. With all this, <em>Trichoderma</em> spp. can be considered a valuable ally of the food industry for enhancing the quality and safety of food.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101286"},"PeriodicalIF":8.9000,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799325000165","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The use of the genus Trichoderma has grown exponentially in recent decades, primarily associated with its antagonistic properties and yield improvement capabilities. Recently, Trichoderma spp. are related to the ability to biofortify crops or biodetoxify soils or wastewater. However, the impact of their use on postharvest quality and safety has been scarcely explored. This review highlights the potential applications of Trichoderma spp. in the compositional improvement of agricultural products by increasing functional compounds, such as phenolics, and the sensory improvement of products through the increase of pigments associated with color, texture, and palatability. In addition, the benefits of its application in the field can contribute decisively to improving food safety due to its capacity to control postharvest pathogens, mainly toxigenic molds and their dangerous toxins or bioremediation. With all this, Trichoderma spp. can be considered a valuable ally of the food industry for enhancing the quality and safety of food.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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